Nutritional Effects on Beef Collagen Characteristics and Palatability

Wu, Junjun; Kastner, Curtis L.; Hunt, Melvin C.; Kropf, Donald H.; Allen, D. M.

doi:10.2527/jas1981.5351256x

Cited by 25 publications

(14 citation statements)

References 15 publications

(14 reference statements)

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“…Total collagen content did not differ (P > 0.10) within breeds, which is supported by the absence of dietary energy influencing total collagen content in previous studies (Wu et al 1981;Crouse et al 1985;Dikeman et al 1986). Simmental had lower (P = 0.061) amounts of total collagen than their Hereford counterparts, which contrasts with non-significant breed differences in total collagen comparing Hereford vs. Simmental (Cross et al 1984b) and Angus vs. Limousin (Vanderwert et al 1986).…”

Section: Resultssupporting

confidence: 65%

“…Simmental had lower (P = 0.061) amounts of total collagen than their Hereford counterparts, which contrasts with non-significant breed differences in total collagen comparing Hereford vs. Simmental (Cross et al 1984b) and Angus vs. Limousin (Vanderwert et al 1986). Greater (P < 0.084) concentrations of soluble collagen in cattle fed the higher energy diets agrees with past studies (Wu et al 1981;Crouse et al 1985). In contrast to total collagen, soluble collagen did not differ (P > 0.10) between breeds, disagreeing with the work of Cross et al (1984b) where soluble collagen content of Simmental exceeded Hereford.…”

Section: Resultssupporting

confidence: 33%

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Effects of breed and dietary energy content within breed on growth performance, carcass and chemical composition and beef quality in Hereford and Simmental steers

Mandell¹,

Gullett²,

Wilton³

et al. 1998

Can. J. Anim. Sci.

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. 1998. Effects of breed and dietary energy content within breed on growth performance, carcass and chemical composition and beef quality in Hereford and Simmental steers. Can. J. Anim. Sci. 78: 533-541. Forty-eight Hereford and 60 Simmental steers were used to evaluate breed differences as affected by dietary energy content on growth performance, carcass and chemical composition, and beef quality. Diets were based on corn silage, alfalfa haylage, whole corn, and SBM and were formulated to provide 2.52 to 2.81 Mcal kg -1 ME and 11.7 to 12.6% protein in the growing phase and 2.69 to 2.86 Mcal kg -1 ME and 9.7 to 10.4% protein in the finishing phase. Low-and high-energy diets were formulated for each breed with the high-energy diet for Hereford serving as the low-energy diet for Simmental. Steers were slaughtered after attaining 8 to 10 mm backfat determined by ultrasound. Higher energy diets increased (P < 0.09) average daily gain (ADG) and feed efficiency within both breeds. Hereford gained more rapidly (P = 0.074) and were more (P = 0.001) efficient in converting feed to gain than Simmental. High-energy diets decreased (P = 0.001) days on feed for both breeds and increased (P = 0.001) carcass weights for Simmental. Otherwise, carcass and chemical composition were generally unaffected by dietary energy content. Simmental were heavier (P = 0.001) and leaner (P = 0.001) than Hereford while marbling classification and intramuscular fat content were similar (P > 0.10) between breeds. While shear force decreased (P = 0.043) feeding the low-energy diet to Simmental, other shear and palatability attributes were unaffected by dietary energy content or breed. Altering dietary energy content for Hereford and Simmental influenced growth performance without affecting carcass and chemical composition and beef quality. Simmental ont été utilisés pour évaluer les différences raciales quant à l'influence du contenu énergétique de l'aliment sur les performances de croissance, sur la composition de carcasse et la composition chimique et sur la qualité de la viande. Les aliments étaient faits d'ensilage de maïs, d'ensilage de luzerne mi-fané, de maïs-grain entier et de tourteau de soja, formulés de façon à fournir de 2,52 à 2,81 Mcal kg -1 de EM et de 11,7 à 12,6 % de protéines dans la phase de croissance et de 2,69 à 2,86 Mcal kg -1 EM et de 9,7 à 10,4 % de protéine dans la phase de finition. Chaque race était exposée à un régime à haute et un à basse teneur énergétique, le régime à haute teneur utilisé pour les Hereford servant de régime à basse teneur pour les Simmental. Les bouvillons étaient abattus lorsque l'épaisseur du gras de couverture, mesurée aux ultrasons, était de 8 à 10 mm. Dans chaque race, les aliments à fort contenu énergétique donnaient lieu à un accroissement (P < 0,09) du GMQ et de l'efficacité alimentaire. Les Hereford grandissaient plus rapidement (P = 0,74) et valorisaient mieux (P = 0,01) leurs aliments que les Simmental. En outre, la durée de l'engraissement était plus courte (P = 0,001) chez les deux rac...

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Section: Resultssupporting

confidence: 65%

Section: Resultssupporting

confidence: 33%

Effects of breed and dietary energy content within breed on growth performance, carcass and chemical composition and beef quality in Hereford and Simmental steers

Mandell¹,

Gullett²,

Wilton³

et al. 1998

Can. J. Anim. Sci.

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show abstract

“…Decreased solubility of collagen has previously been observed in bulls, and with increased age of the animal (Cross et al, 1984). Collagen turnover has been observed to be accelerated during periods of rapid growth (Wu et al, 1981). Variation in the solubility of collagen also has been associated with meat tenderness (Berry et al, 1974;Crouse et al, 1983Crouse et al, , 1985a.…”

Section: Resultsmentioning

confidence: 97%

The Effects of Rate of Change in Body Weight on Tissue Development and Meat Quality of Youthful Bulls

Crouse¹,

Calkins²,

Seideman³

1986

Journal of Animal Science

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“…In our study, these animals had a higher fraction of total collagen present as free OH-pro, the ultimate product of collagen catabolism, as well as higher levels of active MMP-2. Different authors showed that plasma OH-pro levels were higher in animals with fast growth, fed with a high-energy and(or) -protein diet (Wu et al, 1981;Bailey, 1985;Fishell et al, 1985;Bruce et al, 1991). Finally, intracellular degradation of newly synthesised collagen has been described (Bienkowski, 1978).…”

Section: Effects Of Growth Rate At Slaughtermentioning

confidence: 99%

Elevated rate of collagen solubilization and postmortem degradation inmuscles of lambs with high growth rates: Possible relationship with activity of matrix metalloproteinases

Sylvestre

Balcerzak

Feidt

et al. 2002

Journal of Animal Science

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The extracellular matrix, composed mainly of collagen, is considered responsible for the residual toughness of meat. Matrix metalloproteinases (MMP) responsible for the degradation of connective tissue are found in most tissues, but their participation in meat aging has not been tested. We recently showed that skeletal muscle has multiple MMP activities, as well as regulators and tissue inhibitors of metalloproteinases. Here we present the first observations of physiologic and postmortem variation of MMP activities in muscle. Growing lambs were offered two levels of intake: hay + concentrate for lambs with high growth rate (average daily gain > 250 g) and hay only for those with low growth rate (average daily gain < 25 g). At slaughter and at 21 d of postmortem aging of longissimus and semimembranosus muscles, we studied collagen content, collagen solubility, free hydroxyproline (OH-pro), and levels of latent and active forms of a matrix metalloproteinase (MMP-2) by gelatin zymography. Our results demonstrate the presence of an active isoform of MMP-2 in lamb muscle. Its level was higher (+90%, P < 0.01) in lambs that expressed a high growth rate. Activity of MMP-2 was also present at 21 d postmortem, at levels similar to those detected at slaughter. At slaughter and at 21 d, all muscles contained latent MMP-2 and the quantity of proenzyme was greater than that present in the activated form. The levels of free OH-pro in muscles of lambs with high growth rate increased significantly (P < 0.001) over 21 d from 3.75 to 5.08% of total collagen, and this was significantly related to the level of active MMP-2 at slaughter. By contrast, the amount of free OH-pro in muscles of lambs with low growth rate was not different at 21 d (1.63% of total OH-pro) than it had been at slaughter (1.84% of total OH-pro). These results suggest that collagen degradation all the way to free amino acids occurs postmortem in muscle and that there are active MMP simultaneously present that may account for this catabolism. The growth rate of animals at slaughter influences collagen turnover in vivo, as well as postmortem collagen degradation.

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Nutritional Effects on Beef Collagen Characteristics and Palatability

Cited by 25 publications

References 15 publications

Effects of breed and dietary energy content within breed on growth performance, carcass and chemical composition and beef quality in Hereford and Simmental steers

Effects of breed and dietary energy content within breed on growth performance, carcass and chemical composition and beef quality in Hereford and Simmental steers

The Effects of Rate of Change in Body Weight on Tissue Development and Meat Quality of Youthful Bulls

Elevated rate of collagen solubilization and postmortem degradation inmuscles of lambs with high growth rates: Possible relationship with activity of matrix metalloproteinases

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