Interaction of growth hormone with androgen/estrogen on beef carcass characteristics, and chemical, physical and palatability properties of longissimus muscle of steers
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The Department of Animal Science originally concerned itself with teaching the selection, breeding, feeding and care of livestock. Today it continues this study of the symbiotic relationship between animals and humans, with practical focuses on agribusiness, science, and animal management.
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The Department of Animal Husbandry was established in 1898. The name of the department was changed to the Department of Animal Science in 1962. The Department of Poultry Science was merged into the department in 1971.
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- Department of Animal Husbandry (1898–1962)
- College of Agricultural and Life Sciences (parent college)
- Department of Poultry Science (merged with, 1971)
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Abstract
The objectives of this study were to investigate the effects of recombinant bovine somatotropin (bST), Revalor and the combination of the two on beef carcass characteristics, quality and physical, chemical and palatability attributes of bovine longissimus (loin eye) muscle. Crossbred steers (n = 20) were blocked by body weight and allotted in a 2 x 2 factorial arrangement of treatments: control, Revalor-S°ler (Trenbolone acetate 120 mg+estraiol 24 mg) implanted in ear on day 1 and 97, bST (160 mg/wk), and Revalor-S°ler + bST and fed for 140 days. Loin eye was removed from left side, cut into 2.4 cm steaks and postmortem aged for 13 days. Revalor treatment increased (p <.05) body, hot carcass, longissimus and semitendinosus weights and loin eye area; however, bST had no effect (p <.05) on these variables. Backfat, KPH fat %, and dressing percentage were not affected (p <.05) by either Revalor or bST. Carcass composition was physically separated into lean, fat, and bone. Lean, fat, and bone were increased (p <.05) by Revalor; however, bST had no effect (p <.05) on lean, bone was increased (p <.05), and fat was reduced by 14.8% (p <.13). Revalor tended to reduce marbling, and yield and quality grades; however; bST reduced marbling and quality grade (p <.05, and.15) and had no effect on yield grade. Revalor had no effects on meat color, pH, drip and cook losses and water holding capacity; however, bST reduced cook losses (p <.01). Revalor increased (p <.05) protein, reduced (p <.05) fat and had no effect on moisture; however, bST had no effect on these variables. Revalor decreased (p <.05) total collagen and increased (p <.26) soluble collagen. bST increased total collagen (p <.01) and had no effects on soluble collagen. Revalor decreased (p <.05) initial tenderness and myofibril fragmentation index (MFI), increased (p <.05) shear force, and had no effects on juiciness and flavor intensity. Both bST had no effect on sensory attributes, shear force, and MFI. bST and Revalor had no effects (p <.05) on fiber percentages. The percentage of intermediate fiber was increased and the percentage white fiber was decreased by either Revalor or bST. Revalor and bST had an additive effect for all of the measurements; however, there were interactions between Revalor and bST on semitendinosus weight (p <.05), quality grade (p <.08) and degree of marbling (p <.04).