Nutritional Effects on Beef Collagen Characteristics and Palatability

Marker Assisted Selection for Beef Palatability Characteristics

Effects of forage level in feedlot finishing diets on carcass characteristics and palatability of Jersey beef.

Jersey cattle are known for producing carcasses with a greater amount of marbling, but they require more days on feed to achieve acceptable market weights compared with other breeds. The objective of this study was to evaluate the effect of dietary forage (12 vs. 24% sudangrass:alfalfa hay, DM basis) in steam-flaked, corn-based finishing diets on carcass characteristics, beef palatability, and ...

Effects of implanting ram and wether lambs with zeranol at birth and weaning on palatability and muscle collagen characteristics.

Thirty-five zeranol-implanted (I) and nonimplanted (NI) ram and wether lambs representing four treatments (implanted rams [IR], nonimplanted rams [NIR], implanted wethers [IW], and nonimplanted wethers [NIW]) were evaluated for meat palatability and muscle collagen characteristics. Rib (longissimus muscle, LM) chops from I lambs were juicier (P less than .05) than rib chops from NI lambs. Chops...

S Characteristics , Time on Feed and Cooked Beef Palatability Attributes 1

Feeder steers (n=471) were fed for 100, 130 or 160 days, then slaughtered, and carcass grade data were collected. A wholesale rib was removed from each carcass, vacuum packaged, and aged for 12 to 14 days, and steaks were obtained. Palatability of the steaks generally increased as marbling score increased; however, the differences in palatability associated with each successive increase in marb...

Effects of high-oil corn on feedlot performance, carcass characteristics, fatty acid profiles, beef palatability, and retail case life traits of beef top loin steaks.

Our objective was to compare the effects of feeding steam-flaked, high-oil corn with normal steam-flaked corn to which yellow grease was added to equalize dietary fat on performance and carcass characteristics of finishing beef steers, and palatability, retail case life, and fatty acid composition of strip loins. Angus steers (n = 120; initial BW = 288 kg) were allotted to dietary treatments co...