Average Fat Thickness Research Articles

Effects of Dietary Tea Powder on the Growth Performance, Carcass Traits, and Meat Quality of Tibetan Pig × Bama Miniature Pigs.

Simple SummaryIn China, and even the world, the animal husbandry industry is facing the problem of a shortage of feed ingredients, and even humans and animals compete for food. The development of unconventional feed resources is an urgent task. In our previous work, we analyzed the nutritional value of tea powder and believed that it has development potential. This study investigated the effects of supplementing different levels of tea powder in diets on pig growth performance, meat quality, and antioxidant properties. These results provide a preliminary basis for the application of tea powder as a supplement in animal husbandry.This study was conducted to evaluate the effects of tea powder in diets on the growth performance, meat quality, muscular amino acid, fatty acid profile, and serum biochemical indices of pigs. A total of 120 local Chinese pigs (Tibetan × Bama miniature pigs) were randomly assigned to five treatment groups, each with six pens and four pigs per pen. During a 60-day experiment, these groups of pigs were fed the normal diet and the diet supplemented with 1%, 2%, 4%, and 6% tea powder, respectively. The results showed that the supplementation of tea powder did not affect the growth performance of pigs. However, the dietary tea powder inclusion decreased (p < 0.05) the average fat thickness, total fat, and abdominal fat, and increased (p < 0.05) the total muscle as well. In addition, the dietary 2% tea powder decreased (p < 0.05) the muscle lightness (L*) and yellowness (b*). Compared with the control group, the dietary supplementation with 1%, 2%, and 4% tea powder raised (p < 0.05) the total amino acids (TAA) and essential amino acids (EAA), and dietary 4% and 6% tea powder increased (p < 0.05) the C20:5n3 in the muscle tissue. Furthermore, the serum lipid metabolism-related biochemical indices and mRNA expression levels were improved with the addition of tea powder. These results indicated that dietary tea powder might improve the carcass traits and meat quality of the Chinese native finishing pigs, but it does not affect their growth performance. Tea powder could be fully developed and reasonably applied as a dietary supplement.

33 Determining the feeding value of hulless barley relative to corn in beef finishing rations

Abstract Hulless varieties of barley have been developed to improve the digestibility of this small grain. The objective of this project was to determine the feeding value of hulless barley relative to corn in a beef-finishing ration. Angus-cross steers (n = 12) were fed rations that included varying ratios of cracked corn and cracked hulless barley. Steers were stratified by body weight (BW) and allotted to one of four rations: corn, 2:1 ratio of corn to barley, 1:2 ratio of corn to barley, and barley. All treatments included concentrate at 85% and baleage at 15% of total ration dry matter (DM). Rations were fed ad libitum on an individual basis using Calan gates. Feed refusals were measured daily. Steers were weighed and ultrasound 12th rib fat thickness (FT) was measured every 28 d. Steers were harvested at a commercial abattoir when average FT exceeded 0.9 cm. Average daily gain (1.2 kg/d), final BW (653 kg), feed to gain efficiency (10.2:1), and final ultrasound FT (0.94 cm) were not different (P ≥ 0.1486) between treatments. Steer DM intake was lower (P ≤ 0.0496) for those fed corn (9.8 kg/d) compared to those fed barley (12.2 kg/d) or a 1:2 ratio of corn to barley (11.7 kg/d); steer DM intake was similar (P ≥ 0.0640) for those fed a 2:1 ratio of corn to barley compared to those fed the other rations. Finishing ration did not affect hot carcass weight (384 kg; P = 0.7158), carcass FT (1.6 cm; P = 0.9511), ribeye area (87.7 cm^2; P = 0.7184), kidney, pelvic, and heart fat (2.6%; P = 0.3842), and yield grade (3.5; P= 0.8802). Feeding hulless barley compared to corn resulted in similar performance and carcass characteristics when included in beef finishing rations although feed intake was greater when barley exceeded 56% of the ration DM.

Effect of lysine feeding allowance on growth performance and carcass characteristics of growing pigs

The purpose of the study was the effect of lysine in the diets on the performance and slaughter indices of pigs during fattening. Young pigs of the experimental group, for the introduction to the diet of lysine, for 100 days of fattening had a greater live weight of 7.7 kg, or 6.4%. Control slaughter of pigs about the same indices of slaughter output of carcasses at the level of 84.0-86% in the experimental with a difference of slaughter weight by 4.3 kg in favor of the experimental group. A lower yield of internal fat and average fat thickness of 13.0% in experimental pigs was found, which confirms a more intense synthesis of muscle tissue. The content of total and bound moisture in muscle tissue was higher by 4.7% and 7.5%, respectively, in the pigs of the experimental group against control, but lower by 2.5% of free moisture. The consequence of these indicators is a lower solid content of 4.5% in the experimental group of pigs.

Ultrasound Evaluation of a Single Treatment With a Temperature Controlled Multi-Frequency Monopolar Radio Frequency Device for the Improvement of Localized Adiposity on the Abdomen and Flanks

BACKGROUND AND OBJECTIVES: Energy modalities used for fat reduction include cryotherapy, focused and unfocused ultrasound, radiofrequency, and laser. Two devices have been proven to reduce fat layer thickness using ultrasound as measurement after a single treatment. We hypothesized that a novel, high frequency monopolar radiofrequency device could increase the fat temperature enough to reduce its thickness as measured by ultrasound, without excessively increasing the temperature of the skin, leading to a safe, tolerable, and clinically relevant reduction of fat. STUDY DESIGN/MATERIALS AND METHODS: A high frequency monopolar radiofrequency platform was used to treat twelve patients on the abdomen or flanks (truSculpt® 3D, Cutera, Brisbane, CA). Each patient received one treatment session, consisting of 15-minute increments for four areas (60 minutes total). Each area (approximately 144 cm2) was treated with a gliding handpiece technique to a skin temperature of 44-45˚C, correlating to in vivo measurements of the subcutaneous layer of >45˚C. Patients were evaluated at eight- and twelve-weeks following treatment. Clinical efficacy was measured using 360˚ positioned clinical photography. Fat layer reduction was measured with ultrasound. Safety was assessed by the treating physician; patient comfort was assessed during treatment via a 10-point pain scale. RESULTS: All patients responded to treatment. Ultrasound measurements indicated mean fat layer reduction of 4.6 mm, which correlated with a 24% reduction in fat layer thickness at 12 weeks. A significant improvement was noted between the 8-week and the 12-week follow up. A high level of inter-patient consistency was achieved with most patients (10/12= 83%) having an average fat thickness reduction of >20%. No adverse events were observed, and pain scores during the treatment session ranged from 2 to 4 out of 10. CONCLUSION: High frequency monopolar radiofrequency device produced consistent and statistically significant fat thickness reduction from a single 60-minute treatment session, with minimal discomfort and no demonstrated side effects. Results are comparable to other hypo- and hyper-thermic fat treatment technologies. KEY WORDS: fat reduction, radiofrequency, monopolar RF, fat thickness reduction, body sculpting J Drugs Dermatol. 2020;19(1):28-34. doi:10.36849/JDD.2020.4568

Subcutaneous adipose tissue response to a non-invasive hyperthermic treatment using a 1,060 nm laser.

We postulated that a hyperthermic treatment using a 1,060 nm laser can cause a controlled adipocyte injury resulting in non-invasive fat reduction. This three-part study identified treatment parameters for a safe and tolerable treatment, demonstrated short- and long-term tissue response, and assessed the potential of this treatment for non-invasive fat reduction. In vivo temperature measurements were conducted prior to abdominoplasty via a thermal camera (for surface readings) and thermocouple needle (for subcutaneous readings). Short- and long-term tissue response was evaluated on the abdomen immediately post to 6 months post a 1,060 nm laser treatment. Laser dosage was varied to identify safe and effective parameters for fat reduction. Tissue biopsies for hematoxylin/eosin (H&E) staining were taken at weeks 1 and 2, as well as at 1, 2, 3, and 6 months (if applicable). Additionally, six subjects received a hyperthermic laser treatment to the flanks; four patients receiving laser treatment to one flank and cryolipolysis on the other, and two patients receiving laser treatment on one side with the other side as an untreated control. Efficacy measurements included ultrasound measurement of fat thickness at baseline, 2, 3, and 6 months; Magnetic Resonance Imaging (MRI) to calculate fat volume at baseline, 3 and 6 months; and blinded photograph evaluation at baseline, 1, 2, 3, and 6 months. In vivo temperature measurements demonstrated that the hyperthermic temperature target (42-47°C) can be achieved and maintained in subcutaneous adipose tissue via a 1,060 nm laser in conjunction with surface cooling. Short- and long-term tissue responses were evaluated by tissue histology up to 6 months following treatment. Histological changes included inflammation, followed by macrophage infiltration starting at approximately 2 weeks, with evacuation of cellular debris completed by approximately 6 months. Clinical results demonstrated average fat thickness reduction at 14%, 18%, and 18% at 2, 3, and 6 months, respectively. Average fat volume reduction measured by MRI at 3 and 6 months was 24% and 21%, respectively. Blinded photo evaluation showed improvement starting at 1-month post-treatment and was maintained at 6 months. Adverse events were rare and included mild tenderness that resolved by 1-week post-treatment. Parameters were identified that selectively injure and reduce adipocytes in subcutaneous tissue using a 1,060 nm externally applied laser. The treatment had an excellent safety profile and was well tolerated. The clinical study demonstrated that a 1,060 nm hyperthermic laser treatment for non-invasive fat reduction can be safe and effective. Lasers Surg. Med. 49:480-489, 2017. © 2016 Wiley Periodicals, Inc.

Performance and carcass characteristics of cattle fed lipid sources in the diet

The aim of this study was to determine the effect of the inclusion of different lipid sources [whole cottonseed (CS) and protected fat in diets containing sugarcane, corn, citrus pulp, CS meal, and urea] on animal performance, hot carcass dressing (HCD), ribeye area (RA), fat thickness (FT), and postmortem pH of the meat of Nellore cattle during finishing. The treatments evaluated were feed with 2.50% CS (control diet, T1 treatment); feed with 11.50% CS (high CS, T2 treatment); and feed with 3.13% CS added of protected lipid (PL) (T3 treatment), all on a DM basis. The forage:concentrate ratio of the diet was 50:50. Thirty-nine intact steers with average initial body weight of 494 kg and 36 months old were confined for 63 d. The addition of lipid sources tested in this study did not affect dry matter intake, crude protein intake, neutral detergent fiber intake, final live weight, average daily weight gain, HCD, RA, FT, and meat pH. It was concluded that the addition of PLs in the diet did not affect weight gain and carcass characteristics.

English

OBJECTIVES: To study the correlation between fetal abdominal subcutaneous fat thickness (FASTT) and actual birth weight. METHODS: Fifty women with normal singleton pregnancy underwent sonography at 37-39weeks of gestation. Subcutaneous fat measurement of fetal abdomen was done at the about 2cm from the site of entry of umbilical vein into the fetal abdomen. It was then correlated with the actual fetal weight. RESULTS: Birth weight was divided into three groups for analytic purposes. Group I-weight less than 10th percentile, Group II-10th to 90th percentile and Group III more than 90th percentile. Subcutaneous fat had a high degree of correlation with actual birth weight. The mean subcutaneous fat thickness varied significantly as in Group I3.7mm, Group II-5.4mm and Group III-6.1mm (p value<0.001)with average fat thickness of newborns having birth weight between 10th-90th percentile was 5.4mm.Conclusion:-Foetal Subcutaneous fat thickness correlates well with actual birth weight and is a useful predictor of foetal growth abnormalities.

Intended intramuscular gluteal injections: are they truly intramuscular?

In patients with obesity, intramuscular injections may be deposited subcutaneously due to an increase in gluteal fat. We aimed to use abdominal CT done in our institute for gluteal fat thickness to test our hypothesis. After IRB approval, CT scans of the abdomen and pelvis of the past 6 months were analyzed. The thickness of gluteal region subcutaneous fat was measured in a standardized manner. Out of 700 CT scans, studied, 476 were males and 224 were females. The average gluteal fat thickness was 2.34 cm +/- 1 cm. The average fat thickness in males was 1.98 cm +/- 0.98 cm whereas in females was 3.0 cm +/- 1.2 cm. Subcutaneous granulomas were seen in 17 cases and one injection granuloma in the intramuscular plane. A significant number of female patients had increased gluteal fat thickness beyond the reach of routinely used needles. The medications in these patients will thus be unintentionally injected to subcutaneous plane, possibly altering the pharmacokinetics.

Desempenho, características qualitativas da carcaça e da carne de novilhas Brangus suplementadas em pastagem recebendo diferentes aditivos nutricionais

Objetivou-se avaliar a eficiência de dietas contendo diferentes aditivos sobre o desempenho, características qualitativas da carcaça e da carne de 150 novilhas Brangus suplementadas a pasto diariamente com 0,32% do peso vivo. Os tratamentos foram: suplemento base (sem aditivos); farinha de algas calcárias (Lithothamnium calcareum) adicionada ao suplemento base; vitamina E e selênio orgânico adicionados ao suplemento base; gordura protegida adicionada ao suplemento base; uma aplicação por via subcutânea de vitamina D 7 dias antes do abate + suplemento base; e uma associação de vitamina E, selênio orgânico e gordura protegida adicionados ao suplemento base + uma aplicação por via subcutânea de vitamina D 7 dias antes do abate. Os animais foram suplementados por 109,80 ± 11,71 dias, quando foram abatidos ao alcançarem 337,95 ± 20,56kg de PV. O delineamento experimental foi inteiramente casualizado, com seis tratamentos e 25 repetições. O desempenho, as características de carcaça e da carne não foram afetados pelos aditivos utilizados. A média da área de olho de lombo de 52,00 cm² e a média da espessura de gordura subcutânea de 3,58mm dos animais que receberam a associação de aditivos não diferiram dos valores dos animais do tratamento controle. A adição de vitamina D3 não teve efeito sobre a força de cisalhamento da carne. O uso de aditivos conforme os protocolos adotados não foi eficiente para melhorar o desempenho, as características de carcaça e as características físicas da carne de novilhas suplementadas a pasto.

Bermuda Grass Hay or Sorghum Silage with or without Yeast Addition on Performance and Carcass Characteristics of Crossbred Young Bulls Finished in Feedlot

This experiment was carried out to evaluate performance and carcass characteristics of 40 crossbred young bulls (ZebuxEuropean) finished in a feedlot under two roughage sources (Bermuda grass hay or sorghum silage) with or without the addition of yeast (Saccharomyces cerevisae). The bulls were 20 months old, their initial average weight was 356 kg and they were allocated into four groups of ten animals. The experimental diets were Bermuda grass, Bermuda grass+yeast, sorghum silage and sorghum silage +yeast. Animal performance and carcass characteristics were not influenced by roughage source or yeast addition. The average daily weight gain was 1.50 kg, dry matter intake (DMI) was 11.1 kg/d, DMI as percentage of liveweight was 2.60% and feed dry matter conversion was 7.70. The mean dressing percentage was 52.0% and hot carcass weight was 268 kg. Carcass conformation was classified between good-minus to good. Carcass length (137 cm), leg length (72.9 cm) and cushion thickness (26.6 cm) were not influenced by treatments. The average fat thickness was 3.80 mm and the Longissimus muscle area was 66.9 cm 2 . The classification of color, texture and marbling were slightly dark red to red, fine and slight-minus to light-typical, respectively. The mean percentage of bone, muscle and fat in the carcass was 15.5%, 62.3% and 22.5%, respectively. Yeast addition increased γ-linolenic fatty acid (0.15 vs. 0.11%) deposition. Bermuda grass hay increased deposition of α-linolenic (0.49 vs. 0.41%), arachidonic (2.30 vs. 1.57%), eicosapentaenoic (0.41 vs. 0.29%), docosapentaenoic (0.80 vs. 0.62%), docosahexaenoic (0.11 vs. 0.06%) and n-3 fatty acids, and reduced n-6: n-3 ratio in meat, when compared to sorghum silage treatments. The treatments had no effect on saturated fatty acids (49.5%), polyunsaturated fatty acids (11.8%), n-6 fatty acids (9.87%), n-3 (1.61%) and PUFA:SFA ratio (0.24). Monounsaturated fatty acid levels were higher on sorghum silage (40.7 vs. 37.7%). The addition of yeast caused higher n-6: n-3 ratio (7.28 vs. 5.70) than treatments without yeast.

Interrelationships between body fat and skin blood flow and the current required for electrical stimulation of human muscle

There is variability between individuals in the current needed to elicit a contraction in human muscle with surface electrodes. To understand what might be causing some of this variability, 25 subjects whose average age was 24.4 ± 2.3 years, whose height was 165.5 ± 9.5 cm, and whose average weight was 70.3 ± 21 kg were examined. Electrical stimulation was applied above the motor point of the quadriceps, biceps, and lateral gastrocnemius muscles. To assess body fat, 2D ultrasound was used with a 1 cm stand off. Electrical stimulation was applied with sine wave stimulation at 100 μs pulse width and at a frequency of 30 Hz. To alter skin blood flow, aside from the natural difference in skin blood flow at rest, hot packs and cold packs were used for 5 min. The average fat thickness below the quadriceps and gastrocnemius muscles was 0.75 ± 0.13 cm and under the biceps was 0.48 ± 0.16 cm. Without the use of hot or cold packs, the currents for the quadriceps and gastrocnemius muscles were significantly higher than that of the biceps ( p < 0.01). While there was some relationship between stimulation current and blood flow without the application of hot or cold packs, when hot packs were applied, skin blood flow increased as did the current required to stimulate muscle to threshold. When cold packs were applied, there was a decrease in the current required to stimulate these muscles. In conclusion, there is a causal relationship between skin blood flow, the thickness of the fat layer below the skin, and the current required to stimulate the muscle.

Analysis of image-based measurements and USDA characteristics as predictors of beef lean yield

This paper describes a comprehensive analysis of the 12th rib image measurements, USDA yield characteristics and USDA yield grade as predictors of beef lean yield. The predictors were used in separate groups to construct three sets of multiple linear regression models for the prediction of lean yield of 241 carcasses. Fat thickness is traditionally considered the most useful predictor. The analysis showed that the percent rib eye area was a more useful single predictor than fat thickness, and that the average fat thickness was insignificant when rib eye area and fat area were used. While marbling is traditionally considered a predictor of quality, the results showed that marbling characteristics were also useful for yield prediction. The usually-observed large differences in accuracy between the predictions of lean weight and lean percentage were shown to result from the variations in carcass weight. Statistical diagnostics confirmed the suitability of the models developed. A neural network model was tested and the results suggested that the inclusion of nonlinearity in the predictive models did not prove beneficial. Important predictors were identified and the advantages of computer vision and image processing techniques were further demonstrated.

Fat distribution in Japanese women. Part 2. Fat thickness of extremities and classification of fat distribution of whole body

The first object of this paper was to follow the previous paper in clarifying the characteristics of the fat distribution on the extremities. The subcutaneous fat thickness was measured at 64 points on the upper extremity and on 129 points on the lower extremity. The difference of the fat distribution between obese subjects and lean subjects was mainly observed on the back of the upper arm and the thigh. The second object of this paper was to clarify the characteristics of the fat distribution on both the trunk and the extremities and to study the factors which contribute to the fat distribution of the whole body. Average subcutaneous fat thickness over the body was 7.8 mm, and the standard deviation was 1.2 mm. Types of fat distribution of the whole body were classified by principal component analysis of average fat thickness in the 8 regions. The first component was the size factor which expressed the amount of fat on the whole body. The second component showed the contrast of fat distribution in the lower extremities and in the breast, abdomen, back and arms. These two components accounted for 90.79% of the variance of fat distribution. Measuring points, which showed high correlation coefficient with the average fat thickness of the whole body, were abdomen, subscapular, back, thigh and side breast.

Foodservice industry market profile study: in-plant beef fat trim level survey and cutting yields

Fifty foodservice purveying companies were sampled in 12 U.S. cities evenly distributed across six geographical regions. Beef whole muscle cuts (WMC) and portion control items (PCI) from the primal rib and loin were evaluated for surface fat levels. Fat thicknesses were measured on WMC before and after fabrication, whereas additional PCI were measured for fat trim levels before distribution. The average initial fat thickness was 11.9 mm (174 Short Loin and 180A Strip Loin) and 15.6 mm (184 Top Sirloin Butt); maximum fat thicknesses ranged from 16.2 mm (strip loin) to 22.2 mm (top sirloin butt). After fabrication, average fat thicknesses were 6.2, 5.1, and 4.0 mm for resulting products from the short loin, strip loin, and top sirloin butt, respectively. The average initial fat thickness for the strip loin was greater (P < .05) in Southeast and Northeast regions than in Mountain/Desert, Midwest, and Southwest regions. In contrast, average trimmed fat thicknesses for products from the strip loin and top sirloin butt were lower (P < .05) in the Southeast and Northeast than in all other regions. Average fat trim levels for PCI were 3.0 (1112A Ribeye Roll steak, Lip-On), 5.3 (1173B/1174B T-Bone/Porterhouse steak), 5.0 (1180A Strip Loin steak), and 4.0 mm (1184B Top Sirloin steak). Maximum fat trim levels were 4.4 (IMPS 1112A), 7.4 (IMPS 1173B/1174B), 6.9 (IMPS 1180A), and 5.5 mm (IMPS 1184B). The PCI had average and maximum fat trim levels in compliance with USDA (1988) recommendations for fat trim specifications.(ABSTRACT TRUNCATED AT 250 WORDS)

A NATIONAL MARKET BASKET SURVEY FOR LAMB1

ABSTRACTLamb retail cases in six cities across the United States were surveyed. Information gathered included fat thickness measurements, price, boneless versus bone‐in cuts, and other pertinent data to determine the composition of retail lamb cuts. Randomly selected retail cuts (n = 274) were transported to Texas A&amp;M University for dissection and chemical (fat) analysis. Additional cuts (n = 158) were subjected to sensory and shear force measurements.The overall average fat thickness for all retail cuts was 0.35 cm. Average percentage separable lean was 55.64%, separable fat was 16.51%, and bone and connective tissue was 27.67%. Of the separable fat, 42.83% was external fat and 53.00% was seam fat. The average percentage chemical fat (lean tissue only) was 6.05%. Less than 1% of all retail lamb found in the survey was imported (New Zealand) lamb. All retail cuts received high ratings with respect to sensory attributes.

THE PREDICTION OF BEEF CARCASS LEAN CONTENT BY AN ELECTRONIC PROBE, A VISUAL SCORING SYSTEM AND CARCASS MEASUREMENTS

Five hundred and thirty-one beef carcasses were used to establish if Hennessy Grading Probe (HGP) measurements provided a more accurate assessment of carcass lean content than a visual scoring system or linear carcass measurements. Carcasses were probed at the 5th/6th, 11th/12th, 12th/13th ribs, 2nd/3rd lumbar and sacral crest position (P8). Carcasses were then visually appraised for overall fat cover and muscle thickness. Following 24 h of cooling, the measurements by HGP and visual scores were repeated. Fat thickness and loin eye area were recorded at the 12th rib. Precision for the prediction of carcass lean by HGP was similar in warm or cold carcasses and the lowest error of prediction for the probe was associated with measurements made at the 12th/13th rib (RSD 31.8 g kg−1). A combined visual score for overall fat cover and muscle thickness was more precise (RSD 28.6 g kg−1) than probe measurements for predicting lean yield in warm and cold carcasses. Canada grade had the lowest precision (RSD 34.7 g kg−1) for predicting lean yield, but measurements of average fat thickness and loin eye area at the 12th rib gave the best overall prediction (RSD 27.1 g kg−1) of carcass lean content. It was concluded that the HGP provided a method to classify warm carcasses for lean content, but the improvement in precision over conventional grading procedures was not large. Key words: Beef, carcass, grading, Hennessy grading probe, composition

Economic returns from reducing backfat thickness in pigs by genetic and other means

A major pig abattoir in Queensland grades carcases on the thickness of subcutaneous fat at three positions on the back. A model was developed for transforming grading results into a relationship between average fat thickness and average carcase price. This relationship was examined in a large sample of 60 to 70 kg carcases drawn from a year's killing. From highest to lowest, grades were designated GI, G2, G3 and G4. The distribution of carcases between grades was 84.0, 12.3, 3.5 and 0.2 per cent, the average fat thicknesses were 22.3, 27.8, 31.1 and 35.1 mm and average prices 111.0, 104.5, 96.0 and 81.0 c kg-1 respectively. A sigmoid relationship was found between fat thickness and price with the sampled population being close to the upper limit of price. The value of 1 mm reduction in fat thickness in the present population was estimated at 0.55 c kg-1. The same reduction in a population 1 standard deviation fatter was valued at 1.67 c kg-1. It was concluded that only populations fatter than the present one would be fully compensated for the increase in carcase lean which would accompany a reduction in back fat. Reference is made to the use of the derived relationship between fat thickness and carcase price in cost-benefit analyses and genetic improvement programmes.

GROWTH AND CARCASS TRAITS OF CATTALO, HEREFORD, AND 1/4-BRAHMAN BULL CALVES

The 1/4-Brahman bull calves exceeded those of the cattalo and Hereford by 19.6 and 14.8% in weaning weight. However, the Hereford surpassed the 1/4-Brahman and the cattalo by 11.1 and 14.9% in feedlot average daily gain. Cattalo (cattle × bison species cross) bulls weighed 17.7 and 12.0% less than 1/4-Brahman and Hereford bulls just before slaughter at an average age of 425 days. Similar differences were apparent for cold carcass weight. When age-of-dam and age-at-slaughter were covariate factors, area of the longissimus dorsi from 1/4-Brahman calves was larger by 13.5 and 8.7% than those from cattalo and Hereford. Fat thickness over the 1. dorsi did not differ among groups. Carcass weight and age at slaughter were covariates for the weights of meat cuts. Weights of loin, round, or plate cuts did not differ among groups. However, the rib cut from the 1/4-Brahman was lighter than that from the cattalo and Hereford, and the chuck cut was heavier. The Hereford exceeded the 1/4-Brahman in total weight of the more expensive rib–loin–round cuts. Warner-Bratzler shear estimates of tenderness did not differ among groups. Average fat thickness over the 1. dorsi was not significantly correlated to any of the means of the shear test on raw or broiled samples. In general, 1/4-Brahman and Hereford groups each exhibited superiority over the other two groups for several traits, while cattalo bulls did not exceed the other two groups in any of the traits considered in this study.