We used a muscle biopsy technique in conjunction with real-time PCR analysis to examine the time course of changes in muscle IGF-I, IGFBP-3, myostatin, and hepatocyte growth factor (HGF) mRNA in the longissimus muscles of Revalor-S-implanted and nonimplanted steers on d 0, 7, 12, and 26 after implantation (nine steers/treatment group). Administration of a Revalor-S implant increased (P < 0.01) ADG and improved (P < 0.05) feed efficiency, 36 and 34%, respectively, compared with steers that received no implant during the 26-d trial. Daily dry matter intake did not differ (P > 0.15) between nonimplanted and implanted steers. Steers receiving the Revalor-S implant had increased (P < 0.001) circulating IGF-I concentrations compared with nonimplanted steers. The longissimus muscles of steers receiving the Revalor-S implant contained increased (P < 0.001) IGF-I mRNA levels compared with longissimus muscles of nonimplanted steers over the 26-d duration of the study. Longissimus muscle IGF-I mRNA levels in implanted steers were increased (P < 0.003) relative to d-0 concentrations on d 7 and 12 (101% and 128%, respectively), and byd 26, longissimus muscle mRNA levels were more than three times (P < 0.0001) those in the longissimus muscles of the same steers on d 0. There was no treatment effect on the level of IGFBP-3, myostatin, or HGF mRNA in the longissimus muscle at any time point; however, levels of IGFBP-3, myostatin, and HGF mRNA increased with time on feed. Based on current and previous studies, we hypothesize that the increased IGF-I level in muscle of implanted steers by d 7 of implantation stimulates satellite cell proliferation and maintains a high number of proliferating satellite cells at a point in the growth curve where satellite cell numbers and activity are normally dropping off. This would prolong the period of rapid muscle growth, resulting in the observed increased rate and efficiency of muscle deposition in implanted steers.

The effects of L-carnitine on porcine fetal growth traits and the IGF system were determined. Fourth-parity sows were fed a gestation diet with either a 50-g top dress containing 0 (control, n = 6) or 100 mg of L-carnitine (n = 6). At midgestation, fetuses were removed for growth measurements, and porcine embryonic myoblasts (PEM) were isolated from semitendinosus. Real-time quantitative PCR was used to measure growth factor messenger RNA (mRNA) levels in the uterus, placenta, muscle, hepatic tissue, and cultured PEM. A treatment x day interaction (P = 0.02) was observed for maternal circulating total carnitine. Sows fed L-carnitine had a greater (P = 0.01) concentration of total carnitine at d 57 than control sows. Circulating IGF-I was not affected (P = 0.55) by treatment. Supplementing sows with L-carnitine resulted in larger (P = 0.02) litters (15.5 vs. 10.8 fetuses) without affecting litter weight (P = 0.07; 1,449.6 vs. 989.4 g) or individual fetal weight (P = 0.88) compared with controls. No treatment effect was found for muscle IGF-I (P = 0.36), IGF-II (P = 0.51), IGFBP-3 (P = 0.70), or IGFBP-5 (P = 0.51) mRNA abundance. The abundance of IGF-I (P = 0.72), IGF-II (P = 0.34), and IGFBP-3 (P = 0.99) in hepatic tissue was not influenced by treatment. Uterine IGF-I (P = 0.46), IGF-II (P = 0.40), IGFBP-3 (P = 0.29), and IGFBP-5 (P = 0.35) mRNA abundance did not differ between treatments. Placental IGF-I (P = 0.30), IGF-II (P = 0.18), IGFBP-3 (P = 0.94), and IGFBP-5 (P = 0.42) mRNA abundance did not differ between treatments. There was an effect of side of the uterus for IGF-I (P = 0.04) and IGF-II (P = 0.007) mRNA abundance; IGF-I mRNA abundance was greater in the left uterine horn than in the right uterine horn (0.14 and 0.07 relative units, respectively). Placental IGF-II mRNA abundance was greater (P = 0.007) in the left than in the right uterine horn (483.5 and 219.59, respectively). The abundance of IGFBP-3 was not affected by uterine horns in either uterine (P = 0.66) or placental (P = 0.13) tissue. There was no treatment difference for IGF-I (P = 0.31) or IGFBP-5 (P = 0.13) in PEM. The PEM isolated from sows fed L-carnitine had decreased IGF-II (P = 0.02), IGFBP-3 (P = 0.03), and myogenin (P = 0.04; 61, 59, and 67%, respectively) mRNA abundance compared with controls. These data suggest that L-carnitine supplemented to gestating sows altered the IGF system and may affect fetal growth and development.

Top sirloin butts (n = 162) were used to investigate the influence of quality classification, aging period, blade tenderization passes, and endpoint cooking temperature on the tenderness of gluteus medius steaks. Top sirloin butts (gluteus medius) from Select (SEL), Choice (CHO), and Certified Angus Beef (CAB) carcasses were obtained, aged for 7, 14, or 21 d, and either not tenderized or blade tenderized one or two times. Three steaks from each top sirloin butt were randomly selected and assigned to a final endpoint cooking temperature of 65.5, 71.0, or 76.6 degrees C. Cooking characteristics and Warner-Bratzler shear force (WBSF) were analyzed as a split-plot with a 3 x 3 x 3 factorial treatment structure of quality classification, aging period, and tenderization passes in the whole plot and endpoint cooking temperature in the subplot. Sensory panel data for CHO steaks cooked to 70 degrees C were analyzed with a 3 x 3 factorial treatment structure of aging period and tenderization passes. Thawing loss was greater (P < 0.05) for steaks aged 7 d than those aged 21 d. Cooking loss was greater (P < 0.05) for steaks aged for 14 and 21 d than those aged 7 d, and increased (P < 0.05) with each increasing endpoint temperature. Each increase in aging period resulted in lower (P < 0.05) WBSF values. In addition, steaks blade tenderized two times had lower (P < 0.05) WBSF values than steaks blade tenderized once or not at all. Within each quality classification, WBSF values increased (P < 0.05) as endpoint cooking temperature increased. When cooked to 71 or 76.6 degrees C, CHO and CAB steaks had lower (P < 0.05) WBSF than SEL steaks. Steaks blade tenderized one or two times received higher (P < 0.05) sensory panel ratings for myofibrillar and overall tenderness than steaks not blade tenderized. Connective tissue amount and overall tenderness ratings were higher (P < 0.05) for steaks aged 21 vs. 7 d. Postmortem aging and blade tenderization of gluteus medius steaks can improve tenderness, as measured by WBSF and sensory panel, without decreasing flavor or juiciness. When cooking to higher endpoint temperatures, higher quality classifications should be selected to minimize toughness due to cooking.

Crossbred barrows (n = 72) were used to evaluate effects of diet supplementation with modified tall oil (MTO; 0.0 or 0.50%) and vitamin E (0, 22, or 110 IU/kg) on growth performance, carcass traits, and longissimus muscle (LM) quality traits of finishing pigs. Pigs were blocked by ancestry and initial BW and allotted randomly to treatments in a 2 x 3 factorial. Corn-soybean meal-based diets were fed in two phases: 45.5 to 81.6 (1.00% lysine) and 81.6 to 114.6 (0.75% lysine) kg BW with no added fat. From 45.5 to 81.6 kg, pigs fed MTO had greater ADG (P = 0.03) regardless of added vitamin E; otherwise, treatment did not affect growth performance. Carcasses from pigs fed MTO had reduced (P < 0.05) average backfat (2.76 vs 2.92 cm) and firmer bellies compared to those fed no MTO. Boneless loins were cut into 2.54-cm chops at 7 d postmortem and evaluated for display color, thiobarbituric acid-reactive substance (TBARS), Warner-Bratzler shear force (WBSF), and sensory panel ratings. Visual color was similar (P > 0.05) among treatments at 0 and 1 d of display. At 4 and 6 d of display chops from pigs fed MTO with 110 IU vitamin E/kg had less deterioration (P < 0.05) than chops from pigs fed MTO with 0 IU vitamin E/kg and 0.0% MTO with 22 or 110 IU vitamin E/kg. The CIE L*, a*, b* and spectral values also suggested a delay in color deterioration for chops from pigs fed MTO with 110 IU vitamin E/kg. At 6 and 8 d of display, chops from pigs fed 110 IU vitamin E/kg had lower (P < 0.05) L* values than those from pigs fed 0 or 22 IU vitamin E/kg, and higher (P < 0.05) a* values than those from pigs fed 0 IU vitamin E/kg feed. A higher (P < 0.05) %R630/%R580 (indicator of more oxymyoglobin) was observed for chops from pigs fed MTO with 110 IU vitamin E/kg than those from pigs fed 0.0% MTO with 22 or 110 IU vitamin E/kg and MTO with 0 IU vitamin E/kg. Chops from pigs fed MTO with 110 IU vitamin E/kg had lower (P < 0.05) TBARS values than those from pigs fed MTO with 0 IU vitamin E/kg. No differences (P > 0.05) were detected among treatments for WBSF or sensory evaluations. The addition of MTO in swine diets improved belly firmness and reduced backfat, and feeding MTO with high levels of vitamin E extended display life without affecting palatability of LM chops.

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