scholarly journals Heat Mitigation Strategies for Finishing Beef Cattle During the Summer in the Southeastern United States Reduces Heat Load and Improves Weight Gain, but does not Influence Meat Quality

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
W. M. Sims ◽  
R. W. McKee ◽  
M. Rigdon ◽  
J. R. Segers ◽  
L. Stewart ◽  
...  
Keyword(s):  
Heat Stress ◽  
Shelf Life ◽  
Meat Quality ◽  
Heat Load ◽  
Shear Force ◽  
Mixed Model ◽  
Calculated Data ◽  
Mitigation Strategies ◽  
Marbling Score ◽  
Yield Data

ObjectivesThe objective of this research was to determine the effect of heat mitigation strategies on meat quality when finishing cattle under heat stress conditions.Materials and MethodsForty-five Angus crossbred steers (446 ± 23 kg) were blocked by weight and randomly assigned to 1 of 3 finishing environments: shaded with fan (CWF), shaded without fan (CNF), or outside no shade (OUT). For 92 d steers were individually fed a corn-based total mixed ration and were weighed every 3 wk. Environmental monitors (Kestrel Instruments) were used to quantify heat load index (HLI) and accumulated heat load units (AHLU). When the first treatment group averaged 613 kg all steers were harvested. Carcass quality and yield data were collected 24 h postmortem. Strip loins were removed from the right side of each carcass at 24 h postmortem, vacuum packaged, and aged (2 ± 1°C) for 5 d. Strip loins were then fabricated into 2.54-cm steaks anterior to posterior. The first steak was designated for proximate analysis, followed by two steaks for slice shear force (14 and 21 d aging), two steaks for other analyses, and the remaining 7 steaks were randomly assigned to shelf life (SL) for 6 d following 28 d of wet aging. Steaks were vacuum packaged and held (2 ± 1°C) for their respective days of aging. After 28 d, shelf life steaks were opened, placed in Styrofoam trays with PVC overwrap, and placed in retail display cases (1 ± 2°C). Steaks were frozen (–20°C) once they reached their assigned day of wet aging or simulated shelf life. Objective color L* (lightness), a* (redness), b* (yellowness), and isobestic wavelengths were recorded daily (± 2 h). Hue, chroma, DE, and deoxymyoglobin (%Dmb), oxymyoglobin (%Omb), and metmyoglobin (%Mmb) were calculated. Data were analyzed using a mixed model (JMP v.13; SAS) and means were separated using LSmeans at a = 0.05.ResultsEnvironmental monitors showed that CWF and CNF had lower HLI and AHLU (P < 0.01) than OUT. Final weights were greater for CWF than OUT (P = 0.02) while CNF was similar (P ≥ 0.17) to both. Similar results were observed for hot carcass weights where CWF > OUT (P = 0.03), and CNF was similar to both (P ≥ 0.23). Treatment differences were not observed for USDA yield grade (P = 0.38), dressing percent (P = 0.93), kidney pelvic heart fat (P = 0.89), ribeye area (P = 0.47), backfat thickness (P = 0.49), marbling score (P = 0.71), overall maturity (P = 0.92), or subjective lean color (P = 0.16). No differences in fat color scores were observed between CNF and OUT (P = 0.95) while CWF were whiter (P ≤ 0.04) than both. Protein analysis showed CWF had more protein than OUT (P = 0.01) while CNF was similar to both (P ≥ 0.90). No differences were observed for lipid content (P = 0.99), ash (P = 0.39), or moisture (P = 0.92). Treatment nor day of aging effected slice shear force (P = 0.45 and P = 0.53, respectively). While treatment differences were not observed for a*, b*, hue, chroma and DE (P = 0.51, P = 0.65, P = 0.18 P = 0.57, and P = 0.57, respectively). Treatment values for L* were lighter for CNF than CWF (P = 0.04), while OUT was similar to both (P ≥ 0.14). There were no differences for %Dmb, %Omb, and %Mmb (P = 0.24, P = 0.32, and P = 0.39, respectively) among the treatments.ConclusionResults indicate that heat stress mitigation is a viable method to improve weight, however, does not impact the quality of the meat.

scholarly journals 10 Finishing beef cattle under cover reduces heat load and improves efficiency during the summer

2019 ◽  
Vol 97 (Supplement_1) ◽  
pp. 13-13
Author(s):  
William M Sims ◽  
Lawton Stewart ◽  
Jacob R Segers ◽  
Robert W McKee ◽  
Macc Rigdon ◽  
...  
Keyword(s):  
Heat Stress ◽  
Heat Load ◽  
Mixed Model ◽  
Significant Risk ◽  
Environmental Data ◽  
Marbling Score ◽  
Finishing Cattle ◽  
Heat Load Index ◽  
Cooling Fans ◽  
Globe Temperature

Abstract Heat-stress in finishing cattle presents a significant risk to efficiency and economic viability. The project objective was to quantify the effects of long-term heat stress when finishing cattle during the summer in the southeastern United States. Forty-five Angus crossbred steers (446±23 kg) were blocked by weight and randomly assigned to environmental finishing treatments including: covered with fan (CWF), covered without fan (CNF), or outside without shade (OUT). For 92 d steers were individually fed a typical feedlot ration. Environmental data were continuously recorded including: black globe temperature (BG), heat load index (HLI), and accumulated heat load units (AHLU). Feed intake was recorded daily, and steers were weighed every 20–25 days. When the first treatment averaged 613-kg all steers were slaughtered, and carcass data were collected. Data were analyzed as a Mixed Model (JMP V13; SAS Inst.) and means were separated (Least Squares Means). Average maximal BG was lower for covered finishing than OUT (P < 0.01) however for HLI CWFCNF>OUT, while G:F was similar (P = 0.22) between CWF and CNF, which were greater (P < 0.01) than OUT. Hot carcass weights were heavier for CWF than OUT (P < 0.01) and CNF was similar to both (P ≥ 0.11). There was no difference for USDA Yield Grade (2.6; P = 0.44), or marbling score (Modest20; P = 0.76). Steers finished under cover were more efficient than steers finished in open dry-lots. The addition of cooling fans further improved steer gains over those that were covered without fans.

scholarly journals 124 Finishing beef cattle under cover reduces heat load and improves efficiency during the summer

2019 ◽  
Vol 97 (Supplement_1) ◽  
pp. 53-53
Author(s):  
William M Sims ◽  
Lawton Stewart ◽  
Jacob R Segers ◽  
Robert W McKee ◽  
Macc Rigdon ◽  
...  
Keyword(s):  
Heat Stress ◽  
Heat Load ◽  
Mixed Model ◽  
Significant Risk ◽  
Environmental Data ◽  
Marbling Score ◽  
Finishing Cattle ◽  
Heat Load Index ◽  
Cooling Fans ◽  
Globe Temperature

Abstract Heat-stress in finishing cattle presents a significant risk to efficiency and economic viability. The project objective was to quantify the effects of long-term heat-stress when finishing cattle during the summer in the southeastern United States. Forty-five Angus crossbred steers (446±23 kg) were blocked by weight and randomly assigned to environmental finishing treatments including: covered with fan (CWF), covered without fan (CNF), or outside without shade (OUT). For 92 d steers were individually fed a typical feedlot ration. Environmental data were continuously recorded including: black globe temperature (BG), heat load index (HLI), and accumulated heat load units (AHLU). Feed intake was recorded daily, and steers were weighed every 20–25 days. When the first treatment averaged 613-kg all steers were slaughtered, and carcass data were collected. Data were analyzed as a Mixed Model (JMP V13; SAS Inst.) and means were separated (Least Squares Means). Average maximal BG was lower for covered finishing than OUT (P < 0.01); however, for HLI CWFCNF>OUT, while G:F was similar (P = 0.22) between CWF and CNF which were greater (P < 0.01) than OUT. Hot carcass weights were heavier for CWF than OUT (P < 0.01) and CNF was similar to both (P ≥ 0.11). There was no difference for USDA Yield Grade (2.6; P = 0.44), or marbling score (Modest20; P = 0.76). Steers finished under cover were more efficient than steers finished in open dry-lots. The addition of cooling fans further improved steer gains over those that were covered without fans.

Effects of different heat stress periods on various blood and meat quality parameters in young Arbor Acer broiler chickens

2013 ◽  
Vol 93 (4) ◽  
pp. 453-460 ◽  
Author(s):  
Shu Tang ◽  
Jimian Yu ◽  
Miao Zhang ◽  
Endong Bao
Keyword(s):  
Heat Stress ◽  
Meat Quality ◽  
Shear Force ◽  
Broiler Chickens ◽  
Plasma Concentrations ◽  
Membrane Integrity ◽  
Muscle Metabolism ◽  
Quality Parameters ◽  
Economic Losses ◽  
Clear Understanding

Tang, S., Yu, J., Zhang, M. and Bao, E. 2013. Effects of different heat stress periods on various blood and meat quality parameters in young Arbor Acer broiler chickens. Can. J. Anim. Sci. 93: 453–460. Heat stress can influence muscle metabolism and meat quality in animals reared for food production. From a commercial perspective, understanding the mechanism of this effect is clearly necessary. The aim of this study was to investigate the effects of different heat stress periods on serum metabolites and chicken meat quality (n=120). Plasma indicators creatine kinase (CK), glutamic-pyruvic transaminase (GPT), glutamic-oxaloacetic transaminase (GOT), insulin and glucagon and meat quality (pH, expressible moisture, cooking losses, shear force values) were evaluated. Compared with controls, the concentrations of CK and GPT increased (P<0.01) after 2 and 3 h of heat stress, respectively, whereas plasma insulin and glucagon decreased after 1 and 5 h of heat stress, respectively. The immediate pH (pHi) and ultimate pH (pHu) of the pectoralis muscles decreased (P<0.01) after 1 and 2 h of exposure to heat stress, respectively. Cooking loss, expressible moisture and shear force value increased (P<0.01) after 3, 2, and 1 h of heat stress, respectively. These data indicate that elevated plasma concentrations of CK and GPT can be used as parameters for assessing the stress level to which broilers are exposed before slaughter. The preslaughter exposure of broiler chickens to heat stress can alter muscle metabolism and membrane integrity, leading to undesirable meat characteristics. Thus, a clear understanding of the mechanisms underlying these processes will contribute to the determination of prevention strategies and the avoidance of the associated economic losses.

scholarly journals Growth performance, and carcass and meat quality traits in progeny of Poll Nellore, Angus and Brahman sires under tropical conditions

2015 ◽  
Vol 55 (10) ◽  
pp. 1295 ◽  
Author(s):  
A. S. C. Pereira ◽  
F. Baldi ◽  
R. D. Sainz ◽  
B. L. Utembergue ◽  
H. L. J. Chiaia ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Average Daily Gain ◽  
Carcass Weight ◽  
Zebu Cattle ◽  
Meat Tenderness ◽  
Marbling Score ◽  
Tropical Conditions ◽  
Significant Difference ◽  
Dressing Percentage

This study aimed to characterise progeny of sires representing major families in the Poll Nellore breed. Fourteen Poll Nellore sires, two Angus sires and one Brahman sire were mated by AI to ~400 multiparous Poll Nellore dams. Calves were raised and stocked on pasture in central Brazil until reaching ~18 months of age, then fed a sugarcane bagasse-based diet on an ad libitum basis until reaching market weight and finish (average 23 months). There were 236 Poll Nellore (N), 38 Angus × Poll Nellore (AN) and 31 Brahman × Poll Nellore (BN) calves born in total. The weaning and 423-day weight weights, and growth rates and pre- and post-weaning were greater (P < 0.05) in males than in female calves, and were influenced by breed and by sire within the N animals. The weaning weights were higher (P < 0.05) in AN and BN than in N calves. The 423-day weight weights were greater (P < 0.05) in AN calves, followed by BN, with straightbred N being lightest. Feedlot average daily gain was unaffected (P > 0.05) by sex or by sire within N, but was lowest (P < 0.05) in N cattle, and highest in AN and BN animals, which did not differ (P > 0.05). Heifers reached the end of the study with lower bodyweight (BW) and dressing percentage than steers, resulting in lower carcass weights, smaller longissimus muscle areas (LMA), but greater 12th to 13th rib backfat (BF) and similar marbling score and mean shear force. However, the proportion of carcasses grading Choice or Prime was numerically greater in heifers than in steers (23.6% vs 9.8%). AN cattle reached greater harvest weights than BN, and those were heavier than N cattle (P < 0.001). However, dressing percentages were lowest in AN animals, so that there was no significant difference in carcass weight between AN and BN cattle. AN carcasses also had greater LMA, BF and marbling scores than the N carcasses. The proportion of carcasses grading Choice or Prime was numerically greater in AN cattle than in the BN and N groups (25.9%, 11.8% and 15.9%, respectively). Steaks from AN calves were more tender than N steaks, with the BN steaks being intermediate. There was significant variation among N sires for final BW, dressing percentage, carcass weight, LMA and marbling score, but not for BF or mean shear force. The percentages of carcasses of N cattle grading Choice or Prime ranged from 0% to 61.5%. Three N sires produced progeny with greater than 40% of carcasses grading Choice or above (Berílio OB, Furador OB, and Litoral OB). Likewise, three N sires (Blitz OB, Furador OB and Sossego OB) had progeny with 67%, 62% and 75%, respectively, of steaks classified as tender. This study confirmed that Zebu cattle have inferior carcass and meat quality relative to AN crossbreds under tropical conditions, however there is substantial variation within the N breed for these traits, and several sires have a proportion of their progeny comparable in terms of meat tenderness to those of Angus sires.

Polymorphisms in A-FABP gene associated with meatquality traits of beef cattle in Gansu

2017 ◽  
Author(s):  
Xuejiao An ◽  
Yongqing L. ◽  
Shengguo Zhao ◽  
Yuliang Wen ◽  
Yuan Cai
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Ph Value ◽  
Cooking Loss ◽  
Sequencing Analysis ◽  
Quality Traits ◽  
Marbling Score ◽  
Meat Quality Traits ◽  
Fabp Gene

The polymorphisms of A-FABP gene which associated with meat quality traits of beef cattle divided in five groups(Qingyang native beef cattle group, Pingliang native beef cattle group, Qinchuan beef cattle group, South Devon beef crossbreed group, Simmental beef crossbreed group) in Gansu was studied. Three types of bands defined as genotypes GG, GC and CC were discovered in the study. According to the results we could find the mutation of c. 408 g > c existed in A- FABP gene’s exon3 area by sequencing analysis of gene in three different kinds. The analysis of A-FABP gene polymorphisms associated with meat quality traits like pressing lose, shear force, cooking loss, marbling score, meat color and pH value, showed that pressing loss with genotype GG was significantly greater than genotype CC (P less than 0.05), shear force with genotype GG was significantly greater than genotype GC and genotype CC (P less than 0.01), cooking loss and pH value with genotype GG were significantly greater than genotype GC (P less than 0.05) and genotype CC (P less than 0.01). This mutation of A-FABP gene could be considered as a locus associated with meat quality traits.

scholarly journals Meat quality of cattle subjected to period of aging process: a cross-heifer study

2021 ◽  
Vol 42 (3) ◽  
pp. 1175-1188
Author(s):  
Lucy Mery Antonia Surita ◽  
Marina de Nadai Bonin Gomes ◽  
Brayan Dias Dauria ◽  
Rodrigo da Costa Gomes ◽  
Marilia Williane Filgueira Pereira ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Subcutaneous Fat ◽  
Fat Distribution ◽  
Ether Extract ◽  
Marbling Score ◽  
Subcutaneous Fat Thickness ◽  
Fat Thickness ◽  
Effects Of Aging

The aim of this study was to evaluate the effects of aging on meat quality of crossbred heifers. Qualitative and quantitative evaluations of carcasses and meat of 148 crossbred heifers with an average age of 13 months and 407.5 ± 29.22 kg body weight at slaughter were performed. After cooling for 24 h, the carcasses were evaluated for hot carcass weight, pH, conformation, physiological maturity, finishing, fat distribution, and length. Characteristics, such as pH, color, marbling, exudation, as well as cooking losses, percentage of ether extract, and shear force were evaluated in meat at time zero and after seven days of aging. The carcasses displayed satisfactory results for parameters such as pH at 24 h of cooling (pH24), finishing, distribution of fat, and subcutaneous fat thickness (5.58, 3.27, 2.40, and 6.62 mm, respectively). The meat had a low marbling score (5.08) and percentage of ether extract (1.71), indicating that the meat was relatively lean. Exudation and cooking losses showed similar results at zero and seven days of aging. The meat subjected to seven days of aging showed higher lightness and hue (40.98 and 0.77, respectively) and tenderness of 5.25 kg. These results indicated that aging affected meat color and shear force parameters; the meat of cross-heifers was softer but less red after maturation.

scholarly journals Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Huilin Cheng ◽  
Sumin Song ◽  
Gap-Don Kim
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Shear Force ◽  
Muscle Fibers ◽  
Frozen Storage ◽  
Meat Color ◽  
Pork Meat ◽  
Psoas Major ◽  
The Relationship

AbstractTo evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.

scholarly journals Assessment of chicken breast shelf life based on bench-top and portable NIR spectroscopy tools coupled with chemometrics

2020 ◽  
Author(s):  
Ilaria Lanza ◽  
Daniele Conficoni ◽  
Stefania Balzan ◽  
Marco Cullere ◽  
Luca Fasolato ◽  
...  
Keyword(s):  
Discriminant Analysis ◽  
Shelf Life ◽  
Meat Quality ◽  
Near Infrared ◽  
Nir Spectroscopy ◽  
Life Assessment ◽  
Chicken Breast ◽  
Portable Devices ◽  
Physicochemical Processes ◽  
Insight Into

Abstract Near-infrared (NIR) spectroscopy is a rapid technique able to assess meat quality even if its capability to determine the shelf life of chicken fresh cuts is still debated, especially for portable devices. The aim of the study was to compare bench-top and portable NIR instruments in discriminating between four chicken breast refrigeration times (RT), coupled with multivariate classifier models. Ninety-six samples were analysed by both NIR tools at 2, 6, 10 and 14 days post-mortem. NIR data were subsequently submitted to partial least squares discriminant analysis (PLS-DA) and canonical discriminant analysis (CDA). The latter was preceded by double feature selection based on Boruta and Stepwise procedures. PLS-DA sorted moderate separation of RT theses, while shelf life assessment was more accurate on application of Stepwise-CDA. Bench-top tool had better performance than portable one, probably because it captured more informative spectral data as shown by the variable importance in projection (VIP) and restricted pool of Stepwise-CDA predictive scores (SPS). NIR tools coupled with a multivariate model provide deep insight into the physicochemical processes occurring during storage. Spectroscopy showed reliable effectiveness to recognise a 7-day shelf life threshold of breasts, suitable for routine at-line application for screening of meat quality.

scholarly journals PSV-6 Effects of chilled drinking water and cooled floor pads on behavior of lactating sows under heat stress

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 153-154
Author(s):  
Yuzhi Li ◽  
Yunhui Zhu ◽  
Michael Reese ◽  
Eric Buchanan ◽  
Lee Johnston
Keyword(s):  
Drinking Water ◽  
Heat Stress ◽  
Time Budget ◽  
Calculated Data ◽  
Video Recordings ◽  
Significant Difference ◽  
Lactating Sows ◽  
Effect Of Treatment ◽  
Drinking Frequency ◽  
And Control

Abstract This study was conducted to evaluate effects of chilled drinking water and cooled floor pads on behavior of lactating sows under heat stress. Sows were housed in individual farrowing stalls in two rooms with temperatures being controlled at 29.4°C (0700h to 1900h) and 23.9°C (1900h to 0700h). Sows in one room (treatment), but not in the other room (control) were provided with chilled drinking water (13 to 15°C) and cooled floor pads (15 to 18°C). Behavior of sows (n=15 sows/treatment; parity=1 to 6) was video recorded during farrowing, and d 1, 3, 7, 14, and 21 after farrowing. Videos were viewed to register birth time of each piglet. Number of drinking bouts and duration of each bout were registered for 2 h (1530h to 1730h) each day after farrowing. Postures (lying laterally, lying ventrally, sitting, and standing) were recorded by scanning video-recordings at 5-min intervals for 24 h each day after farrowing, and time budget for each posture was calculated. Data were analyzed using the Glimmix Procedure of SAS. No effect of treatment was detected for litter size born, farrowing duration, or birth interval (P &gt;0.33; Table 1). Neither frequency nor duration of drinking bouts was affected by treatment (P &gt;0.27). No significant difference was observed in time budget for each posture (P &gt;0.46) between treatment and control groups. As lactation progressed, sows increased drinking frequency (from 1.2 drinks/2h on d 1 to 4.9 drinks/2h on d 21; P&lt; 0.001) and time spent lying ventrally (8% to 14%; P&lt; 0.0001), standing (4% to 10%; P&lt; 0.001), and sitting (2% to 4%; P&lt; 0.0001), and decreased time spent lying laterally (86% to 67%; P&lt; 0.0001) in both control and treatment rooms. These results indicate that chilled drinking water and cooled floor pads did not affect behavior of sows during farrowing and lactation in the current study.

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