Feedlot performance and carcass characteristics of Limousin and British crossbred steers
Savell, J.W.; Arnold, J.L.; Jenkins, T.G.; Riggs, J.K.; Long, C.R.; Carpenter, Z.L.; Smith, G.C.
Beef Cattle Research in Texas: 87-90
1980
Accession: 000888170
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The following groups, each of 24 steers, were studied: (1) 3/4 Limousin-1/4 Aberdeen-Angus or 3/4 Limousin-1/4 Hereford; (2) 1/2 Limousin-1/2 Angus or 1/2 Limousin-1/2 Hereford, and (3) 1/2 Angus-1/2 Hereford steers. Least-squares means were resp. as follows: starting weight, 575.7, 517.5 and 586.8 lb (P <0.05 for 1 vs. 2, and 2 vs. 3); final weight, 1165.2, 1108.8 and 1092.8 lb (P <0.05, 1 vs. 2); cold carcass weight, 701.3, 654.1 and 653.5 lb (P <0.05, 1 vs. 2); dressing percentage, 63.1, 61.8 and 62.6; av. daily gain, 3.14, 3.15 and 2.64 (P <0.05, 2 vs. 3); feed conversion, 7.20, 6.99 and 7.68 lb feed dry matter/lb gain (P <0.05, 1 vs. 2, and 2 vs. 3); USDA carcass quality grade, 10.1, 11.1 and 11.8; longissimus dorsi area, 15.5, 13.4 and 17.0 in2; yield of boneless cuts 54.5, 53.0 and 50.0%; total edible parts, 77.2, 75.1 and 72.8%; carcass protein percentage, 16.8, 16.2 and 14.8; fat percentage, 24.0, 26.4 and 32.4; water percentage, 55.0, 53.3 and 49.1. Significant differences in taste panel evaluations were found for muscle fibre tenderness, overall tenderness, amount of connective tissue, flavour, overall satisfaction and Warner-Bratzler shear value.