Impact of calving seasons and feeding systems in western Canada. I. Postweaning growth performance and carcass characteristics of crossbred steers

DurunnaObioha, N; BlockHushton, C; IwaasaAlan, D; ThompsonLeanne, C; ScottShannon, L; RobinsClayton,; KhakbazanMohammad,; LardnerHerbert, A

doi:10.4141/cjas-2014-033

Cited by 13 publications

(10 citation statements)

References 22 publications

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“…The clusters defined in our study were characterised both by calving season and feeding management, for example, the duration of pasture. This result is consistent with that of Durunna et al (2014) who observed a significant interaction between the calving season and the nature of the diet, which did not lead to a clear conclusion about the effect of the calving season alone.…”

Section: Suckling Periodsupporting

confidence: 90%

Rearing practices in each life period of beef heifers can be used to influence the carcass characteristics

Monteils

Sibra

2019

Italian Journal of Animal Science

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To improve their income, European cattle breeders have to produce cattle carcasses with the best score on the EUROP system. The objectives of this study were to identify the rearing practices applied on farms at each period of a heifer's life and to study the relationship between these practices and the carcass characteristics. Farm surveys (n ¼ 45) were performed to assess the rearing practices. A factorial analysis of mixed data followed by a hierarchical clustering on principal components was performed for each life period. The clusters resulting from these typologies were related to the carcass characteristics (weight, conformation and fat scores). For the suckling period, the cluster characterised by a calving season in autumn, a short pasture period and systematic supplies of stored grass and concentrate in stall gave heavy carcasses with the highest conformation scores. For the growth period, the best cluster for producing favourable carcass characteristics was characterised by the longest pasture period, feeding the most stored grass and feeding a regular concentrate supply throughout the year. For the fattening period, the cluster characterised by the oldest age at the beginning of the period and at slaughter, slaughter in winter and autumn, a long pasture period and regular concentrate supply gave the heaviest carcasses with the highest conformation scores. This study highlights several rearing practices that could be used as a means to influence the carcass characteristics, and also the life periods at which animals are sensitive to changes in management practices to improve weight and conformation scores. HIGHLIGHTSCarcass characteristics are related to rearing practices applied at each life period of heifers. Rearing practices can be used as a means to influence carcass characteristics. ARTICLE HISTORY

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Section: Suckling Periodsupporting

confidence: 90%

Rearing practices in each life period of beef heifers can be used to influence the carcass characteristics

Monteils

Sibra

2019

Italian Journal of Animal Science

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“…However, when evaluated by trained sensory panelists, there were no differences reported for flavor, tenderness, juiciness, or overall satisfaction (Moody et al, 1970). Other researchers have evaluated marbling texture; however, comparisons were not made among the marbling texture groups in most of these studies (Goll et al, 1965;Cross et al, 1975;Cross, 1977;Dubeski et al, 1997;de Mello et al, 2012ade Mello et al, , 2012bDurunna et al, 2014). Therefore, the objective of the current study was to evaluate the effects of marbling texture on consumer and trained sensory panel ratings of beef strip loins varying in marbling texture (fine, medium, and coarse) from 3 USDA quality groups.…”

Section: Introductionmentioning

confidence: 97%

“…www.meatandmusclebiology.com both levels (Smith et al, 2001). Marbling texture is impacted by a variety of factors including breed Yang et al, 2006;Albrecht et al, 2011) and animal diet (Dubeski et al, 1997;de Mello et al, 2012a, b;Durunna et al, 2014). But marbling texture's impact on beef palatability is unclear as it has not been the primary focus of much previous work.…”

Section: Marbling Texturementioning

confidence: 99%

Meat Science Lexicon

Seman

Boler

Carr

et al. 2018

Meat and Muscle Biology

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Abstract:The objective of this study was to evaluate the effects of marbling texture on consumer and trained sensory panel ratings of beef strip loin steaks from 3 USDA quality grades. Beef strip loins (n = 117) were selected from 3 quality grades [Top Choice (Modest 00 -Moderate 100 marbling), Low Choice (Small 00 -Small 100 marbling), and Select (Slight 00 -Slight 100 marbling)] to equally represent three different marbling texture groups: fine, medium, and coarse, via visual appraisal. There were no quality grade × texture interactions (P > 0.05) for all of the traits evaluated. Consumers (n = 104) rated all marbling texture groups similar (P > 0.05) for tenderness, juiciness, flavor, and overall liking, as well as rated a similar (P > 0.05) percentage of samples from each marbling texture group acceptable for each palatability trait. Moreover, consumers indicated no preference (P > 0.05) among marbling texture groups for visual desirability or likelihood to purchase. However, trained sensory panelists rated coarse marbled steaks higher (P < 0.05) than fine or medium marbled steaks for both beef flavor intensity and sustained juiciness, as well as higher (P < 0.05) for initial juiciness than medium textured steaks. There were no differences (P > 0.05) among marbling texture groups for Warner-Bratzler shear force, slice shear force, and pressed juice percentage. Low Choice steaks were rated higher (P < 0.05) than Select steaks by consumers for tenderness, flavor liking, and overall liking, but similar (P > 0.05) to Top Choice. Results from this study indicate marbling texture had no impact on consumer evaluations of eating quality and only minimal effects on trained sensory panel palatability ratings and therefore provides no palatability-based evidence for the exclusion of coarse marbled carcasses from current and future branded beef programs.

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“…However, summer calving has the potential to match the cows' nutrition with available forage, thereby reducing the cost of production. A companion study (Durunna et al 2014a) evaluated the impact of these two calving systems (CS) and two feeding systems (CS) on growing steers in western Canada. The results demonstrated that production decisions that producers make during breeding have consequences on subsequent postweaning growth performances of steers and profitability (Durunna et al 2014a, b;Khakbazan et al 2014).…”

mentioning

confidence: 99%

Impact of calving seasons and feeding systems in western Canada. II. Meat composition and organoleptic quality of steaks

et al. 2014

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Durunna, O. N., Block, H. C., Iwaasa, A. D., Scott, S. L., Robins, C., Khakbazan, M., Dugan, M. E. R., Aalhus, J. L., Aliani, M. and Lardner, H. A. 2014. Impact of calving seasons and feeding systems in western Canada. II. Meat composition and organoleptic quality of steaks. Can. J. Anim. Sci. 94: 583–593. Fatty acid profiling, meat and organoleptic quality assessments were conducted on 160 carcasses of crossbred steers born into one of two calving systems and later assigned to one of two postweaning feeding systems. The steers were weaned from either an early calving or late calving system and later assigned to either a rapid-gain feeding (RF) or a slow-gain feeding (SF) system. The RF steers received a silage–hay diet during the backgrounding period prior to finishing, while the SF steers received a hay diet at backgrounding and then grazed alfalfa–meadow bromegrass pasture and annual cereal swaths prior to finishing. All treatment groups received a conventional diet during finishing until the steers attained a target backfat thickness or body weight. Fatty acid analyses were conducted on longissimus dorsi muscle (LDM) and subcutaneous fat samples. Other analyses included LDM composition, tenderness and taste panel evaluations. Total saturated fatty acid was greater (P<0.02) in samples from RF steers, while total monounsaturated fatty acid was greater (P<0.01) in SF steers. The SF steers had greater (P<0.01) conjugated linoleic acid concentration. There was no main or interaction effect (P>0.05) on beef aroma, flavour and tenderness but the SF steaks had lower (P=0.02) cooking losses than RF steaks. The SF strategy has the potential to create a value chain that would lead to finished steers with higher backfat omega-3, conjugated linoleic acid and trans vaccenic acid and less cooking moisture losses.

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Impact of calving seasons and feeding systems in western Canada. I. Postweaning growth performance and carcass characteristics of crossbred steers

Cited by 13 publications

References 22 publications

Rearing practices in each life period of beef heifers can be used to influence the carcass characteristics

Rearing practices in each life period of beef heifers can be used to influence the carcass characteristics

Meat Science Lexicon

Impact of calving seasons and feeding systems in western Canada. II. Meat composition and organoleptic quality of steaks

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