Live animal performance, carcass traits, and meat palatability of calf- and yearling-fed cloned steers.
Two groups of Brangus steers produced by nuclear transplantation cloning were used in parallel studies investigating the impact of calf- and yearling-feeding. The first group (n = 8) were fed as calves (CF; n = 4) or yearlings (YF; n = 4) to a constant age end point of 16 mo. The second group (n = 10) were fed as calves (CF; n = 5) or yearlings (YF; n = 5) to a constant live weight end point (530 kg). When slaughtered at the same age, CF and YF steers did not differ (P > .05) in feedlot ADG, but the CF steers were heavier and had higher dressing percentages, numeric yield grades, and quality grades (P < .05). Top loin steaks from the groups of steers did not differ (P > .05) in palatability traits. When fed to a constant live weight, the YF steers gained more rapidly (P < .05) and had lower (P < .05) numeric yield grades than did CF steers. Again CF steers had higher (P < .05) dressing percentages. There was no difference (P > .05) between the treatments in carcass quality grade or meat palatability characteristics. Thus, when finished to a constant weight end point, YF steers gained more rapidly, with no adverse effects on carcass quality grade or palatability traits; however, CF steers consistently produced higher dressing percentages, largely due to greater external fatness.
Harris
J J
JJ
Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, College Station 77843-2471, USA.
Lunt
D K
DK
Smith
S B
SB
Mies
W L
WL
Hale
D S
DS
Koohmaraie
M
M
Savell
J W
JW
D000375:Aging / Q000502:physiology*; D000818:Animals; D001724:Birth Weight / Q000502:physiology; D001823:Body Composition / Q000235:genetics* / Q000502:physiology; D002135:Calcium-Binding Proteins / Q000032:analysis; D002154:Calpain / Q000032:analysis; D002417:Cattle / Q000235:genetics* / Q000254:growth & development* / Q000502:physiology; D003001:Cloning, Molecular / Q000379:methods*; D004032:Diet / Q000662:veterinary; D005524:Food Technology; D008297:Male; D008460:Meat / Q000592:standards*; D018482:Muscle, Skeletal / Q000737:chemistry / Q000502:physiology
D002135:Calcium-Binding Proteins; C033668:calpastatin; D002154:Calpain