Fat Content and Composition of Animal Products Proceedings of a Symposium (1976) / Chapter Skim
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Nutrition and Management Aspects of Ruminant Animals Related to Reduction of Fat Content in Meat and Milk
Nutrition and Management Aspects of Ruminant Animals Related to Reduction of Fat Content in Meat and Milk
Pages 101-115
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From page 101... ...
This was largely due to the availability of low-cost feed grains, which significantly improved efficiency and led to increased monetary returns to the production units while providing animal products, primarily meat and milk, that possessed very high consumer acceptability. As the affluence of the consumer increased, the demand for these high-quality animal products increased, with the result that our entire animal production system is geared to providing these products.
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From page 102... ...
Cattle on three nutritional regimes were considered: full-fed, fed for growth, and limited-fed (Table 21. As the age of the animal increased, fat accounted for a greater percentage of the gain in weight, regardless of nutritional regime.
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Large differences in total fat content were noted among the groups on the various nutritional regimes, even though the cattle were fed to similar weights before slaughter. Carcasses from the pasture-fed (no grain)
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From page 104... ...
About 3% of intramuscular fat for the cattle receiving the high level of nutrition approaches the lower limit of what is observed in a beef carcass graded Choice by today7s standards. The data in Table 4 strongly suggest that the levels of nutrition had no effect on the palatability of the meat coming from these cattle.
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From page 105... ...
determined the body composition of cattle following the application of varying planes of nutrition in both feeder calves and yearling steers. The following design was used: ~t Low-energy ration (20% concentrate)
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From page 106... ...
were small and apparently not influenced to a large degree by nutrition in either age group. Marbling values observed would have permitted most of the carcasses to be considered for the Choice grade as determined by current federal grading standards.
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Nutrition and Management Aspects of Ruminant Animals 107 .= o ~ ~ I ~ ~ ~ _ l 1 i 1 _ I ~ o U
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From page 108... ...
8 MO WT. 1 2 3 4 5 TREATMENTS FIGURE 2 Effect of nutritional level imposed from birth to 8 months of age on the amount of fat in the round, rib, loin, and chuck of beef calves slaughtered at 8 months and at a constant market weight.
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From page 109... ...
Dressing percentages and subcutaneous fat thickness were slightly lower for the forage-fed cattle, but carcass grades were similar for both groups. However, Garrett (1974)
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Hormonal growth stimulants have been effectively used in the livestock industry for many years to increase weight gains. Marchello et al.
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. TABLE 9 Effect of Synovex and Ralgro on Body Composition of Beef Cattle a Body Composition c Slaughter Weight Quality Yield Fat Protein Treatment (lb)
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From page 112... ...
Fat percentages in milk may be depressed by certain feeding systems for example, feeding finely ground feeds, feeding highly digestible roughages, and high levels of grain feeding (Davis and Brown, 19701. In practice, fat levels in milk are sometimes inadvertently depressed by some change in feeding management, and immediate efforts are made to restore the fat level to normal.
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From page 113... ...
The data presented in this chapter show that lowering grain levels in finishing diets merely results in lower daily gains with no effect on carcass composition. Experiments must be designed to specifically evaluate the effects of reduced grain feeding on economy, production, carcass composition, and palatability.
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From page 114... ...
This, coupled with proper nutritional regimes, could result in the production of cattle and sheep that provide carcasses that are relatively free of waste fat and possess meat quality that has optimum consumer acceptance.
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From page 115... ...
1968. Effect of nutritional level imposed from birth to eight months of age on subsequent growth and development patterns of full-fed beef calves.
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