Residual feed intake of purebred Angus steers

Effects on meat quality and palatability

S. D. Baker, J. I. Szasz, T. A. Klein, P. S. Kuber, C. W. Hunt, J. B. Glaze, D. Falk, R. Richard, J. C. Miller, R. A. Battaglia, R. A. Hill

Research output: Contribution to journalArticle

63 Citations (Scopus)

Abstract

Relationships between residual feed intake (RFI) and other performance variables were determined using 54 purebred Angus steers. Individual feed intake and BW gain were recorded during a 70-d post-weaning period to calculate RFI. After the 70-d post-weaning test, steers were fed a finishing ration to a similar fat thickness (FT), transported to a commercial facility, and slaughtered. A subsample of carcasses (n = 32) was selected to examine the relationships among RFI, meat quality, and palatability. Steers were categorized into high (>0.5 SD above the mean; n = 16), medium (mid; ±0.5 SD from the mean; n = 21), and low (<0.5 SD below the mean; n = 17) RFI groups. No differences were detected in ADG, initial BW, and d 71 BW among the high, mid, and low RFI steers. Steers from the high RFI group had a greater DMI (P = 0.004) and feed conversion ratio (FCR; DMI:ADG; P = 0.002) compared with the low RFI steers. Residual feed intake was positively correlated with DMI (r = 0.54; P = 0.003) and FCR (r = 0.42; P = 0.002), but not with initial BW, d 71 BW, d 71 ultrasound FT, initial ultrasound LM area, d 71 ultrasound LM area, or ADG. The FCR was positively correlated with initial BW (r = 0.46; P = 0.0005), d 71 BW (r = 0.34; P = 0.01), and DMI (r = 0.40; P = 0.003) and was negatively correlated with ADG (r = -0.65; P = 0.001). There were no differences among RFI groups for HCW, LM area, FT, KPH, USDA yield grade, marbling score, or quality grade. Reflectance color b* scores of steaks from high RFI steers were greater (P = 0.02) than those from low RFI steers. There was no difference between high and low RFI groups for LM calpastatin activity. Warner-Bratzler shear force and sensory panel tenderness and flavor scores of steaks were similar across RFI groups. Steaks from high RFI steers had lower (P = 0.04) off-flavor scores than those from low RFI steers. Cook loss percentages were greater (P = 0.005) for steaks from low RFI steers than for those from mid RFI steers. These data support current views that RFI is independent of ADG, but is correlated with DMI and FCR. Importantly, the data also support the hypothesis that there is no relationship between RFI and beef quality in purebred Angus steers.

Original languageEnglish
Pages (from-to)938-945
Number of pages8
JournalJournal of Animal Science
Volume84
Issue number4
Publication statusPublished - 01 Apr 2006

Fingerprint

purebreds
palatability
Angus
Meat
meat quality
feed intake
Fats
Weaning
United States Department of Agriculture
Color
steaks
fat thickness
weaning
calpastatin
beef quality
marbling
off flavors

Cite this

Baker, S. D., Szasz, J. I., Klein, T. A., Kuber, P. S., Hunt, C. W., Glaze, J. B., ... Hill, R. A. (2006). Residual feed intake of purebred Angus steers: Effects on meat quality and palatability. Journal of Animal Science, 84(4), 938-945.
Baker, S. D. ; Szasz, J. I. ; Klein, T. A. ; Kuber, P. S. ; Hunt, C. W. ; Glaze, J. B. ; Falk, D. ; Richard, R. ; Miller, J. C. ; Battaglia, R. A. ; Hill, R. A. / Residual feed intake of purebred Angus steers : Effects on meat quality and palatability. In: Journal of Animal Science. 2006 ; Vol. 84, No. 4. pp. 938-945.
@article{b117969458b642a49699b748122915bb,
title = "Residual feed intake of purebred Angus steers: Effects on meat quality and palatability",
abstract = "Relationships between residual feed intake (RFI) and other performance variables were determined using 54 purebred Angus steers. Individual feed intake and BW gain were recorded during a 70-d post-weaning period to calculate RFI. After the 70-d post-weaning test, steers were fed a finishing ration to a similar fat thickness (FT), transported to a commercial facility, and slaughtered. A subsample of carcasses (n = 32) was selected to examine the relationships among RFI, meat quality, and palatability. Steers were categorized into high (>0.5 SD above the mean; n = 16), medium (mid; ±0.5 SD from the mean; n = 21), and low (<0.5 SD below the mean; n = 17) RFI groups. No differences were detected in ADG, initial BW, and d 71 BW among the high, mid, and low RFI steers. Steers from the high RFI group had a greater DMI (P = 0.004) and feed conversion ratio (FCR; DMI:ADG; P = 0.002) compared with the low RFI steers. Residual feed intake was positively correlated with DMI (r = 0.54; P = 0.003) and FCR (r = 0.42; P = 0.002), but not with initial BW, d 71 BW, d 71 ultrasound FT, initial ultrasound LM area, d 71 ultrasound LM area, or ADG. The FCR was positively correlated with initial BW (r = 0.46; P = 0.0005), d 71 BW (r = 0.34; P = 0.01), and DMI (r = 0.40; P = 0.003) and was negatively correlated with ADG (r = -0.65; P = 0.001). There were no differences among RFI groups for HCW, LM area, FT, KPH, USDA yield grade, marbling score, or quality grade. Reflectance color b* scores of steaks from high RFI steers were greater (P = 0.02) than those from low RFI steers. There was no difference between high and low RFI groups for LM calpastatin activity. Warner-Bratzler shear force and sensory panel tenderness and flavor scores of steaks were similar across RFI groups. Steaks from high RFI steers had lower (P = 0.04) off-flavor scores than those from low RFI steers. Cook loss percentages were greater (P = 0.005) for steaks from low RFI steers than for those from mid RFI steers. These data support current views that RFI is independent of ADG, but is correlated with DMI and FCR. Importantly, the data also support the hypothesis that there is no relationship between RFI and beef quality in purebred Angus steers.",
keywords = "Beef, Efficiency, Meat quality, Palatability, Residual feed intake",
author = "Baker, {S. D.} and Szasz, {J. I.} and Klein, {T. A.} and Kuber, {P. S.} and Hunt, {C. W.} and Glaze, {J. B.} and D. Falk and R. Richard and Miller, {J. C.} and Battaglia, {R. A.} and Hill, {R. A.}",
year = "2006",
month = "4",
day = "1",
language = "English",
volume = "84",
pages = "938--945",
journal = "J Anim Sci",
issn = "0021-8812",
publisher = "American Society of Animal Science",
number = "4",

}

Baker, SD, Szasz, JI, Klein, TA, Kuber, PS, Hunt, CW, Glaze, JB, Falk, D, Richard, R, Miller, JC, Battaglia, RA & Hill, RA 2006, 'Residual feed intake of purebred Angus steers: Effects on meat quality and palatability', Journal of Animal Science, vol. 84, no. 4, pp. 938-945.

Residual feed intake of purebred Angus steers : Effects on meat quality and palatability. / Baker, S. D.; Szasz, J. I.; Klein, T. A.; Kuber, P. S.; Hunt, C. W.; Glaze, J. B.; Falk, D.; Richard, R.; Miller, J. C.; Battaglia, R. A.; Hill, R. A.

In: Journal of Animal Science, Vol. 84, No. 4, 01.04.2006, p. 938-945.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Residual feed intake of purebred Angus steers

T2 - Effects on meat quality and palatability

AU - Baker, S. D.

AU - Szasz, J. I.

AU - Klein, T. A.

AU - Kuber, P. S.

AU - Hunt, C. W.

AU - Glaze, J. B.

AU - Falk, D.

AU - Richard, R.

AU - Miller, J. C.

AU - Battaglia, R. A.

AU - Hill, R. A.

PY - 2006/4/1

Y1 - 2006/4/1

N2 - Relationships between residual feed intake (RFI) and other performance variables were determined using 54 purebred Angus steers. Individual feed intake and BW gain were recorded during a 70-d post-weaning period to calculate RFI. After the 70-d post-weaning test, steers were fed a finishing ration to a similar fat thickness (FT), transported to a commercial facility, and slaughtered. A subsample of carcasses (n = 32) was selected to examine the relationships among RFI, meat quality, and palatability. Steers were categorized into high (>0.5 SD above the mean; n = 16), medium (mid; ±0.5 SD from the mean; n = 21), and low (<0.5 SD below the mean; n = 17) RFI groups. No differences were detected in ADG, initial BW, and d 71 BW among the high, mid, and low RFI steers. Steers from the high RFI group had a greater DMI (P = 0.004) and feed conversion ratio (FCR; DMI:ADG; P = 0.002) compared with the low RFI steers. Residual feed intake was positively correlated with DMI (r = 0.54; P = 0.003) and FCR (r = 0.42; P = 0.002), but not with initial BW, d 71 BW, d 71 ultrasound FT, initial ultrasound LM area, d 71 ultrasound LM area, or ADG. The FCR was positively correlated with initial BW (r = 0.46; P = 0.0005), d 71 BW (r = 0.34; P = 0.01), and DMI (r = 0.40; P = 0.003) and was negatively correlated with ADG (r = -0.65; P = 0.001). There were no differences among RFI groups for HCW, LM area, FT, KPH, USDA yield grade, marbling score, or quality grade. Reflectance color b* scores of steaks from high RFI steers were greater (P = 0.02) than those from low RFI steers. There was no difference between high and low RFI groups for LM calpastatin activity. Warner-Bratzler shear force and sensory panel tenderness and flavor scores of steaks were similar across RFI groups. Steaks from high RFI steers had lower (P = 0.04) off-flavor scores than those from low RFI steers. Cook loss percentages were greater (P = 0.005) for steaks from low RFI steers than for those from mid RFI steers. These data support current views that RFI is independent of ADG, but is correlated with DMI and FCR. Importantly, the data also support the hypothesis that there is no relationship between RFI and beef quality in purebred Angus steers.

AB - Relationships between residual feed intake (RFI) and other performance variables were determined using 54 purebred Angus steers. Individual feed intake and BW gain were recorded during a 70-d post-weaning period to calculate RFI. After the 70-d post-weaning test, steers were fed a finishing ration to a similar fat thickness (FT), transported to a commercial facility, and slaughtered. A subsample of carcasses (n = 32) was selected to examine the relationships among RFI, meat quality, and palatability. Steers were categorized into high (>0.5 SD above the mean; n = 16), medium (mid; ±0.5 SD from the mean; n = 21), and low (<0.5 SD below the mean; n = 17) RFI groups. No differences were detected in ADG, initial BW, and d 71 BW among the high, mid, and low RFI steers. Steers from the high RFI group had a greater DMI (P = 0.004) and feed conversion ratio (FCR; DMI:ADG; P = 0.002) compared with the low RFI steers. Residual feed intake was positively correlated with DMI (r = 0.54; P = 0.003) and FCR (r = 0.42; P = 0.002), but not with initial BW, d 71 BW, d 71 ultrasound FT, initial ultrasound LM area, d 71 ultrasound LM area, or ADG. The FCR was positively correlated with initial BW (r = 0.46; P = 0.0005), d 71 BW (r = 0.34; P = 0.01), and DMI (r = 0.40; P = 0.003) and was negatively correlated with ADG (r = -0.65; P = 0.001). There were no differences among RFI groups for HCW, LM area, FT, KPH, USDA yield grade, marbling score, or quality grade. Reflectance color b* scores of steaks from high RFI steers were greater (P = 0.02) than those from low RFI steers. There was no difference between high and low RFI groups for LM calpastatin activity. Warner-Bratzler shear force and sensory panel tenderness and flavor scores of steaks were similar across RFI groups. Steaks from high RFI steers had lower (P = 0.04) off-flavor scores than those from low RFI steers. Cook loss percentages were greater (P = 0.005) for steaks from low RFI steers than for those from mid RFI steers. These data support current views that RFI is independent of ADG, but is correlated with DMI and FCR. Importantly, the data also support the hypothesis that there is no relationship between RFI and beef quality in purebred Angus steers.

KW - Beef

KW - Efficiency

KW - Meat quality

KW - Palatability

KW - Residual feed intake

UR - http://www.scopus.com/inward/record.url?scp=33748759855&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=33748759855&partnerID=8YFLogxK

M3 - Article

VL - 84

SP - 938

EP - 945

JO - J Anim Sci

JF - J Anim Sci

SN - 0021-8812

IS - 4

ER -

Baker SD, Szasz JI, Klein TA, Kuber PS, Hunt CW, Glaze JB et al. Residual feed intake of purebred Angus steers: Effects on meat quality and palatability. Journal of Animal Science. 2006 Apr 1;84(4):938-945.