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The Relationship of Ration and Inheritance to Eating Quality of the Meat from Yearling Steers^{1, 2, 3,}

Texas Agricultural Experiment Station, College Station

Abstract

Analyses of variance were calculated to determine the effect of ration, breed and sires on juiciness and tenderness of loin and bottom round steaks cooked by broiling and braising. There were 18 purebred Hereford steers from 4 sires and 20 Brahman x Hereford steers from 5 Brahman sires. All of these steers were from Hereford dams. The rations were high concentrates versus high roughage. Feeding the higher concentrate ration for 156 days did not significantly improve the eating quality of the loin steaks from these yearling steers but appeared to improve only the broiled bottom round steaks. Breed of sire had a significant effect on the juiciness of some of these steaks but no significant effect on tenderness. Sires within breeds had no significant effect on juiciness but their effect on tenderness was significant. Heritability estimates were calculated for each measure of tenderness (scores and shears) and for each cut and method of cooking. These estimates ranged from 28% to 119% for scores and 74% to 102% for shears. At least some of them must be biased upward indicating confounding of inheritance and environment.

¹ The animal and carcass work is cooperative with the U. S. Department of Agriculture and is a part of S-10 Southern Regional Beef Cattle Breeding Project.

² The authors wish to acknowledge the assistance of Dr. M. J. Garber, formerly with the Department of Genetics, for his help with the statistical designs and R. L. Smith, Statistical Laboratory, for making the statistical calculations.

³ The authors are indebted to Dr. Bruce L. Warwick and Dr. Robert R. Shrode for helpful suggestions during the preparation of the manuscript.

⁴ (1) Professor, Department Home Economics, College Station; (2) Associate Animal Husbandman and Geneticist, Substation 23, McGregor; and (3) Head, Department Animal Husbandry, College Station.

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