title: Characterization of biological types of cattle (Cycle V): carcass traits and longissimus palatability.
abstract: Carcass (n = 854) and longissimus thoracis palatability (n = 802) traits from F1 steers obtained from mating Hereford, Angus, and MARC III cows to Hereford or Angus (HA), Tuli (Tu), Boran (Bo), Brahman (Br), Piedmontese (Pm), or Belgian Blue (BB) sires were compared. Data were adjusted to constant age (444 d), carcass weight (333 kg), fat thickness (1.0 cm), fat trim percentage (21%), and marbling (Small00) end points. Results presented in this abstract are for age-constant data. Carcasses from BB- and HA-sired steers were heaviest (P < 0.05) and carcasses from Bo- and Tu-sired steers were lightest (P < 0.05). Adjusted fat thickness was greatest (P < 0.05) on carcasses from HA-sired steers and least (P < 0.05) on carcasses from BB- and Pm-sired steers. Numerical USDA yield grades were lowest (P < 0.05) for carcasses from Pm- and BB-sired steers and highest (P < 0.05) for carcasses from HA- and Br-sired steers. Marbling scores were highest (P < 0.05) for carcasses from HA- and Tu-sired steers and lowest (P < 0.05) for carcasses from Br-, BB-, and Pm-sired steers. Longissimus thoracis from carcasses of HA-, Pm-, and Tu-sired steers had the lowest (P < 0.05) 14-d postmortem Warner-Bratzler shear force values. Carcasses from HA-sired steers had longissimus thoracis with the highest (P < 0.05) tenderness ratings at 7 d postmortem. Longissimus thoracis from carcasses of Br- and Bo-sired steers had the highest (P < 0.05) Warner-Bratzler shear forces and the lowest (P < 0.05) tenderness ratings at 7 d postmortem. Adjustment of traits to various slaughter end points resulted in some changes in sire breed differences for carcass traits but had little effect on palatability traits. Carcasses from BB- and Pm-sired steers provided the most desirable combination of yield grade and longissimus palatability, but carcasses from HA-cross steers provided the most desirable combination of quality grade and longissimus palatability. Tuli, a breed shown to be heat-tolerant, had longissimus tenderness similar to that of the non-heat-tolerant breeds and more tender longissimus than the heat-tolerant breeds in this study.
authors.affiliation: Roman L. Hruska U.S. Meat Animal Research Center, ARS, USDA, Clay Center, NE 68933-0166, USA. wheeler@email.marc.usda.gov
authors.forename: T L
authors.initials: TL
authors.lastname: Wheeler
authors.forename: L V
authors.initials: LV
authors.lastname: Cundiff
authors.forename: S D
authors.initials: SD
authors.lastname: Shackelford
authors.forename: M
authors.initials: M
authors.lastname: Koohmaraie
mesh_terms: D000818:Animals; D001823:Body Composition; D002417:Cattle / Q000033:anatomy & histology* / Q000145:classification; D003296:Cooking; D005260:Female; D016018:Least-Squares Analysis; D008297:Male; D008460:Meat / Q000592:standards*; D018482:Muscle, Skeletal; D010641:Phenotype; D011786:Quality Control