Grain feeding increases core body temperature of beef cattle

Jacob, R.H.; Surridge, Victoria; Beatty, D.T.; Gardner, G.E.; Warner, R. D.

doi:10.1071/an13463

Cited by 20 publications

(13 citation statements)

References 18 publications

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“…This hypothesis is supported by findings that feedlot-finished cattle (150 and 300 days) had significantly higher body temperatures at slaughter than grass-finished cattle (Jacob et al 2014b). It should be noted that the carcass weight of the feedlot cattle (401 kg for 150 days and 438 kg for 300 days feedlot finishing) was significantly higher than the grass-finished cattle (301 kg).…”

Section: Pre-slaughter Interventionssupporting

confidence: 75%

Muscle metabolism in sheep and cattle in relation to high rigor temperature – overview and perspective

Strydom

Rosenvold

2014

Anim. Prod. Sci.

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Abstract. An increasing number of Australian slaughter plants were found not to meet the Meat Standards Australia (MSA) pH-temperature window, due to high rigor temperatures, particularly at plants where grain-fed animals were slaughtered. Hence, the red meat processing industry in Australia supported a research program focused on resolving this issue, as carcasses that do not meet the MSA pH-temperature window are excluded from MSA grading. This special issue of Animal Production Science describes the outcomes of a major program identifying ante-and post-mortem factors related to heat-induced toughening in both beef and sheep meat through literature reviews and targeted research to find interventions to prevent the impact of high rigor temperature on meat quality, particularly tenderness. This paper provides an overview of the outcomes of the research program, some of which require further research before implementation. It is suggested that an entire supply-chain approach be applied to establish the most efficient and cost-effective way of reducing the incidence of high rigor temperature.

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Section: Pre-slaughter Interventionssupporting

confidence: 75%

Muscle metabolism in sheep and cattle in relation to high rigor temperature – overview and perspective

Strydom

Rosenvold

2014

Anim. Prod. Sci.

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“…This could be explained by several factors, alone or in combination. First, grainfed cattle have recently been reported to have a higher core body temperature by 0.3-0.4 C than grass-fed cattle (Jacob et al 2014b). In this context, dairy cattle fed concentrate rations containing rapidly fermentable wheat had a higher flank temperatures as well as greater differences between left and right flank temperatures than dairy cows fed maize-based diets (see Dunshea et al 2013) indicating that the type of grain can also impact on body temperature.…”

Section: Discussionmentioning

confidence: 99%

“…A decreased ability to dissipate heat due to insulin resistance may contribute to the increased Temp@pH6 in long-fed cattle. An increase in body temperature is associated with pre-slaughter stress in both cattle (Jacob et al 2014b) and sheep (Pighin et al 2014) and we postulate that this would combine with the higher core body temperature in grain-fed cattle (Jacob et al 2014b), and fatter grass-fed cattle, to create high muscle temperatures conducive to a high rigor temperature.…”

Section: Discussionmentioning

confidence: 99%

Factors influencing the incidence of high rigor temperature in beef carcasses in Australia

et al. 2014

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Abstract. Beef carcasses undergoing rapid pH fall while the loin muscle temperature is still high are described as heatshortened, heat-toughened or 'high rigor temperature' carcasses, with subsequent negative effects on quality traits. The aim of the study was to quantify the occurrence of high rigor temperature in beef carcasses across Australia and to identify the causative factors. Data was collected over 4-5 days at each of seven beef processing plants from 1512 beef carcasses. The beef carcasses were from both grass-and grain-fed cattle ranging in days on grain feeding from 0 (grass-fed) to 350 days and the category of cattle ranged from veal to ox and cow. Data collected on the day of slaughter included the duration of electrical inputs at the immobiliser, electrical stimulation and hide puller, longissimus muscle pH and temperature decline, hot carcass weight and P8 fat depth. At grading, ultimate pH, eye muscle area, wetness of the loin surface and colour score were also collected. The temperature at pH 6 was calculated and if it was >35 C, the carcass was defined as 'high rigor temperature'. Modelling of the data was conducted using GLMM and REML. The occurrence of high rigor temperature across all seven beef processing plants was 74.6% ranging from 56 to 94% between beef processing plants. Increasing days in the feedlot and heavier carcass weights were highly correlated and both caused an increase in the predicted temperature at pH 6 and in the % high rigor temperature (P < 0.05 for both). Longer duration of electrical inputs at the hide puller, fatter grass-fed cattle and fatter male (castrate) carcasses had a higher temperature at pH 6 and higher % high rigor temperature. Modelling showed that if the time to reach pH 6 in the longissimus muscle was 65 v. 105 min, the % high rigor temperature carcasses reduced from 98 to 19% in grain-fed cattle and 93 to 7% in grass-fed cattle. Higher plasma insulin levels at slaughter were associated with a higher temperature at pH 6 (rigor temperature) (P < 0.001). In conclusion, in order to reduce the incidence of high rigor temperature in grain-fed beef carcasses, methods for identifying high rigor temperature carcasses will be required and while some management strategies can be implemented now, others require further research.

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“…Additionally, depending upon seasonal variation of pasture and pre-slaughter animal treatment, these animals could have depleted glycogen stores, which is associated with an increase in dark cutting (Knee et al 2007). In comparison, grain feeding can increase the glycogen and fat content of the animals, resulting in a thicker subcutaneous fat layer (increasing P8 fat depth), a higher core body temperature (Jacob et al 2014) and thus more insulation during the carcass chilling. Although hot carcass weight and P8 fat depth were not significant within the meat colour model, as the temperature at pH 6 increased, so too did the occurrence of lighter meat colours.…”

Section: Animal Factorsmentioning

confidence: 99%

Improving beef meat colour scores at carcass grading

Hughes

Kearney²,

Warner

2014

Anim. Prod. Sci.

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Abstract. Unacceptable meat colour scores at the time of carcass grading are associated with reduced meat quality and consumer rejection. We hypothesised that the meat colour at carcass grading would be influenced by the pH and temperature decline post slaughter, as these would be determined by animal and processing factors. Beef carcasses (n = 1512) at seven Australian processing plants were assessed, at grading, for the meat colour of the M. longissimus thoracis. Statistical modelling determined the animal, carcass and processing factors contributing to the meat colour score at carcass grading. The occurrence of unacceptably dark meat dropped from 8 to 3% when the time of grading was increased from 14 to 31 h post slaughter (P < 0.01). A high temperature at pH 6 (rigor temperature), high final pH (pH F ), pasture feeding and older animals were associated with dark M. longissimus thoracis at carcass grading (P < 0.05 for all). Less than 30% of carcasses with noncompliant pH F displayed a dark non-compliant meat colour >3, indicative of an opportunity to determine the mechanism behind this pH-induced colour development and thus reduce the incidence of non-compliance. It is recommended that when there is a high occurrence of carcasses with a dark meat colour >3 that the time from slaughter to grading is checked to ensure carcasses are in full rigor at the grading point. This will assist in minimising economic penalties due to dark-coloured carcasses. Finally, animal factors, such as maturity and feeding regime also had a considerable impact on the meat colour at carcass grading.

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Grain feeding increases core body temperature of beef cattle

Cited by 20 publications

References 18 publications

Muscle metabolism in sheep and cattle in relation to high rigor temperature – overview and perspective

Muscle metabolism in sheep and cattle in relation to high rigor temperature – overview and perspective

Factors influencing the incidence of high rigor temperature in beef carcasses in Australia

Improving beef meat colour scores at carcass grading

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