Beef Quality of Braford Young Intact Males and Steers Grazing Pastures and Supplemented with Energy-Protein Sources During Growing and Fattening

Abstract

In this study, the quality parameters of the carcass and meat of Braford young intact males (YIM) and steers (STR) aged 17 and 20 months were evaluated and compared under Rhodes grass grazing with supplementation systems. YIM and STR (n = 60) were assigned to the grazing period and finished concentration. The carcass quality parameters studied were conformation, fat content, tissue composition, carcass weight, dressing, longissimus thoracis area (LTA) and subcutaneous fat thickness (SFT). Meat quality parameters such as pH, color, water holding capacity and texture were studied in the longissimus thoracis (LT) and semitendinosus (ST) muscles at two aging times, 3 and 15 days. YIM exhibited significantly higher body weight (BW), lower subcutaneous fat thickness (SFT), and larger longissimus thoracis area (LTA) postmortem compared to STR. Significant differences (p <0.05) were found between the two slaughter ages for LTA. Among texture parameters, only the elasticity of LT varied with the age of animals, and this parameter decreased as the age of animals increased (p <0.05). Results show that YIM generate a good quality product (carcasses and meat), which justifies the implementation of this new category for productive advantages, demonstrating superiority in the meat industry. Highlights: Relative to steers, Braford young intact males (YIM) finished on Rhodes‑grass with energy–protein supplementation showed higher final body weight, larger Longissimus thoracis area, higher carcass yield, and lower subcutaneous fat thickness. YIM carcasses contained more lean tissue and less subcutaneous and intermuscular fat, yielding a higher muscle‑to‑fat ratio than steers. Meat pH trajectory and water‑holding capacity did not differ by category; however, 20‑month animals produced redder meat (higher a*), and YIM showed lower yellowness (b*). Texture profile analysis indicated LT elasticity decreased with slaughter age, and ageing the ST muscle from 3 to 15 days reduced hardness and gumminess.In this study, the quality parameters of the carcass and meat of Braford young intact males (YIM) and steers (STR) aged 17 and 20 months were evaluated and compared under Rhodes grass grazing with supplementation systems. YIM and STR (n = 60) were assigned to the grazing period and finished concentration. The carcass quality parameters studied were conformation, fat content, tissue composition, carcass weight, dressing, longissimus thoracis area (LTA) and subcutaneous fat thickness (SFT). Meat quality parameters such as pH, color, water holding capacity and texture were studied in the longissimus thoracis (LT) and semitendinosus (ST) muscles at two aging times, 3 and 15 days. YIM exhibited significantly higher body weight (BW), lower subcutaneous fat thickness (SFT), and larger longissimus thoracis area (LTA) postmortem compared to STR. Significant differences (p <0.05) were found between the two slaughter ages for LTA. Among texture parameters, only the elasticity of LT varied with the age of animals, and this parameter decreased as the age of animals increased (p <0.05). Results show that YIM generate a good quality product (carcasses and meat), which justifies the implementation of this new category for productive advantages, demonstrating superiority in the meat industry. Highlights: Relative to steers, Braford young intact males (YIM) finished on Rhodes‑grass with energy–protein supplementation showed higher final body weight, larger Longissimus thoracis area, higher carcass yield, and lower subcutaneous fat thickness. YIM carcasses contained more lean tissue and less subcutaneous and intermuscular fat, yielding a higher muscle‑to‑fat ratio than steers. Meat pH trajectory and water‑holding capacity did not differ by category; however, 20‑month animals produced redder meat (higher a*), and YIM showed lower yellowness (b*). Texture profile analysis indicated LT elasticity decreased with slaughter age, and ageing the ST muscle from 3 to 15 days reduced hardness and gumminess