| Autor: |
Blake A Foraker, Bradley Johnson, Dale R Woerner, J. C. Brooks, Mark Miller, Nicholas C. Hardcastle |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Meat and Muscle Biology, Vol 8, Iss 1 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2575-985X |
| DOI: |
10.22175/mmb.17004 |
| Popis: |
This study compared carcass yield and cutout value of conventional beef and dairy cattle to high-yielding (HY) and low-yielding (LY) crossbred beef × dairy cattle and identified the contribution of carcass regions to carcass yield andcutout value among beef × dairy crossbreds. Carcasses of conventional beef, beef × dairy crossbred, and dairy cattle were selected according to industry-average slaughter endpoints for their cattle type. Carcasses were fabricated at a commercial processing facility, and weights of carcass components were obtained. Post hoc subsampling was used to segregate HY and LY beef × dairy crossbreds based on subprimal yield. Multiple linear regression was used to assess carcass yield and sub-primal cutout value between the 4 cattle types (n=21 to 26 per cattle type). Beef cattle and HY crossbreds produced 1.59 to 3.04 percentage units greater (P0.05) between HY crossbreds and beef cattle, and subprimal to fat was lesser (P beef cattle > LY crossbreds > dairy cattle. In beef × dairy cattle, subprimal to bone in the round contributed most greatly to an increase (P=0.02), by 3.79 USD/45.4 kg, in subprimal cutout value. Together, these results suggested carcass value of beef × dairy cattle may be maximized when cattle are harvested at a lesser overall fatness than conventional beef cattle and when considerable muscling, especially in the round, is achieved. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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