J.M. Behrends

Relationship of temperament, growth, carcass characteristics and tenderness in beef steers

Relationships of temperament evaluated at different production stages with growth, carcass characteristics and beef tenderness were determined in Bonsmara crossbred steers managed under commercial managent. Temperament was evaluated at weaning and at initiation of the finishing phase. Steers from a Roswell, NM ranch (n=156) and a Cline, TX ranch (n=21) were stratified at fall weaning by weight and source and randomly allotted to winter ryegrass at Uvalde or Overton, TX followed by feeding in a commercial feedlot near Batesville, TX. Cattle were observed for temperament (escape velocity, EV, m/s; pen and chute temperament score, PTS and CTS) at weaning and upon entry to the feedlot. Cattle were harvested at approximately 7 mm 12th rib fat. Carcass data was taken approximately 36 hrs post-mortem and 2.5cm thick steaks were removed from the 13th rib for Warner-Bratzler shear force (WBS) determination. The only measures of temperament significantly related to performance were EV and PTS. Weaning EV appeared to be more related to feedlot ADG (r=-0.26, P<0.003), ribeye area (r=-0.37, P<0.0008), yield grade (r=0.29, P<0.01) and WBS, r=0.27, P<0.005) than did the later measures of temperament. However, in-feedlot EV was associated with feedlot weights (r=-0.28, P<0.0004). Results of this research suggest temperament, particularly at weaning, is related to feedlot performance, carcass merit, and beef tenderness at a low to moderate level and evaluation of this trait may be a helpful management tool.

Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. longissimus lumborum steaks cooked to various end-point temperatures.

Consumer research was conducted to evaluate the acceptability of choice and select steaks from the Longissimus lumborum that were cooked to varying degrees of doneness using demographic information, cluster analysis and descriptive analysis. On average, using data from approximately 155 panelists, no differences (P>0.05) existed in consumer acceptability among select and choice steaks, and all treatment means ranged between like slightly and like moderately (6-7) on the hedonic scale. Individual consumers were highly variable in their perception of acceptability and consumers were grouped into clusters (eight for select and seven for choice) based on their preference and liking of steaks. The largest consumer groups liked steaks from all treatments, but other groups preferred (P<0.05) steaks that were cooked to various end-point temperatures. Results revealed that consumers could be grouped together according to preference, liking and descriptive sensory attributes, (juiciness, tenderness, bloody, metallic, and roasted) to further understand consumer perception of steaks that were cooked to different end-point temperatures.

Effects of pine bark supplementation on performance, rumen fermentation, and carcass characteristics of Kiko crossbred male goats.

Twenty-two Kiko crossbred male goats (Capra hircus; initial BW = 27.5 ± 1.04 kg) were used in a randomized complete block design to determine the effects of feeding pine bark (PB; Pinus taeda L.) on animal performance, rumen fermentation, blood parameters, fecal egg counts (FEC), and carcass characteristics in goats. Experimental treatments included the control diet [0% PB plus 30% wheat straw (WS)], 15% PB plus 15% WS, and 30% PB plus 0% WS (on as-fed basis), where PB replaced WS. Freshly air-dried PB and WS were finely (1.5 to 3.0 mm) ground and incorporated in the grain mixes. Experimental diets provided a total of 1.9, 16.3, and 32 g of condense tannins (CT)/kg DM in 0%, 15%, and 30% PB diets, respectively. The grain mixes were fed daily at 85% of the feed offered, with remaining 15% consisting of Bermuda grass hay (Cynodon dactylon). Animals were fed once a day at 0800 h, and feed offered and refused was monitored for an 83-d performance period. Rumen and blood samples were collected at d 0, 50, and 80 of the study. Carcass traits were assessed after slaughter at the end of performance period. There was no difference in initial BW, hay, and total NDF intake among treatments; however, final BW (P = 0.06), ADG (P < 0.01), grain mix intake (P < 0.001), total DMI (P < 0.001), and G:F (P < 0.04) increased linearly as the PB increased in the diets. Rumen ammonia N, acetate, isovalerate and acetate-to-propionate ratio were reduced linearly (P < 0.05). There was no difference in carcass traits except cold carcass weight (P = 0.06), which tended to increase linearly in goats fed 15% and 30% PB. Breast, sirloin, trim trait, liver, and hide weight increased (linear; P < 0.01) with addition of PB. Blood basophils, alanine transaminase, aspartate aminotransferase, albumin, Na, and Cl concentrations decreased (linear; P < 0.02 to 0.01) as PB supplementation increased. Supplementation of PB reduced (linear; P < 0.01) average FEC. Addition of PB in the diets improved performance, reduced FEC, and favorably modified rumen fermentation.

Effects of breed and harvest age on feed intake, growth, carcass traits, blood metabolites, and lipogenic gene expression in Boer and Kiko goats.

The objectives of this experiment were to determine the effects of 2 different breeds (BR), Boer and Kiko, and 4 post-weaning harvest ages (HA; Days 0, 29, 56, and 85) on growth, carcass traits, blood metabolites, and lipogenic gene expression. Forty-eight goat (Capra hircus) kids (BW = 23.9 ± 1.50 kg; 3 to 4 mo) were used in a 2 × 4 factorial arrangement of treatments. Goats were stratified by BW within BR and randomly assigned to 4 HA. Kids were born between March 15 and April 7 to purebred does, and were represented by at least 3 purebred sires within each BR. They were fed a grain/hay (80:20) diet once per day. At designated HA, randomly pre-assigned goats (n = 6) from each BR were transported to the Meat Science Lab at Mississippi State University, Starkville, MS, and were harvested. There were no interactions (P > 0.10) between BR and HA. Boer tended (P = 0.08) to have greater initial BW, final BW (P = 0.05), and G/F ratio (P = 0.05). Although the 80:20 grain/hay diet was reinforced by adjusting DMI, both BR had similar total DMI, Boer kept that ratio, while Kiko consumed more (P = 0.001) hay (70:30, grain/hay) and had more (P = 0.001) DMI when expressed as g/kg BW. Boer tended to have greater transportation shrink (P = 0.07), HCW (P = 0.08), and cold carcass weights (CCW; P = 0.08), with greater (P = 0.001) carcass fat. No differences (P > 0.10) were observed in carcass shrink, dressing percentage, 12th rib fat thickness, and LM area between the 2 BR. When expressed as percentage empty BW, carcass bone was similar (P = 0.25), whereas muscle percentage (P = 0.02) was greater for Kiko and fat percentage was greater (P = 0.001) for Boer. Fat as a percentage of CCW remained relatively similar (P > 0.10) for both BR for the 2nd and 3rd HA. Differences were more evident (P = 0.01) at the 4th HA. Boer reached targeted harvest weight (29 kg) at the 3rd HA, while fat deposition continued (P = 0.01) during the 4th HA. Breed had no effect (P > 0.10) on meat color (L*, a*, b*) but HA affected (P = 0.001) all color values. Boer had similar 3-hydroxyl-3-methylglutaryl-CoA synthase mRNA abundance, but was greater (P < 0.03) in acetyl CoA carboxylase compared with Kiko. There was no difference (P = 0.52) in total serum fatty acids (FA, mg/mL) between the 2 BR. As animals aged, their total serum FA increased (P < 0.05) and changed to an undesirable profile. Kiko had a greater (P = 0.02) percentage of muscle and less (P = 0.001) fat in the carcass. We concluded that different BR might need different harvest endpoints and feed input according to consumer acceptability.

Impact of price and thickness on consumer selection of ribeye, sirloin, and top loin steaks

Consumers (n=316) were recruited from college football picnickers to select ribeye, sirloin, and top loin steaks from 3 price groups based on thickness (n=10 steaks per price/type combination). Constant weight steaks were assigned to these groups: P1, thinnest,

Effect of alternative salt use on broiler breast meat yields, tenderness, flavor, and sodium concentration

19.80/kg ribeye and top loin,

Sensory properties and instrumental texture analysis of chevon patties from intact male Boer and Kiko goats harvested at four endpoints

10.99/kg sirloin; P2, average thickness,

Quality and consumer acceptability of salt and phosphate enhanced goat loin from goats fed varying levels of pine bark

22.00/kg ribeye and top loin,

Assessing feed intake, growth performance, organ growth, and carcass characteristics of purebred Boer and Kiko male kids fed high concentrate diet

13.19/kg sirloin; P3, thickest,

Consumer selection of constant-weight ribeye, top loin, and sirloin steaks

24.21/kg ribeye and top loin,