Chemical Composition of Carcasses from Hereford, Limousin and Simmental Crossbred Cattle as Related to Growth and Meat Palatability

Abstract

Nine Hereford X Angus (HxA), nine Simmental X Angus (SxA), and nine Limousin X Angus (LxA) crossbred steers were slaughtered in three equal groups (three from each breed) after 200, 242 and 284 days on feed to evaluate carcass chemical composition differences and their relation to growth and meat palatability. LxA carcasses were significantly (P <.05) higher in protein and retail product percentages and significantly lower in chemical fat and fat trim percentages than either SxA or HxA carcasses. SxA carcasses were significantly (P <.05) superior to HxA carcasses only in having a lower percentage of fat trim. SxA steers gained slightly faster (P >.05) in the feedlot than HxA and LxA steers. SxA and LxA steers were equal in kilograms of retail product produced per day of age, and superior (P <.05) to HxA steers. HxA and SxA carcasses were similar in longissimus fat percentages and final quality grades, and they had higher values (P <.05) than LxA carcasses for these characteristics. Copyright © 1975. American Society of Animal Science . Copyright 1975 by American Society of Animal Science.