Growth, Efficiency and Carcass Characteristics of Two Frame Sizes of Steers Slaughtered at Fat-Constant Endpoints
Parrett, Douglas Frederick
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https://hdl.handle.net/2142/69990
Description
Title
Growth, Efficiency and Carcass Characteristics of Two Frame Sizes of Steers Slaughtered at Fat-Constant Endpoints
Author(s)
Parrett, Douglas Frederick
Issue Date
1981
Department of Study
Animal Science
Discipline
Animal Science
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Agriculture, Animal Culture and Nutrition
Abstract
The growth, efficiency and carcass characteristics of 48 Simmental crossbred steers was studied. Steers were individually fed and detailed carcass separation of fat, lean and bone was performed on all steers. The fat level in live steers was successfully determined by using a backfat probe and an ultrasonic scanoprobe, and steers were slaughtered at .5, 1.0 or 1.5 cm fat cover. The steers were also divided into two different frame size groups in an effort to accurately classify body size differences.
All steers produced meat that was highly acceptable for the traits of overall acceptability, flavor, juiciness and tenderness regardless of being fed to .5, 1.0 or 1.5 cm fat cover. The results suggest that feeding cattle to higher fat levels to improve meat quality is not a justifiable management procedure.
Detailed carcass dissection for lean, fat and bone components found that percentage fat increase greatly when cattle are fed to greater than .5 cm outside fat cover. For predicting carcass composition, separating the chuck, round or rib would accurately predict whole carcass lean, fat and bone. The current USDA yield grade equation (1965) would successfully predict percent boneless retail cuts from a carcass, but for predicting fat-free lean, marbling level would also be a valuable predicting trait.
The amount of feed required to produce an amount of lean meat significantly declined when feeding to greater fat cover. Considering efficiency and quality score (taste panel evaluations) it appears from the results in this study that feeding to .5 cm to 1.0 cm cutaneous fat level and for 140 days is a highly acceptable system for beef production for the whole industry and consumers as well.
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