Growth of bovine tissues 4. Genetic influences on patterns of bone growth and distribution in young bulls

Berg, R. T.; Andersen, B. Bech; Liboriussen, T.

doi:10.1017/s0003356100035832

Cited by 19 publications

(10 citation statements)

References 8 publications

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“…The increased fat proportion and decreased muscle proportion would be expected from their growth coefficients of N1.0 and b 1.0, respectively (Berg et al, 1978d;Keane et al, 1990;Keane and Allen, 2002). Generally, bone proportion decreases with increasing carcass weight and length of finishing period (Berg et al, 1978c;Keane, 1994;Keane et al, 1990) but the effect was not significant in the present study.…”

Section: Duration Of Finishingcontrasting

confidence: 56%

Comparison of supplementary concentrate levels with grass silage, separate or total mixed ration feeding, and duration of finishing in beef steers

Keane¹,

Drennan²,

Moloney³

2006

Livestock Science

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Section: Duration Of Finishingcontrasting

confidence: 56%

Comparison of supplementary concentrate levels with grass silage, separate or total mixed ration feeding, and duration of finishing in beef steers

Keane¹,

Drennan²,

Moloney³

2006

Livestock Science

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“…CH had more of their bone in the thoracic limb than HE and less in the thorax than both HE and FR. Berg, Andersen and Liboriussen (1978c) also noted some breed differences in the proportion of bone in each joint but concluded that these differences were small and commercially unimportant.…”

Section: Tissue Distributionmentioning

confidence: 99%

Carcass composition of serially slaughtered Friesian, Hereford × Friesian and Charolais × Friesian steers finished on two dietary energy levels

et al. 1990

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The carcass composition of Hereford x Friesian (HE), Friesian (FR) and Charolais x Friesian (CH) steers finished on diets of high (H) and medium (M) dietary metabolizable energy (ME) concentrations and slaughtered at low (L), normal (N) and heavy (W) carcass weights was examined in a 3 x 2 x 3 (no. = 9 per individual treatment) factorial experiment. A pre-finishing slaughter group of nine animals of each breed type was also included, giving a total 189 animals in 21 experimental groups. ME concentrations of the H and M diets which were offered ad libitum were 12-6 and 10-4 MJ/kg dry matter. Target carcass weights for L, N and W were 260, 300 and 340 kg for HE and FR and 260, 320 and 380 kg for CH.Carcass side weights (before tissue separation) of the HE, FR and CH pre-finishing slaughter groups were 90-8, 970 and 101-0 (s.e.d. 3-9) kg. Corresponding tissue proportions were 188, 199 and 200 (s.e.d. 4-3) g/kg bone, 663, 686 and 690 (s.e.d. 5-3) g/kg muscle and 135, 99 and 96 (s.e.d. 5-7) g/kg fat. Main effect side weights of the finished groups were 152-3, 151-4 and 162-2 (s.e.d. 1-4) kg for HE, FR and CH. 158-5 and 152-2 (s.e.d. 1-1) kg for H and M and 131-2, 155-2 and 179-6 (s.e.d. 1-4) kg for L, N and W, respectively. Tissue proportions in the same order were 146, 160 and 157 (s.e.d. 2-0), 149 and 159 (s.e.d. 1-6) and 163, 154 and 146 (s.e.d. 2-0) g/kg bone, 579, 601 and 635 (s.e.d. 5-5), 600 and 610 (s.e.d. 4-5) and 637, 599 and 574 (s.e.d. 5-5) g/kg muscle and 264, 228 and 195 (s.e.d. 6-4), 240 and 219 (s.e.d. 5-2) and 188, 235 and 264 (s.e.d. 6-4) g/kg fat. CH had more (P < 0-001) of their muscle in the pelvic limb and less (P < 0001) in the thorax than HE and FR. HE had more (P < 0-001) of their carcass fat in the subcutaneous depot and less (P < 0-001) in the intermuscular depot than FR and CH. The allometric regression coefficients for the main joint and tissue weights on side weight were l-0 for the thorax, ribs, flank and fat. The regression coefficients for the main muscles of the pelvic limb and loin and total thoracic limb muscle on total side muscle were l-0. Similarly the regression coefficients for the bones of the two limbs on total side bone were <10, while the coefficients for the loin, ribs and thorax bones were > 1 0 . It was calculated (for the H diet) that at a carcass weight of 300 kg, HE, FR and CH would have carcass tissue proportions of 576, 600 and 642 g/kg muscle and 261, 227 and 180 g/kg fat. The three breed types would have similar carcass fat contents at carcass weights of 264, 300 and 376 kg for HE, FR and CH, respectively.

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“…Berg et al [3] reported small and biologically unimportant differences between breeds in the distribution of the bone.…”

Section: Resultsmentioning

confidence: 98%

Distribution of tissues in carcasses at the same proportion of total fat in Portuguese cattle breeds

Simões¹,

Mendes²

2003

Anim. Res.

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-A comparison was made of the distribution of bone, muscle, subcutaneous fat and intermuscular fat (g of tissue in the joint per kg of the respective tissue in the carcass) at the same proportion of total carcass fat for a total of 165 animals from three large (Alentejana (n = 24); Mirandesa (n = 24); Marinhoa (n = 24)), and four small, (Arouquesa (n = 24); Barrosã (n = 23); Maronesa (n = 24) and Mertolenga (n = 22)) Portuguese breeds, serially slaughtered at three different weights. The distribution of muscle was significantly different across breeds in a larger number of joints than either the distribution of bone, subcutaneous fat or intermuscular fat. However, the range of differences in each joint was narrower for muscle. So, amongst the first class joints (leg, sirloin, ribs and fore ribs), only the sirloin and the fore ribs, both with a range across breeds of only 7 g·kg -1 , were significantly different between breeds. On the contrary to subcutaneous fat, the proportions of intermuscular fat tend to decrease, particularly in the leg. As expected, the joints with homogeneous parameters were the most accurate for predicting the proportion of muscle (g·kg -1 ) in the carcass from the proportion of muscle (g·kg -1 ) in the joint. For the large breeds, the most accurate joints were the leg and the coast, with a residual s.d. of 13.91 g·kg -1 and 18.45 g·kg -1 , respectively; and for the small breeds the most accurate joints were the fore ribs and the leg, with a residual s.d. of 15.35 g·kg -1 and 17.11 g·kg -1 , respectively. The difference between the actual breed means and the means predicted using the overall equation for each of the most accurate joints were lower than ± 4 g·kg -1 for all breeds with the exception of the Barrosã with a value of -8 g·kg -1 . distribution / joints / carcasses / beef cattle Résumé -Répartition des tissus dans les carcasses de bovins de races autochtones portugaises. Une étude comparative a été menée sur la répartition des tissus osseux, musculaires, adipeux sous-cutané et adipeux intermusculaires (g de tissu dans le morceau par kg de tissu respectif dans la carcasse) pour une même proportion de gras total. Au total 165 animaux, comprenant des races de grande taille : Alentejana (n = 24), Mirandesa (n = 24), Marinhoa (n = 24), et des races de petite taille : 287 Anim. Res. 52 (2003) Arouquesa (n = 24), Barrosã (n = 23), Maronesa (n = 24) et Mertolenga (n = 23), ont été séquentiel-lement abattus à 3 poids différents. Le muscle était le tissu dont la répartition a été significativement différente entre les morceaux, mais où l'amplitude des différences entre races, pour chaque morceau, a été plus étroite. Parmi les morceaux de première catégorie, seuls l'aloyau et l'entrecôte, tous deux avec une amplitude de 7 g·kg -1 , ont été significativement différents entre les races. Comme attendu, les morceaux avec des paramètres de régression homogènes ont été les plus précis pour prédire la proportion de muscle (g·kg -1 ) dans la carcasse à partir de la proportion de muscle (...

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Growth of bovine tissues 4. Genetic influences on patterns of bone growth and distribution in young bulls

Cited by 19 publications

References 8 publications

Comparison of supplementary concentrate levels with grass silage, separate or total mixed ration feeding, and duration of finishing in beef steers

Comparison of supplementary concentrate levels with grass silage, separate or total mixed ration feeding, and duration of finishing in beef steers

Carcass composition of serially slaughtered Friesian, Hereford × Friesian and Charolais × Friesian steers finished on two dietary energy levels

Distribution of tissues in carcasses at the same proportion of total fat in Portuguese cattle breeds

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