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Castration and Sire Effects on Carcass Traits, Meat Palatability and Muscle Fiber Characteristics in Angus Cattle¹

The Ohio State University³, Columbus 43210 The Ohio Agricultural Research and Development Center, Wooster 44691

Abstract

Twenty-eight purebred Angus bull calves from five sires were used in Trial 1, and 38 purebred Angus bull calves from six sires were used in Trial 2, to study the effects of castration and sire on carcass and palatability characteristics and muscle fiber type. Bull carcasses were longer than steer carcasses, with heavier rounds and larger rib eye areas. Steer carcasses had more marbling, superior quality grades and thicker fat cover than bull carcasses. Steers had a slightly larger percentage of white muscle fibers and a smaller mean fiber diameter in the longissimus muscle than bulls. Steaks from both bulls and steers were acceptable in tenderness, juiciness and flavor intensity. Tenderness was correlated (r = .53, P<.05) with the percentage of red fibers. Sire had an effect only on carcass length, rib eye area, round weight and flavor for Trial 1 and on round weight on Trial 2.

¹ Salaries and research support provided by State and Federal Funds appropriated to The Ohio Agr. and Dev. Center., The Ohio State Univ. Journal Article No. 154-81.

² Dept. of Food Hygiene, Agricultural Univ.,Warsaw, Poland.

³ Dept. of Anim. Sci.