The objective of this trial was to determine whether a single bolus of 25-hydroxyvitamin D(3) (25-OH D(3)), vitamin E, or a combination of the 2 would improve the tenderness of steaks from the LM of beef heifers. Forty-eight Angus crossbred heifers were allotted randomly to 8 pens. Six heifers were in each pen, and there were 2 pens per treatment. The 4 treatments included control (no 25-OH D(3...

Materials and methods: In Experiment One, a total of 880 pigs (PIC L337 × C22; initially 106.5 ± 0.5 kg) were allotted to four treatments, including doses of 0, 5.0, 7.5, and 10.0 ppm of RAC for 21 days before slaughter. In Experiment Two, 1035 gilts (initially 103.2 ± 0.62 kg) were allotted to nine treatments. Treatments included doses of 5 or 10 ppm RAC for 7, 14, 21, or 28 days before slaugh...

This survey aimed to identify the amount and factors contributing to the variation in tenderness of strip loins from New Zealand beef animals. Strip loins (longissimus dorsi) were collected 24 hours post-slaughter from 10 beef animals from four abattoirs every fortnight over the killing season for a year (n=740). Producers were asked about the history of their animals. Shear force was determine...

Effect of milk yield (MY) on biological efficiency and gross margin as an indicator of profit potential of beef production from birth to slaughter was determined. Data included 9 yr of spring-born single male calves. Biological efficiency was calculated as carcass weight/total feed energy intake, including nonlactating and lactating intakes of cow and creep and feedlot intakes of calf. Slaughte...

This paper analyses data obtained from an online survey related to animal welfare and religious slaughter topics. The questionnaire was conducted with the purpose of examining the purchase behaviour of a group of consumers (with different religious orientation) and their views on animal protection and ritual slaughter. The main results of the consultation were two. The first evidenced the respo...

The effects of breed and slaughter weight on chemical composition, fatty acid groups, texture, and sensory characteristics of meat of 141 suckling male kids from 5 Spanish breeds were studied. There was a decrease in texture and lightness and hue angle with the increase of the slaughter weight. Fatty acid composition was correlated with the intramuscular fat content. All the breeds except MO ha...