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The Effect of Feeding Sucrose to Beef Cattle and Swine on the Dressing Percentage and Quality of Meat¹

Abstract

Sucrose in varying amounts was fed to 96 beef cattle and 12 swine from 6 hours to 14 days prior to slaughter. Under the conditions of these experiments, the following results were found:

1. Sucrose feeding, in general, resulted in slight increases in the dressing percentages, in carbohydrate content and in improvement in color and somewhat lower pH values of the fresh muscle. However, sugar-feeding at certain levels resulted in slight decreases in these characteristics.
   
2. The livers of the sucrose-fed animals were larger, contained more sugar, and bad a better flavor and texture when cooked than those of animals fed without sucrose.
   
3. Quality appraisal scores by the panel of judges and shear force values were similar for all lots of beef. The sucrose-fed pork muscle was slightly more tender than the control.Since there was a wide variation in response of animals and the number of animals per treatment was small, further study on larger numbers of animals is needed before definite conclusions can be established as to the optimum amount of sucrose which should be fed or length of feeding period.
   

¹ Taken in part from data of a thesis submitted by Margaret B. Merkley in partial fulfillment of requirements for the degree of master of science.

² Contribution from the Departments of Foods and Nutrition, Chemistry, Veterinary Science and Animal Husbandry. This study was financed by a grant from the Sugar Research Foundation.Sucrose was furnished by the Amalgamated Sugar Company and the Utah-Idaho Sugar Company.The cooperation of the employees of the Ogden plant of Swift and Company and of the Western Livestock Feed Association is acknowledged. Appreciation is extended to Bliss Crandall of Utah State Agricultural College for the statistical analyses.