J. Anim Sci.
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J. Anim Sci. 1983. 56:1012-1020.
© 1983 American Society of Animal Science
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Electrical Stimulation, Stocking Rate and Creep Feed Effects on Carcass Traits of Calves Slaughtered at Weaning1

F. M. Rouquette, Jr.2, R. R. Riley3 and J. W. Savell3

Texas Agricultural Experiment Station, Overton 75684

Abstract

Forty fall-born calves (steers and heifers) were divided into four preweaning treatments and slaughtered when weaned at an avereage age of 262 d. Preweaning treatments consisted of grazing a Bermuda grass-arrowleaf cloverryegrass pasture at three stocking rates with both a creep fed and noncreep fed group on the lightly stocked pastures. Average stocking rates during the 133-d trial were 2.0, 2.0, 3.4 and 6.7 cow-calf units/ha for lightly stocked plus ad libitum creep feed (LSC); lightly stocked pasture only (LSP); medium stocked (MS) and heavy stocked pastures (HS), respectively. Weaning weights and corresponding average daily calf gains, respectively, were 358 and 1.30 (LSC); 333 and 1.16 (LSP); 295 and 1.05 (MS) and 271 kg and .77 (HS) kg•head-1 •d-1. After slaughter, the left side of each carcass was electrically stimulated (ES) while the right side served .as a nonstimulated (Non-ES) control. Calves from the LSC group had (P<.05) heavier carcasses, but did not differ (P>.05) from calves from the LSP group with respect to USDA yield grade, longissimus muscle area, fat thickness, percentage kidney, pelvic and heart fat or fat color. Calves from the LSC and LSP groups, however, had higher (P<.05) numerical values for the aforementioned traits than did calves from the HS group. Fat color did not differ (P>.05) among groups. Steaks from Non-ES USDA Good-Choice steer carcasses were more palatable than those from certain Non-ES calf sides; however, there were no palatability differences (P>.05) between steaks from Non-ES USDA Good-Choice steers and steaks from ES calf sides. Retail steaks from ES calf sides had brighter (P<.05) muscle color on all days of display and were more desirable (P<.05) on d 0 of display than steaks from Non-ES calf sides.

Footnotes

1 Technical Article 17310 from the Texas Agr. Exp. Sta.

2 Texas A&M Univ. Agr. Res. and Ext. Center.

3 Meats and Muscle Biol. Sect., Dept. of Anim. Sci., Texas Agr. Exp. Sta., Texas A&M Univ., College Station 77843.






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Copyright © 1983 by the American Society of Animal Science.