MEAT QUALITY OF HEIFERS FATTENED TO HEAVY WEIGHTS TO ENHANCE MARBLING

Marbling is the primary factor affecting quality grades of youthful gr ain-fed cattle in the Canadian, American and Japanese grading systems. Cattle were fed for an extended period of time and to extreme slaught er weights to enhance marbling. The effects of slaughter weight, breed , nutrition, and grading site (12/13th rib-Canadian or 6/7th rib-Japan ese) on meat quality were evaluated using 221 weaned heifer calves(exp . 1) and 216 yearling heifers (exp. 2) raised on high (HP) or moderate -high (MHP) planes of nutrition. Mean intramuscular fat concentration in longissimus muscle was 6.93, 8.94, and 9.86% at mean slaughter weig hts of 500, 590, and 680 kg, respectively (exp 1) and 6.84% and 9.02% at 590 and 680 kg (exp. 2). HP carcasses had more intramuscular fat an d lower shear values and drip losses than MHP carcasses (P less than o r equal to 0.05). Angus carcasses had more intramuscular fat and lower shear values than the other breeds studied. Holsteins on the HP diet produced tender meat with a high amount of intramuscular fat whereas H olsteins on the MHP diet produced tougher meat with less intramuscular fat (P < 0.05). The 6/7th rib site had lower marbling scores, lighter meat, higher drip losses and lower shear values (P less than or equal to 0.001) than the 12/13th rib site. Intramuscular fat accounted for only 3 to 7% of the variation in shear force. Breed, nutrition, and sl aughter weight had little effect on most measurements of meat quality except intramuscular fat and shear force.