Journal of Animal Science, Vol 68, Issue 8 2243-2252, Copyright © 1990 by American Society of Animal Science

JOURNAL ARTICLE

Effects of percentage Brahman and Angus breeding, age-season of feeding and slaughter end point on feedlot performance and carcass characteristics

R. D. Huffman, S. E. Williams, D. D. Hargrove, D. D. Johnson and T. T. Marshall
Anim. Sci. Dept., Univ. of Florida, Gainesville 32611.

Steers (n = 165) of known percentage Brahman (B) and Angus (A) breeding were used to study effects of breed group (A, 3/4A:1/4B, 1/2A:1/2B, 1/4A:3/4B), age-season of feeding (calves fed during the cool season vs yearlings fed during the warm season) and slaughter end point (less than .90, 1.0 to 1.15, 1.27 to 1.40, greater than or equal to 1.5 cm of adjusted fat over the ribeye) on feedlot performance and carcass characteristics. The 1/2B and 3/4B steers had heavier (P less than .05) initial and final feedlot weights than the A and 1/4B steers and higher (P less than .05) unshrunk ADG than the A steers did. Breed types did not differ for feed efficiency. Yearling steers fed in the warm season had higher (P less than .05) unshrunk ADG than calves fed in the cool season, but ADG calculated on an empty-rumen basis did not differ between the two age-seasons of feeding. Calves fed in the cool season were more efficient (P less than .05) than yearlings fed in the warm season when efficiency was expressed on an empty-rumen basis; however, on a live weight basis there was no difference in feed efficiency. No breed group by age-season of feeding interactions on performance were detected. Slaughter end point did not significantly affect feed efficiency on an empty-rumen basis. The 1/2B and 3/4B steers had smaller ribeye areas (REA) per 100 kg hot carcass and lower marbling scores than the 1/4B and A steers. Yearlings fed in the warm season produced heavier carcasses (P less than .05) than calves fed in the cool season. As s.c. fat thickness at slaughter increased, hot carcass weight and numerical yield grade increased, whereas REA per 100 kg of hot carcass decreased. Marbling also increased as fatness increased up to about 1.5 cm subcutaneous fat.

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