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The Meat Animal: Changes and Challenges

University of Alberta, Edmonton, Canada T6G 2H1 and Oklahoma State University, Stillwater 74078

Abstract

Major changes in the last 25 yr in domestic meat animals (cattle, sheep and pigs) have been a decrease in fatness at an acceptable slaughter weight and an increase in growth rate and mature sizes. Changes in body form have accompanied the changes in growth rate and composition. Growth rate, size and accompanying changes in composition are of great economic importance and therefore reflect industry adjustments toward more efficient production of meat animals. There is evidence in cattle that fast growing lean breeds are more efficient than slower growing fatter breeds in converting feed energy to lean tissue. Patterns of development of major tissues (muscle, bone and fat) and the distribution of these tissues over the carcass have been elucidated in the past 25 yr. Knowledge of factors that influence growth and distribution patterns has provided opportunities to exert more control of these processes and ultimately of carcass composition. Major changes in carcass composition are always produced at the risk of upsetting nature's homeostasis with respect to functional requirements which have developed in each species over its evolutionary history. Future research efforts in changing carcass composition will probably attempt to elucidate the physiological and biological mechanisms controlling the growth and development processes. Some of the trends of the past 25 yr are expected to continue. Animals which grow rapidly and efficiently will continue to be favored. There will be a further reduction in the proportion of fat in the carcass and researchers will have to be prepared to study possible functional impairments if and when a physiological minimum is approached for each species. A continuing trend toward die utilization of entire males is foreseen. Research on all the real and imagined disadvantages credited to intact males will be necessary to clear the way for their fuller utilization. Quality of red meat will be more dependent on technology (pre- and post-slaughter) in the future and less dependent on production factors. The role of the producer will become increasingly one of producing lean meat as efficiently as possible. Technology will assume a greater role in assuring consumer acceptance of the final product.

Key Words: Meat Animals • Growth • Carcass Composition • Cattle • Sheep • Pigs

¹ Dept. of Anim. Sci., Univ. of Alberta.

² Dept. of Anim. Sci., Oklahoma State Univ.