Intramuscular fat deposition in principal muscles from twenty-four to thirty months of age using identical twins of Japanese Black steers

Okumura, Toshiaki; Saito, Kaoru; Sakuma, Hironori; Nade, Toshihiro; Nakayama, Sachio; Fujita, Kazuhisa; Kawamura, Tadashi

doi:10.2527/jas.2006-752

Cited by 41 publications

(39 citation statements)

References 15 publications

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“…There are several reports on changes in marbling score during the fattening period (Chung, 1997;Okumura et al, 2007Okumura et al, , 2012Yamazaki, 1981;Zembayashi et al, 1999). Zembayashi et al (1999) reported that intramuscular fat increased up to 36.7 months of age in Japanese Black cattle.…”

Section: Discussionmentioning

confidence: 99%

Carcass Characteristics and Profitability Analysis Based on Slaughter Age of Hanwoo Steers

Lee¹,

Choi²,

Shin³

et al. 2013

Journal of Animal Science and Technology

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This study analyzed optimal slaughter ages and carcass traits to investigate factors that affect farm incomes. Carcass characteristics and economical analysis of 81 Hanwoo steers previously tested (Expt. 1) and 5,826 steers from Gangwon-Do, area A (Expt. 2) were used. In Expt. 1, the strongest relationship was between the slaughter age and the carcass weight based on the R 2 value, and the weakest relationship was between the slaughter age and the marbling score based on the R 2 . The slaughter age, marbling score, and rib-eye area of steers slaughtered from 26 to 31 months of age had a positive effect on income, but back fat thickness had a negative effect. In the economical analysis of Expt. 1, the optimal time for slaughter was 31 months of age. In Expt. 2, composed of steers slaughtered from 26 to 35 months of age in farms site of area A, the income was highest from steers slaughtered at 28 months of age, after which the income decreased. From the results of Expt. 1 and 2, it is evident that the optimal slaughter age of Hanwoo steers is affected by the genetic differences of calves, the feeding program and management, fattening skills, or carcass price. In order to improve the income of individual farms, the slaughter age must be precisely decided by understanding the exact relationship between the feeding cost of Hanwoo steers and slaughter results, such as carcass weight, yield grade and quality grade.

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Section: Discussionmentioning

confidence: 99%

Carcass Characteristics and Profitability Analysis Based on Slaughter Age of Hanwoo Steers

Lee¹,

Choi²,

Shin³

et al. 2013

Journal of Animal Science and Technology

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“…May et al (1992) noted that most carcass grade traits increased linearly with days on feed, whereas most sensory panel variables and marbling increased curvilinearly. In contrast, Okumura et al (2007) reported that the additional fattening period of 6 mon from 24 to 30 mon of age in Japanese Black steers results in an increase in intramuscular fat which improves the quality grade.…”

Section: Introductionmentioning

confidence: 89%

“…The results of the present study indicate that Hanwoo steers have a great propensity for intramuscular fat deposition and that the process occurs until the later stage of the fattening period. Okumura et al (2007) reported that additional fattening period of 6 mon from 24 to 30 mon in Japanese Black steers resulted in an increase in intramuscular fat of m. longissimus. The percentages of carcasses achieving the greatest meat quality grade as assessed by the Japanese Meat Grading Association were 25% at 24 mon and 75% at 30 mon of age.…”

Section: Carcass Characteristicsmentioning

confidence: 99%

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Meat Quality Traits of Longissimus Muscle of Hanwoo Steers as a Function of Interaction between Slaughter Endpoint and Chiller Ageing

Dashdorj¹,

Oliveros²,

Hwang³

2012

Korean Journal for Food Science of Animal Resources

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Carcass characteristics and meat quality traits as a function of endpoint months of slaughter age (26 vs 32 mon) and chiller ageing (1 vs 10 d) were evaluated for m. longissmus of 26 Hanwoo steers fed with commercial diets including whole crop barley silage. Totally twenty six Hanwoo steers for 6 mon of age that were fed until 26 mon of age constituted the short termfed group and fed until 32 mon of age constituted long-term fed group. Carcasses were chilled for 24 h and were graded. Strip loin samples were divided into two age groups (1 d and 10 d). Long-term feeding increased carcass weight, rib-eye area, yield grade, marbling score, firmness and quality grade of the meat. The feeding for 32 mon produced tender, juicy meat (p<0.01) with lower cooking loss and higher rating score (p<0.05) than short term feeding, while other quality traits were not influenced by the length of feeding. Intramuscular fat content and oxidative stability (TBARS value) were significantly (p<0.05) higher in beef from long-term feeding however the length of feeding did not alter the fatty acid composition. Chiller aging reduced instrumental tenderness (WBSF value), improved color, sensory tenderness, acceptability and rating of beef. The results of the present study mirrors that Hanwoo steers until 32 mon of age overall improved carcass traits and palatability compared to that for 26 mon. However, from the viewpoints of economical and environmental aspects, cost of the additional feeding for 6 mon for value-adding of eating quality was relatively high and the effects in turn were limited.

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“…Untuk meningkatkan produktivitas dan Departemen Ilmu Produksi dan Teknologi Peternakan, Fakultas Peternakan, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680. * Penulis Korespondensi: E-mail: rd_priyanto@gmail.com kualitas sapi lokal dapat dilakukan dengan manipulasi pakan yang diberikan (Okumura et al 2007).…”

Section: Pendahuluanunclassified

Improving Productivity and Meat Quality of Local Beef Cattle Through Fattening on Cereals Based Feed with Different Energy Levels

Priyanto¹,

Fuah²,

Aditia³

et al. 2015

JIPI

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ABSTRAKSapi lokal merupakan salah satu andalan untuk memenuhi kebutuhan daging dalam negeri, meskipun tingkat produktivitas dan kualitas dagingnya relatif rendah. Penelitian ini bertujuan mengkaji performa produksi dan kualitas daging sapi lokal yang digemukkan dengan ransum berbasis serealia pada taraf energi pakan yang berbeda. Penelitian menggunakan sapi Sumba Ongole (SO) sebanyak 9 ekor dengan rataan bobot awal 254,67 ± 20,7 kg dan umur sapi I1-I2 (1830 bulan). Sapi dipelihara selama empat bulan dengan perlakuan pakan tiga taraf energi (TDN) berbeda, yaitu ransum energi rendah (ER), energi sedang (ES), dan energi tinggi (ET) masing-masing sebesar 57,88, 63,72, dan 69,67. Kandungan protein dari ketiga ransum tersebut relatif sama, yaitu berkisar 12,4212,96. Parameter yang diamati meliputi performa sapi (konsumsi ransum, pertambahan bobot badan harian, dan konversi ransum), sifat-sifat karkas (bobot karkas, persentase karkas, tebal lemak punggung, dan luas urat daging mata rusuk ke 12/13); serta kualitas daging (nilai pH, daya mengikat air, keempukan, susut masak, marbling score, dan warna daging). Hasil penelitian menunjukkan sapi dengan ransum ET memiliki bobot hidup dan nilai marbling yang lebih tinggi, serta penggunaan ransum lebih efisien dibandingkan dengan ransum ER dan ES. Performa produksi dan kualitas daging sapi lokal dapat ditingkatkan melalui penggemukan dengan ransum berenergi tinggi.Kata kunci: kualitas daging, performa produksi, sapi lokal, taraf energi ransum ABSTRACT Local beef cattle is still the major source of domestic beef consumption, yet their productivity and quality is relatively low. This study was aimed to investigate productivity and meat quality traits of local beef cattle through fattening using cereals based concentrate containing different energy level. Nine Ongole cattle with average initial liveweight of 254.67 ± 20.7 kg and age between I1-I2 permanent incisor teeth were used in the study. They were fattened for four months and alloted into three different energy rations; they were low (ER) 57.88 TDN, medium (ES) 63.72 TDN, and high (ET) 69.67 TDN. The three rations had simmilar protein contents, between 12.4212.96. Observed parameters included cattle performance (ration and nutrition dry mater intake, daily gain, and feed conversion), carcass traits (carcass weight and percentage, fat thickness, and loin eye area at the 12 th rib), and meat quality traits (pH, water holding capacity, tenderness, cooking loss, marbling score, and meat color). The results showed that cattle fed with high energy (ET) ration had the highest body weight and marbling score, and more efficient in feed conversion than medium (ES) and low energy (ER) rations. Local beef cattle productivity and there meat quality could be improve through fattening using high energy cereals based concentrate. Keywords: energy ration, local beef cattle, meat quality, production performance PENDAHULUAN Kebutuhan masyarakat dalam negeri terhadap daging akan terus meningkat seiring dengan peningkatan jumlah pendud...

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Intramuscular fat deposition in principal muscles from twenty-four to thirty months of age using identical twins of Japanese Black steers

Cited by 41 publications

References 15 publications

Carcass Characteristics and Profitability Analysis Based on Slaughter Age of Hanwoo Steers

Carcass Characteristics and Profitability Analysis Based on Slaughter Age of Hanwoo Steers

Meat Quality Traits of Longissimus Muscle of Hanwoo Steers as a Function of Interaction between Slaughter Endpoint and Chiller Ageing

Improving Productivity and Meat Quality of Local Beef Cattle Through Fattening on Cereals Based Feed with Different Energy Levels

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