Ralgro-implanted bulls: Performance, carcass characteristics, longissimus palatability and carcass electrical stimulation
dc.citation.epage | 363 | en_US |
dc.citation.issn | 0021-8812 | en_US |
dc.citation.issue | 2 | en_US |
dc.citation.jtitle | Journal of animal science | en_US |
dc.citation.spage | 355 | en_US |
dc.citation.volume | 57 | en_US |
dc.contributor.author | Greathouse, J.R. | |
dc.contributor.author | Hunt, Melvin C. | |
dc.contributor.author | Dikeman, Michael E. | |
dc.contributor.author | Corah, L.R. | |
dc.contributor.author | Kastner, Curtis L. | |
dc.contributor.author | Kropf, Donald H. | |
dc.contributor.authoreid | hhunt | en_US |
dc.contributor.authoreid | mdikeman | |
dc.contributor.authoreid | ckastner | |
dc.contributor.authoreid | dkropf | |
dc.date.accessioned | 2008-06-02T20:56:01Z | |
dc.date.available | 2008-06-02T20:56:01Z | |
dc.date.issued | 2008-06-02T20:56:01Z | |
dc.date.published | 1983 | en_US |
dc.description.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. | en |
dc.identifier.uri | http://hdl.handle.net/2097/850 | |
dc.publisher | American Society of Animal Science | en_US |
dc.subject | Food science | en |
dc.subject | Bulls | en |
dc.subject | Ralgro implantation | en |
dc.subject | Performance | en |
dc.subject | Electrical stimulation | en |
dc.subject | Palatability | en |
dc.subject | Zeranol | en |
dc.title | Ralgro-implanted bulls: Performance, carcass characteristics, longissimus palatability and carcass electrical stimulation | en |
dc.type | Article (publisher version) | en |
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