Evaluation of feedlot performance, carcass characteristics, carcass retail cut distribution, Warner-Bratzler shear force, and fatty acid composition of crossbred Jersey steers and heifers

Applied Animal Science 35:615–627 https://doi.org/10.15232/aas.2019-01895 © 2019 American Registry of Professional Animal Scientists. All rights reserved.

PRODUCTION AND MANAGEMENT: Original Research

Evaluation of feedlot performance, carcass characteristics, carcass retail cut distribution, Warner-Bratzler shear force, and fatty acid composition of crossbred Jersey steers and heifers J. R. Jaborek,1 H. N. Zerby,1 S. J. Moeller,1 F. L. Fluharty,2 PAS, and A. E. Relling,3* PAS 1 Department of Animal Sciences, The Ohio State University, Columbus 43210; 2Department of Animal and Dairy Sciences, University of Georgia, Athens 30602; and 3Department of Animal Sciences, The Ohio State University, Wooster 44691

ABSTRACT

INTRODUCTION

Objective: This experiment investigated the effects of sire breed and sex on the feedlot performance, carcass yield, fatty acid composition, and tenderness of crossbred Jersey cattle. Materials and Methods: Crossbred Jersey steers and heifers sired by Angus (n = 9, 11), SimAngus (n = 10, 19), and Red Wagyu (n = 15, 7) bulls were used in a randomized complete block design. Results and Discussion: Adjusted to a similar initial BW, Angus- and SimAngus-sired cattle had a greater ADG (P ≤ 0.01) and average daily DMI (P ≤ 0.01), resulting in a greater off-test BW (P ≤ 0.04) and fewer days on feed (P ≤ 0.01) compared with Wagyu-sired cattle. At a similar adjusted hot carcass weight, carcasses from Angus-sired cattle had a greater fat thickness (P ≤ 0.01) and less kidney fat (P ≤ 0.01) compared with carcasses from SimAngus- and Wagyu-sired cattle. Sire breed did not affect total red meat yield (P = 0.32), fat yield (P = 0.28), and bone yield (P = 0.35). Warner-Bratzler shear force values were greater (P ≤ 0.01) for steaks from Angus-sired cattle compared with steaks from SimAngus- and Wagyusired cattle. Steaks from Angus-sired cattle had a greater marbling score (P ≤ 0.01) and percentage of total lipid (P ≤ 0.01) compared with steaks from SimAngus- and Wagyu-sired cattle. Implications and Applications: Appropriate selection of a terminal sire breed will depend on where the producer intends to sell in the production chain, because different sire breeds excel in different growth and carcass traits.

Jersey cattle are smaller framed, slower growing, and finely muscled compared with other breeds of cattle, especially beef cattle breeds (Cole et al., 1964; Koch et al., 1976). As a result, the sale of purebred Jersey male calves provides very little economic return to Jersey producers due to the anticipated poor growth and light finishing weights of purebred Jersey steers in the feedlot. In addition, fattened purebred Jersey steers also receive dairytype discounts for light muscling when sold to the packing plant. These negative economic factors have resulted in little to no demand for purebred Jersey steers in the commercial beef industry. However, Jersey cattle produce high-quality beef with a superior eating satisfaction. Jersey steers were reported to have the greatest tenderness, flavor, and juiciness scores for loin and round steaks when assessed by both a laboratory and family panel (Ramsey et al., 1963; Cole et al., 1964). A trained sensory panel described by Arnett et al. (2012) reported greater tenderness, juiciness, beef flavor intensity, and overall acceptability scores for strip steaks from Jersey steers compared with commodity strip steaks representing US commodity boxed beef. Therefore, Jersey beef may be more suitable for niche markets or value-added markets, such as white tablecloth restaurants and export markets that demand high-quality beef products with superior eating satisfaction compared with the US commodity beef market. The present study was designed to investigate the use of different terminal sire breeds in a crossbreeding program with Jersey cows for the production of a high-quality beef product to be sold into value-added markets that restrict the use of exogenous growth-promoting technologies (e.g., hormone implants and β-agonists). It was hypothesized that sire breed selection would affect the overall profitability of crossbred Jersey offspring throughout the production chain. The objectives of the present study were to evaluate economically relevant measures in the feedlot, carcass composition, carcass quality, and instrumental in-

Key words: breed, crossbreeding, feedlot, Jersey, yield

The authors declare no conflict of interest. *Corresponding author: [email protected]

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dicators of beef eating quality to assess the potential opportunities to add value to crossbred Jersey offspring in different sectors of the beef production chain.

MATERIALS AND METHODS Animal procedures and husbandry practices were approved by the Institutional Animal Care and Use Committee (IACUC; protocol number 2015A00000093) of The Ohio State University and followed the guidelines recommended in the Guide for the Care and Use of Agricultural Animals in Agricultural Research and Teaching (FASS, 2010).

Animals and Treatments Crossbred Jersey steer and heifer calves were produced using Angus (1 sire), SimAngus (4 sires), and Red Wagyu (3 sires) bulls selected for calving ease and marbling ability. The study was conducted as a randomized complete block design over the course of 2 yr (2015 and 2016), with year used as the block. Steers (n = 9, 10, and 15) and heifers (n = 11, 19, and 7) from the mating of Jersey cows to Angus, SimAngus, and Red Wagyu bulls, respectively, arrived at the Ohio Agricultural Research and Development Center feedlot with an average initial BW of 203 ± 28 kg and an average age of 227 ± 19 d. The day after arrival, steer calves were weighed, ear tagged, and vaccinated before being separated into individual pens. Each pen (2.6 × 1.5 m) consisted of concrete slatted floors, with a 1.5-mlong concrete feed bunk, and supplied ad libitum access to clean fresh water.

Feeding and Management Diets were formulated to meet the nutrient requirements of growing and finishing calves (NRC, 2000). Calves were offered a receiving diet for approximately 30 d, a growing diet for 70 d, and 2 finishing diets for the remainder of the study (Table 1). Feed allocation and feed refusals were weighed daily before feeding at 0930 h to record individual feed intake. Feed samples were collected weekly to determine DM content (AOAC, 1984), and a composite sample of each dietary ingredient was analyzed for nutrient composition (Rock River Laboratory Inc., Wooster, OH). Initial BW was measured the day after arrival to the Ohio Agricultural Research and Development Center feedlot, and off-test BW was recorded before removal of the cattle from the feedlot. The targeted endpoint for steers and heifers was a live BW of 523 and 500 kg, respectively. Cattle were removed in groups of 6 to 8 for slaughter at 14-d intervals as target endpoints were reached. Due to the duration of time on feed needed for cattle to reach the predetermined slaughter endpoint, some cattle (primarily Wagyu crossbreds) had to be removed and slaughtered before reaching the target BW to provide feedlot pens for cattle the subsequent year.

Carcass Fabrication Cattle were transported to The Ohio State University abattoir (Columbus, Ohio) for slaughter. The following day cattle were slaughtered and final BW and hot carcass weight (HCW) were recorded. After carcasses chilled for 7 d at 4°C, chilled carcass weight was recorded and carcasses were ribbed between the 12th and 13th ribs to measure fat thickness (FT), LM area (LMA), carcass maturity, marbling score, USDA QG, USDA YG, and percent boneless closely trimmed retail cuts (BCTRC). A single measure for instrumental color (CIELAB L*, a*, and b*) was collected after a 30-min bloom time with a Konica Minolta colorimeter CR-410 (Minolta Company, Ramsey, NJ), with a 50-mm-diameter aperture and D65 illuminant, calibrated against a white tile, on the LM at the 12th rib and s.c. fat over the 11th and 12th ribs. Carcass kidney fat percentage was determined by the removal and weighing of the kidney fat during the fabrication process, divided by the chilled side weight. The right side of each carcass was fabricated into primal and subprimal beef cuts according to North American Meat Processors Association guidelines (NAMP, 2007) to determine carcass cut-out yield and distribution. The following primal and subprimal weights were recorded: NAMP#112A rib-eye roll, NAMP#124 back ribs, NAMP#114 shoulder clod, NAMP#114D top blade, NAMP#114F clod teres major, NAMP#116A chuck roll, NAMP#116B chuck tender, NAMP#120 brisket, NAMP#121D inside and NAMP#121E outside skirt steak, NAMP#167A knuckle, NAMP#168 top/inside round, NAMP#171B bottom round, NAMP#171C eye of round, NAMP#184 top sirloin butt, NAMP#184D top sirloin butt cap, NAMP#185B ball tip, NAMP#185D tritip, NAMP#191A butt tender, NAMP#192A tenderloin tail, NAMP#193 flank steak, 80:20 lean trim, fat trim, and bone weight.

Warner-Bratzler Shear Force Four 2.54-cm-thick steaks were cut from the posterior end of the rib-eye roll; randomized to a postmortem aging period of either 7, 14, 21, or 28 d at 4°C, and subsequently frozen at −20°C. Before cooking, steaks were thawed overnight at 4°C. Cooking and Warner-Bratzler shear force (WBSF) were conducted according to guidelines set by the American Meat Science Association (AMSA, 2015). Cooking temperature was monitored using a thermocouple probe (5.08-cm Mini Needle Probe, Thermoworks, American Fork, UT) and a thermocouple reader (ThermaData Thermocouple Logger KTC, Thermoworks). Steaks were cooked on a flat-top grill set at 190°C, flipped at an internal temperature of 40°C, and removed at an internal temperature of 71°C. Steaks were allowed to cool overnight at 4°C. The next day, 6 round cores (1.27 cm in diameter) were collected parallel to the muscle fibers from each steak. Cores were sheared perpendicular to the muscle

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Table 1. Composition (% DM basis) of diets offered during the experiment Item Ingredient, % DM basis   Whole shelled corn  DDGS1   Soy hulls   Corn silage  Supplement   Ground corn   Urea   Soybean meal   Limestone   Dicalcium phosphate   White salt    Vitamin A, 30,000 IU/g    Vitamin D, 3,000 IU/g    Vitamin E, 44 IU/g   Calcium sulfate    Selenium, 201 mg/kg   Rumensin 902   Potassium chloride   Cobalt carbonate   Copper sulfate   Zinc sulfate   Magnesium sulfate Analyzed composition   CP, %   NDF, %   Fat, %   Ca, %  P, %  NEm, Mcal/kg  NEg, Mcal/kg 1 2

Receiving

Growing

Finishing corn silage

Finishing soy hulls

15.00 15.00 0.00 60.00 10.00 2.26 0.50 5.45 0.72 0.11 0.16 0.01 0.01 0.02 0.40 0.02 0.01 0.30 0.00 0.01 0.02 0.01   12.80 26.47 2.63 0.55 0.37 1.95 1.30

20.00 20.00 0.00 50.00 10.00 4.07 0.50 2.00 1.80 0.00 0.50 0.01 0.01 0.02 0.70 0.04 0.02 0.30 0.01 0.02 0.01 0.00   12.95 24.71 2.79 0.80 0.38 2.05 1.39

50.00 20.00 0.00 20.00 10.00 5.77 0.50 1.00 1.10 0.00 0.50 0.01 0.01 0.02 0.70 0.04 0.02 0.30 0.01 0.02 0.01 0.00   13.75 16.78 3.50 0.65 0.37 2.15 1.47

55.00 15.00 20.00 0.00 10.00 5.77 0.50 1.00 1.10 0.00 0.50 0.01 0.01 0.02 0.70 0.04 0.02 0.30 0.01 0.02 0.01 0.00   13.40 21.75 2.96 0.72 0.33 2.08 1.49

DDGS = dried distillers grains with solubles. Monensin (Elanco Animal Health, Greenfield, IN).

fibers with a WBS v-notch blade using a TA.XT2 plus texture analyzer (Texture Technologies Corp., Scarsdale, NY). The crosshead speed was set at 200 mm/min, and the peak force required to shear the sample was recorded.

LM Fatty Acid Composition Fatty acid extraction and methylation procedures used were from Folch et al. (1957) and Doreau et al. (2007), respectively. An approximately 20-g sample of LM, trimmed free of s.c. fat and connective tissue, was collected and frozen on d 7 from the rib-eye roll for fatty acid composition analysis. Longissimus muscle samples were each ground in a blender to create a homogeneous sample, from which 1 g of ground tissue was added to a Pyrex tube containing a screw cap. In addition to the ground tissue, 2 mL of an internal standard (0.5 mg of 19:0/mL; Nu-Chek Prep Inc., Elysian, MN), 0.7 mL of 10 N KOH in water, and 4.3 mL

of methanol were added and vortexed for 120 s. Next, sample tubes were placed in a 55°C hot water bath for 90 min, with 5 s of rigorous shaking taking place every 20 min for each sample. Samples tubes were placed in an ice water bath to cool samples to room temperature before adding 0.58 mL of 24 N H2SO4 to each sample tube. Sample tubes were mixed by inversion and placed back in the 55°C hot water bath for 90 min, with 5 s of rigorous shaking taking place every 20 min for each sample once again. Afterward, sample tubes were cooled again in an ice water bath before the addition of 3 mL of hexane. Sample tubes were vortexed and centrifuged (800 × g) at room temperature for 5 min each, and then, the hexane layer was extracted and placed in a gas chromatography vial to be analyzed. All fatty acid methyl esters were separated by GLC using a CP-SIL88 capillary column (100 m × 0.25 mm × 0.2 μm film thickness). The indices of delta desaturation enzyme

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activity on the conversion of 14:0 to 14:1, 16:0 to 16:1, and 18:0 to 18:1 cis-9 were calculated as follows: {e.g., = 100 × [18:1 cis-9/(18:0 + 18:1 cis-9)]}.

Statistical Analysis Statistical analyses were performed using PROC MIXED in SAS (SAS Institute Inc., Cary, NC), except when PROC CORR was used for determining the correlation between variables. The experimental design was a randomized complete block design with animal as the experimental unit. The statistical model used was Yijk = μ + Bi + Sj + BSij + yk + eijk, where μ = the population mean estimate, Bi = sire breed, Sj = sex, and BSij = the interaction between the sire breed and sex were fixed effects; the random effect was yk = year, and eijk = random error. The statistical model used for WBSF was Yijkl = μ + Bi + Sj + BSij + Pk + BPik + SPjk + BSPijk + yl + eijkl, where Pk = postmortem aging, BPik = sire breed × postmortem aging, SPjk = sex × postmortem aging, and BSPijk = sire breed × sex × postmortem aging as fixed effects. The LSMEANS and PDIFF statements were used to record treatment LSM estimates and SE and distinguish differences between the treatment levels. When significant, initial BW, HCW, and chilled side weight were used as covariates for the feedlot performance data, carcass data, and cut-out data, respectively. A significance of fixed effects and covariates was established at P ≤ 0.05, and tendencies are discussed at 0.05 < P ≤ 0.10.

RESULTS AND DISCUSSION Feedlot Performance Angus-sired calves were heavier (P ≤ 0.01) at feedlot entry compared with SimAngus- and Wagyu-sired calves (Table 2); therefore, feedlot performance measures were standardized to a similar initial BW across sire breed and sex with a linear covariate (203 kg). Steer and heifer calves sired by Angus (225 and 229 d, respectively) and Wagyu (228 and 223 d, respectively) bulls entered the feedlot at a similar age (P > 0.43), but among SimAngus-sired claves, steer calves were younger (P ≤ 0.01) compared with SimAngus-sired heifer calves (209 vs. 235 d, respectively; sire breed × sex interaction, P ≤ 0.02). Consequently, steer and heifer calves sired by Angus (0.89 and 0.88 kg/d, respectively) and Wagyu (0.89 and 0.91 kg/d, respectively) bulls had a similar weight per day of age (P > 0.44), but among SimAngus-sired claves, steer calves had a greater (P ≤ 0.01) weight per day of age compared with SimAngus-sired heifer calves (0.96 vs. 0.86 kg/d, respectively; sire breed × sex interaction, P ≤ 0.01). In disagreement, Casas et al. (2012) reported lesser preweaning ADG for Wagyu-sired calves compared with calves sired by British (Hereford and Angus) and Dairy (Norwegian Red, Swedish Red and White, and Holstein-Friesian) bulls. Prior management or raising practices of the calves before arrival to the feedlot was not controlled and, as a

result, could have greatly influenced the pretest growth rate of the calves. During the feeding trial, Angus- and SimAngus-sired cattle had a greater (P ≤ 0.01) ADG and average daily DMI compared with Wagyu-sired cattle, with Angus-sired cattle tending (P = 0.10) to have a greater average daily DMI compared with SimAngus-sired cattle (Table 2). Total DMI did not differ between steers and heifers sired by SimAngus (2,270 and 2,280 kg, respectively) and Wagyu (2,192 and 2,196 kg, respectively) bulls, but total DMI was numerically greater for Angus-sired steers compared with Angus-sired heifers (2,405 vs. 2,177 kg, respectively; sire breed × sex interaction, P = 0.06). Across the entirety of the feeding trial, G:F did not differ (P = 0.67) for cattle representing the different sire breeds. Wagyu-sired cattle required 34 and 23 more (P ≤ 0.01) days on feed compared with Angus- and SimAngus-sired cattle, respectively. Wagyu-sired cattle were older (P ≤ 0.01) and had a lesser off-test BW (P ≤ 0.04) compared with Angus- and SimAngus-sired cattle. When comparing the feedlot performance of steers composed of 0, 50, and 100% Simmental and Angus genetics, Retallick et al. (2013) reported ADG and G:F tended to be greater as the proportion of Simmental influence increased. The small number of sires representing each breed in the present study may explain the similar feedlot performance between Angus- and SimAngus-sired cattle. Furthermore, Radunz et al. (2009) reported a greater ADG and DMI for Angus-sired steers compared with Wagyusired steers; however, Wagyu-sired steers had a greater G:F compared with Angus-sired steers. Casas et al. (2007) and Casas and Cundiff (2006) reported bulls with Wagyu sires or maternal grandsires had a lesser postweaning ADG compared with bulls from Angus sires or maternal grandsires. The authors acknowledge a more extensive evaluation of sires within each sire breed would be necessary to fully understand sire breed effects, focusing especially on within-breed genetic information and ranking for performance traits of interest. During the feeding trial, steers had a greater DMI (P ≤ 0.01), ADG (P ≤ 0.01), and G:F (P ≤ 0.04) compared with heifers (Table 2). Moreover, steers were younger (P ≤ 0.04) and heavier (P ≤ 0.01) at slaughter, and required fewer days on feed (P ≤ 0.02), compared with heifers. These results are consistent with previous research demonstrating a greater rate of postweaning gain, which resulted in a greater final BW for steers relative to heifers (Bradley et al., 1966; Tanner et al., 1970; Thrift et al., 1970).

Carcass Characteristics Carcass characteristics of crossbred Jersey steers and heifers were standardized to a similar HCW (319 kg) with the use of a linear covariate. Before adjustment, Angusand SimAngus-sired steers had a greater (P ≤ 0.01) HCW compared with Wagyu-sired steers, whereas steers had a greater (P ≤ 0.01) HCW compared with heifers (Table

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Table 2. Effect of terminal sire breed on the feedlot performance of crossbred Jersey steers and heifers adjusted to a similar initial BW (203 kg) Sire breed Item Initial BW, kg Age at receiving,2,3 d WDA at entry,2,3,4 kg/d ADG, kg/d Daily DMI,2 kg/d Total DMI, kg G:F,2 kg/kg Days on feed,2 d Age at slaughter, d Off-test weight,2 kg

Sex

Angus (n = 20)

SimAngus (n = 29)

Wagyu (n = 22)

SEM1

Heifer (n = 37)

Steer (n = 34)

SEM1

219d 227 0.89 1.01d 7.37d 2,291 0.137 311e 537e 522ab

201e 222 0.91 1.01d 7.08d 2,275 0.132 322e 552e 527a

189e 225 0.90 0.89e 6.47e 2,194 0.133 345d 573d 506b

6.06 3.76 0.014 0.026 0.130 105 0.0047 13.0 13.3 9.20

200 229 0.88 0.91z 6.74z 2,218 0.130x 332y 562y 504z

206 221 0.91 1.03y 7.21y 2,289 0.138w 320z 546z 533y

4.71 3.02 0.012 0.020 0.097 101 0.0040 12.6 12.7 7.93

Sire-breed LSM estimates within a row with a different superscript differ (P ≤ 0.05). Sire-breed LSM estimates within a row with a different superscript differ (P ≤ 0.01). w,x Sex LSM estimates within a row with a different superscript differ (P ≤ 0.05). y,z Sex LSM estimates within a row with a different superscript differ (P ≤ 0.01). 1 The reported SEM is the greatest between the sire breed and sex treatment levels. 2 Variables were standardized to a common weight (203 kg) using initial weight as a linear covariate. 3 Age at receiving (P ≤ 0.05) and weight per day of age (WDA; P ≤ 0.01) had a sire breed × sex interaction, refer to the first paragraph of the Feedlot Performance results section for more details. 4 WDA = initial weight/age at receiving. a,b d,e

3). Before standardizing, final live BW was greater (P ≤ 0.01) for Angus- and SimAngus-sired cattle compared with Wagyu-sired cattle, and steers were heavier (P ≤ 0.01) compared with heifers. Dressing percentage tended (P = 0.06) to be greater for Angus-sired cattle than for SimAngus- and Wagyu-sired cattle, but DP did not differ (P = 0.11) between steers and heifers. Carcasses from Angus-sired cattle had a greater (P ≤ 0.01) FT compared with carcasses from SimAngus- and Wagyu-sired cattle, whereas carcasses from SimAngus- and Wagyu-sired cattle had a greater (P ≤ 0.01) kidney fat percentage compared with carcasses from Angus-sired cattle. The LMA (P = 0.55), LMA:​HCW (P = 0.84), calculated USDA YG (P = 0.84), and calculated percent BCTRC (P = 0.84) did not differ between carcasses from the different sire breeds. All carcasses were A-maturity (P = 0.23), marbling score and USDA QG were greater (P ≤ 0.01) for carcasses from Angus-sired cattle compared with carcasses from SimAngus- and Wagyu-sired cattle. When comparing the influence of Simmental and Angus genetics (0, 50, and 100%), Retallick et al. (2013) reported a greater FT and marbling score with an increasing percentage of Angus influence. Also, Koch et al. (1976) reported the greatest FT, second greatest percentage of i.m. fat, and second lowest percentage of kidney fat for Angus-sired steers when compared with Hereford-, Jersey-, South Devon-, Limousin-, Charolais-, and Simmen-

tal-sired steers. More specifically, purebred Angus steers had a greater FT and longissimus i.m. fat percentage and a lesser kidney fat percentage compared with SimAngus steers (Koch et al., 1976). Radunz et al. (2009) reported a similar FT at the 12th rib between Angus-sired and Black Wagyu-sired steers but a lesser percentage of i.m. fat at the 12th rib and percentage of kidney fat for Angus-sired steers. Inconsistencies between the results of the present study and the study of Radunz et al. (2009) may be due to breed differences between Black and Red Wagyu. Sasaki et al. (2006) reported Red Wagyu (Japanese Brown) have a lesser FT and marbling score compared with Black Wagyu (Japanese Black) cattle depending on their genetics (prefecture origin). Similar to results of the present study, Mir et al. (1999) did not report Wagyu as the sire breed with the greatest marbling score; they reported that heavyweight Continental crossbred steers had a greater marbling score compared with lighter weight crossbred Wagyu (50 and 75% influence) cattle. Retallick et al. (2013) reported greater LMA with the increasing influence of Simmental genetics relative to Angus genetics, and Radunz et al. (2009) reported a tendency for Wagyu-sired steers to have a greater LMA compared with Angus-sired steers. Carcasses from heifers had a greater FT (P ≤ 0.01) and percentage of kidney fat (P ≤ 0.01) at a similar HCW, resulting in a tendency for a greater calculated USDA YG (P = 0.07) and lesser calculated BCTRC (P = 0.07) rela-

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Table 3. Effect of terminal sire breed on carcass characteristics of crossbred Jersey steers and heifers adjusted to a similar hot carcass weight (HCW; 319 kg) Sire breed

Sex

Item

Angus (n = 20)

SimAngus (n = 29)

Wagyu (n = 22)

SEM1

Heifer (n = 37)

Steer (n = 34)

SEM1

Final BW, kg HCW, kg DP, % Fat thickness,2 cm LM area, cm2 Kidney fat,2 % Calculated YG3 Calculated BCTRC,2,4 % Marbling score2,5 QG6 Lean color  L*  a*  b* 2 Fat color  L*  a*  b* Warner-Bratzler shear force, kg

510d 327d 64.11 1.47a 76.4 5.79b 3.96 47.61 800a 13.52a   46.2a 25.5b 9.6   72.9 14.7 20.9a 2.69d

510d 324d 63.27 1.17b 75.2 6.79a 4.06 47.38 677b 12.26b   43.3b 26.6a 9.6   73.7 12.7 19.1b 2.45e

485e 306e 63.12 1.11b 74.1 7.21a 4.03 47.44 690b 12.38b   44.1b 26.5a 10.0   72.1 13.7 18.5b 2.44e

6.48 4.49 0.311 0.100 4.31 0.356 0.254 0.586 30.2 0.299   0.503 0.533 0.592   0.737 0.720 0.408 0.065

487z 308z 63.21 1.36y 75.4 6.99y 4.17 47.13 738 12.88   44.0x 26.1 9.3   73.0 13.7 19.8 2.54

516y 330y 63.78 1.14z 75.1 6.20z 3.87 47.83 706 12.56   45.1w 26.3 10.2   72.9 13.7 19.2 2.52

5.13 3.50 0.243 0.087 4.20 0.336 0.246 0.567 23.5 0.233   0.392 0.502 0.462   0.634 0.562 0.318 0.051

Sire-breed LSM estimates within a row with a different superscript differ (P ≤ 0.05). Sire-breed LSM estimates within a row with a different superscript differ (P ≤ 0.01). w,x Sex LSM estimates within a row with a different superscript differ (P ≤ 0.05). y,z Sex LSM estimates within a row with a different superscript differ (P ≤ 0.01). 1 The reported SEM is the greatest between the sire breed and sex treatment levels. 2 Variables were standardized to a common weight (319 kg) using HCW as a linear covariate. 3 Yield grade = 2.5 + [2.5 × (fat thickness/2.54)] + (0.2 × KPH) + [0.0038 × (HCW/0.453592)] − [0.32 × (LM area/6.4516)]. 4 Boneless closely trimmed retail cuts (BCTRC) = 51.34 − [2.28 × (fat thickness)] − (0.462 × % kidney fat) − [0.02 × (HCW)] + [0.1147 × (LM area)]. 5 Marbling score is based on a numeric scale: 500 to 599 = modest, 600 to 699 = moderate, 700 to 799 = slightly abundant. 6 Quality grade is based on a numeric scale: 11 = average choice, 12 = high choice, 13 = low prime. a,b d,e

tive to steer carcasses. Unlike sire breed, sex differences did not result in differences for the location of carcass fat deposition. Differences in carcass fat deposition between heifers and steers can be attributed to the earlier onset of fat deposition (Mukhoty and Berg, 1971) and the greater rate of fat deposition relative to muscle growth (Berg et al., 1979). Lean color of the LM was lighter (greater L* value; P ≤ 0.01) for Angus-sired cattle compared with Wagyu- and SimAngus-sired cattle. Lean color (L*) values demonstrated a pattern similar to marbling score, where carcasses from Angus-sired cattle with a greater marbling score had greater L* values compared with carcasses from SimAngus- and Wagyu-sired cattle with a lesser marbling score. This resulted in a significant (P ≤ 0.01) positive correlation between lean CIELAB L* and marbling (r = 0.52) in the present study. Steers had lighter (P ≤ 0.05)

lean color when compared with heifers, which is in agreement with results reported by Page et al. (2001). However, steers and heifers did not have different marbling scores (P = 0.35) in the present study; therefore, there appears to be an innate difference in lean L* color due to sex. SimAngus- and Wagyu-sired cattle had a redder (greater a* value; P ≤ 0.01) colored lean compared with Angus-sired cattle. There were no differences for lean CIELAB b* values (P = 0.85), fat CIELAB L* values (P = 0.12), and fat CIELAB a* values (P = 0.12) from carcasses between the sire breeds. Interestingly, there was a tendency for a sire breed × sex interaction (P = 0.10), where SimAngus-sired heifers (20.1) had a fat CIELAB b* value similar to Angus-sired steers (21.0) and heifers (20.8), whereas SimAngus-sired steers (18.1) had a lesser fat b* value similar to Wagyu-sired steers (18.4) and heifers (18.6). Additionally, fat CIELAB b* values were positively correlated (r =

Jaborek et al.: Crossbred Jersey beef

0.35; P ≤ 0.01) with the FT of carcasses from crossbred Jersey cattle in the present study. Jersey cattle have been reported as having a higher frequency of the AA genotype for the β-carotene-9, 10-dioxygenase (BCO2) gene, which leads to the loss of enzyme function and a greater accumulation of β-carotene in the carcass fat that results in the yellow fat color (Tian et al., 2010). It may be possible BCO2 enzyme activity decreased as the crossbred Jersey cattle in the present study deposited more fat, resulting in an accumulation of β-carotene, producing yellower fat at a greater stage of physiological maturity. Although, future research will be needed to test the hypothesis of changing BCO2 enzyme activity as cattle mature and deposit fat.

Carcass Cut-Out Distribution Chilled side weight was greater (P ≤ 0.01) for Angusand SimAngus-sired cattle compared with Wagyu-sired cattle (158, 156, and 149 kg, respectively) and greater (P ≤ 0.01) for steers compared with heifers (160 and 149 kg, respectively; Table 4); therefore, chilled side weight was standardized to a similar chilled carcass weight with the use of a linear covariate (154 kg). Within sire breed, steers and heifers of Angus-sired (35.1 and 34.2%) and SimAngus-sired (35.7 and 35.1%) cattle had a similar retail yield; however, Wagyu-sired steers had a numerically greater retail yield compared with Wagyu-sired heifers (36.2 and 34.4%; sire breed × sex interaction, P = 0.07). Sire breed did not affect (P > 0.28) the yield of retail cuts, total red meat, fat trim, and bone from beef carcasses. The retail weight of the chuck, as well as the shoulder clod (NAMP#114), top blade (NAMP#114D), clod teres major (NAMP#114F), chuck tender (NAMP#116B), and chuck roll (NAMP#116A), did not (P > 0.24) differ between sire breeds (Table 4). Weight of the brisket (NAMP#120) was greater (P ≤ 0.01) in carcasses of Angus-sired cattle compared with carcasses of SimAngus- and Wagyu-sired cattle. The retail weight of the rib as well as the rib-eye roll (NAMP#112A) and back ribs (NAMP#124) were similar (P > 0.23) between sire breeds. Additionally, the inside skirt steak (NAMP#121D) weight was greater (P ≤ 0.04) in carcasses from Angusand SimAngus-sired cattle than carcasses from Wagyusired cattle, and the outside skirt steak (NAMP#121E) weight tended (P = 0.06) to be greater in carcasses from SimAngus-sired cattle compared with Wagyu-sired cattle. Carcasses from SimAngus-sired cattle had a greater (P ≤ 0.02) weight of lean trim from the fore-quarter compared with carcasses from Angus-sired cattle; though, carcasses from Angus-sired cattle had a greater (P ≤ 0.01) weight of fat trim from the fore-quarter compared with carcasses from SimAngus- and Wagyu-sired cattle. Sire breed had no effect (P = 0.65) on fore-quarter bone weight. Wagyu-sired steer carcasses had a greater (P ≤ 0.01) loin primal weight (12.0 kg) when compared with Angus- and SimAngus-sired steer carcasses (10.7 and 11.0 kg, respectively), but the loin primal weight of heifer carcasses did

621

not differ (P > 0.08) across sire breed (11.2, 11.7, 11.4 kg for Angus-, SimAngus-, and Wagyu-sired heifers, respectively; sire breed × sex interaction, P ≤ 0.04). Weights of the boneless strip loin (NAMP#180), tenderloin butt (NAMP#191), bottom sirloin ball tip (NAMP#185B), and bottom sirloin tri-tip (NAMP#185C) were similar (P > 0.20) between the different sire breeds. Top sirloin butt (NAMP#184) weights were greater (P ≤ 0.01) in carcasses from SimAngus- and Wagyu-sired cattle compared with Angus-sired cattle. Carcasses from SimAngussired cattle tended (P = 0.09) to have a greater tenderloin tail (NAMP#192A) weight compared with carcasses from Angus-sired cattle, whereas carcasses from Wagyu-sired cattle tended (P = 0.10) to have a greater bottom sirloin butt cap (NAMP#184D) weight compared with carcasses of Angus-sired cattle. The retail weight in the round from Angus-sired steer carcasses (14.9 kg) was less compared with all other steer and heifer carcasses [SimAngus- and Wagyu-sired steers (16.7 and 17.6 kg) and Angus-, Sim­ Angus-, and Wagyu-sired heifers (16.3, 16.7, and 17.1 kg), respectively; sire breed × sex interaction, P ≤ 0.05]. Weight of the bottom round flat (NAMP#171B) was not affected (P = 0.43) by sire breed. However, carcasses from SimAngus- and Wagyu-sired cattle had greater (P ≤ 0.03) knuckle (NAMP#167) weights compared with carcasses from Angus-sired cattle, whereas inside round weights were greater (P ≤ 0.01) in carcasses from Wagyu-sired cattle compared with Angus- and SimAngus-sired cattle. Weight of the eye of round (NAMP#171C) was lesser from carcasses of Angus-sired steers when compared with Angus-sired heifer carcasses (1.48 vs. 1.70 kg), and carcasses from SimAngus-sired (1.70 and 1.72 kg) and Wagyu-sired (1.58 and 1.54 kg) cattle (sire breed × sex interaction, P ≤ 0.03). Carcasses from Angus-sired cattle tended (P = 0.09) to have a greater weight of lean trim from the hindAngus- and quarter compared with carcasses from Sim­ Wagyu-sired cattle, and Angus-sired cattle had less (P ≤ 0.01) kidney fat compared with SimAngus- and Wagyusired cattle. Sire breed had no effect (P = 0.81) on hindquarter bone weight. When comparing cutout yields between different sire breeds (Hereford, Angus, Jersey, South Devon, Charolais, Limousin, and Simmental sires mated to Hereford and Angus dams), Koch and Dikeman (1977) reported that Simmental-sired steers produced carcasses with greater chuck (21.0 vs. 19.7%), loin (10.3 vs. 9.7%), and round (18.1 vs. 16.3%) yields compared with carcasses from Angus-sired steers, but primal brisket (2.6 vs. 2.7%) and rib (6.4 vs. 6.2%) yields were similar between Angus- and Simmental-sired steer carcasses. It may be presumed that SimAngus-sired cattle would be intermediate between Angus- and Simmental-sired cattle for retail carcass yield, which may explain a lack of observed differences between Angus- and SimAngus-sired cattle in the present study. The relatively new incorporation of Wagyu genetics into the United States, along with their limited use in commercial production systems, has likely resulted in a paucity

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Table 4. Effect of sire breed on the distribution of carcass weight into retail cuts from crossbred Jersey steers and heifers adjusted to a similar chilled carcass side weight (154 kg) Sire breed

Sex

Item, kg

Angus (n = 20)

SimAngus (n = 29)

Wagyu (n = 22)

SEM1

Heifer (n = 37)

Steer (n = 34)

SEM1

Side weight, kg Total red meat,2,3 kg Retail yield,4 % Total red meat yield,2,3 % Fat yield,2 % Bone yield, % Chuck,2 kg   Shoulder clod,2 kg   Top blade,2 kg   Clod teres major, kg   Chuck tender,2 kg   Boneless chuck roll 5.08 × 5.08 cm tail,2 kg Brisket  Brisket,2 kg Rib,2 kg   Rib-eye roll,2 kg   Back ribs, kg Plate   Skirt steak, inside, kg   Skirt steak, outside,2 kg Loin,2 kg   Striploin 2.54-cm tail,2 kg   Tenderloin tail, kg   Tenderloin butt, kg   Top sirloin butt (boneless),2 kg   Top sirloin butt cap,2 kg   Bottom sirloin ball tip, kg   Bottom sirloin tri-tip,2 kg Flank   Flank steak,2 kg Round,2 kg   Knuckle (peeled),2 kg   Inside round (boneless),2 kg   Bottom round eye,2 kg   Bottom round flat,2 kg Lean trim, fore,2 kg Lean trim, hind, kg Total lean trim,2 kg Fat trim, fore, kg Fat trim, hind,2,5 kg   Kidney fat,2 kg Total fat trim,2 kg Bone, fore,2 kg Bone, hind, kg Total bone,2 kg

158.2d 84.6 34.64 55.16 24.83 19.21 12.86 3.85 1.40 0.39 0.95 6.27   5.55d 6.83 5.05 1.66   0.68a 0.40 10.90b 4.45 0.85 0.96 2.70e 0.69 0.56 0.75   0.67 15.61e 3.48b 6.63e 1.59e 4.13 19.71b 11.72 31.47 15.53d 22.91 8.81e 38.45 18.27 11.64 29.71

156.2d 86.8 35.39 56.29 23.45 19.39 13.39 4.12 1.51 0.40 0.93 6.46   4.76e 6.42 4.95 1.56   0.65a 0.45 11.36ab 4.46 0.92 1.01 2.96d 0.78 0.53 0.78   0.71 16.89d 3.83a 6.97e 1.71d 4.37 21.65a 10.60 32.19 13.06e 23.18 10.37d 36.24 18.99 11.12 30.00

148.7e 85.4 35.35 55.69 24.04 20.16 12.93 3.75 1.40 0.44 0.96 6.34   4.47e 6.43 4.93 1.62   0.52b 0.36 11.73a 4.67 0.91 0.98 3.14d 0.81 0.44 0.84   0.67 17.35d 3.93a 7.56d 1.56e 4.30 21.03ab 10.07 31.38 12.62e 24.41 11.10d 37.03 19.29 11.45 31.11

2.14 2.35 0.629 1.417 1.329 0.650 0.577 0.440 0.076 0.053 0.054 0.165   0.282 0.198 0.120 0.079   0.085 0.029 0.204 0.203 0.083 0.038 0.094 0.048 0.169 0.059   0.021 0.310 0.124 0.186 0.082 0.148 0.936 0.553 1.309 1.845 0.828 0.558 2.057 0.801 0.840 0.981

148.8z 83.8x 34.89 54.99x 25.48w 18.91x 12.57x 3.70 1.33x 0.39 0.93 6.19   4.80 6.37 4.99 1.58   0.59 0.42 11.43 4.62 0.87 0.94x 2.99 0.81 0.45 0.84w   0.72w 16.85 3.76 7.10 1.65 4.34 20.19 10.59 31.07 14.29 24.89y 10.75w 39.18y 18.11 10.68z 29.18x

160.0y 87.4w 35.36 56.44w 22.74x 20.26w 13.55w 4.11 1.55w 0.43 0.97 6.52   5.06 6.76 4.96 1.65   0.63 0.39 11.23 4.43 0.92 1.03w 2.88 0.72 0.57 0.74x   0.65x 16.38 3.74 7.00 1.59 4.19 21.40 11.01 32.29 13.18 22.11z 9.44x 35.30z 19.59 12.13y 31.39w

1.67 2.29 0.578 1.374 1.620 0.567 0.544 0.428 0.061 0.048 0.051 0.133   0.265 0.155 0.098 0.070   0.079 0.029 0.164 0.195 0.081 0.031 0.076 0.042 0.169 0.056   0.017 0.262 0.102 0.158 0.079 0.119 0.888 0.444 1.262 1.812 0.665 0.533 1.966 0.643 0.745 0.859

Sire-breed LSM estimates within a row with a different superscript differ (P ≤ 0.05). Sire-breed LSM estimates within a row with a different superscript differ (P ≤ 0.01). w,x Sex LSM estimates within a row with a different superscript differ (P ≤ 0.05). y,z Sex LSM estimates within a row with a different superscript differ (P ≤ 0.01). 1 The reported SEM is the greatest between the sire breed and sex treatment levels. 2 Variables were standardized to a common weight (154 kg) using chilled side carcass weight as a linear covariate. 3 Total red meat yield is the sum of the boneless closely trimmed retail cuts and lean trimmings. 4 Retail yield refers to boneless closely trimmed retail cuts. 5 Fat trim from the hindquarter includes the kidney fat. a,b d,e

Jaborek et al.: Crossbred Jersey beef

of research on carcass cut-out parameters of Wagyu-influenced cattle compared with other sire breeds. In addition, much of the current results regarding carcass cutability are estimated from equations. Wheeler et al. (2004) reported estimates of carcass tissue yields from rib-eye roll composition analysis and reported similar retail product weight, fat weight, and bone weight between Angus-sired and Wagyu (Black and Red)-sired steers when compared at a similar HCW. Graham et al. (2009) and McKiernan et al. (2009) reported estimated carcass meat yields from different sire breeds and sires selected for marbling or meat yield using VIAscan image analysis. The estimated carcass meat yields for carcasses from Angus sires selected for retail yield were greater compared with both carcasses from Angus sires selected for marbling ability and carcasses from Red Wagyu sires (Graham et al., 2009). In disagreement with Graham et al. (2009), McKiernan et al. (2009) reported greater estimated carcass meat yields from carcasses sired by Red Wagyu when compared with carcasses sired by Angus selected for marbling ability but did not report any difference in meat yield when comparing carcasses from Red Wagyu sires and carcasses sired by Angus sires selected specifically for greater retail yield. The results from Graham et al. (2009) and McKiernan et al. (2009) demonstrate the importance of sire selection criteria within a breed when attempting to compare different breeds of cattle. Steer carcasses had greater total red meat (P ≤ 0.05) and bone (P ≤ 0.02) yields but a lesser (P ≤ 0.01) fat trim yield when compared with heifer carcasses (Table 4). The weights of the chuck primal and, more specifically, the top blade (NAMP#114D) were greater (P ≤ 0.02) in steer carcasses compared with heifer carcasses. Steer carcasses also tended to have a greater rib primal weight (P = 0.08) and fore-quarter lean trim weight (P = 0.06) compared with heifer carcasses. Otherwise, the weight of all other primal and subprimal cuts from the fore-quarter, as well as fat trim and bone weights, did not differ (P > 0.10) between steer and heifer carcasses. Tenderloin butt (NAMP#191) weight was greater (P ≤ 0.04) in steer carcasses compared with heifer carcasses; however, heifer carcasses had a greater weight of the bottom sirloin tri-tip (NAMP#185C; P ≤ 0.02) and flank steak (NAMP#193; P ≤ 0.02) compared with steer carcasses, with a tendency (P = 0.10) for a greater top sirloin butt cap weight in heifer carcasses as well. Heifer carcasses had a greater (P ≤ 0.01) weight of fat trim in the hind-quarter, in part due to a greater (P ≤ 0.02) weight of kidney fat, compared with steer carcasses, whereas steer carcasses had a greater (P ≤ 0.04) weight of bone in the hind-quarter compared with heifer carcasses. Sex had no other effect (P > 0.11) on the weights of primal or subprimal cuts in the hindquarter of the carcass. Other researchers (Bradley et al., 1966; Tanner et al., 1970; Thrift et al., 1970) have made carcass cutability comparisons between steer and heifer carcasses; however, steer carcass weights were greater (~25–30 kg) than heifer

623

carcass weights. Cutability was estimated in the previously mentioned research using the 9-10-11th rib separation technique described by Hankins and Howe (1946) or percent BCTRC equation reported by Murphey et al. (1960). Bradley et al. (1966) reported a greater percentage of lean and a lesser fat percentage for steer carcasses compared with heifer carcasses, which are in agreement with the results of the present study. In disagreement, Bradley et al. (1966) reported a similar percentage of bone for steer carcasses compared with heifer carcasses, whereas the results of the present study demonstrated a greater percentage of bone for steer carcasses compared with heifer carcasses. Likewise, Thrift et al. (1970) reported greater estimates for percent BCTRC of steer carcasses compared with heifer carcasses. However, Tanner et al. (1970) reported no differences in the estimation of percent BCTRC between steer and heifer carcasses, only for bull carcasses. With similar carcass weights between steer and heifer carcasses, Hedrick et al. (1969) reported a greater retail yield in experiment 1 (67.0 vs. 62.7%), but not experiment 2 (62.0 vs. 60.0%), for steer carcasses compared with heifer carcasses when performing an actual carcass cut-out. Similar to the results from our present study, steer carcasses from Hedrick et al. (1969) had a greater percentage of bone and a lesser percentage of fat compared with heifer carcasses.

WBSF Sire breed, sex, postmortem aging, and their interactions were evaluated for WBSF of rib-eye steaks. The 3-way interaction (P = 0.91) and 2-way interactions (P > 0.15) among sire breed, sex, and postmortem aging period, and the main effect of sex (P = 0.79), did not affect the WBSF of crossbred Jersey rib-eye steaks. Likewise, Hedrick et al. (1969) reported no difference in shear force between steers and heifers. Postmortem aging improved (P ≤ 0.01) tenderness of rib-eye steaks from 7 to 14 d (2.96 vs. 2.46 kg), but significant tenderness was not gained past 14 d with additional aging to either 21 d (2.33 kg; P = 0.21) or 28 d (2.37 kg; P = 0.36) postmortem (Figure 1). Steaks from 90.1% of the cattle in the present study would qualify to use the USDA AMS labeling claim “very tender” (<3.9 kg; ASTM, 2011) after 7 d of postmortem aging, and 98.6% of rib-eye steaks would qualify after 14 d of postmortem aging. The lack of improved tenderness from 14 to 21 or 28 d in the present study may be partially explained by results from Gruber et al. (2006), who reported that the USDA QG can affect the rate of improved tenderization during a 28-d postmortem aging period. A LM with a USDA QG in the upper two-thirds of Choice completes 94.7% of its 28-d maximum tenderness by d 14, whereas a LM with a USDA QG of Select will only complete 65.8 and 86.6% of its 28-d tenderness by d 14 and 21, respectively (Gruber et al., 2006). Rib-eye steaks from SimAngus- and Wagyusired (2.45 and 2.44 kg) cattle had a lesser WBSF value (P ≤ 0.01) and, as a result, were more tender compared with steaks from Angus-sired cattle (2.69 kg; Table 3).

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Radunz et al. (2009) did not report any differences between Wagyu- and Angus-sired steers for WBSF after 3 or 14 d of aging postmortem. Koch et al. (1976) reported Simmental- and Limousin-sired steers to have the greatest WBSF values when compared with Angus-, Hereford-, Jersey-, South Devon-, and Charolais-sired steers. In addition, Koch et al. (1976) and Ramsey et al. (1963) reported Jersey-sired cattle to produce the most-tender steaks when compared with the other sire breeds investigated. However, Koohmaraie et al. (1995) reports there is more variation in tenderness within breed, depending on sire selection, than the variation in tenderness between breeds. Overall, crossbreeding with Jersey genetics resulted in the production of a very tender beef product.

Fatty Acid Composition There were no sire breed × sex interactions for the fatty acid composition of the LM from crossbred Jersey cattle. Angus-sired cattle had the greatest (P ≤ 0.01) percentage of total lipid deposited in the LM when compared with SimAngus- and Wagyu-sired cattle (Table 5). The LM from Wagyu-sired cattle had greater percentages of myristic (14:0; P ≤ 0.03) and palmitoleic (16:1; P ≤ 0.03) acid compared with LM from Angus- and SimAngus-sired cattle. The LM from Angus-sired cattle had a greater (P ≤ 0.01) percentage of oleic acid (18:1 cis-9) compared with the LM from Wagyu-sired cattle, but the LM from Wagyu-sired cattle had a greater (P ≤ 0.02) percentage of other 18:1 cis fatty acids compared with the LM from SimAngus-sired cattle. SimAngus-sired cattle tended (P = 0.08) to have a greater percentage of linolenic acid (18:3) in the LM compared with the LM from Angus-sired cattle, and Wagyu-sired cattle tended to have a greater (P = 0.09) percentage of PUFA in the LM compared with the LM from Angus-sired cattle. The proportion of oleic acid, linoleic acid, monounsaturated fatty acid (MUFA), PUFA, and PUFA:​SFA ratio demonstrated significant (P ≤ 0.05) linear relationships with the percentage of total lipid in the LM. Standardizing fatty acid composition to a similar percentage of lipid via covariate analysis did not result in any significant sire breed differences, with only a tendency (P = 0.08) for a greater percentage of oleic acid for Angus-sired cattle compared with Wagyu-sired cattle. Therefore, the inherent lipid level is important for describing the fatty acid composition in the LM of cattle. Pitchford et al. (2002) reported Jersey-, Wagyu-, and Angus-sired cattle as having the greatest percentage of i.m. fat when compared with cattle sired by Hereford, South Devon, Limousin, and Belgian Blue bulls. Additionally, Pitchford et al. (2002) reported Jersey- and Wagyu-sired cattle to have a greater desaturase index for converting stearic acid into oleic acid, resulting in a greater percentage of MUFA, which was responsible for their lower melting point and softer fat compared with fat from cattle of the different sire breeds investigated. When comparing the fatty acid composition of Angus- and Wagyu-sired steers

Figure 1. Effect of postmortem aging period on the WarnerBratzler shear force (WBSF) of the LM from crossbred Jersey cattle. Postmortem aging LSM estimates with a different letter (a, b) differ (P ≤ 0.01). Error bars indicate the SEM.

offered a diet consisting of alfalfa hay and barley, Xie et al. (1996) reported a greater percentage of 14:0, 14:1, 16:0, and 16:1 but a lesser percentage of 18:0, 18:2, PUFA, and PUFA:​ SFA in the LM of Wagyu-sired steers compared with Angus-sired steers. Furthermore, Xie et al. (1996) reported negative relationships of 18:0, 18:2, and PUFA with the percentage of lipid in the LM. Bureš et al. (2006) reported greater percentages of 18:3 and SFA in the LM of Angus bulls compared with Simmental bulls, whereas the LM of Simmental bulls had greater desaturase indices for converting palmitic acid to palmitoleic acid and stearic acid to oleic acid compared with Charolais bulls. The LM of Angus and Simmental bulls also had greater percentages of 18:1 cis-9 and MUFA compared with the LM of Charolais bulls. Overall, the differences in fatty acid composition due to breed appear to be relatively small compared with other factors such as dietary management and carcass fatness. Steers and heifers deposited a similar (P = 0.17) percentage of total lipid in the LM (8.13 vs. 9.08, respectively). The LM from heifers tended (P = 0.07) to have a greater percentage of oleic acid; greater (P ≤ 0.02) percentages of other 18:1 cis fatty acids, MUFA, MUFA:​SFA; but a lesser percentage of SFA compared with the LM from steers. Standardizing fatty acid composition to a similar total lipid content continued to demonstrate an effect of sex (P ≤ 0.01) on MUFA percentage but no longer for oleic acid percentage (P = 0.14). Similarly, Kazala et al. (1999) reported the fatty acid composition of the LM from crossbred Wagyu steers and heifers and found heifers have a greater desaturase index for converting stearic acid into oleic acid, percentage of oleic acid, and MUFA:​SFA and a lesser percentage of 16:0 compared with steers.

APPLICATIONS The objectives were to investigate the ability of different terminal sire breeds, when mated with Jersey cows, to add value to male Jersey offspring. The value of male offspring

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Jaborek et al.: Crossbred Jersey beef

Table 5. Effect of sire breed on the fatty acid composition of the LM from purebred and crossbred Jersey steers and heifers Sire breed Item Total lipid, % 14:0, % 14:1, % 16:0, % 16:1, % 18:0, % 18:1 trans, % 18:1 cis-9, % 18:1 cis others, % 18:2, % 18:3, % SFA, % MUFA,2 % PUFA, % MUFA:​SFA PUFA:​SFA Desaturase (14)3 Desaturase (16)3 Desaturase (18)3

Sex

Angus (n = 20)

SimAngus (n = 29)

Wagyu (n = 22)

SEM1

Heifer (n = 37)

Steer (n = 34)

SEM1

10.42d 3.46b 1.19 26.97 4.33b 10.99 3.56 40.76d 2.60ab 3.21 0.08b 41.31 52.38 3.29 1.274 0.080 25.52 13.96b 78.68

7.68e 3.45b 1.14 26.80 4.83b 11.08 3.44 39.47de 2.45b 3.41 0.12a 41.32 51.32 3.52 1.246 0.085 24.61 15.12ab 78.06

7.73e 3.82a 1.15 27.01 5.62a 10.48 3.45 38.42e 2.69a 3.53 0.11ab 41.27 51.30 3.64 1.253 0.089 23.03 17.10a 78.62

0.611 0.134 0.067 0.328 0.480 0.375 0.504 0.538 0.091 0.109 0.021 0.497 0.470 0.110 0.025 0.003 0.920 1.146 0.698

9.09 3.51 1.16 26.66 5.06 10.61 3.51 40.09 2.66w 3.31 0.10 40.73x 52.43y 3.41 1.295y 0.085 24.82 15.81 79.09y

8.13 3.64 1.16 27.20 4.80 11.09 3.47 39.01 2.50x 3.45 0.11 41.87w 50.90z 3.56 1.220z 0.085 23.95 14.97 77.82z

0.475 0.114 0.052 0.256 0.429 0.333 0.477 0.432 0.082 0.085 0.020 0.402 0.366 0.086 0.020 0.002 0.717 1.004 0.640

Sire-breed LSM estimates within a row with a different superscript differ (P ≤ 0.05). Sire-breed LSM estimates within a row with a different superscript differ (P ≤ 0.01). w,x Sex LSM estimates within a row with a different superscript differ (P ≤ 0.05). y,z Sex LSM estimates within a row with a different superscript differ (P ≤ 0.01). 1 The reported SEM is the greatest between the sire breed and sex treatment levels. 2 MUFA = monounsaturated fatty acids. 3 Index of delta desaturase enzyme activity on the conversion of 14:0 to 14:1, 16:0 to 16:1, and 18:0 to 18:1 cis-9 {e.g., = 100 × [18:1 cis-9/(18:0 + 18:1 cis-9)]}. a,b d,e

can be realized at different places within the beef market chain: sale of calf, sale of fed cattle on a live or carcass grid basis, or as boxed beef. Angus- and SimAngus-sired cattle had increased feedlot value because of a greater ADG and off-test BW and fewer days on feed compared with Wagyu-sired cattle. When selling on a grid basis or as boxed beef, Angus-sired cattle had increased value because of greater USDA QG compared with SimAngus- and Wagyu-sired cattle. Additional value may be available to SimAngus- and Wagyu-sired cattle in niche markets as they produced steaks that were more tender compared with steaks from Angus-sired cattle. Sire selection criteria remain very important within and across sire breeds.

Development Center SEEDS grant for providing funding for this research. We also acknowledge the staff at the Ohio Agricultural Research and Development Center Feedlot (Wooster, OH) and the staff of the Ohio State University Meat Sciences Laboratory (Columbus, OH) for their assistance with conducting this research.

ACKNOWLEDGMENTS

Arnett, E. J., F. L. Fluharty, S. C. Loerch, H. N. Zerby, R. A. Zinn, and P. S. Kuber. 2012. Effects of forage level in feedlot finishing diets on carcass characteristics and palatability of Jersey beef. J. Anim. Sci. 90:960–972. https:​/​/​doi​.org/​10​.2527/​jas​.2011​-4027.

Salary support was provided by state and federal funds appropriated to the Ohio Agricultural Research and Development Center, The Ohio State University. The authors are grateful to the American Jersey Association (Reynoldsburg, OH) and Ohio Agricultural Research and

LITERATURE CITED AMSA. 2015. Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat. Am. Meat Sci. Assoc., Champaign, IL. AOAC. 1984. Official Methods of Analysis. 14th ed. Assoc. Off. Anal. Chem., Washington, DC.

ASTM. 2011. Standard specification for tenderness marketing claims associated with meat cuts derived from beef. ASTM Int., West Conshohocken, PA.

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ORCIDS A. E. Relling

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