Glycogen metabolites and meat quality in feed-restricted re-fed beef heifers

Yambayamba, E.S.K.; Price, M. A.; Aalhus, J. L.; Jones, S. D. M.

doi:10.4141/cjas96-078

Cited by 16 publications

(5 citation statements)

References 10 publications

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“…Also, muscle glycogen repletion rate is lower in cattle that have already been fasted or had low dietary energy intake than in those fed high energy diets (McVeigh and Tarrant 1982;Pethick et al 1999;Gardner et al 2001). Thus, reduced DMI may predispose cattle to have decreased hepatic and muscle glycogen contents (Yambayamba et al 1996) and to cut dark. Feed intake could be depressed by acidosis (Brown et al 2000), subclinical disease, or estrus in heifers (Maltz et al 1997).…”

Section: Discussionmentioning

confidence: 99%

Can potential for dark cutting be predicted by phenotype? Relationship between sex, carcass characteristics, and the incidence of dark cutting beef

et al. 2016

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Recent research indicated that reduced carcass muscling and weight are associated with beef dark cutting. Existing data from a single farm (44 heifers, 136 steers) from three normal beef quality grades (Canada AAA, AA, A) and the dark cutting grade (Canada B4) (n = 35, 106, 28, and 11, respectively) were used to identify relationships between sex, live animal, and carcass characteristics and the incidence of dark cutting. Categorical modelling showed a trend (P = 0.106) for heifer carcasses to have a greater probability [11.36 ± 4.78% standard error of the mean (SEM)] of dark cutting than carcasses from steers (4.4 ± 1.76% SEM). Mixed model analysis of variance indicated dark cutting heifers weighed less than cattle from normal grades at weaning (P = 0.0229) and slaughter (P = 0.0295). Logistic regression revealed that the probability of each carcass grade occurring was influenced by dry matter intake (DMI) (P = 0.0034), and the probability of dark cutting was lowest (P = 0.0286) in cattle with carcasses greater than 300 kg. Results suggested that cattle at risk of dark cutting may be identified by weight, average daily gain (ADG), and feed intake.Key words: average daily gain, beef, carcass weight, dark cutting, dry matter intake, ultrasound fat depth.Résumé : La recherche récente indique qu'une réduction des muscles de la carcasse et du poids sont associés au boeuf à coupe sombre. Les données existantes d'une seule exploitation (44 génisses, 136 bouvillons) de trois calibres de boeuf habituels (Canada AAA, AA, A) et le calibre coupe sombre (Canada B4) (n = 35, 106, 28 et 11, respectivement) ont été utilisés pour identifier les relations entre le sexe, les caractéristiques de l'animal vif et de la carcasse et l'incidence de coupe sombre. Les modèles par catégories indiquent une tendance (P = 0,106) pour que les carcasses de génisses aient une plus grande probabilité [11,36 ± 4,78 % d'erreur type (SEM, « standard error of the mean »)] de coupes sombres que les carcasses de bouvillons (4,4 ± 1,76 % SEM). L'analyse de variance à modèle mixte indique que les génisses à coupe sombre pèsent moins au sevrage (P = 0,0229) et à l'abattage (P = 0,0295) que les bovins de calibres normaux. L'analyse de régression logistique a révélé que la probabilité que chaque calibre de carcasse survienne était influencée par la prise de matière sèche (DMI, « dry matter intake ») (P = 0,0034), et la probabilité de coupes sombres était la plus faible (P = 0,0286) chez les bovins ayant des poids de carcasses de plus de 300 kg. Les résultats suggèrent que les bovins à risque de coupes sombres peuvent être identifiés par le poids, le gain moyen quotidien (ADG, « average daily gain ») et la prise alimentaire. [Traduit par la Rédaction] Mots-clés : gain moyen quotidien, boeuf, poids de carcasse, coupe sombre, prise de matière sèche, épaisseur de gras par ultrasons.

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Section: Discussionmentioning

confidence: 99%

Can potential for dark cutting be predicted by phenotype? Relationship between sex, carcass characteristics, and the incidence of dark cutting beef

et al. 2016

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“…Frozen samples were prepared following methods previously described by Dalrymple and Hamm (1973) and Yambayamba et al (1996) with the exception that lactate content was read using a YSI 2300 Stat Plus glucose/lactate analyzer (YSI Incorporated, Yellow Springs, Ohio) and expressed as µmol g -1 fresh tissue.…”

Section: Glycogen and Lactate Assaymentioning

confidence: 99%

Meat quality of bison (Bison bison bison) longissimus thoracis et lumborum following very fast chilling

Janz¹,

Aalhus²,

Price³

2002

Can. J. Anim. Sci.

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[327][328][329][330][331][332][333][334][335][336][337]. Very fast chilling (VFC; internal muscle temperature of -1°C by 5 h postmortem) was achieved in the longissimus lumborum (LL), but not in the semimembranosus, of lean bison carcasses after only 4 or 6 h of chilling at -35°C. Rigorous chilling caused a shift in moisture loss from carcass cooler shrink to retail drip loss. Sides exposed to VFC conditions had darker LL colour at 24 h postmortem; however, the difference did not persist to 6 d. While chilling for 2 h at -35°C resulted in an increased shear over conventionally chilled samples, the application of VFC for 4 and 6 h decreased mean shear values and resulted in a slight improvement in tenderness consistency. Sensory evaluation panellists noted marginal, non-significant differences. Factors affecting tenderization were the physical prevention of sarcomere shortening due to surface freezing with increased chilling intensity and a contribution from proteolytic enzyme systems over time postmortem. Very fast chilling is an effective means of reducing carcass chilling time while improving tenderness in the LL of lean bison carcasses. On a réussi à surgeler (température interne du muscle de -1°C cinq heures après l'abattage) le longissimus lumborum (LL) des carcasses de bisons à viande maigre après 4 à 6 h de refroidissement à -35°C, mais pas le semimembranosus. Une réfrigération sévère freine la perte d'eau des carcasses de la freinte normalement observée en salle frigorifique au simple ressuage noté chez le détaillant. Les flancs surgelés présentaient un LL de couleur plus foncée 24 h après l'abattage, mais cette variation avait disparu au bout de 6 jours. Refroidir la carcasse à -35°C pendant 2 h rend la viande moins résistante au cisaillement, comparativement aux échantillons simplement réfrigérés. En outre, 4 à 6 h de surgélation réduisent l'effort tranchant moyen, ce qui donne une viande légèrement plus tendre. Les membres du jury organoleptique ont relevé des différences marginales, quoique non significatives. Les facteurs affectant l'attendrissement comprennent la prévention physique du rétrécissement des sarcomères en raison de la congélation du muscle en surface à cause du froid plus intense et l'intervention des enzymes protéolytiques pendant la période post-mortem. La surgélation est une méthode efficace pour réduire la durée de la réfrigération et améliore la tendreté du LL dans les carcasses de bison à viande maigre.

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“…One core per time period was taken starting at the 12th rib and subsequent cores were taken adjacent and cranial to the original. The cores were flash-frozen in liquid nitrogen and stored at -80°C for glycogen and lactate determinations as described by Yambayamba et al (1996). Carcasses were chilled at 2°C and after 24 h the left LT were dissected and a 25-mm chop was removed at the 12th rib for determination of drip loss.…”

Section: Animal Slaughter and Carcass Quality Assessmentmentioning

confidence: 99%

The effects of feeding conjugated linoleic acid on subsequent pork quality

Dugan¹,

Aalhus²,

Jeremiah³

et al. 1999

Can. J. Anim. Sci.

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122

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. 1999. The effects of feeding conjugated linoleic acid on subsequent pork quality. Can. J. Anim. Sci. 79: 45-51. Feeding conjugated linoleic acid (CLA) has recently been shown to repartition fat to lean in pigs. The present study was undertaken to determine if feeding CLA affects pork quality. Pigs were fed a cereal-based diet containing either 2% CLA or 2% sunflower oil. Fifty-four pigs (27 gilts and 27 barrows) were fed per diet, and diets were fed from 61.5 to 106 kg liveweight. Diet did not affect postmortem longissimus thoracis (LT) glycogen utilization, lactate accumulation, or pH decline. Conjugated linoleic acid fed pigs had slightly higher LT temperatures at 3 h postmortem (+1.15°C; P < 0.05), but subsequent LT shear force, drip loss and soluble protein levels were unaffected. Diet did not affect subjective LT scores for structure or color, but objective color measurements indicated LT from CLA-fed pigs had slightly higher chroma (color saturation) values (+0.84; P < 0.05). Longissimus thoracis from CLA-fed pigs also had increased subjective marbling scores (P < 0.01) and increased petroleum-ether-extractable intramuscular fat (+22%; P < 0.01). Diet did not affect any measured palatability characteristic (initial and overall tenderness, juiciness, flavor desirability, flavor intensity, connective tissue amount, overall palatability; P > 0.05). Feeding 2% dietary CLA to pigs, therefore, shows some potential for improving pork composition by increasing intramuscular fat, while having no detrimental effect on pork quality. On a récemment constaté que l'administration de l'acide linoléique conjugué (ALC) favorise la répartition lipido-protidique chez les porcs. Nos travaux avaient pour objet de vérifier si ALC influe sur la qualité de la viande. Les porcs utilisés recevaient une ration à base de céréales contenant 2 % d'ALC ou 2 % d'huile de tournesol. Cinquatre-quatre porcs, soit 27 cochettes et 27 castrats, étaient affectés à chaque régime, l'expérience durant jusqu'à ce qu'ils atteignent le poids vif de 61,5 à 106 kg. Le régime n'avait pas d'effet sur l'utilisation du glycogène, sur l'accumulation des lactates ou sur la baisse du pH post-mortem dans le longissimus thoracis (LT). Les sujets recevant ALC montraient une température du LT légèrement plus haute 3 h après l'abattage, soit 1,15 °C de plus (P < 0,05) mais, par la suite, la force de cisaillement, les pertes d'égouttage et les concentrations de protéines solubles ne différaient pas de celles obtenues dans le régime à l'huile de tournesol. Le régime n'avait pas non plus d'effet sur les notations subjectives du LT quant à la structure ou à la coloration, mais les mesures colorimétriques objectives révélaient un indice de saturation légèrement plus élevé dans le LT des porcs recevant l'ALC, soit 0,84 de plus (P < 0,05). En outre, chez ces derniers, les notations subjectives du persillé de la viande étaient plus élevées (P < 0,01), de même que les quantités de gras intramusculaire extractible dans l'éther de pét-role, soit 22 % de plus (P < 0,01). Au...

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Glycogen metabolites and meat quality in feed-restricted re-fed beef heifers

Cited by 16 publications

References 10 publications

Can potential for dark cutting be predicted by phenotype? Relationship between sex, carcass characteristics, and the incidence of dark cutting beef

Can potential for dark cutting be predicted by phenotype? Relationship between sex, carcass characteristics, and the incidence of dark cutting beef

Meat quality of bison (Bison bison bison) longissimus thoracis et lumborum following very fast chilling

The effects of feeding conjugated linoleic acid on subsequent pork quality

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