Effects of Type and Breed of British, Zebu, and Dairy Cattle on Production, Carcass Composition, and Palatability,

Abstract

These data from the Tennessee Agricultural Experiment Station involving eight breeds or crosses indicate that there is no ideal breed for meat production. All of the breeds have certain desirable production or carcass traits and also possess undesirable traits. Angus carcasses graded highest of all but had low cutting yields, largely due to a higher per cent fat. Hereford carcasses had higher cutting yields and were rated slightly higher than Angus on palatability, despite a significantly lower carcass grade and degree of marbling. Both British breeds were above average in palatability. Jersey steaks and roasts were scored most tender of all breeds, but differences between Jerseys and Herefords were not always significant. However, Jersey steers were least efficient, were next to lowest on daily gains, and produced the poorest carcass yields. Holstein steers had the highest daily gains with the highest feed efficiency and produced carcasses with high cutting yields. They were average among the breeds in eating quality. Brahmans had a high per cent of separable muscle but had poor feedlot performance and ranked last on palatability scores. Santa Gertrudis and Brahman crosses had acceptable gains, feed conversion, and carcass cuttability, but usually were ranked next to Brahmans on palatability scores. In general, they were intermediate between the British breeds and purebred Brahmans in the traits studied. Charolais and crosses were fast gainers, very efficient in feed utilization, high dressers, and low in waste fat (high percentage of muscle), but were relatively low in marbling and carcass grade, with about average palatability. It would appear that favorable production, composition, and palatability characteristics can be obtained from some dairy breeds and dairy-beef crosses. © 1964, American Dairy Science Association. All rights reserved.