Hostname: page-component-78c5997874-j824f Total loading time: 0 Render date: 2024-11-03T08:45:10.778Z Has data issue: false hasContentIssue false
  • English
  • Français

Repercussions of growth path on carcass characteristics, meat colour and shear force in Alentejana bulls

Published online by Cambridge University Press:  01 April 2015

P. Costa ,
J. A. Simões ,
A. S. H. Costa ,
J. P. C. Lemos ,
D. Navas ,
J. F. Hocquette ,
C. R. Calkins  and
R. J. B. Bessa
P. Costa*
Affiliation:
CIISA - Faculdade de Medicina Veterinária, Universidade de Lisboa, ULisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal
J. A. Simões
Affiliation:
L-INIAV Santarém, Instituto Nacional de Investigação Agrária e Veterinária, Quinta da Fonte Boa, 2005-048 Vale de Santarém, Portugal
A. S. H. Costa
Affiliation:
CIISA - Faculdade de Medicina Veterinária, Universidade de Lisboa, ULisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal Box 197, MRC Cancer Unit, Hutchison/MRC Research Centre, Cambridge Biomedical Campus, University of Cambridge, Cambridge CB2 0XZ, United Kingdom
J. P. C. Lemos
Affiliation:
CIISA - Faculdade de Medicina Veterinária, Universidade de Lisboa, ULisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal
D. Navas
Affiliation:
L-INIAV Santarém, Instituto Nacional de Investigação Agrária e Veterinária, Quinta da Fonte Boa, 2005-048 Vale de Santarém, Portugal
J. F. Hocquette
Affiliation:
INRA, UR 1213, Unité de Recherches sur les Herbivores (URH), Theix, F-63122 Saint-Genés Champanelle, France Clermont Université, VetAgro Sup, UMR1213, Herbivores, BP 10448, F-63000 Clermont-Ferrand, France
C. R. Calkins
Affiliation:
Department of Animal Science, University of Nebraska, Lincoln, Nebraska, USA1A contribution of the University of Nebraska Agricultural Research Division, Lincoln, NE 68583, USA
R. J. B. Bessa
Affiliation:
L-INIAV Santarém, Instituto Nacional de Investigação Agrária e Veterinária, Quinta da Fonte Boa, 2005-048 Vale de Santarém, Portugal CIISA - Faculdade de Medicina Veterinária, Universidade de Lisboa, ULisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal
*
†E-mail: [email protected]
Get access

Abstract

The aim of this study was to evaluate the carcass and meat characteristics of eight muscles from bulls with distinct growth paths. A total of 40 Alentejana male calves were allocated to two distinct feeding regimes. In the continuous growth (CG) system, the animals were fed concentrates plus hay and were slaughtered at 18 months of age. On the other hand, in the discontinuous growth (DG) system, the animals were fed hay until 15 months of age; the cattle were then fed the same diet provided to the CG group from 15 to 24 months of age. The DG reduced hot carcass weight, fatness and dressing %, but the proportions of fat, bone and muscle tissues in the leg were not affected. In contrast, there was a positive impact of compensatory growth on supraspinatus, triceps brachii, semitendinosus, biceps femoris muscle tenderness, overcoming the negative effects of age at slaughter. The reasons for such improvement in meat tenderness were not related to intra-muscular fat content or myofibrillar protein degradation values. An association between tenderness and muscle collagen properties was not established. The results indicate that the compensatory growth has a muscle-dependent effect.

Keywords

Bullscompensatory growthmeat tendernesscarcass traits
Type
Research Article
Information
animal , Volume 9 , Issue 8 , August 2015 , pp. 1414 - 1422
Copyright
© The Animal Consortium 2015 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Footnotes

a

Authors contributed to the project equally.

References

Allingham, PG, Harper, GS and Hunter, RA 1998. Effect of growth path on the tenderness of the semitendinosus muscle of Brahman-cross steers. Meat Science 48, 65–73.CrossRefGoogle ScholarPubMed
Association of Official Analytical Chemists (AOAC) 2000. Official methods of analysis, 17th edition. AOAC, Arlington, VA, USA.Google Scholar
Béranger, R and Robelin, J 1978. Estimation du poids du contenu digestif des bovins à partir du poids du contenu du rumen. Annales de Zootechnie 27, 639–645.Google Scholar
Berg, RT and Butterfield, RM 1976. New concepts of cattle growth. Sydney University Press, Sydney, Australia.Google Scholar
Boer, HD, Dumont, BL, Pomeroy, RW and Weniger, JH 1974. Manual on E.A.A.P. reference methods for the assessment of carcass characteristics in cattle. Livestock Production Science 1, 151–164.Google Scholar
Carstens, GE, Johnson, DE, Ellenberger, MA and Tatum, JD 1991. Physical and chemical components of the empty body during compensatory growth in beef steers. Journal of Animal Science 69, 3251–3264.Google Scholar
Cassar-Malek, I, Hocquette, JF, Jurie, C, Listrat, A, Jailler, R, Bauchart, D, Briand, Y and Picard, B 2004. Muscle-specific metabolic, histochemical and biochemical responses to a nutritionally induced discontinuous growth path. Animal Science 79, 49–59.Google Scholar
Chriki, S, Gardner, G, Jurie, C, Picard, B, Micol, D, Brun, J-P, Journaux, L and Hocquette, J-F 2012. Cluster analysis application identifies muscle characteristics of importance for beef tenderness. BMC Biochemistry 13, 29–33.Google Scholar
Coleman, SW and Evans, BC 1986. Effect of nutrition, age and size on compensatory growth in two breeds of steers. Journal of Animal Science 63, 1968–1982.CrossRefGoogle ScholarPubMed
Costa, P, Lemos, JP, Lopes, PA, Alfaia, CM, Costa, ASH, Bessa, RJB and Prates, JAM 2012. Effect of low- and high-forage diets on meat quality and fatty acid composition of Alentejana and Barrosa beef breeds. Animal 6, 1187–1197.Google Scholar
Culler, RD, Smith, GC and Cross, HR 1978. Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine Longissimus muscle. Journal of Food Science 43, 1177–1180.Google Scholar
Devine, CE, Wahlgren, NM and Tornberg, E 1999. Effect of rigor temperature on muscle shortening and tenderisation of restrained and unrestrained beef M. longissimus thoracicus et lumborum. Meat Science 51, 61–72.CrossRefGoogle ScholarPubMed
Geesink, GH, Kuchay, S, Chishti, AH and Koohmaraie, M 2006. μ-Calpain is essential for postmortem proteolysis of muscle proteins. Journal of Animal Science 84, 2834–2840.Google Scholar
Gerrard, DE, Jones, SJ, Aberle, ED, Lemenager, RP, Diekman, MA and Judge, MD 1987. Collagen stability, testosterone secretion and meat tenderness in growing bulls ans steers. Journal of Animal Science 65, 1236–1242.Google Scholar
Gil, M, Serra, X, Gispert, M, Àngels Oliver, M, Sañudo, C, Panea, B, Olleta, JL, Campo, M, Oliván, M, Osoro, K, Garcı́a-Cachán, MD, Cruz-Sagredo, R, Izquierdo, M, Espejo, M, Martı́n, M and Piedrafita, J 2001. The effect of breed-production systems on the myosin heavy chain 1, the biochemical characteristics and the colour variables of Longissimus thoracis from seven Spanish beef cattle breeds. Meat Science 58, 181–188.Google Scholar
Hansen, S, Therkildsen, M and Byrne, DV 2006a. Effects of a compensatory growth strategy on sensory and physical properties of meat from bulls. Meat Science 74, 628–643.Google Scholar
Hansen, SL, Spears, JW, Lloyd, KE and Whisnant, CS 2006b. Growth, reproductive performance, and manganese status of heifers fed varying concentrations of manganese. Journal of Animal Science 84, 3375–3380.Google Scholar
Hill, F 1966. The solubility of intramuscular collagen in meat animals of various ages. Journal of Food Science 31, 161–165.Google Scholar
Hocquette, JF, Gondret, F, Baéza, E, Médale, F, Jurie, C and Pethick, DW 2010. Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers. Animal 4, 303–319.Google Scholar
Hornick, JL, Van Eenaeme, C, Clinquart, A, Diez, M and Istasse, L 1998. Different periods of feed restriction before compensatory growth in Belgian Blue bulls: I. animal performance, nitrogen balance, meat characteristics, and fat composition. Journal of Animal Science 76, 249–259.Google Scholar
Hornick, JL, Van Eenaeme, C, Gérard, O, Dufrasne, I and Istasse, L 2000. Mechanisms of reduced and compensatory growth. Domestic Animal Endocrinology 19, 121–132.Google Scholar
Jones, SJ, Starkey, DL, Calkins, CR and Crouse, JD 1990. Myofibrillar protein turnover in feed-restricted and realimented beef cattle. Journal of Animal Science 68, 2707–2715.Google Scholar
Kempester, AJ 1992. Carcass characteristics and quality. In Beef cattle production (ed. R Jarrige and C Beranger), World Animal Science C5, pp. 169–187. Elsevier, Amesterdam.Google Scholar
Koohmaraie, M, Kent, MP, Shackelford, SD, Veiseth, E and Wheeler, TL 2002. Meat tenderness and muscle growth: is there any relationship? Meat Science 62, 345–352.Google Scholar
Light, N, Champion, AE, Voyle, C and Bailey, AJ 1985. The rôle of epimysial, perimysial and endomysial collagen in determining texture in six bovine muscles. Meat Science 13, 137–149.Google Scholar
Mancini, RA and Hunt, MC 2005. Current research in meat color. Meat Science 71, 100–121.Google Scholar
May, SG, Dolezal, HG, Gill, DR, Ray, FK and Buchanan, DS 1992. Effect of days fed, carcass grade traits, and subcutaneous fat removal on postmortem muscle characteristics and beef palatability. Journal of Animal Science 70, 444–453.Google Scholar
Morton, JD, Bickerstaffe, R, Kent, MP, Dransfield, E and Keeley, GM 1999. Calpain–calpastatin and toughness in M. longissimus from electrically stimulated lamb and beef carcasses. Meat Science 52, 71–79.Google Scholar
Muir, PD, Smith, NB, Dobbie, PM, Smith, DR and Bown, MD 2001. Effects of growth pathway on beef quality in 18-month-old Angus and South Devon×Angus pasture-fed steers. Animal Science 72, 297–308.Google Scholar
Oury, MP, Picard, B, Briand, M, Blanquet, JP and Dumont, R 2009. Interrelationships between meat quality traits, texture measurements and physicochemical characteristics of M. rectus abdominis from Charolais heifers. Meat Science 83, 293–301.Google Scholar
Priolo, A, Micol, D and Agabriel, J 2001. Effects of grass feeding systems on ruminant meat colour and flavour. A review. Animal Research 50, 185–200.Google Scholar
Robelin, J and Geay, Y 1984. Body composition of cattle as affected by physiological status, breed, sex and diet. The Science Press, Johannesburg, South Africa.Google Scholar
Robelin, J and Tulloh, NH 1992. Patterns of growth of cattle. In Beef cattle production (ed. R Jarrige and C Beranger), World Animal Science C5, pp. 111–129. Elsevier, Amesterdam.Google Scholar
Schönfeldt, HC and Strydom, PE 2011. Effect of age and cut on tenderness of South African beef. Meat Science 87, 206–218.Google Scholar
Shackelford, SD, Wheeler, TL and Koohmaraie, M 1997. Tenderness classification of beef: I. Evaluation of beef longissimus shear force at 1 or 2 days postmortem as a predictor of aged beef tenderness. Journal of Animal Science 75, 2417–2422.Google Scholar
Simões, J and Mendes, I 2003. Distribution of tissues in carcasses at the same proportion of total fat in Portuguese cattle breeds. Animal Research 52, 287–298.CrossRefGoogle Scholar
Takahashi, K 1996. Structural weakening of skeletal muscle tissue during post-mortem ageing of meat: the non-enzymatic mechanism of meat tenderization. Meat Science 43 (suppl. 1), 67–80.Google Scholar
Thénard, V, Dumont, R, Grosse, M, Trommenschlager, JM, Fiorelli, JL and Roux, M 2006. Grass steer production system to improve carcass and meat quality. Livestock Science 105, 185–197.Google Scholar
Therkildsen, M 2005. Muscle protein degradation in bull calves with compensatory growth. Livestock Production Science 98, 205–218.Google Scholar
Therkildsen, MLM, Larsen, HGB and Vestergaard, M 2002. Effect of growth rate on tenderness development and final tenderness of meat from Friesan calves. Animal Science 74, 253–264.Google Scholar
Warner, RD, Dunshea, FR, Gutzke, D, Lau, J and Kearney, G 2014. Factors influencing the incidence of high rigor temperature in beef carcasses in Australia. Animal Production Science 54, 363–374.Google Scholar
Yambayamba, ESK, Price, MA and Jones, SDM 1996. Compensatory growth of carcass tissues and visceral organs in beef heifers. Livestock Production Science 46, 19–32.Google Scholar