http://hdl.handle.net/2097/8046 Wed, 22 May 2013 09:42:57 GMT 2013-05-22T09:42:57Z http://hdl.handle.net/2097/8159 Tenderness and intramuscular lipid of most major muscles from Bos indicus cattle are less than Bos taurus cattle Highfill, C.M.; Font, O.E.; Dikeman, M.E.; Kropf, D.H. In semitropical climates in the United States, Bos indicus breeds of cattle, primarily the Brahman breed, are utilized in crossbreeding programs with Bos taurus cattle to improve productivity by increasing disease and insect resistance, heat tolerance, heterosis, and additive genetic variation. About 25% of the U.S. beef population contains some Bos indicus breeding. Numerous published reports show that tenderness of ribeye and strip loin steaks and marbling are significantly reduced in Bos indicus straightbred or crossbred cattle compared to most Bos taurus breeds. One very large study reported that heritability of tenderness and marbling is around 0.4, making it a positive trait to try to improve through selection. Only one published report has compared tenderness differences between Bos indicus and Bos taurus cattle for more than the ribeye and strip loin (longissimus muscle) and that study showed that other muscles were less tender for Bos indicus cattle. The objectives of our study were: (1) to compare carcass traits between Hereford x Angus crossbred cattle with those containing at least 50% Brahman and Sahiwal inheritance, and (2) to validate Warner-Bratzler shear force of steaks and roasts and proximate composition of 10 different muscles from these cattle. Beef Cattle Research, 2011 is known as Cattlemen’s Day, 2011 Wed, 30 Mar 2011 00:00:00 GMT http://hdl.handle.net/2097/8159 2011-03-30T00:00:00Z http://hdl.handle.net/2097/8158 Increasing days on feed for heavy short-fed yearling stocker cattle improves carcass characteristics Stickel, A.; Houser, T.; Olson, K.C.; Drouillard, J.; Gerlach, B.; Goehring, B.; Pacheco, A.; Macek, M.; Parsons, G.; Miller, K.; Thompson, L.; Dikeman, M.; Unruh, J.; Blasi, D. With increasing feed costs, producers may be able to utilize forage resources to help cattle gain weight before entering a high-concentrate finishing phase. In theory, heavy stocker cattle need less time on feed before slaughter compared to lighter weight cattle; however, research determining the impact of a short feeding system on product quality is limited. Therefore, the purpose of this research was to investigate the impact of a shortened, high-concentrate feeding period on carcass characteristics and meat quality traits of heavy yearling stocker cattle. Beef Cattle Research, 2011 is known as Cattlemen’s Day, 2011 Wed, 30 Mar 2011 00:00:00 GMT http://hdl.handle.net/2097/8158 2011-03-30T00:00:00Z http://hdl.handle.net/2097/8156 Marination technique influences whole muscle beef jerky salt content and flavor intensity Skaar, G.R.; Boyle, E.A.E. Beef jerky is a popular meat snack that is simple to recognize and define. The USDA Food Standards and Labeling Policy Book (FSLPB) allows labeling use of the title “jerky” to a product that has been dried to a moisture-to-protein ratio (MPR) of 0.75:1.0 or less, and states the species or kind (such as beef, pork, or venison) in the name. As long as the product is dried to the required MPR and the species of origin is noted, all additional ingredients used, spice applications, and processing procedures are open for interpretation and application. The USDA FSLPB goes on to state that the product may be cured or uncured, dried, and may be smoked or unsmoked as well as air dried or oven dried. With such a short list of requested, jerky has a great deal of optimization potential for small- and large-scale production. Marination of sliced meat is one stage in the jerkymaking process that is open to variation. Our study compared two common beef jerky marination techniques: 1) traditional marination via extended soaking in a tub, and 2) short-time vacuum tumbling. Additionally, a liquid smoke-based anti-mold spray provided by Kerry Ingredients & Flavors (Monterey, TN) was applied after drying to evaluate the final product for taste differences. Beef Cattle Research, 2011 is known as Cattlemen’s Day, 2011 Wed, 30 Mar 2011 00:00:00 GMT http://hdl.handle.net/2097/8156 2011-03-30T00:00:00Z http://hdl.handle.net/2097/8153 Effects of prepartum ruminally protected choline supplementation on performance of beef cows and calves Pacheco, L.A.; Jaeger, J.R.; Hibbard, L.R.; Macek, M.J.; Sproul, N.A.; Eckerle, G.J.; Bailey, E.A.; Bolte, J.W.; Olson, K.C. Prepartum supplementation of spring-calving beef cows is a vital part of cow-calf enterprises, often affecting subsequent reproductive success. Most research in the area of prepartum supplementation has focused on provision of either energy or protein; only modest attention has been given to the use of supplemental micronutrients. One such micronutrient is choline. Choline is classified generally as a B vitamin and is an essential nutrient. Phosphatidylcholine and other choline-containing lipids maintain the structural integrity of cellular membranes and play a vital role in metabolism of dietary fat. Choline-containing phospholipids are also important precursors for intracellular-messenger molecules and cell-signaling molecules critical to the reproductive process. Choline is commonly found in feedstuffs and forages but is highly degradable in the rumen. For choline supply to be increased effectively, it must be offered in a form that is resistant to ruminal digestion. This can be achieved by encapsulating choline in lipid. Therefore, the objective of our study was to evaluate the effect of prepartum ruminally protected choline supplementation on cow and calf performance. Beef Cattle Research, 2011 is known as Cattlemen’s Day, 2011 Wed, 30 Mar 2011 00:00:00 GMT http://hdl.handle.net/2097/8153 2011-03-30T00:00:00Z