Performance, carcass and meat quality traits of grazing cattle with different exit velocity
M. M. Della Rosa A B , E. Pavan B C E , S. Maresca D , M. Spetter B and F. Ramiro B
+ Author Affiliations
- Author Affiliations
A Consejo Nacional de Investigaciones Científicas y Técnicas CONICET, Av. Rivadavia 1917 (C1033AAJ), Ciudad Autónoma de Buenos Aires, Argentina.
B Facultad de Ciencias Agrarias, Universidad Nacional de Mar del Plata, Ruta Nac. 226, km 73.5, (7620) Balcarce, Argentina.
C Estación Experimental Agropecuaria Balcarce, Instituto Nacional de Tecnología Agropecuaria, Ruta Nac. 226, km 73.5, (7620) Balcarce, Argentina.
D Estación Experimental Cuenca del Salado, Instituto Nacional de Tecnología Agropecuaria, Av. Belgrano 416, (7203) Rauch, Argentina.
E Corresponding author. Email: pavan.enrique@inta.gob.ar
Animal Production Science 59(9) 1752-1761 https://doi.org/10.1071/AN18064
Submitted: 26 January 2018 Accepted: 31 October 2018 Published: 4 December 2018
Abstract
To evaluate the effect of grazing cattle temperament on performance, as well as carcass and meat quality traits, exit velocity (EV) was assessed throughout two production cycles (PC1, n = 38 and PC2, n = 52). Individual EV determinations were assessed throughout each PC and then 100-days period averages were calculated for each animal. Animals were ranked based on their EV (EV-RANK) in the first 100-days period as SLOW, FAST and MEDIUM. The EV decreased from weaning to slaughter in FAST and MEDIUM (P < 0.05); but did not change in SLOW (P > 0.10). Initial liveweight was lowest in FAST and highest in MEDIUM (P = 0.03). DM intake (P = 0.08) and average daily gain (P = 0.94) were not affected by EV-RANK, but carcass subcutaneous fat thickness was lowest in FAST and highest in MEDIUM (P = 0.02). Longissimus muscle colour and shear-force were not affected by EV-RANK (P > 0.05), but muscle glycogen content at slaughter was higher in MEDIUM than in SLOW or FAST (P = 0.047). No EV-RANK effects were observed in the present study on meat colour and shear-force. However, its effects on subcutaneous fat thickness and muscle glycogen could result in low meat quality of temperamental cattle under more stressful handling situations.
Additional keywords: colour, glycogen, shear-force, subcutaneous fat.
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