Browsing by Author "Coleman LW"

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    Carcass characteristics and meat quality of Hereford sired steers born to beef-cross-dairy and Angus breeding cows.
    (2016-11) Coleman LW; Hickson RE; Schreurs NM; Martin NP; Kenyon PR; Lopez-Villalobos N; Morris ST
    Steers from Angus, Angus×Holstein Friesian, Angus×Holstein Friesian-Jersey and Angus×Jersey cows and a Hereford sire were measured for their carcass and meat quality characteristics. Steers from the Angus×Holstein Friesian cows had a greater final body weight and carcass weight (P<0.05). Steers from Angus×Jersey cows had the lowest carcass weight and dressing-out percentage (P<0.05). There was a greater fat depth over the rump at 12 and 18months of age for the steers from Angus cows (P<0.05) but, not at 24months of age. The steers had similar meat quality characteristics across the breed groups. Steers from Angus×Holstein Friesian and Angus×Jersey cows had a higher ratio of n6 to n3 fatty acids. Using beef-cross-dairy cows to produce steers for meat production does not impact on meat quality. Using Jersey in the breed cross reduced the carcass tissues in the live weight and the potential meat yield.
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    Growth, carcass and meat quality characteristics of Charolais-sired steers and heifers born to Angus-cross-dairy and Angus breeding cows
    (Elsevier Ltd, 2023-07) Coleman LW; Schreurs NM; Kenyon PR; Morris ST; Hickson RE
    Charolais-sired heifers and steers from Angus, Angus × Holstein-Friesian, Angus × Holstein-Friesian-Jersey and Angus × Jersey cows were measured for growth, carcass, and meat quality characteristics. Despite differences in weaning weight and growth rate, the progeny of different breed-crosses did not differ in final live weight or carcass weight (P > 0.05). Carcass and meat quality characteristics did not differ among breed-crosses (P > 0.05), except for fat that was more yellow in progeny from Angus and Angus-cross-Jersey dams. Steers were slaughtered older and had heavier carcasses with greater fat depth and intramuscular fat than heifers. Meat quality differed between the sex classes, with steers having greater pH and shear force, redder meat, and yellower fat than heifers. Angus-cross-dairy cows when crossed with a beef breed sire such as the Charolais will provide progeny for meat production which are competitive to beef breeds for beef finishing and meat production and therefore, a useful mechanism to utilize surplus animals from the dairy industry.