Carcass characteristics and meat quality of Hereford sired steers born to beef-cross-dairy and Angus breeding cows.

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dc.citation.volume121
dc.contributor.authorColeman LW
dc.contributor.authorHickson RE
dc.contributor.authorSchreurs NM
dc.contributor.authorMartin NP
dc.contributor.authorKenyon PR
dc.contributor.authorLopez-Villalobos N
dc.contributor.authorMorris ST
dc.date.available2016-11
dc.date.available2016-07-15
dc.date.issued2016-11
dc.description.abstractSteers 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.
dc.description.publication-statusPublished
dc.format.extent403 - 408
dc.identifierhttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000382269900054&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=c5bb3b2499afac691c2e3c1a83ef6fef
dc.identifier.citationMEAT SCIENCE, 2016, 121 pp. 403 - 408
dc.identifier.doi10.1016/j.meatsci.2016.07.011
dc.identifier.eissn1873-4138
dc.identifier.elements-id271462
dc.identifier.harvestedMassey_Dark
dc.identifier.issn0309-1740
dc.relation.isPartOfMEAT SCIENCE
dc.relation.urihttp://www.sciencedirect.com/science/article/pii/S0309174016302212
dc.subjectBeef
dc.subjectMeat
dc.subjectQuality
dc.subjectBreed
dc.subjectDairy
dc.subjectCarcass
dc.subject.anzsrc0702 Animal Production
dc.subject.anzsrc0904 Chemical Engineering
dc.subject.anzsrc0908 Food Sciences
dc.titleCarcass characteristics and meat quality of Hereford sired steers born to beef-cross-dairy and Angus breeding cows.
dc.typeJournal article
pubs.notesNot known
pubs.organisational-group/Massey University
pubs.organisational-group/Massey University/College of Sciences
pubs.organisational-group/Massey University/College of Sciences/School of Agriculture & Environment
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