Location: Forage and Livestock Production ResearchTitle: Effects of breed and diet on beef quality characteristics) Author
|Brown Jr., A|
Submitted to: Journal of Animal Science
Publication Type: Abstract Only
Publication Acceptance Date: 12/21/2009
Publication Date: 2/3/2010
Citation: Rojas, T.N., Brown Jr., A.H., Pohlman, F.W., Brown, M.A., Johnson, Z.B., Dais-Morse, P., Mckenzie, L., Mchall, L. 2010. Effects of breed and diet on beef quality characteristics [abstract]. American Society of Animal Science Annual Meeting, February 6-9, 2010, Denver, CO. Available on-line: http://www.asas.org/abstracts/ASAS_Sectional_Abstracts_2010.pdf Interpretive Summary: Abstract Only.
Technical Abstract: Progeny (n=63) from six grandsire breeds were utilized to evaluate grandsire, sex, and postweaning management effects on sensory characteristics and quality of steaks from forage-fed with short-fed finishing (SF) vs. conventional concentrate (CC) finished cattle. Fatty acid (FA) profiles, Warner-Bratzler shear force (WB), cooking loss (CL), moisture content (M), and sensory myofibrillar tenderness (MYO), connective tissue (CON), overall tenderness (OT), juiciness (J), beef flavor (BF), and off flavor (OF) were assessed. Longissimus muscles from heifers on CC required greater shear force than heifers on SF postweaning management or steers on either postweaning management (P < 0.05). There was a grandsire breed x postweaning management interaction (P < 0.05) for MYO, OT, BF, and OF sensory traits. Grandsire breed affected CON (P < 0.05) with ranking from least desirable to most desirable as follows: Romosinuano (6.21), Charolais (6.23), Gelbvieh (6.43), Bonsmara (6.51), and Brangus (6.53). Generally, heifers were more desirable in MYO than steers except for calves from Charolais (P > 0.05) and Romosinuano grandsires (P < 0.05). There was little evidence of grandsire differences in fatty acid profiles but SF calves were lower in linoleic acid and higher in conjugated linoleic acid and linolenic acid (P < 0.05). All calves had acceptable omega-6 to omega-3 ratios, averaging around 1.3. Results suggest that genetic variation in sensory attributes may be important in determination of acceptability and forage-fed beef that are short-fed to finish have an advantage in FA profile compared to conventional concentrate-finished calves.