J. Anim Sci.
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J. Anim Sci. 1972. 34:42-45.
© 1972 American Society of Animal Science
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Radii Epiphyseal Closure as an Indicator of Physiological Maturity in Beef Carcasses1,2,3

D. L. Grant4, H. J. Tuma, R. C. Covington and A. D. Dayton

Kansas State University, Manhattan 66502

Abstract

Foreshanks (radii and ulnas) from both sides of 60 Good and Choice steer carcasses (241 to 438 kg) were studied. Carcasses with "small" or "moderate" marbling and from three physiological maturity groups (A–A°, A+B– and B°B+) were selected to fit 2 x 2 x 3 factorial design.

Radii epiphyseal plate closures were estimated with a ruler and micrometer on radiographs and with a micrometer on bone. Side or marbling differences were not significant. The proximal epiphyses of all radii were completely fused. Indistinctness of the epiphyseal plate on the radiographs limited measurements to only the extreme medial and lateral positions. The lateral position was significantly narrower than the medial position for both radiographic techniques. The micrometer on bone method showed a significant inner to outer effect. The B maturity mean was significantly thinner than the AB maturity group mean for the micrometer on bone evaluation. The A maturity mean was intermediate and similar to both the AB and B maturity means.

Measurements on bone was easier to obtain than either radiographic measurement for the five positions studied. Epiphyseal plate means for maturity groups indicate that radii epiphyseal width is questionable as an objective indicator of physiological maturity.

Footnotes

1 Contribution No. 397, Department of Animal Science and Industry, and No. 143, Department of Statistics, Kansas Agricultural Experiment Station, Manhattan, 66502.

2 Based on a thesis submitted in partial fulfillment of requirements for Ph.D. degree by the senior author, Kansas State University.

3 The authors express gratitude to Maurer Neuer & Co., Kansas City, Kansas, and Armour & Co., Emporia, Kansas.

4 Present address: Texas A & I University, Kingsville.






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