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Effects of type and breed of British, Zebu, and dairy cattle on production, carcass composition, and palatability



Effects of type and breed of British, Zebu, and dairy cattle on production, carcass composition, and palatability



J Dairy Sci 47(10): 1138-1144



Data from 8 breeds or crosses exposed to similar environments indicate that there is no ideal breed for meat production. Angus carcasses graded highest of all but had low cutting yields due to a higher per cent fat. Hereford carcasses had higher cutting yields and were rated slightly higher than Angus on palatability. Jersey steaks and roasts were scored most tender for all breeds, but Jersey steers were least efficient and produced poorest carcass yields. Holstein had highest daily gains with highest feed efficiency. Brahmans had a high per cent of separable muscle but had poor feedlot performance and ranked last on palatability. Santa Gertrudis and Brahman crosses were intermediate between British breeds and purebred Brahmans in the traits studied. Charolais and crosses were efficient in the feedlot and had a high per cent 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.

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Accession: 014455606

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DOI: 10.3168/jds.s0022-0302(64)88863-9


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