Abstract
Sixty cull cows were implanted and assigned to four treatments: C = concentrate ration only; RH = supplemented with ractopmaine-HCl (8.33mg/kg of feed) for 25d; ZH = supplemented with zilpaterol-HCl (ZH) (200mg head –1d–1) for the last 20d; and RH+ZH = supplemented with RH for 25d followed by ZH for 20d. All cows were fed a concentrate ration for 74d. Infraspinatus steaks from cows supplemented with RH and/or ZH had lower (P<0.05) shear force than steaks from C cows. Longissimus (LM) steaks from the 6–8th rib section of ZH and RH+ZH cows had decreased (P<0.0001) desmin degradation at 10 and 21d postmortem compared to steaks from C and RH cows. Collagen solubility of the LM was increased (P<0.05) by ZH and RH+ZH compared to C. There were no treatment differences in 12th rib LM tenderness when enhanced with calcium lactate. Color and sensory traits of meat from RH+ZH cows were not different from C but flavor intensity was greater and off-flavor less than for C cows.
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