Browsing by Subject "Backgrounding"
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Item Effects of Backgrounding Crossbred Steers Implanted with Revalor XS on Carcass Characteristics and Fresh and Processed Beef Quality(2018-12) Juckel, JordanThe objective of this study was to determine how backgrounding beef cattle affects carcass characteristics, as well as fresh and processed beef quality. The impact of utilizing a moderate energy backgrounding diet was evaluated using 95 crossbred steers (initial body weight: 329.5 ± 16 kg) that were randomly assigned to 1 of 15 pens. Each pen was randomly assigned to one of two dietary treatments. Dietary treatments included a traditional high energy (HigE) finishing diet (n = 7) or a moderate energy (ModE) backgrounding diet (n = 8). HigE cattle were fed a high energy finishing diet for all 193 d; ModE cattle were fed the moderate energy diet for 63 d followed by 130 d the same as HigE. All steers received Revalor®-XS on d 1. Steers were weighed every 28 d. Upon completion of feeding treatment, steers were slaughtered at a commercial abattoir. Hot carcass weight (HCW), 12th rib backfat (BF), ribeye area (REA), marbling score, USDA Yield Grade, USDA Quality Grade, and percent kidney, pelvic, and heart fat (KPH) were recorded 48 h postmortem. Two steers were randomly chosen from each treatment pen for further meat evaluation. Strip loins (IMPS #180) were retrieved and first evaluated for vacuum purge loss and objective backfat color. The strip loins were then fabricated into 2.54 cm thick steaks for evaluation of drip loss, Warner-Bratzler shear force (WBSF), sensory evaluation, and subjective and objective color score evaluation. Shoulder clods (IMPS #114) were ground and evaluated for ground beef retail shelf life (objective and subjective color). Bologna was then made using the remaining ground beef and was evaluated for objective and subjective color, as well as sensory evaluation. Carcass and fresh meat data were analyzed using the mixed procedure of SAS® (Version 9.4) with treatment as a fixed effect and pen as a random effect. Pen was the experimental unit. Sensory data were analyzed using the mixed procedure of SAS® (Version 9.4) with treatment as a fixed effect and panelist as a random effect. Significance was determined at p ≤ 0.05, while trends were determined at p ≤ 0.10. There was no treatment effect on HCW (0.16), BF (P = 0.51), REA (P = 0.82), YG (P = 0.44), or KPH (P = 0.85). However, marbling was higher for HigE cattle (P = 0.02). For steaks, no moisture loss attributes differed between treatments: purge loss (P = 0.40), drip loss (P = 0.41) and cook loss (P = 0.71). Backfat a* (P = 0.43) and b* (P = 0.18) values were not affected by treatment, however, L* (P = 0.06) tended to be higher for HigE cattle. Warner-Bratzler shear force values of strip steaks did not differ between treatments (P = 0.72). There were no treatment effects for any of the steak subjective sensory attributes evaluated: overall liking (P = 0.85), flavor liking (P = 0.78), texture liking (P = 0.55), toughness (P = 0.45), juiciness (P = 0.76), and off-flavor (P = 0.40). Steak objective color score did not differ between treatments: L* (P = 0.39), a* (P = 0.55), and b* (P = 0.68). Steak subjective color (P = 0.11), discoloration (P = 0.21), and desirability (P = 0.10) scores also showed no differences between treatments. Ground beef objective color scores did not differ between treatments: L* (P = 0.41), a* (P = 0.51), b*(P = 0.49). Ground beef subjective color (P = 0.23), discoloration (P = 0.29), and desirability (P = 0.32) did not differ between treatments. Bologna objective L* (P = 0.18), a* (P = 0.98) and b* (P = 0.99) values did not differ between treatments. There was no difference in subjective color analysis for bologna samples: color (P = 0.78), discoloration (P = 0.61), desirability (P = 0.58). Sensory analysis for bologna found no differences in overall liking (P = 0.21), flavor liking (P = 0.36), texture liking (P = 0.49), toughness (P = 0.16), juiciness (P = 0.63), or off-flavor (P = 0.87). Overall, feeding a backgrounding diet before finishing led to similar carcass characteristics with a lower reliance on concentrate feed ingredients.Item Effects of feeding cattle calcium hydroxide treated corn stover during backgrounding on carcass characteristics and beef quality(2016-07) Fehrman, ChristinaSixty-seven purebred Angus steers (initial mean BW 197 kg.) were used to evaluate the effects of calcium hydroxide treated corn stover in backgrounding diets and a common finishing phase. Steers were randomly assigned to 1 of 4 dietary treatments: untreated corn stover (CON), corn stover treated with 50% DM water (H2O); 50% DM, water and calcium hydroxide treated corn stover (Ca(OH)2); grazing on a turnip cover crop (CC) for 29 days before adapted to ad libitum alfalfa haylage diet fed in feed bunks for remaining 20 d of backgrounding. Steers were fed individually using a Calan system for 49 days. All diets were formulated on a dry matter (DM) basis to contain 30% corn stover, 15% alfalfa haylage, 25% dried distillers grains with solubles, 25% dry rolled corn, and 5% supplement containing monensin. Upon completion of dietary treatments, steers were fed a common feedlot diet for 240 days. Steers were then harvested at a commercial abattoir, and carcass characteristics were recorded 48 hours postmortem. Strip loins and shoulder clods (IMPS #180 and #114) from the right side of the carcass were collected. All primals were transported to the University of Minnesota Meat Laboratory for further evaluation. Strip loins were fabricated into 2.54 cm steaks at 96 hours postmortem. Strip loin steaks were used to evaluate vacuum purge, cook loss, and Warner-Bratzler shear force (WBSF), color scores, as well as consumer acceptability. Shoulder clods were processed to ground beef for evaluation of subjective and objective color scores as well as Thiobarbituric Acid Reactive Substances (TBARS). Portions of ground beef were then processed into bologna to be evaluated for objective and subjective color as well as consumer acceptability. Dietary treatment had no effect on carcass characteristics including hot carcass weight (HCW) (P = 0.694), ribeye area (REA) (P = 0.259), 12th rib backfat (P = 0.780), marbling score (P = 0.845), USDA Yield Grade (P = 0.890), and USDA Quality Grade (P = 0.877). Although purge loss (P = 0.884) and cook loss (P = 0.149) were not affected by treatment, WBSF values were lower for CC than CON (1.6 v 2.23kg respectively; P = 0.001). Lean color scores for fresh steaks were affected by dietary treatment (P = .004). On day 5, CC (5.34) was less bright cherry red than CON (5.66; P = .017) and H2O (5.76; P = .001). On day 7, CC (4.92) was less bright cherry red than CON (5.22; P = .032) and H2O (5.29; P = .007). Overall desirability scores for fresh steaks differed (P = .011) among dietary treatments with H2O being more desirable than CC on day 5 (5.35 v 4.93; P = .023) and Ca(OH)2 was more desirable than CC on day 6 (5.36 v 4.98; P = .047). Discoloration scores for fresh steaks varied among treatments (P = .003). On day 5, CC (10.02) was more discolored than H2O (10.30; P = .019) and Ca(OH)2 (10.32; P = .016). On day 6, steaks from CC were more discolored than H2O steaks (9.27 v 9.57; P = .013). Day 7 fresh steak discoloration scores shows that CC (9.13) was more discolored than CON (9.42; P = .027), H2O (9.5; P = .003), and Ca(OH)2 (9.42; P = .024). Yellowness (b*) color values for ground beef varied among treatments (P = .025). Ground beef lean color as assed by a trained panel was affected by dietary treatment (P < .001). On day 0, H2O (6.77) was less bright cherry red than CON (7.06; P = .022) and Ca(OH)2 (7.13 P = .006). On day 1, CON (6.91) was more bright cherry red than H2O (6.51; P = .012) and CC (6.52; P = .017). On day 2, CON (6.12) was more bright cherry red than H2O (5.7; P = .006) and CC (5.7; P = .007). On day 3, CON (5.32) was brighter than CC (4.72; P < .001) and Ca(OH)2 (4.98; P = .029), and H2O was brighter than CC (5.1 v 4.72; P = .005). On day 4, CC (3.47) was less bright red than H2O (3.90; P < .001) and CON (3.84; P = .006). Desirability scores were affected by dietary treatment (P < .001). On Day 0, H2O (7.16) ground beef samples were less desirable than CON (7.39; P = .032) and Ca(OH)2 (7.44; P = .016). On day 1, CON (7.21 was more desirable than H2O (6.74; P = .005) and CC (6.77; P = .009). On day 2, CON (6.32) was more desirable than H2O (5.80; P < .001) and CC (5.68; P < .001), and CC was less desirable than Ca(OH)2 (5.68 v 6.04; P = .031). On day 3, CON (5.36) was more desirable than H2O (4.93; P = .004), CC (4.54; P < .001) and Ca(OH)2 (4.71; P < .001); H2O was more desirable than CC (4.93 vs 4.54; P = .006). On day 4, CC (3.00) was less desirable than CON (3.46; P = .001) and H2O (3.44; P = .016). On day 5, Ca(OH)2 (2.14) was less desirable than CON (2.44; P = .039) and H2O (2.43; P = .016). Discoloration scores for ground beef was affected by dietary treatment (P < .001). On day 2, H2O was more discolored than Ca(OH)2 (8.55 v 9.29; P = .039). On day 3, CON (8.83) was less discolored than H2O (8.09; P = .028), CC (7.39; P < .001) and Ca(OH)2 (7.59; P < .001); H2O was less discolored than CC (8.09 v 7.39; P = .028). On day 4, H2O was less discolored than CC (6.3 v 5.68; P = .034). In regards to steak sensory, no differences were found in flavor liking (P = 0.102), juiciness (P = 0.375), or off-flavor (P = 0.313). Differences were found in overall liking (P = 0.008) with CC being more liked than CON (P = 0.013) and Ca(OH)2 (P = 0.019). Texture liking was affected by dietary treatment (P < 0.001), with CC higher than CON (P < 0.001), H2O (P = 0.021), and Ca(OH)2 (P < 0.001). Toughness scores were also affected by dietary treatment (P < 0.001) with CC having the lowest values compared to CON (P < 0.001), H2O (P = 0.015), and Ca(OH)2 (P < 0.001). For bologna sensory, no differences among dietary treatments were found for overall liking (P = 0.610), flavor liking (P = 0.707), texture liking (P = 0.828), juiciness (P = 0.371), and off-flavor (P = 0.716). A difference in toughness was found (P = 0.011) with H2O being more tough than Ca(OH)2 (P = 0.008). It was concluded that the use of calcium hydroxide treatment of corn stover in backgrounding diets of beef calves does not affect carcass characteristics or moisture loss, but does affect fresh and further processed beef characteristics. Although there were differences found among dietary treatments for meat characteristics, these differences do not appear to be large enough from a practical stand point to make a recommendation against the feeding of alkali-treated corn stover during calf backgrounding.