The effects of including sprouted barley in the diets of angus finishing steers on meat quality, sensory analysis, and meat metabolome

ObjectivesLimited research has investigated the effects of plant-based additives fed to feedlot cattle beyond cattle growth performance and carcass characteristics. Thus, the objective of this study was to investigate the effects of feeding antibiotic supplements versus essential oils and/or benzoic acid to finishing cattle on meat quality and sensory attributes of the longissimus thoracis (LT) muscle.Materials and MethodsCrossbred steers (N = 63) were placed into 3 blocks based on initial weight. Within each block, 1 of 5 treatments were randomly applied using an Insentec feeding system for 98 d: (1) control (CON) diet (no supplement); (2) monensin/tylosin (M/T) diet (monensin supplemented at 33 mg/kg on dry matter (DM) basis; tylosin supplemented at 11 mg/kg on DM basis); (3) essential oils (EO) diet (supplemented at 1.0 g/steer/day); (4) benzoic acid (BA) diet (supplemented at 0.5% on DM basis); and (5) combination (COMBO) diet (essential oils supplemented at 1.0 g/steer/day and benzoic acid supplemented at 0.5% on DM basis). Beef rib (IMPS#107) sections from the right side of carcasses were collected from a commercial processing facility and transported to the U of Guelph meat science laboratory and processed into 2.54 cm LT steaks. pH and objective color were collected for the LT steaks at 6 d post-mortem. Samples for cooking loss and shear force were aged for 7 d and 14 d post-mortem. Samples for sensory were aged for 7 d post-mortem. Duplicate 5 to 6 g homogeneously blended LT samples were analyzed for moisture content by forced-air convection oven drying at 100°C for 24 h (Method 950.46, AOAC. Lipid content of the dried samples were determined by Soxhlet extraction with petroleum ether, followed by 24 h of oven drying at 100°C. Cooking loss was measured after cooking samples to an internal temperature of 72°C. Warner-Bratzler shear force (WBSF) was measured on 1.3 cm diameter cores that were cut parallel to muscle fibers. Meat quality results were analyzed as a randomized complete block design (RCBD) with fixed effects of treatment, block and their interaction using PROC GLIMMIX of SAS. For sensory analysis, 8 highly trained panelists evaluated the tenderness, juiciness, chewiness, beef flavor intensity, and off-flavor intensity of steaks using a 15-cm line scale. Each steak was cooked to 68°C and served to each panelist as two 1-cm cubes. Results were analyzed as a RCBD with the fixed effects of treatment, panelist, and their interaction and the random effect of session.ResultsThere were no significant differences (P > 0.07) among treatments in this study for pH, objective color, % moisture, WBSF, or cooking loss of LT samples. Ribeye from the CON diet had significantly less % crude fat (P = 0.05) compared to other treatments. There was an effect of diet on the tenderness, chewiness, juiciness and beef flavor intensity of steaks as determined by the panelist. Specifically, CON and COMBO steaks were tougher, chewier and less juicy. All steaks had strong beef flavor, especially the BA steaks. Off-flavors were barely detectable.ConclusionResults showed that EO and BA when fed to finishing cattle do not affect meat quality. Trained panelists reported steaks in the M/T, EO, and BA diet were tender, juicier, and had stronger beef flavors. Potential off-flavors and off-aromas in finishing feed did not translate to beef products.

Brahman cattle reportedly have decreased meat quality compared to Angus but little is known about the cellular mechanisms driving this difference. We hypothesized that live animal skeletal muscle mitochondria would be related to meat quality. Trapezius and longissimus thoracis (LT) samples were collected from 10-mo-old Angus and Brahman steers designated as calm, intermediate, or temperamental (n=12/group/breed) based on pen score and exit velocity at weaning. Samples were analyzed for citrate synthase (CS) and cytochrome c oxidase (CCO) activities as markers of mitochondrial volume density and function. Calm and temperamental LT samples were also analyzed for oxidative phosphorylation (P) and electron transfer (E) capacities via high-resolution respirometry. At approximately 14.5-mo-old, steers were placed in pens and fed ad libitum. After at least 120 d on feed, animals were harvested and 13th rib LT samples were collected, vacuum packaged, aged 14d, frozen, then subjected to Warner-Bratzler Shear Force (WBSF). Impacts of temperament and breed on WBSF were determined using mixed linear models with breed, temperament, and breed × temperament as fixed effects. Relationships between mitochondrial variables and WBSF were determined using Pearson’s Correlations. Regardless of temperament, WBSF was greater in Brahman than Angus steers (P< 0.0001). Temperament did not impact WBSF in Angus but temperamental Brahman had greater WBSF than both calm and intermediate Brahman (P≤0.01). CS and CCO activities at 10 mo of age were not correlated with WBSF. However, Brahman LT intrinsic (relative to CS) P with complex I (PCI), maximal P with complexes I and II (PCI+II), maximal E with complexes I and II (ECI+II), and E with complex II only (ECII) were positively correlated with WBSF (P≤0.05) while no LT mitochondrial capacity measures correlated with WBSF in Angus. These data may shed light on differences in skeletal muscle energetics leading to decreased meat quality in temperamental Brahman steers.

Crossbreeding cattle in the beef industry is a common practice to improve production and increase profitability. Introducing Bos indicus (BI) genetics into cattle herds is one potential method to improve production, as they are able to withstand higher temperatures, are better adapted to nutritional stress, and consume less water than Bos taurus (BT) cattle. However, introduction of BI genetics is known to decrease both carcass and meat quality compared with those from BT cattle. As such, the objective of this study was to determine how crossbreeding commercial Angus cows with Santa Gertrudis bulls to incorporate BI genetics impacts carcass and meat quality of the resultant offspring. This study utilized 38 steers of two different breeds: Angus (AN; n = 29; 100% BT) or Santa Gertrudis influenced (SG; n = 9; 19% BI, 81% BT). All steers were fed the same typical ration and harvested at a commercial facility once industry average body weight and backfat standards were met. Hot carcass weight (HCW), ribeye area (REA), yield grade (YG), and marbling scores were collected at harvest. Individual loins were collected for meat quality analysis. Meat quality data were collected after 14 d of wet aging at 4˚C. Meat color data was collected on d 0, 3, and 7. Statistical analysis was done using the MIXED procedure of SAS to assess the main effect of breed. Color analysis was conducted with day as a repeated measure. Least squares means were separated using Tukey-Kramer adjustments. Angus cattle had an increased (P = 0.009) REA and tended to have a reduced (P = 0.06) YG than SG cattle. However, no differences (P ≥ 0.13) between breeds were observed in HCW or marbling score. Additionally, no differences (P ≥ 0.08) were observed in meat quality (pH, drip loss, cook loss, Warner-Bratzler Shear Force, or Texture Profile Analysis) between breeds. There was not a day x breed (P > 0.65) or breed (P ≥ 0.57) effect for L*, a*, or b* color values. Day affected (P = 0.008) L*, a*, and b*, such that a* and b* both increased on d 3, then decreased on d 7, while L* increased on d 3 and remained consistent until d 7. These results are promising as they indicate there may not be differences in carcass quality and meat quality when utilizing this method to introduce BI genetics into a traditional BT production system. As such, this could be a useful tool in managing production systems in our beef herds. However, future research with a larger sample size will be necessary to gain more conclusive results.

ObjectivesLimited research has investigated the effects of plant-based additives fed to feedlot cattle beyond cattle growth performance and carcass characteristics. Thus, the objective of this study was to investigate the effects of feeding antibiotic supplements versus essential oils and/or benzoic acid to finishing cattle on meat quality and sensory attributes of the longissimus thoracis (LT) muscle.Materials and MethodsCrossbred steers (N = 63) were placed into 3 blocks based on initial weight. Within each block, 1 of 5 treatments were randomly applied using an Insentec feeding system for 98 d: (1) control (CON) diet (no supplement); (2) monensin/tylosin (M/T) diet (monensin supplemented at 33 mg/kg on dry matter (DM) basis; tylosin supplemented at 11 mg/kg on DM basis); (3) essential oils (EO) diet (supplemented at 1.0 g/steer/day); (4) benzoic acid (BA) diet (supplemented at 0.5% on DM basis); and (5) combination (COMBO) diet (essential oils supplemented at 1.0 g/steer/day and benzoic acid supplemented at 0.5% on DM basis). Beef rib (IMPS#107) sections from the right side of carcasses were collected from a commercial processing facility and transported to the U of Guelph meat science laboratory and processed into 2.54 cm LT steaks. pH and objective color were collected for the LT steaks at 6 d post-mortem. Samples for cooking loss and shear force were aged for 7 d and 14 d post-mortem. Samples for sensory were aged for 7 d post-mortem. Duplicate 5 to 6 g homogeneously blended LT samples were analyzed for moisture content by forced-air convection oven drying at 100°C for 24 h (Method 950.46, AOAC. Lipid content of the dried samples were determined by Soxhlet extraction with petroleum ether, followed by 24 h of oven drying at 100°C. Cooking loss was measured after cooking samples to an internal temperature of 72°C. Warner-Bratzler shear force (WBSF) was measured on 1.3 cm diameter cores that were cut parallel to muscle fibers. Meat quality results were analyzed as a randomized complete block design (RCBD) with fixed effects of treatment, block and their interaction using PROC GLIMMIX of SAS. For sensory analysis, 8 highly trained panelists evaluated the tenderness, juiciness, chewiness, beef flavor intensity, and off-flavor intensity of steaks using a 15-cm line scale. Each steak was cooked to 68°C and served to each panelist as two 1-cm cubes. Results were analyzed as a RCBD with the fixed effects of treatment, panelist, and their interaction and the random effect of session.ResultsThere were no significant differences (P > 0.07) among treatments in this study for pH, objective color, % moisture, WBSF, or cooking loss of LT samples. Ribeye from the CON diet had significantly less % crude fat (P = 0.05) compared to other treatments. There was an effect of diet on the tenderness, chewiness, juiciness and beef flavor intensity of steaks as determined by the panelist. Specifically, CON and COMBO steaks were tougher, chewier and less juicy. All steaks had strong beef flavor, especially the BA steaks. Off-flavors were barely detectable.ConclusionResults showed that EO and BA when fed to finishing cattle do not affect meat quality. Trained panelists reported steaks in the M/T, EO, and BA diet were tender, juicier, and had stronger beef flavors. Potential off-flavors and off-aromas in finishing feed did not translate to beef products.

Simple SummaryDue to the negative public opinion and welfare issues related to surgical castration, gradual introduction of alternatives like entire males and immunocastrates is taking place. Despite several economical and welfare advantages that the alternatives offer, numerous issues (i.e., boar taint, meat quality alterations), as well as their interactions with rearing and breeding (genetic) factors remain unanswered. Therefore, the focus of this study was to investigate the possibility of using different commercial sire lines in three male sex categories (entire males, immunocastrates, surgical castrates) and to compare their carcass traits, meat quality and boar taint compounds. A significant effect of terminal sire line and/or male category together with their interaction was observed for most of the investigated carcass and meat quality traits. The observed interaction should be taken into consideration when deciding on the production of a specific male category.The aim of the research was to investigate the influence of terminal sire line (TSL) and male category (MC) on carcass and meat quality of commercial fatteners. The study was performed on 180 pigs originating from three terminal sire lines: A (Pietrain × Large White), B (pure Pietrain), and C (Pietrain × Duroc × Large White), being assigned to three groups according to MC: immunocastrates (IC, n = 60), surgical castrates (SC, n = 60) and entire males (EM, n = 60). TSL affected most of the carcass and meat quality traits, together with the androstenone concentration. At the same time, MC had a significant effect on fat thickness, ham circumference, drip loss, cooking loss and androstenone and skatole concentrations. A significant interaction effect was observed for carcass length and ham circumference, as well as for most of the measured meat quality traits (except cooking loss, CIE L*, CIE b*, and Warner Bratzler Shear Force (WBSF)). Among the three investigated sire lines, immunocastration was shown to be most beneficial for fatteners sired by the TSL C. However, if deciding to raise EM, fatteners from the TSL B are recommended in terms of carcass and meat quality, although strategies for avoiding boar taint in their carcasses must be taken into consideration.

ObjectivesThe influence of breed type, residual feed intake (RFI) and post-mortem aging on meat and carcass quality attributes and intramuscular connective tissue characteristics were examined in the bovine Triceps brachii, a high connective tissue muscle from the chuck. The hypothesis that selection for low RFI in beef cattle increases beef toughness, increases collagen content and reduces collagen heat solubility of the Triceps brachii was tested.Materials and MethodsSeventy-one beef steers from Angus (n = 23), Charolais (n = 24) and Angus crossbred (n = 24)) genetics were used. Each breed had high RFI and low RFI steers (n = 12). Muscles collected were aged for 3- and 13-days post-mortem (dpm). Final animal live weight, grade marbling, intramuscular pH, water holding capacity (WHC), intramuscular fat, cooking loss, drip loss, protein, temperature, moisture, color, RFI, and Warner Bratzler shear force (WBSF) data were collected for carcass and meat quality measurements. Total collagen, collagen heat solubility, and collagen cross-link Ehrlich’s chromogen (EC) of the isolated perimysium were quantified. Data were analyzed using a split-plot experimental design procedure (R software 3.4.1) with breed and RFI as main effects in the whole plot and postmortem aging included at the subplot level.ResultsFinal weight was significantly greater for Charolais (683 ± 9.58 kg) than Angus (554 ± 9.65 kg) and Angus crossbred (568 kg ± 9.58 kg) steers (P = 0.017), and grade marbling score was higher for high RFI (421 ± 19.85) than for low RFI steer carcasses (385 ± 19.82) (P = 0.001). No significant effects of breed type and RFI (P > 0.05) were observed on meat quality attributes. WBSF value at 3 dpm (3.72 kg) was significantly higher than at 13dpm (3.21 kg) (P < 0.005). Collagen solubility was significantly higher at 13 dpm (25.88%) than at 3 dpm (18.03%) (P < 0.005). Total collagen and wet endomysium were positively correlated (r = 0.44) as were total collagen and EC in raw muscle (r = 0.76), EC and wet perimysium (r = 0.42) and WBSF and EC at 13 dpm (r = 0.27) (P < 0.005). Total collagen and collagen solubility at 3dpm (r = –0.36) and 13 dpm (r = –0.63) were negatively correlated, as were EC and solubility at 3 dpm (r = –0.38) (P < 0.005).ConclusionIncreasing postmortem aging periods reduced WBSF and increased collagen heat solubility of the Triceps brachii muscle. With no effect of RFI on meat quality measurements, the production cost can be reduced by selecting for low RFI animals without sacrificing product quality.Table 7.Least square means (± standard error of the mean) for WBSF, soluble collagen, and collagen solubility of Triceps brachii muscles at 3 and 13 d post-mortem aging (dpm)

Mitochondrial abundance and efficiency correlate with meat color, but relationships between live animal mitochondria and other markers of beef quality remain largely unknown. To test the hypothesis that live animal skeletal muscle mitochondrial markers would be correlated with post-harvest hot carcass weight, ribeye area, calculated yield grade, backfat thickness, and marbling, samples were collected from the longissimus thoracis of Brahman and Angus steers at 10 mo (25 Angus, 23 Brahman), 13 mo (35 Angus, 33 Brahman), and 18 mo (35 Angus, 33 Brahman) of age. Mitochondrial volume density and function were quantified by citrate synthase (CS) and cytochrome c oxidase activities, respectively. Mitochondrial oxidative phosphorylation (OxP) and electron transfer (E) capacities were determined via high-resolution respirometry. Relationships between mitochondrial variables and carcass quality were determined using PROC CORR in SAS (v9.4). Within Angus at 10 mo, integrative (per mg tissue) complex I-supported OxP (PCI), maximal OxP (PCI+II), maximal E (ECI+II), and E supported by complex II (ECII) were positively correlated with hot carcass weight (P ≤ 0.05). Also, within 10 mo Angus, integrative OxPCI and flux control ratio (FCR) for OxPCI were positively correlated with backfat thickness (P ≤ 0.03). Within 10 mo Brahman, integrative PCI was positively correlated with ribeye area (P = 0.04). Within 13 mo Brahman, integrative mitochondrial proton LEAK was positively correlated with hot carcass weight (P = 0.02) and intrinsic (relative to CS activity) LEAK, PCI, and ECI+II were positively correlated with marbling (P ≤ 0.05). Conversely, CS activity was negatively correlated with marbling in 13 mo Brahman (P = 0.05). Integrative, FCR, and intrinsic LEAK were negatively correlated with ribeye area (P ≤ 0.05) but positively correlated with calculated yield grade in 13 mo Angus (P ≤ 0.03). However, at 18 mo, integrative, FCR, and intrinsic LEAK were positively correlated with ribeye area (P ≤ 0.008) but negatively correlated with calculated yield grade (P ≤ 0.01) in Angus steers. Furthermore, integrative and intrinsic OxPCI+II, ECI+II, and ECII were positively correlated with marbling in 18 mo Angus (P ≤ 0.04). Within 18 mo Brahman, CS activity was positively correlated with ribeye area (P = 0.006). Cytochrome c oxidase activity was not correlated with any markers of meat quality. These results suggest that mitochondrial capacity for energy production in Angus and Brahman steers at different life and production stages may dictate potential for skeletal muscle growth and lipid metabolism leading to differences in beef quality at slaughter. This project was supported by USDA NIFA Award #2021-67015-33392.

ABSTRACT1. The objective of this study was to evaluate the effect of sex and gas stunning on quality attributes of turkey breast meat.2. One hundred B.U.T. Premium turkeys (50 males and 50 females) were divided into four groups of 25 animals and subjected to one of two CO2 stunning procedures: G1 stepwise (step 1: 30% CO2, 15 s; step 2: 55% CO2, 40 s; step 3: 70% CO2, 45 s) or G2 fixed concentration (80% CO2, 100 s). The pH and meat colour at 20 min post-mortem, and pH, colour (L*, a*, b*), water holding capacity (WHC), drip loss (DL), cooking loss (CL) and Warner–Bratzler shear force (WBSF) in breast samples at 24 h and 7 d post-mortem were assessed.3. There were significant differences between stunning groups for pH, meat colour and CL, whereas no significant differences were found for DL and WBSF. Sex had a significant effect on pH and b* and ageing of meat affected pH, colour coordinates, DL and WBSF.4. It was concluded that the G2 treatment affected negatively the pH value and colour coordinates. However, G2 stunning affected positively the WHC parameters. Female turkeys had better results than males for pH, and the colour of female turkey breast meat was less yellow than male breast meat.

ObjectivesThe influence of breed type, residual feed intake (RFI) and post-mortem aging on meat and carcass quality attributes and intramuscular connective tissue characteristics were examined in the bovine Triceps brachii, a high connective tissue muscle from the chuck. The hypothesis that selection for low RFI in beef cattle increases beef toughness, increases collagen content and reduces collagen heat solubility of the Triceps brachii was tested.Materials and MethodsSeventy-one beef steers from Angus (n = 23), Charolais (n = 24) and Angus crossbred (n = 24)) genetics were used. Each breed had high RFI and low RFI steers (n = 12). Muscles collected were aged for 3- and 13-days post-mortem (dpm). Final animal live weight, grade marbling, intramuscular pH, water holding capacity (WHC), intramuscular fat, cooking loss, drip loss, protein, temperature, moisture, color, RFI, and Warner Bratzler shear force (WBSF) data were collected for carcass and meat quality measurements. Total collagen, collagen heat solubility, and collagen cross-link Ehrlich’s chromogen (EC) of the isolated perimysium were quantified. Data were analyzed using a split-plot experimental design procedure (R software 3.4.1) with breed and RFI as main effects in the whole plot and postmortem aging included at the subplot level.ResultsFinal weight was significantly greater for Charolais (683 ± 9.58 kg) than Angus (554 ± 9.65 kg) and Angus crossbred (568 kg ± 9.58 kg) steers (P = 0.017), and grade marbling score was higher for high RFI (421 ± 19.85) than for low RFI steer carcasses (385 ± 19.82) (P = 0.001). No significant effects of breed type and RFI (P > 0.05) were observed on meat quality attributes. WBSF value at 3 dpm (3.72 kg) was significantly higher than at 13dpm (3.21 kg) (P < 0.005). Collagen solubility was significantly higher at 13 dpm (25.88%) than at 3 dpm (18.03%) (P < 0.005). Total collagen and wet endomysium were positively correlated (r = 0.44) as were total collagen and EC in raw muscle (r = 0.76), EC and wet perimysium (r = 0.42) and WBSF and EC at 13 dpm (r = 0.27) (P < 0.005). Total collagen and collagen solubility at 3dpm (r = –0.36) and 13 dpm (r = –0.63) were negatively correlated, as were EC and solubility at 3 dpm (r = –0.38) (P < 0.005).ConclusionIncreasing postmortem aging periods reduced WBSF and increased collagen heat solubility of the Triceps brachii muscle. With no effect of RFI on meat quality measurements, the production cost can be reduced by selecting for low RFI animals without sacrificing product quality.Table 7.Least square means (± standard error of the mean) for WBSF, soluble collagen, and collagen solubility of Triceps brachii muscles at 3 and 13 d post-mortem aging (dpm)

RETRACTED: Growth performance, carcass characteristics, and selected meat quality traits of two strains of Pekin duck reared in intensive vs semi-intensive housing systems

This study examined the physico-chemical properties of beef from two age groups of Holstein Friesian crossbred bulls, specifically 15-month-old and 2-year-old, during a 5-day chilling aging process. The aim was to evaluate how aging affects various meat quality parameters, including pH, water holding capacity (WHC), drip loss, color, crude protein (CP), dry matter, ash, cooking loss, and shear force. Results showed significant differences between the two age groups. The 2-year-old beef had a higher initial pH and better water holding capacity compared to the 15-month-old beef, which experienced greater drip loss. Color analysis indicated that 2-year-old beef displayed a more vibrant red hue, enhancing its visual appeal. Additionally, the crude protein content was higher in the older cattle, although dry matter content was not significantly different. Cooking loss (20.20%) and shear force measurements demonstrated that 2-year-old beef was more tender, which correlated with superior water retention and less age-related connective tissue development. The aging process significantly influences (P&lt;0.01) beef quality parameters, including water holding capacity (WHC), drip loss, tenderness, pH, and cooking loss. Using beef samples (T1=1 year 3 months and T2=2 years), subjected to aging periods of 1 day, 3 days, and 5 days, a comprehensive analysis assessed changes in WHC, drip loss, tenderness, pH, and cooking loss over time. WHC, drip loss, pH, cooking loss, and shear force showed minimal changes throughout aging, though an improvement in WBSF value (36.98 N) was noted with longer aging. Importantly, no significant changes were observed in meat quality attributes within this timeframe, indicating that the chilling process effectively preserved the samples’ integrity. Both age groups showed improvements in texture and tenderness, suggesting that a chilling temperature of 4°C may be optimal for promoting these desirable qualities.

The objective of this study was to evaluate the effects of dietary supplementation of a polyherbal mixture (HM) containing saponins, flavonoids, and polysaccharides on productive performance, carcass characteristics and meat quality of lambs during the final fattening period. Thirty-six Dorper × Katahdin lambs (23.27 ± 1.23 kg body weight (BW)) were housed in individual pens and were assigned to four treatments (n = 9) with different doses of HM: 0 (CON), 1 (HM1), 2 (HM2) and 3 (HM3) g of HM kg−1 of DM for 56 days. Data were analysed as a completely randomized design using the MIXED and GLM procedures of statistical analysis system (SAS), and linear and quadratic effects were tested to evaluate the effects of the HM level. DM digestibility decreased in lambs fed HM3 (p &lt; 0.05). There was no effect of HM on daily weight gain, dry matter intake, final BW, feed conversion, carcass characteristics, colour (L* and a*) and meat chemical composition. Meat pH, cooking loss and drip loss increased linearly (p &lt; 0.05) when the HM dose was increased. The Warner-Bratzler shear force (WBSF) of meat was lower (p &lt; 0.05) in lambs fed HM3. In conclusion, dietary inclusion of 3 g HM kg1 of DM improves meat tenderness. However, high doses of HM in the diet may decrease the digestibility of DM and increase the cooking loss and drip loss of lamb meat during the final fattening period.

Effect of essential oils on performance, liver abscesses, carcass characteristics and meat quality in feedlot steers

Meat quality of Nguni, Bonsmara and Aberdeen Angus steers raised on natural pasture in the Eastern Cape, South Africa

Quality and safety of broiler meat in various chilling systems