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Carcass Characteristics and Sensory Properties of Hereford x Shorthorn Bulls and Steers Fed Different Levels of Grass Silage and High Moisture Barley

Agriculture Canada^1,2,3,, Ottawa, Ontario, Canada, K1A 0C6 and Agriculture Canada⁴, Kapuskasing, Ontario, Canada, P5N 2X9

Abstract

Over a 2-yr period, the carcass characteristics and sensory properties of rib roasts from 44 bulls and 43 steers of Hereford x Shorthorn breeding raised in the Great Claybelt of Northern Ontario were studied. These animals were fed, from weaning (6 mo) to slaughter, diets of direct-cut grass silage (formic acid treated) supplemented with .0, .45, .9 or 1.35 kg high-moisture barley (DM)/100 kg live weight (propionic acid treated). Each animal was slaughtered at a minimum carcass finish of 8 mm of fat over the M. longissimus between the 11th and 12th ribs as measured by ultrasound. The average carcass grade for animals fed the all-silage diet or the silage diets supplemented with high moisture-barley was Canada A1/A2. The percentages of wholesale plate and brisket increased linearly (P .05) with increasing supplementation of high-moisture barley. Tenderness of rib roasts was not influenced (P>.05) by the different diets, whereas differences due to diet (P.05) were observed for juiciness and flavor. However, because of the magnitude of these differences, it was concluded that the sensory properties of the rib roasts from animals fed the various diets were, for all intent, comparable. Both bulls and steers produced Canada A1/A2 carcasses. Bull carcasses contained a higher (P<.01) percentage of boneless, trimmed chuck and sirloin, and boneless, trimmed meat than steer carcasses. Sensory panel scores for juiciness, flavor and tenderness of rib roasts were not different (P>.05) between bulls and steers.

¹ Animal Research Centre; Contribution No. 1192.

² Food Research Institute; Contribution No. 566.

³ Engineering and Statistical Research Institute; Contribution No. 1-547.

⁴ Experimental Farm.

⁵ The authors gratefully acknowledge R. W. Allen, M. E. Baker, D. Lavoie and V. Agar for their technical assistance.

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