• Asian-Australasian Journal of Animal Sciences
• /
• 제16권5호
• /
• pp.635-638
• /
• 2003

Japanese Black cattle (Wagyu) are fed for a long period to produce high quality beef, however, extended feeding often causes inefficiency and greater environmental load mainly derived from their manure. The objectives of this study were to analyze changes in feeding length by listing breeding values (BVs) at calf markets and the relationships between BVs and carcass characteristics of 4,052 Japanese Black cattle, and to examine the feasibility of optimizing feeding length by referring to listed BVs. BV classes A, B, and C were defined based on BVs of cows in Shimane Prefecture as follows: an upper quarter of BVs was classified as A, a second quarter as B, and under the average as C. For cattle sold at calf markets in the first term of 1996, just before the start of BV listing, the feeding length of cattle with class B BVs for the beef marbling standard (BMS) was longer (p>0.05) than that of class A cattle. However, in the second term of 1996, just after the start of BV listing, the feeding length of class B cattle became shorter (p<0.001) than that of class A cattle. Then, the feeding lengths of both classes showed no significant differences. Feeding lengths of both class A and B BVs for carcass weight (CW) changed similarly to the corresponding BV classes for BMS. The analysis of the relationships among the listed BV classes and the actual carcass characteristics showed that class A cattle had a higher (p<0.001) BMS than class B cattle, and that the higher-class cattle had a heavier CW (p<0.05). On the basis of previous reports, the cattle, particularly those with lower genetic marbling ability, seem to only increase marbling at markedly low efficiency for a few months before slaughter. Therefore, the finding that carcass characteristics corresponded to their class of BVs suggests that an optimum feeding length based on listed BVs not only increases the efficiency of beef production, but also reduces the environmental load.

• Asian-Australasian Journal of Animal Sciences
• /
• 제8권5호
• /
• pp.495-498
• /
• 1995

Records taken on 372 young beef bulls tested at the Ellerslie Bull Test Station, Alberta, Canada from November 1981 to April 1987 were analyzed to quantify the effects of age of dam, on-test age, on-test liveweight and herd of origin of bull on feed efficiency (feed/gain, kg/kg) in the test period (n = 231) and ultrasonic measurement of bakcfat thickness (mm) at the end of the test (n = 372). The reduction in $R^2$ due to each influencing factor (i.e. the variation accounted for by the factor) was used to indicate the importance of the influencing factor. Age of dam and on-test age of bull were not important factors on feed/gain and ultrasonic backfat thickness, as they accounted for less than 0.5% of the variation in feed/gain and ultrasonic backfat thickness, respectively (p > 0.1). On-test liveweight had some influence on feed/gain and ultrasonic backfat thickness, accounting for 3.5% (p < 0.01) and 0.4% (p < 0.05) of the total variation, respectively. The regression coefficients of feed/gain and ultrasonic backfat thickness on on-test liveweight were 0.016 (kg/kg)/kg and .013 mm/kg, respectively, both being significant (p < 0.05), indicating that lighter bulls entering the test were generally more efficient in feed utilization in the test period and had less backfat at the end of the test than heavier entering bulls. Herd of origin of bull accounted for a substantial amount of the total variation (> 16%) in feed/gain and ultrasonic backfat thickness (p = 0.08), indicating that a prolonged aqjustment period was needed to reduce the influence of herd of origin when assessing aggregate genetic merit of beef bulls for growth rate, feed efficiency and lean meat production using a central station performance testing program.

• Animal Bioscience
• /
• 제34권11호
• /
• pp.1849-1858
• /
• 2021

Objective: Tenderness is a very complex feature, and the process of its formation is very complicated and not fully understood. Its diversification is one of the most important problems of beef production, as a result beef aging is widely used to improve tenderness as it is believed to provide a homogeneous product to consumers. While few studies have evaluated the muscle structure properties in relation to tenderness from early post-mortem, there little to no information available on how the muscle nanostructure of beef carcasses changes during post-mortem ageing to determine the appropriate aging time for acceptable tenderness. Methods: Muscle nanostructure (myofibril diameter [MYD], myofibril spacing [MYS], muscle fibre diameter [MFD], muscle fibre spacing [MFS], and sarcomere length [SL]), meat tenderness and cooking loss [CL]) were measured on 20 A2 longissimus muscles of Bonsmara, Beefmaster, Hereford, and Simbra at 45_mins, 1, 3, and 7 days post-slaughter. Muscle nanostructure was measured using a scanning electron microscope, while tenderness was measured using Warner Bratzler shear force. Results: At 45 minutes post-slaughter, breed affected MYD and MYS only, while at 24_hrs it also affected MFD and MFS. On day 3 breed effected MFS and SL, while on day 7 breed effected tenderness only. As the muscles matured, both MYD and MYS decreased while CL increased, and the muscles became tender. There was no uniformity on muscle texture features (surface structure, fibre separation, muscle contraction, and relaxation) throughout the ageing period. Conclusion: Meat tenderness can be directly linked to breed related myofibril structure changes during aging in particular the MYD, spacing between myofibrils and their interaction; while the MFD, spacing between muscle fibres, SL, and CL explain the non-uniformity in beef tenderness.

• Asian-Australasian Journal of Animal Sciences
• /
• 제24권5호
• /
• pp.713-722
• /
• 2011

The aim of this study was to confirm Pseudomonas spp. as the specific spoilage organism (SSO) of chilled beef during aerobic storage and to establish a model to predict the shelf life of beef. Naturally contaminated beef was stored at $4^{\circ}C$, and the spoilage limit of Pseudomonas organisms was determined by measuring several quality indicators during storage, including the number of Pseudomonas organisms, total number of bacteria, total volatile basic nitrogen (TVBN) values, L value color scale scores and sensory evaluation scores. The beef was then stored at 0, 4, 7, 10, 15 or $20^{\circ}C$ for varying amounts of time, and the number of Pseudomonas organisms were counted, allowing a corresponding growth model to be established. The results showed that the presence of Pseudomonas spp. was significantly correlated to each quality characteristic (p<0.01), demonstrating that Pseudomonas spp. are the SSO of chilled beef and that the spoilage limit was $10^{8.20}$ cfu/g. The Baranyi and Roberts equation can predict the growth of Pseudomonas spp. in beef, and the $R^2$ value of each model was greater than 0.95. The square root model was used as follows, and the absolute values of the residuals were less than ${0.05:\;{\mu_{max}}^{1/2}$ = 0.15604 [T+(-0.08472)] (p<0.01), $R^2$ = 0.98, $\lambda^{-1/2}$ = 0.0649+0.0242T (p<0.01, $R^2$ = 0.94). The model presented here describes the impact of different temperatures on the growth of Pseudomonas spp., thereby establishing a model for the prediction of the shelf life of beef stored between 0 to $20^{\circ}C$.

• 한국축산식품학회지
• /
• 제34권2호
• /
• pp.166-171
• /
• 2014

The aim of this study is to examine the influences of spices on the amounts and compositions of volatile compounds released from cooked beef patty. Beef patty with 0.5% of spice (nutmeg, onion, garlic, or ginger powder, w/w) was cooked by electronic pan until they reached an internal temperature of $75^{\circ}C$. A total of 46 volatile compounds (6 alcohols, 6 aldehydes, 5 hydrocarbons, 6 ketones, 9 sulfur compounds, and 14 terpenes) from cooked beef patties were detected by using purge-and-trap GC/MS. The addition of nutmeg, onion, or ginger powder significantly reduced the production of the volatile compounds via lipid oxidation in cooked beef patty when compared to those from the control. Also, the addition of nutmeg and garlic powder to beef patty generated a lot of trepans or sulfur volatile compounds, respectively. From these results, the major proportion by chemical classes such as alcohols, aldehydes, hydrocarbons, ketones, sulfur compounds, and terpenes was different depending on the spice variations. The results indicate that addition of spices to the beef patty meaningfully changes the volatile compounds released from within. Therefore, it can be concluded that spices can interact with meat aroma significantly, and thus, the character of each spice should be considered before adding to the beef patty.

• Animal Bioscience
• /
• 제37권1호
• /
• pp.123-130
• /
• 2024

Objective: Beef of Jeju black cattle (JBC) is considered as a healthy meat type due to its significantly higher unsaturated fatty acids (UFA). Lipid (e.g., UFA) is highly susceptible to oxidizing agents, which results in the quality deterioration and economic value loss of meat products. Therefore, development and application of novel preservative techniques is necessary to improve the shelf-life stability of high-UFA beef. The objective of this study was to assess the applicability of chitosan-based coatings in preservation of JBC beef. Methods: Different coating solutions: 2% chitosan alone, and 2% chitosan containing 0.1% or 0.3% gallic acid were prepared to investigate their applicability in preservation of fresh beef during storage. Jeju black cattle beef (2-cm thick steaks) were non-coated (control) or coated with the above coating solutions, placed on trays, over-wrapped with plastic film and stored at 4℃. The microbiological indices, color, total volatile basic nitrogen (TVBN) and lipid oxidation of the beef were investigated after 1, 10, and 21 days of storage. Results: Coating with 2% chitosan alone reduced the spoilage bacteria count, TVBN and thiobarbituric acid reactive substances levels in the beef compared with control during storage (p<0.05). Noticeably, coating with 2% chitosan containing 0.1% or 0.3% gallic acid was more effective on retardation of spoilage bacteria growth, lipid oxidation and discoloration in the beef compared to the chitosan coating alone over the storage period (21 days) (p<0.05). Conclusion: Taken together, the combined chitosan and gallic acid coating could be used as a bio-preservative technique in the meat industry.

• Asian-Australasian Journal of Animal Sciences
• /
• 제33권5호
• /
• pp.753-762
• /
• 2020

Objective: The aim of the present study was to determine the effect of supplementing pasture-finished steers with corn silage on the expression level of the calpain system proteins and beef tenderization. Methods: Thirty Braford steers grazing on summer pasture were used for the study. For 120 days fifteen animals were supplemented with corn silage at 1% of body weight per head per day (Suppl) whereas the remaining 15 steers only received pasture (Contr). Carcass and meat traits were evaluated and compared between groups. Gene expression and activities of proteases (calpain 1 and calpain 2) and inhibitor (calpastatin) were measured using real-time polymerase chain reaction and casein zymography. Results: Carcass and meat traits were significantly different between feeding systems. Supplemented steers showed higher hot carcass weight (p<0.01), fat content (p = 0.02), and Warner-Bratzler shear force (p = 0.03). Furthermore, the control group showed higher protease:inhibitor ratios, at mRNA (p = 0.01) and protein levels (p<0.10). Warner-Bratzler shear force and mRNA calpains:calpastatin ratio were associated in both feeding systems (p<0.01). Conclusion: Based on the results obtained in the study, beef tenderness differences among finishing strategies could be modulated through differential expression of the calpain system proteins.

• Asian-Australasian Journal of Animal Sciences
• /
• 제29권1호
• /
• pp.1-15
• /
• 2016

Since the discovery of leptin secreted from adipocytes, specialized tissues and cells have been found that secrete the several peptides (or cytokines) that are characterized to negatively and positively regulate the metabolic process. Different types of adipokines, hepatokines, and myokines, which act as cytokines, are secreted from adipose, liver, and muscle tissue, respectively, and have been identified and examined for their physiological roles in humans and disease in animal models. Recently, various studies of these cytokines have been conducted in ruminants, including dairy cattle, beef cattle, sheep, and goat. Interestingly, a few cytokines from these tissues in ruminants play an important role in the post-parturition, lactation, and fattening (marbling) periods. Thus, understanding these hormones is important for improving nutritional management in dairy cows and beef cattle. However, to our knowledge, there have been no reviews of the characteristics of these cytokines in beef and dairy products in ruminants. In particular, lipid and glucose metabolism in adipose tissue, liver tissue, and muscle tissue are very important for energy storage, production, and synthesis, which are regulated by these cytokines in ruminant production. In this review, we summarize the physiological roles of adipokines, hepatokines, and myokines in ruminants. This discussion provides a foundation for understanding the role of cytokines in animal production of ruminants.

• Asian-Australasian Journal of Animal Sciences
• /
• 제4권2호
• /
• pp.131-136
• /
• 1991

Four male swamp buffaloes weighing $460.5{\pm}44.6kg$ were used to study the effects of different cooling techniques on draught capacity. Each animal carted an 882 kg load on the same asphalt road for one hour during four different time periods: 9:00-10:00 A.M., 10:30-11:30 A.M., 2:00-3:00 P.M. and 3:30-4:30 P.M. Simultaneously, all animals were subjected to five different treatments on five days of similar environmental conditions. In Treatment 1, animals were put stationary in a field and did no work; in Treatment 2, animals were worked without any cooling method; in Treatment 3, fifteen-minute wallow was allowed to animals prior to working; in Treatment 4, animals were covered with wetted jute bags while working, and in Treatment 5, two buckets of water were poured over the buffaloes' trunks just prior to working. The experiment was conducted from April to July 1989, when the weather was very hot. It was found that cooling methods and working times did not affect the draught efficiency of buffaloes during the one hour, but did affect physiological traits. The work load had a larger partial effect on physiological responses of buffalo other than respiration rate than did climatic variables except on the respiration rate of the buffaloes. One cooling technique that seemed to slow the increase of body temperature while working was covering the buffalo's back with wetted jute bags. Animals working at different times had significant differences in the increase of physiological traits except pulse rate.

• Asian-Australasian Journal of Animal Sciences
• /
• 제21권3호
• /
• pp.309-313
• /
• 2008

The insulin-like growth factor binding protein 3 (IGFBP3) has been investigated as a candidate gene for growth promoting effects in beef cattle and a modulator of IGF bioactivity. Previously, we have reported twenty two sequence variants discovered in Korean native cattle (Hanwoo). In this study, we examined the association between gene-specific polymorphisms of IGFBP3 and cold carcass weight (CW) and marbling score (MS) among Korean native cattle. Among twenty two polymorphisms, four common polymorphic sites (-854G>C, -100G>A, +421G>T and +3863C>A) were genotyped in our beef cattle (n = 437). Statistical analysis revealed that one common polymorphism in the promoter region (-854G>C) showed putative associations with MS (p = 0.03). IGFBP3 variation/haplotype information analyzed in this study will provide valuable information into strategies for the production of a commercial line of beef cattle.