Introduction
As differences in carcass quality moved the market trends towards more grid pricing, factors which are contributing to the quality of carcass is essential. These factors include genetics, gender of cattle, natural growth patterns, as well as manipulation of cattle diets in their feed.
Growth Patterns
The growth of carcass is made up mainly of protein and fat. As cattle is approaching mature weight, the gain of carcass makes up a higher percentage of the total gain. This makes the percentage of dressing increases day by day on feed. Although long fed cattle typically reduced the performance, adjusting the performance for percentage of dressing may show the indication of the carcass growth performance.
With the increasing maturity …show more content…
Effects on rate of gain is often minimal because of carcass fat is affected greater than the carcass protein, and due to the light weight of the fat as well. Although the back fat and marbling can be declined with this limiting feeding, the synthesis of back fat is more sensitive than the marbling fat production.
Fat
Supplementing fat in the cattle diets can increase the percentage of dressing, score of marbling, as well as the grade of yield.
Protein
Thickness of external fat in several trials increased because of the high level of protein in the diets, especially urea. The back fat to score of marbling ratio increased with extra protein as it has a greater effect on back fat rather than marbling. In economical situation, the effect on marbling which is positive can be offset by the effect of increasing back fat and grades of yield, which is the negative effect.
Grain Processing
Cattle which is supplemented with average across grains such as corn wheat milo, fed with steam flaked grains, had rib eye area which is larger, higher thickness of fat, but unfortunately, the marbling is less than cattle fed dry rolled grains. Deposition of sub cutaneous fat increase as digestion starch increases.
Vitamin …show more content…
The advantages of supplementing CLA in diets includes cancer fighting component, removing plaque in arteries of the heart, and immune system stimulation. Forage finishing increase CLA content in beef fat compared to grain finishing. Finishing diets with particular vegetable oils may be able to increase the CLA content of beef when it is fed to the cattle. Summary
Cattle which have higher initial weights, fed more days and fed greater level of protein have greater percentage of dressing. Dietary fat raises the percentage of dressing to maximum of 4.4%.
Greater level of concentrates (except for Angus and Hereford heifers; Aalhus, and Mandell, 1999), addition of fat and dietary level of protein, results in incline of marbling score. The highest effect was from the added protein. The grade of yield increased with higher age of higher, feed time and supplementation of protein, but decline with the initial weight and supplemental
As differences in carcass quality moved the market trends towards more grid pricing, factors which are contributing to the quality of carcass is essential. These factors include genetics, gender of cattle, natural growth patterns, as well as manipulation of cattle diets in their feed.
Growth Patterns
The growth of carcass is made up mainly of protein and fat. As cattle is approaching mature weight, the gain of carcass makes up a higher percentage of the total gain. This makes the percentage of dressing increases day by day on feed. Although long fed cattle typically reduced the performance, adjusting the performance for percentage of dressing may show the indication of the carcass growth performance.
With the increasing maturity …show more content…
Effects on rate of gain is often minimal because of carcass fat is affected greater than the carcass protein, and due to the light weight of the fat as well. Although the back fat and marbling can be declined with this limiting feeding, the synthesis of back fat is more sensitive than the marbling fat production.
Fat
Supplementing fat in the cattle diets can increase the percentage of dressing, score of marbling, as well as the grade of yield.
Protein
Thickness of external fat in several trials increased because of the high level of protein in the diets, especially urea. The back fat to score of marbling ratio increased with extra protein as it has a greater effect on back fat rather than marbling. In economical situation, the effect on marbling which is positive can be offset by the effect of increasing back fat and grades of yield, which is the negative effect.
Grain Processing
Cattle which is supplemented with average across grains such as corn wheat milo, fed with steam flaked grains, had rib eye area which is larger, higher thickness of fat, but unfortunately, the marbling is less than cattle fed dry rolled grains. Deposition of sub cutaneous fat increase as digestion starch increases.
Vitamin …show more content…
The advantages of supplementing CLA in diets includes cancer fighting component, removing plaque in arteries of the heart, and immune system stimulation. Forage finishing increase CLA content in beef fat compared to grain finishing. Finishing diets with particular vegetable oils may be able to increase the CLA content of beef when it is fed to the cattle. Summary
Cattle which have higher initial weights, fed more days and fed greater level of protein have greater percentage of dressing. Dietary fat raises the percentage of dressing to maximum of 4.4%.
Greater level of concentrates (except for Angus and Hereford heifers; Aalhus, and Mandell, 1999), addition of fat and dietary level of protein, results in incline of marbling score. The highest effect was from the added protein. The grade of yield increased with higher age of higher, feed time and supplementation of protein, but decline with the initial weight and supplemental