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http://hdl.handle.net/2097/850
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| Title: | Ralgro-implanted bulls: Performance, carcass characteristics, longissimus palatability and carcass electrical stimulation |
| Authors: | Greathouse, J.R.
Hunt, M.C.
Dikeman, M.E.
Corah, L.R.
Kastner, C.L.
Kropf, D.H. |
| Publication Date: | 1983 |
| Type: | Article (publisher version) |
| Journal: | Journal of animal science |
| Volume: | 57 |
| Issue: | 2 |
| Starting Page: | 355 |
| Ending Page: | 363 |
| Publisher: | American Society of Animal Science |
| Keywords: | Food science
Bulls
Ralgro implantation
Performance
Electrical stimulation
Palatability
Zeranol |
| Abstract: | Twenty of 40 Angus bulls were implanted
(I) five times with 36 mg of Ralgro| at average
intervals of 106 d, beginning near birth. All
bulls and their dams were on bluestem pasture
initially and, at an average age of 320 d bulls
were fed a concentrate diet until they were
slaughtered, weighing either 454 or 499 kg. One
side of each carcass was electrically stimulated.
Average daily gain and feed efficiency of I
bulls improved 6.5 to 10.4% and 7.9 to 8.1%,
respectively, depending upon the end point
comparison with nonimplanted (NI) bulls. Implanted
bulls attained their slaughter weights 42
d sooner than did NI bulls. Implantation
decreased (P<.05) penis weight and length,
testicle weight, volume and density, but did not
affect (P>.05) seminal vesicle and pituitary
weights. Carcasses from I bulls had more
(P<.05) skeletal ossification and were fatter
than carcasses from NI bulls. Marbling scores,
quality grades and longissimus cooking losses
and juiciness scores were not affected (P>.05)
by implantation. Taste panel flavor intensity
and detectable connective tissue scores were
higher (P<.05) for steaks from I bulls than
from NI bulls. Longissimus steak tenderness
evaluations were higher (P<.05) for both I
slaughter groups than for the NI light-weight group and were higher (P<.05) for the I lightweight
group than for the NI heavy-weight
group. Longissimus tenderness tended (P = .11)
to be higher for steaks from the I heavy-weight
group than those from the NI heavy-weight
group. Electrical stimulation produced (P<.05)
a softer, coarser textured lean, but it did not
affect lean color, marbling or quality grade.
Steaks from electrically stimulated sides tended
to have higher (P = .09) myofibrillar tenderness
scores and lower (P = .06) flavor scores than
steaks from nonstimulated sides. |
| URI: | http://hdl.handle.net/2097/850 |
| Appears in Collections: | Faculty Research, Publications, and Presentations
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