J. Anim Sci.
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J. Anim Sci. 1983. 57:355-363.
© 1983 American Society of Animal Science
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Ralgro-Implanted Bulls: Performance, Carcass Characteristics, Longissimus Palatability and Carcass Electrical Stimulation1

J. R. Greathouse2, M. C. Hunt3, M. E. Dikeman, L. R. Corah, C. L. Kastner and D. H. Kropf

Kansas State University, Manhattan 66506

3 Reprint requests to this author.

Abstract

Twenty of 40 Angus bulls were implanted (I) five times with 36 mg of Ralgro® at average intervals of 106 d, beginning near birth. All bulls and their dams were on bluestem pasture initially and, at an average age of 320 d bulls were fed a concentrate diet until they were slaughtered, weighing either 454 or 499 kg. One side of each carcass was electrically stimulated-Average daily gain and feed efficiency of I bulls improved 6.5 to 10.4% and 7.9 to 8.1%, respectively, depending upon the end point comparison with nonimplanted (NI) bulls. Implanted bulls attained their slaughter weights 42 d sooner than did NI bulls. Implantation decreased (P<.05) penis weight and length, testicle weight, volume and density, but did not affect (P>.05) seminal vesicle and pituitary weights. Carcasses from I bulls had more (P<.05) skeletal ossification and were fatter than carcasses from NI bulls. Marbling scores, quality grades and longissimus cooking losses and juiciness scores were not affected (P>.05) by implantation. Taste panel flavor intensity and detectable connective tissue scores were higher (P<.05) for steaks from I bulls than from NI bulls. Longissimus steak tenderness evaluations were higher (P<.05) for both I slaughter groups than for the NI lightweight group and were higher (P<.05) for the I lightweight group than for the NI heavy-weight group. Longissimus tenderness tended (P = .11) to be higher for steaks from the I heavy-weight group than those from the NI heavy-weight group. Electrical stimulation produced (P<.05) a softer, coarser textured lean, but it did not affect lean color, marbling or quality grade. Steaks from electrically stimulated sides tended to have higher (P = .09) myofibrillar tenderness scores and lower (P = .06) flavor scores than steaks from nonstimulated sides.

Footnotes

1 Contribution 82-471-j, Dept. Anim. Sci. and Ind., Kansas Agr. Exp. Sta., Manhattan 66506.

2 Present address: Dept. Anim. Sci., Colorado State Univ., Fort Collins 80523






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Copyright © 1983 by the American Society of Animal Science.