Breed effects on growth performance, carcass characteristics, fatty acid composition, and palatability attributes in finishing steers.

• DOI: 10.2527/2001.792355x
• Publication Date: 2016-08-09T20:51:37Z
• Authors: F L Laborde; I B Mandell; J J Tosh; J W Wilton; J G Buchanan-Smith
• Keywords: Palatability; Vaccenic acid

Crossbred steers (n = 136) were used to assess breed differences in growth performance, carcass characteristics, fatty acid composition (total lipids and phospholipids), palatability attributes of longissimus muscle. A multiple regression model was applied crossbreeding data estimate genetic between Simmental Red Angus at the same level backfat finish (10 mm). spent 71 more (P < 0.001) days on feed acquire degree thickness as Angus, had heavier slaughter weights, larger 0.002) muscle area, increased 0.023) lean yield. Average daily gain did not differ 0.297) breeds. less 0.012) efficient converting than Angus. Generally, there few for semitendinosus muscles, with exception 0.05) beef flavor scores vs across both muscles. For total lipids, concentrations myristoleic (14:1), palmitoleic (16:1), vaccenic (18:1n-7), along n-6 n-3 (n-6:n-3) ratio, greater In contrast, margaric (17:0), eicosapentaenoic (20:5n-3), polyunsaturated acids (n-3 PUFA) Simmental. phospholipids, lower amounts 20:5n-3, docosahexaenoic (22:6n-3), PUFA, a 0.017) n-6:n-3 ratio. Activity delta9-desaturase enzyme conversion palmitic (16:0) 16:1 from compared basis is suggested, although biological practical significance needs be demonstrated.