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Production and Carcass Characteristics of Angus and Charolais × Angus Steers2

1979; Oxford University Press; Volume: 48; Issue: 2 Linguagem: Inglês

10.2527/jas1979.482239x

1544-7847

C. C. O'mary, Everett L. Martin, D C Anderson,

Genetic and phenotypic traits in livestock

Two experiments compared the production and carcass traits of 49 Charolais × Angus and Angus steers in an attempt to obtain comparable carcass compositional end points. The crossbreds had heavier birth weights, 205-day adjusted weaning weights, 240-day actual weights and final slaughter weights than straightbred Angus. Average daily gains were higher and feed conversions were more efficient in the crosses during 120-day feeding periods. In Experiment I feeding Angus for 150 days and the crosses for 180 days (83 kg slaughter weight difference) was insufficient to produce similarly finished carcasses. The heavier crossbred carcasses had less external fat, fat in the 9-10-11th rib cut and marbling than the Angus, but a higher USDA cutability percent and more water and protein in the 9-10-11th rib cut. In Experiment II the slaughter weight difference of 110 kg was not sufficient to reach equal carcass compositional end points. Although the steers in Experiment II were slaughtered at lighter weights and younger ages than those in Experiment I the characteristics of the carcasses were similar. The heavier crossbred carcasses had larger longissimus areas, a higher cutability percent and more water and protein in the 9-10-1lth rib cut than Angus carcasses. The Angus carcasses had more marbling and a higher carcass grade than those from crossbreds. The Angus and Charolais × Angus carcasses were similar with respect to percentage distribution of wholesale cuts. The Charolais × Angus carcasses did have a higher percentage of wholesale round. Dissection data on the major muscles and long bones of the trimmed wholesale round revealed no percentage differences between the two groups. Muscle to bone ratios in the round were not different.