J. Anim Sci.
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

J. Anim Sci. 1985. 61:436-441.
© 1985 American Society of Animal Science
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Parrett, D. F.
Right arrow Articles by Berger, L. L.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Parrett, D. F.
Right arrow Articles by Berger, L. L.

Beef Steers Slaughtered at Three Fat-Constant End Points: I Growth, Efficiency and Carcass Characteristics1

Douglas F. Parrett3, John R. Romans2, Peter J. Bechtel3, Burton A. Weichenthal4 and Larry L. Berger3

University of Illinois, Urbana, IL 61801

Abstract

Growth, efficiency and carcass characteristics of 48 Simmental crossbred steers were fed to fat-thickness end points (FTE) of .5, 1.0 and 1.5 cm. Sixteen steers were slaughtered after reaching each assigned FTE. Feed-to-gain ratios, days on feed and weight increased with increased fat thickness. The steers were slaughtered at their assigned FTE based on backfat probe and ultrasonic scanoprobe fat-thickness measurements, which had correlations of r = .89 and r = .81, respectively, to actual carcass fat thickness. As FTE increased, hot carcass weight, total separable fat, marbling, quality grade and yield grade increased, but percentage boneless retail cuts and efficiency (feed/ gain) decreased. The amount of feed required to produce live-weight gain and separable-lean gain was determined and cattle from 1.0 to 1.5 cm FTE were less efficient than the .5- to 1.0-cm FTE cattle. Taste panel values and Warner-Bratzler shear-force values indicated that steaks from all of the FTE treatments were of acceptable quality. Days on feed, marbling, fat thickness and yield grade were not highly correlated to sensory taste-panel scores. Days on feed and fat thickness were good indicators of marbling levels, with correlations of r = .62 and r = .65, respectively.

Footnotes

1 Research supported by the Univ. of Illinois Agr. Exp. Sta. and the Illinois Beef Industry Council. Send reprint requests to D. F. Parrett, 110 Stock Pavilion, 1402 W. Pennsylvania Ave., Univ. of Illinois, Urbana, IL 61801.

2 Current address: Dept. of Anim. and Range Sci., South Dakota State Univ., Brookings.

3 Dept. of Anim. Sci.

4 Current address: Panhandle Station, Univ. of Nebraska, Scottsbluff.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1985 by the American Society of Animal Science.