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Growth, Carcass and Muscle Characters of Hereford and Holstein Steers¹

The Pennsylvania State University, University Park 16802

Abstract

Twenty-six steers were used to determine the influence of cattle type (i.e., Hereford and Holstein) and slaughter weight (409 and 500 kg) on growth and carcass traits and certain biophysical properties of eight muscles. The cattle were raised under the same feeding and management regimes. Holsteins grew more efficiently and rapidly, reaching assigned slaughter weight at a younger age. Holstein carcasses had heavier (P<.01) untrimmed as well as trimmed rounds and also averaged higher for chuck as weight and percentage of side weight. Untrimmed rib weight and relative percentage of side weight were greater (P<.01) in Hereford carcasses. Hereford untrimmed loins were heavier (P<.05) but no difference was observed in trimmed loin percentage. Hereford carcasses had greater longissimus muscle areas (P<.01); Holstein carcasses had higher percentage cuta-bility (P<.01). Mean flavor and marbling scores were greater (P<.01) for Herefords. The total mass of excised round muscles was greater (P<.01) for Holstein carcasses, but the triceps brachii laterale muscles were heavier (P<.05) in the Herefords. Significant breed differences were noted in semitendinosus and triceps brachii laterale expressed as percentage of the weight of all excised muscles. Generally, Holstein muscles were longer but Hereford muscles were darker in color. Breed and slaughter weight were generally additive for growth, meatiness, palatability, and muscle characters. Biceps femoris weight was the only muscle character significantly correlated with all carcass yield characters.

¹ Contribution from the Department of Dairy and Animal Science; approved for publication by the Director, The Pennsylvania Agricultural Experiment Station, as Paper No. 4557 of the Journal Series.

² Present address: ETS1A, University of Cordoba, Apdo. 246, Cordoba, Spain.