Supplemental vitamin D3 concentration and biological type of beef steers. I. Feedlot performance and carcass traits

Because of the Ca dependency of the calpains, oral supplementation of vitamin D3 (VITD) can increase the Ca content of muscle to activate the calpains and improve tenderness. Feedlot steers (n = 142) were arranged in a 4 x 3 factorial arrangement consisting of four levels of VITD (0, 0.5, 1, and 5 million IU/[steer x d]) for eight consecutive days antemortem using three biological types (Bos indicus, Bos taurus-Continental, and Bos taurus-English). Feedlot performance factors of ADG, DMI, and G:F were measured, and carcass quality, yield, and color data were collected. Plasma Ca and P concentrations were measured during d 4 to 6 of supplementation and at exsanguination, and carcass pH and temperature were measured in the LM at 3 and 24 h postmortem. Vitamin D3 treatment at 5 million IU/(steer x d) decreased ADG (P < 0.05) over the supplementation and feed intake for the last 2 d of feeding compared with untreated control steers. Likewise, G:F was decreased (P = 0.03) in steers supplemented with 5 million IU/d compared with controls. Overall, there was a linear decrease (P < 0.01) in ADG and G:F as a result of VITD supplementation. Plasma concentrations of Ca and P were increased (P < 0.05) by VITD concentrations of 1 and 5 million IU/(steer x d). All VITD treatments increased (P < 0.05) LM temperature at 3 h postmortem and pH at 24 h postmortem. Vitamin D3 treatments did not affect (P = 0.07) any other carcass measurements, including USDA yield and quality grade; thus, any improvements in meat tenderness as a result of VITD supplementation can be made without adversely affecting economically important carcass factors. Biological type of cattle did not interact with VITD treatment for any carcass or feedlot performance trait. Although feeding 5 million IU/(steer x d) of VITD for eight consecutive days had negative effects on performance, supplementing VITD at 0.5 million IU/ (steer x d) did not significantly alter feedlot performance.     

Effect of vitamin D3 supplementation level on the postmortem tenderization of beef from steers

The objective of this experiment was to determine the effect of different doses of vitamin D3 (VITD) on beef feedlot performance, plasma and muscle Ca2+, tissue residues, and improvement of Warner-Bratzler shear force (WBS) and panel tenderness. A total of 167 steers were fed one of six levels of VITD. The VITD treatments (28 steers/treatment) were 0, 0.5 x 10(6), 1 x 10(6), 2.5 x 10(6), 5 x 10(6), and 7.5 x 10(6) IU/steer daily of VITD fed nine consecutive days before slaughter. Feedlot performance and plasma Ca2+ were measured during the last 21 days on feed. Warner-Bratzler shear force was measured on strip loin and top round steaks at 7, 10, 14, and 21 d postmortem. The VITD treatments of 5 and 7.5 x 10(6) IU/steer daily decreased (P < 0.05) ADG, and VITD supplementation of 2.5, 5, and 7.5 x 10(6) IU/steer daily decreased average dry matter feed intake (P < 0.05) at the end of the feeding trial. Plasma Ca2+ increased linearly with VITD treatment (P < 0.01). Calpastatin and calpain activity were not influenced by treatment (P > 0.05), but muscle Ca2+ was increased (P < 0.05) by VITD treatments of 1, 2.5, 5, and 7.5 10(6) IU/steer daily. Feeding VITD did not influence (P > 0.05) carcass quality or yield traits. Supplementing VITD at levels of 1, 2.5, 5, and 7.5 10(6) IU/steer daily increased (P < 0.05) VITD concentrations in strip loin and liver samples. Cooking liver decreased VITD concentrations 10 to 28%. Vitamin D3 treatments of 0.5 and 7.5 x 10(6) IU/d reduced strip loin steak WBS at d 7 (P < 0.05), but VITD treatments did not decrease strip loin steak WBS at any other time postmortem. The VITD treatments of 0.5, 1, and 5 x 10(6) IU/steer daily decreased top round steak WBS at 7 d, and all VITD treatments decreased 10-d top round steak WBS (P < 0.05). Supplementing steers with 0.5 x 10(6) IU/steer daily of VITD also decreased (P < 0.05) top round steak WBS at 21 d postmortem compared with controls. Sensory tenderness at 7 d postmortem was increased (P < 0.05) by all VITD treatments in top round steaks, yet strip loin tenderness scores were not affected (P > 0.05) by VITD treatment. Treatment with VITD quadratically decreased (P < 0.05) round WBS. Thus, VITD treatment will effectively improve tenderness when cattle tend to be tough and have no impact on cattle that produce tender beef. Feeding steers 0.5 x 10(6) IU of VITD daily for 9 d improved tenderness in two muscles without negatively affecting feedlot performance or tissue residues.     

Vitamin D3 supplementation of beef steers increases longissimus tenderness.

The objectives of these experiments were to determine 1) the effectiveness of supplemental vitamin D3 (VITD) on altering plasma and muscle calcium levels, 2) whether VITD supplementation improves Warner-Bratzler shear force (WBS) values of steaks from feedlot beef steers, and 3) the tenderness response curve of longissimus steaks from steers supplemented with VITD. In Exp. 1, 20 crossbred steers were assigned randomly to one of four treatment diets consisting of either 0, 2.5, 5.0, or 7.5 x 106 IU of VITD per day for 10 d. Blood samples were obtained daily during this supplementation period and 5 d thereafter (d 11 to 15). Between d 6 and 13, a linear increase (P < .01) in ionized plasma calcium concentrations was observed in steers supplemented with VITD. Compared to unsupplemented steers, serum calcium concentrations of the steers receiving 7.5 x 106 IU of VITD per day were increased 8 to 48%. In Exp. 2, longissimus samples from crossbred steers (n = 118) that were supplemented with either 0 or 5 x 106 IU of VITD per day for 7 d were obtained and aged for 7, 14, or 21 d. Following the initial 7-d postmortem aging period, VITD supplementation lowered (P < .01) WBS (.58 kg) and increased sensory tenderness rating (.6 units) compared to cuts originating from unsupplemented steers. In Exp. 3, 44 steers were supplemented with either 0 or 7.5 x 106 IU of VITD per day for 10 d immediately prior to slaughter. Results indicated that plasma and longissimus calcium concentration were higher (P < .05) for steers that received supplemental VITD. Compared with unsupplemented cuts, VITD supplementation improved WBS of cuts aged for either 7 or 14 d (P = .02 and P = .07, respectively). Sensory panelists rated samples from VITD supplemented steers as more tender than their unsupplemented counterparts. Activation of calpain proteases could be responsible for the observed tenderization due to the supplementation of VITD.     

The use of vitamin D3 to improve beef tenderness

An experiment was designed to test the hypothesis that short-term oral administration of dietary vitamin D3 to beef cattle before slaughter would increase beef tenderness through greater calcium-activated calpain activity in postmortem aged skeletal muscle. Thirty continental crossbred steers were allotted randomly to three treatment groups housed in one pen. One group served as a control; two other groups were administered boluses with either 5 x 10(6) or 7.5 x 10(6) IU of vitamin D3 daily for 9 d. Cattle were slaughtered 1 d later. The longissimus lumborum was excised from each carcass 72 h postmortem and steaks removed at 3, 7, 14, and 21 d postmortem. The semimembranosus muscle (top round) was excised from each carcass 72 h postmortem and steaks removed at 7, 14, and 21 d postmortem. Blood plasma calcium concentration of cattle treated with 5 or 7.5 x 10(6) IU of vitamin D3 was higher (P < .05) than that of controls. Strip loin and top loin steaks from cattle fed supplemental doses of vitamin D3 had lower (P < .05) Warner-Bratzler (W-B) shear values at 14 d postmortem but were not significantly different from controls at 3, 7, or 21 d (strip loins) or 7 or 21 d (top rounds). No significant difference in strip loin steak tenderness was observed by sensory panel at 14 d postmortem (P < .17) between steaks from control and vitamin D3-treated steers. At 14 d postmortem, strip loin and top round steaks from cattle fed 5 x 10(6) IU of vitamin D3, but not from those given 7.5 x 10(6) IU, showed more proteolysis (P < .05) than did steaks from control cattle, based on Western blotting analysis. Therefore, the use of supplemental dietary vitamin D3 given daily for 9 d before slaughter did improve tenderness (lower W-B shear values) of 14-d postmortem aged beef. Increased proteolysis seems to be the mechanism of tenderization.     

Effect of supplemental vitamin D3 concentration on concentrations of calcium, phosphorus, and magnesium relative to protein in subcellular components of the longissimus and the distribution of calcium within longissimus muscle of beef steers

The effect of supplementing diets with various levels of vitamin D3 to provide 0, 0.5, 1, and 5 million IU/(steer x d) for 8 d before slaughter on the mineral content and localization of Ca in LM and muscle fragments was studied during the postmortem aging process. Twelve feedlot steers of three biological types were given access to the four levels of vitamin D for 8 d before slaughter. Differential centrifugation techniques were used to determine the concentrations of minerals relative to protein in different muscle fragments on d 3 and 21 postmortem. Electron microscopy visualization of bound Ca indicated that vitamin D3 mobilized Ca from the sarcoplasmic reticulum and transverse tubule system into the myofibrils. Bound Ca was concentrated near the Z-line at the A-band/I-band juncture within the sarcomere. Supplementing steers with 1 and 5 million IU/(steer x d) of vitamin D3 increased (P < 0.05) Ca, P, and Mg concentrations per unit of protein in the cytosol. Soluble cytosolic Ca concentrations were greater (P < 0.05) on d 21 than on d 3 postmortem only when steers were supplemented with 5 million IU/d. Concentrations of Ca, P, and Mg in isolated tissues were increased (P < 0.05) in nuclei and myofibrilar proteins by supplementing steers with 1 and 5 million IU/ (steer x d) of vitamin D3. All supplemental vitamin D3 treatments also increased (P < 0.001) Mg concentrations in the cytosol, regardless of aging treatment, and increased Mg concentrations (P < 0.04) within the mitochondria at d 3 postmortem. Thus, supplementation of feedlot steers with vitamin D3 at levels of 0.5 to 5 million IU/(steer x d) increased Ca concentrations within respiring muscle, resulting in increased bound tissue Ca concentrations. When the respiring muscle was converted to meat, the increased bound tissue Ca resulting from vitamin D3 treatment released Ca concentrations into the cytosol during aging (P < 0.05). Results of this study indicate that vitamin D3 supplementation increased total cytosolic Ca, P, and Mg concentrations in meat.     

Supplemental cracked corn for steers fed fresh alfalfa: II. Protein and amino acid digestion

The effects of different levels of cracked corn on N intake, ruminal bacterial CP synthesis, and duodenal flows and small intestinal digestion of amino acids (AA) in steers fed fresh alfalfa indoors were determined. Angus steers (n = 6; average BW 338 +/- 19 kg) cannulated in the rumen, duodenum, and ileum were fed each of five diets over five periods in a Latin square design with an extra animal. Steers consumed 1) alfalfa (20.4% CP, 41.6% NDF) ad libitum (AALF); 2), 3), and 4) AALF supplemented (S) with three levels of corn (.4, .8, or 1.2% of BW, respectively), or 5) alfalfa restricted (RALF) to the average forage intake of S steers. Average N intake and duodenal flow of nonammonia N (NAN) were greater (P < .01) in S than in RALF steers. Greater duodenal flows of NAN in S compared with RALF were due to a trend toward higher (P = .06) flows of both bacterial and dietary N. Levels of corn decreased (P < .01) linearly N intake and increased (P < .01) linearly duodenal flow of NAN owing to a numerical linear increase in nonbacterial N (P = .15) with no increase in bacterial N flow. Duodenal NAN flows as percentages of N intake increased (P < .01) linearly (69.3 to 91.0%) as corn increased. Ruminal NH3 N concentration, ruminal CP degradability, and the proportion of bacterial N in duodenal NAN were decreased (P < .01) linearly as corn increased. Efficiency of net microbial CP synthesis was not affected (P > .05) by treatment (average 42.6 and 30.9 g N/kg of OM apparently or truly digested in the rumen, respectively). Small intestinal disappearance of total N and individual AA, except for threonine and lysine, and small intestinal digestibility of N and individual AA, except for methionine, histidine, and proline, increased (P < .01) linearly with level of corn and were greater (P < .01) in S than in RALF steers. Supplementing corn to steers fed fresh alfalfa reduced ruminal N losses and CP degradability and increased the duodenal flow and the small intestinal disappearance and digestibility of total N and total, essential, and nonessential AA.     

Effect of vitamin A restriction on carcass characteristics and immune status of beef steers

Sixty-eight Angus-based steers (224 +/- 7.6 kg of BW) were used to evaluate the effects of a prolonged dietary vitamin A restriction on marbling and immunocompetency. Steers were allotted randomly to 1 of 2 treatments: LOW (no supplemental vitamin A) and HIGH (diet supplemented with 2,200 IU of vitamin A/kg of DM). Diets contained 60% high-moisture corn, 20% roasted soybeans, 10% corn silage, and 10% of a protein supplement. Steers were penned and fed individually. For the first 141 d, steers were program-fed to achieve a gain of 1.1 kg/d. The last 75 d of the experiment, steers were offered feed for ad libitum intake. At slaughter, serum and liver samples were taken to determine their retinol content. To evaluate immunocompetency, 10 steers per treatment were selected randomly on d 141 and received an ovalbumen vaccine, and 21 d later, the steers were revaccinated. On d 182, blood samples were taken from the vaccinated steers to determine serum antibody titers by ELISA. Steers were slaughtered after 216 d on feed. Carcass characteristics were determined, and LM samples were taken for composition analysis. Subcutaneous fat samples were taken for fatty acid composition analysis. Performance (ADG, DMI, and G:F) was not affected by vitamin A restriction (all P > 0.10). Hot carcass weight, 12th-rib fat, and yield grade did not differ between LOW and HIGH steers (all P > 0.10). Marbling score (LOW = 574 vs. HIGH = 568, P = 0.79) and i.m. fat (LOW = 5.0 vs. HIGH = 4.7% ether-extractable fat, P = 0.57) were not increased by vitamin A restriction. Serum (LOW = 18.7 vs. HIGH = 35.7 mug/dL, P < 0.01) and liver (LOW = 6.3 vs. HIGH = 38.1 mug/g, P < 0.01) retinol levels were lower in LOW steers compared with HIGH steers at slaughter. Response to ovalbumin vaccination was not affected by vitamin A restriction (LOW = 13.1 vs. HIGH = 12.8 log(2) titers, P = 0.60). Slight changes in the fatty acid profile of s.c. fat of the steers were detected. A greater proportion of MUFA (LOW = 41.7 vs. HIGH = 39.9%, P = 0.03) and fewer SFA (LOW = 47.1 vs. 48.7, P = 0.03) were observed in vitamin A-restricted steers. This suggests that vitamin A restriction may affect the activity of desaturase enzyme (desaturase activity index, LOW = 46.9 vs. HIGH = 44.9, P = 0.01). Feeding a low vitamin A diet for 216 d to Angus-based steers did not affect performance, marbling score, or animal health and immunocompetency. Slight changes in the fatty acid profile of s.c. fat were observed, suggesting that vitamin A restriction may have affected desaturase enzyme activity.     

The use of vitamin D3 and its metabolites to improve beef tenderness

Three experiments were conducted to determine whether feeding 25-hydroxyvitamin D3 (25-OH D3) or 1,25-dihydroxyvitamin D3 (1,25-(OH)2 D3) improves the tenderness of longissimus dorsi (LD), semimembranosus (SM), and infraspinatus (IF) muscles similar to supplemental vitamin D3 without leaving residual vitamin D3 and its metabolites in muscle. In the first two experiments, 24 crossbred steers were used to determine the effects of different oral amounts of 1,25-(OH)2 D3 (Exp. 1; n = 12) and 25-OH D3 (Exp. 2; n = 12) on plasma Ca2+ concentrations. In the third experiment, crossbred steers were allotted randomly to one of four treatments: 1) control placebo (n = 7); 2) 5 x 10(6) IU of vitamin D3/d (n = 9) for 9 d and harvested 2 d after last treatment; 3) single, 125-mg dose of 25-OH D3 (n = 8) 4 d before harvest; or 4) single, 500-microg dose of 1,25-(OH)2 D3 (n = 9) 3 d before harvest. The LD and SM steaks from each animal were aged for 8, 14, or 21 d, whereas steaks from the IF were aged for 14 or 21 d. All steaks were analyzed for tenderness by Warner-Bratzler shear force and for troponin-T degradation by Western blot analysis. Supplementing steers with vitamin D3 increased (P < 0.01) the concentration of vitamin D3 and 25-OH D3 in all muscles sampled. Feeding steers 25-OH D3 increased (P < 0.05) the concentration of 25-OH D3 in meat, but to an amount less than half that of cattle treated with vitamin D3. Supplemental 1,25-(OH)2 D3 did not affect (P < 0.10) shear force values; however, there was a trend (P < 0.10) for supplemental vitamin D3 and 25-OH D3 to produce LD steaks with lower shear values after 8 and 14 d of aging, and lower (P < 0.10) shear force values for the SM aged for 21 d. Analysis of Western blots indicated that LD steaks from cattle supplemented with vitamin D3 and 25-OH D3 had greater (P < 0.05) troponin-T degradation. Antemortem supplementation of 25-OH D3 seems to increase postmortem proteolysis and tenderness in the LD and SM without depositing large concentrations of residual vitamin D3 and its metabolite 25-OH D3.     

Performance and meat quality of beef steers fed corn-based or bread by-product-based diets

A feeding trial was conducted with beef breed steers (120) to determine the effects of substituting bread by-product (BBy) for whole shelled corn on performance and meat quality. Chemical analysis of each diet ingredient and in vitro rates of digestion from gas production of BBy and corn were determined to provide accurate information for diet evaluations using the 1996 Beef NRC Model Level 2. Bread by-product contained 16% CP (75.6% degradable) and 75.1% non-structural carbohydrates (70% as starch, which had a digestion rate of 16%/h). The steers were given one estrogenic implant (Synovex-S) and started on the experiment at 15 mo of age and an average weight of 364 kg. The cattle were commercially slaughtered in three groups (40 steers at 101, 60 steers at 126, and 20 steers at 160 d on feed) weighing an average of 553 kg when they reached a small degree of marbling. Carcasses were electrically stimulated to prevent cold shortening of muscles. Warner-Bratzler shear force values were measured in rib steaks at 5, 14, and 21 d after slaughter (n = 76). Rib steaks from 30 steers per treatment were evaluated for palatability traits. Use of BBy at 55% of the diet (substituted for 75% of the corn) significantly improved feed efficiency by 8.1%. There were no statistically significant differences between the two diets for effects on ADG, carcass characteristics, shear force values, or sensory panel ratings of tenderness, juiciness, flavor, or overall acceptability. After adjusting intestinal starch digestibility in Level 2 to 63% for the whole corn and 90% for the BBy, predicted ADG matched that observed. Apparent NE(g) values for BBy and corn were 1.57 and 1.41 Mcal/kg, respectively.     

Effects of supplemental zinc concentration and source on performance, carcass characteristics, and serum values in finishing beef steers

Three studies were conducted to examine the effects of zinc concentration or source in diets of finishing beef steers. In Exp. 1, 108 (British x Continental) beef steers were supplemented with concentrations of added zinc (as ZnSO4) at 20, 100, or 200 mg/kg of dietary DM. No differences (P > 0.10) were noted among treatments for ADG or gain:feed for the 112-d finishing period. However, a linear (P < 0.10) decrease was noted in daily DMI with increasing zinc concentrations for the overall finishing period. No differences (P > 0.10) were noted in hot carcass weight; dressing percentage; longissimus muscle area; percentage of kidney, pelvic, and heart fat; or marbling score. There were, however, quadratic increases in s.c. fat thickness (P < 0.05) and yield grade (P < 0.01) with added zinc. In Exp. 2, 12 beef steers were used to examine effects of added dietary zinc on serum concentrations of cholesterol and fatty acid profiles. No differences (P > 0.10) were observed in cholesterol or fatty acids among the supplemental zinc levels. In Exp. 3, 84 Brangus- and Angus-sired steers were fed a steam-flaked corn-based diet containing 30 mg of supplemental zinc per kilogram of dietary DM from one of the following sources: 1) ZnSO4, 2) Zn amino acid complex, or 3) a zinc polysaccharide complex. No differences (P > 0.10) were noted for the overall 126-d trial for ADG, DMI, or gain:feed ratio. Percentage kidney, pelvic, and heart fat was increased (P < 0.10) in steers supplemented with ZnSO4 vs the average of Zn amino acid and Zn polysaccharide complexes. However, s.c. fat thickness was greater (P < 0.10) in steers supplemented with Zn amino acid and Zn polysaccharide complexes vs ZnSO4. Serum zinc concentration did not differ (P > 0.10) among zinc sources. Supplemental zinc concentration in finishing diets did not seem to influence feedlot performance and had a minimal impact on carcass quality. Either the organic or inorganic source can be included in finishing diets without affecting feedlot performance.     

Effects of vitamin A on growth performance and carcass quality in steers

Vitamin A plays a critical role in many essential life processes. In herbivores, it is either derived from plant β-carotene or directly as a dietary supplement. In cattle, vitamin A has the potential to influence various carcass traits that are sought by specific beef markets. A group of 20 Angus steers was removed from pasture and fed a low β-carotene and vitamin A cereal-based ration on a feedlot for 308 days. Ten of the steers were supplemented with vitamin A (retinyl palmitate, 60 IU of vitamin A/100 kg body weight/day) and the other ten received no supplement. The results demonstrated that restriction of vitamin A intake changed intramuscular fat deposition without changing subcutaneous fat depots. Angus steers that had been depleted of vitamin A showed increased intramuscular fat in the longissimus thoracis et lumborum (LTL) by 35% (P < 0.026) and seam fat area at the quartering site by 33% (P < 0.0273), when compared with cattle supplemented with vitamin A. There were no changes in intramuscular fat in the semitendinosus. Visually assessed marbling scores were also higher (19%; P < 0.094) in the non-supplemented, depleted group. There was no effect of vitamin A depletion on cattle growth and other meat traits (eye muscle area, meat colour, pH, meat cut weight), meat eating attributes (tenderness, cooking loss) or muscle fibre diameter. The only difference (P < 0.0177) among the meat traits was fat colour where depleted animals had whiter fat than the controls. Moreover, the fat from the vitamin A depleted group was softer with a lower melting point. We conclude that the reduced vitamin A consumption, leading to vitamin A depletion, increases intramuscular fat. On the other hand, the vitamin A depletion did not increase subcutaneous fat depth or change other meat quality traits, suggesting that marbling and these other traits are not invariably related.     

Effects of feeding high-oil corn to beef steers on carcass characteristics and meat quality

To assess the effects of feeding high-oil corn on carcass characteristics and meat quality, 60 yearling steers were fed high concentrate diets containing either control corn (82% of diet), high-oil corn (82% of diet), or high-oil corn at a concentration that was isocaloric with the control diet (74% of diet). After being fed for 84 d, steers were slaughtered. At 72 h postmortem, carcass data were collected and rib sections from five steers grading U.S. Choice and five steers grading U.S. Select from each treatment were collected, vacuum packaged, and aged for 14 d. Three steaks (2.54 cm thick) were removed from each rib for Warner-Bratzler shear force measurement, sensory appraisal, and fatty acid composition analyses. Data were analyzed with treatment as the main effect for the carcass data and treatment, quality grade, and two-way interaction in the model for the longissimus data. The two-way interaction was nonsignificant (P > 0.05) for all variables tested. No differences were detected (P > 0.05) in carcass measurements except for marbling scores and quality grades, both of which were greater (P < 0.05) for carcasses from steers fed the high-oil corn. Overall, 78% of steers fed the high-oil corn graded U.S. Choice compared with 47% for the control and 67% for isocaloric group. Shear force and sensory properties of the longissimus were not different (P > 0.05) among treatments. Steaks from U.S. Choice carcasses rated higher (P < 0.05) for tenderness and tended to rate higher (P < 0.10) for juiciness. Feeding the isocaloric and high-oil diets increased (P < 0.05) linoleic acid, arachidonic acid, and the total PUFA content of lipid extracted from the longissimus. Saturated fatty acid percentage was lowest (P < 0.05) for high-oil corn and highest (P < 0.05) for control, with isocaloric being intermediate. Feeding high-oil corn increased (P < 0.05) pentadecyclic acid, margaric acid, and total odd-chain fatty acid content. Feeding high-oil corn in finishing beef cattle diets enhanced intramuscular lipid deposition and increased unsaturation of fatty acids of the longissimus.     

Utilization of Bt corn residues by grazing beef steers and Bt corn silage and grain by growing beef cattle and lactating dairy cows

Three experiments were conducted to evaluate the impact of the Bacillus thuringiensis (Bt)-11 transformation event in two parental corn hybrids differing in date of maturity on beef and dairy cattle performance. Sixteen lactating Holstein dairy cows in replicated 4 x 4 Latin squares were assigned to four diets in a 2 x 2 factorial arrangement: Bt vs non-Bt trait and early- vs late-maturing corn hybrids. The diets contained 40% of the test corn silage plus 28% corn grain from the same corn hybrid (DM basis). There was no effect of the Bt trait on efficiency of milk production, ruminal pH, acetate:propionate ratio, or in situ digestion kinetics of NDF. The early-maturing corn hybrids resulted in greater total VFA concentrations in the rumen and efficiency of 4% fat-corrected milk production than the later-maturing hybrids (P < 0.05). Sixty-seven steer calves were used in a 70-d corn residue grazing trial for the late-maturing corn hybrids only. Daily BW gain of steers was similar for those grazing Bt and non-Bt corn residues, and the steers exhibited no grazing preference between Bt and non-Bt corn residue. One hundred twenty-eight steer calves were assigned to four silage-based growing diets in a 2 x 2 factorial arrangement: Bt vs non-Bt trait and early- vs late-maturing corn hybrids. The diets contained 90% corn silage and 10% supplement (DM basis). The DMI was higher for steers fed Bt compared with non-Bt hybrids (P < 0.02). An interaction (P < 0.03) was observed for feed efficiency between hybrid genotype and incorporation of the Bt trait. Feed efficiency was greater (P < 0.05) for steers fed the later-maturing non-Bt hybrid compared with the later-maturing Bt hybrid; however, feed efficiency was similar between steers fed early-maturing Bt and non-Bt corn silages. Steers fed the early-maturing hybrid gained 11% faster and were 7% more efficient compared with those fed the late-maturing hybrid. These latter results agree with the dairy experiment in which the early-maturing hybrid resulted in 5% greater efficiency of milk production than the later-maturing corn hybrid. In all experiments, incorporation of the Bt trait into corn had no consistent effect on cattle performance. In addition, background genetics of the corn hybrids appeared to have a more consistent impact on performance than did presence of the Bt trait.     

Supranutritional oral supplementation with vitamin D3 and calcium and the effects on beef tenderness

Ultimate meat tenderness can be influenced by numerous preslaughter and postmortem management techniques. Increased levels of intracellular Ca2+, through postmortem injection, infusion, or marination, have been shown to improve the tenderness of cooked meat products. Oral supplementation with vitamin D3 effectively increases serum Ca2+ and has been hypothesized to increase muscle Ca2+ content, the activity of muscle proteases, and thus the tenderness of cooked beef. Individual Charolais x Hereford heifers (n = 191) were assigned to an unsupplemented control group or groups that were supplemented via oral bolus (for dose regulation purposes) with one of seven levels of vitamin D3 (1, 2, 3, 4, or 5 x 10(6) IU D3/d, 2 x 10(6) IU DS/d plus 75 g CaCO3 or 4 x 106 IU D3/d plus 75 g CaCO3) for 2, 4, 6, or 8 d antemortem. Individual feedlot performance, serum Ca2+ levels, and carcass data were collected, and eight longissimus steaks/carcass were used to obtain Warner-Bratzler shear force values measured at 2, 7, 14, and 21 d postmortem for longissimus steaks cooked to 70 degrees or 85 degrees C. Cattle supplemented with 4 x 10(6) IU D3/d plus 75 g of CaCO3 had lower daily feed intake (as-fed) and reduced (P < 0.05) average daily gains compared with controls during the 8-d supplementation period. Additionally, supplemented cattle had numerically higher dressing percentages, possibly due to less fill at the time of slaughter, because carcass weights and USDA yield grades did not differ (P > 0.05) across treatment groups. Supplementation with 1, 2, 3, 4, or 5 x 10(6) IU D3/d, for 2 or more days, increased (P < 0.05) serum Ca2+ concentrations compared with controls. Whereas cattle that received additional dietary Ca2+ in the form of CaCO3 had the lowest blood serum Ca2+ concentration. Although blood serum Ca2+ was increased, supplementation with any level of vitamin D3 for any length of time up to 8 d did not improve (P > 0.05) Warner-Bratzler shear force at 2, 7, 14, or 21 d of postmortem aging compared with controls when steaks were cooked to final internal temperatures of either 70 (control means 6.27, 4.91, 4.64, and 3.80 kg, respectively) or 85 degrees C (control means 7.31, 5.32, 4.69, and 4.46 kg, respectively). Results indicated that oral supplementation with vitamin D3 (at high or low doses) for 2 to 8 d before slaughter increased serum Ca2+ concentration but does not improve cooked longissimus tenderness.     

Microbiological evaluation of groups of beef carcasses: heifers and steers.

Numbers of mesophilic bacteria were estimated on carcasses of 25 heifers and 25 steers of beef breeds in a modern, high-line-speed abattoir. One side of each carcass from each sex was sampled at the end of the kill-floor, before the carcass wash, on each of 25 visits. Two adjacent excision samples (5 x 5 x 0.5 cm) were taken from each of ten sites and processed for automatic enumeration of aerobic bacteria on hydrophobic grid membrane filters. The effects of sex and carcass weight on bacterial counts were examined. Groups of carcasses were examined to determine the sample size required for future assessments of kill-floor hygiene. The log10 of the most probable number of growth units (MPNGU)/cm2 did not differ significantly between heifers and steers (average over the ten sites of 2.2) and there was no effect of carcass weight on bacterial counts for nine of the ten sites. There were, however, highly significant (p < 0.001) differences in the counts between sites and the counts from the ten sites clustered into five homogenous groups. The between-carcass component of variation at a site was generally larger than the within-carcass component. We conclude that, to estimate the mean log10 MPNGU/cm2 at a site to within +/- 0.5 units, future group-carcass evaluations require about 200 samples from 10 (two adjacent samples/site) or 20 carcasses (one sample/site).     

Improving pork quality by feeding supranutritional concentrations of vitamin D3

Duroc-cross pigs (n = 25) were assigned to one of three experimental finishing diets containing 0 (control), 40,000 (40), or 80,000 (80) IU of supplemental vitamin D3/kg of feed (as-fed basis)to test the effects of vitamin D3 on pork quality traits. Experimental diets were fed for 44 or 51 d before slaughter, and days on feed were blocked in the experimental design. A trend existed for pigs receiving the highest concentration of vitamin D3 supplementation to have a lower (P = 0.08) ADG (0.77 kg/d) compared with pigs fed either the 40-diet (0.88 kg/d) or control (0.92 kg/d). Diet did not (P > 0.10) affect backfat thickness measured along the midline, 10th-rib fat depth, longissimus muscle area, muscle score, or hot carcass weights. Longissimus pH, measured at 0.5, 1, 2, 3, 4, and 24 h postmortem, was higher (P < 0.05) for pigs on the 80-diet than those fed the control diet. Longissimus muscle color, measured at 24 h postmortem, from pigs fed either the 40- or 80-diet were darker (lower L* values; P < 0.05) than those fed the control diet. Objective longissimus color scores were higher (P < 0.01), and firmness/wetness scores lower (P < 0.05), for pigs on the 80-diet as compared to those on the 40-diet or control diet. The diet had no (P > 0.10) effect on Warner-Bratzler shear force values; percentage of cook loss; or trained sensory panel evaluations for tenderness, juiciness, and flavor. Feeding the 80-diet increased (P < 0.05) plasma vitamin D3 and calcium after 2, 4, and 6 wk on feed compared with the control diet. Vitamin D3 and 25-hydroxy vitamin D3 concentrations in the longissimus muscle increased (P = 0.001) with increasing vitamin D3 levels in the diet; however, muscle calcium concentrations and fiber type were not (P > 0.30) affected by diet. These results indicate that feeding supranutritional levels of vitamin D3 for at least 44 d improves pork color and increases pH, but may retard growth if fed at 80,000 IU/kg of feed.     

Afternoon harvest increases readily fermentable carbohydrate concentration and voluntary intake of gamagrass and switchgrass baleage by beef steers

Our objective was to determine if harvest in the morning (AM, 0600) vs. the afternoon (PM, 1800) affects composition and voluntary DMI of gamagrass (GG) or switchgrass (SG) stored as baleage. Iuka GG (Tripsacum dactyloides L.) and Alamo SG (Panicum virgatum L.) were cut with a mower-conditioner, immediately round-baled, wrapped in plastic, and stored as baleage. Beef steers (255 +/- 7 kg of BW) were assigned (5 steers/treatment) to GG/AM, GG/PM, SG/AM, or SG/PM. Ad libitum intake was measured for 21 d (7-d adjustment and 14-d intake estimate) followed by 7-d adjustment and 5-d digestion and N balance study. Chewing behavior was recorded during the balance study. Compared with AM, PM had more (P < 0.01) starch (9.3 vs. 4.7 g/kg of DM), total nonstructural carbohydrate (30.4 vs. 19.0 g/kg of DM), and monosaccharides (17.1 vs. 11.2 g/kg of DM). Compared with AM, PM had less (P = 0.05) acetate (13.0 vs. 18.6 g/kg of DM) and propionate (0.29 vs. 0.82 g/kg of DM) and tended (P < 0.13) to have less lactate (2.9 vs. 3.5 g/kg of DM) and butyrate (3.9 vs. 5.1 g/kg of DM). Compared with SG, GG had more (P = 0.01) DM (324 vs. 242 g/kg of baleage), CP (114 vs. 97 g/kg of DM), lactate (4.8 vs. 1.6 g/kg of DM), starch (9.4 vs. 4.7 g/kg of DM), total nonstructural carbohydrate (34.2 vs. 15.2 g/kg of DM), and monosaccharides (20.8 vs. 7.4 g/kg of DM). However, GG had a lower (P = 0.01) pH (5.32 vs.5.79) and less (P < 0.01) ethanol (18.7 vs. 27.3 g/kg of DM), acetate (12.3 vs. 19.2 g/kg of DM), propionate (0.00 vs. 1.11 g/kg of DM), and butyrate (0.6 vs. 8.4 g/kg of DM). Daily DMI (2.16 vs. 1.83% of BW) and digestible DMI (1.15 vs. 0.95% of BW) were greater (P = 0.03) for PM than AM. Plasma urea N concentrations at the end of the ad libitum intake phase were greater (P = 0.01) for AM (3.91 mM) than for PM (2.31 mM) and greater (P = 0.07) for GG (3.51 mM) than for SG (2.71 mM). Steers fed PM spent more time eating (P = 0.04) and less time resting (P = 0.01) during meals than steers fed AM. Apparent digestibility of DM and fiber components was not affected (P < 0.18) by treatment. Apparent digestibility and retention of N decreased from PM to AM for SG, but increased for GG (P = 0.05). Retention of N as a percentage of N intake or N digested decreased more from PM to AM for SG than for GG (P < 0.05). We conclude that increased nonstructural carbohydrate content of the PM harvest of these grasses stored as baleage caused increased voluntary intake and improved use of dietary N by beef steers.     

Effect of live weight gain of steers during winter grazing: I. Feedlot performance, carcass characteristics, and body composition of beef steers

Two experiments were conducted to examine the effect of previous BW gain during winter grazing on subsequent growth, carcass characteristics, and change in body composition during the feedlot finishing phase. In each experiment, 48 fall-weaned Angus x Angus-Hereford steer calves were assigned randomly to one of three treatments: 1) high rate of BW gain grazing winter wheat (HGW), 2) low rate of BW gain grazing winter wheat (LGW), or 3) grazing dormant tallgrass native range (NR) supplemented with 0.91 kg/d of cottonseed meal. Winter grazing ADG (kg/d) for HGW, LGW, and NR steers were, respectively, 1.31, 0.54, 0.16 (Exp. 1) and 1.10, 0.68, 0.15 (Exp. 2). At the end of winter grazing, four steers were selected randomly from each treatment to measure initial carcass characteristics and chemical composition of carcass, offal, and empty body. All remaining steers were fed a high-concentrate diet to a common backfat end point. Six steers were selected randomly from each treatment for final chemical composition, and carcass characteristics were measured on all steers. Initial fat mass and proportion in carcass, offal, and empty body were greatest (P < 0.001) for HGW, intermediate for LGW, and least for NR steers in both experiments. Live BW ADG and gain efficiency during the finishing phase did not differ (P = 0.24) among treatments, but DMI (% of mean BW) for NR and LGW was greater (P < 0.003) than for HGW steers. Final empty-body composition did not differ (P = 0.25) among treatments in Exp. 1. In Exp. 2, final carcass and empty-body fat proportion (g/kg) was greater (P < 0.03) for LGW and NR than for HGW steers. Accretion of carcass fat-free organic matter was greater (P < 0.004) for LGW than for HGW and NR steers in Exp. 1, but did not differ (P = 0.22) among treatments in Exp. 2. Fat accretion in carcass, offal, and empty body did not differ (P = 0.19) among treatments in Exp. 1, but was greater (P < 0.05) for LGW and NR than for HGW steers in Exp. 2. Heat production by NR steers during finishing was greater (P < 0.02) than by HGW steers in Exp. 1 and 2. Differences in ADG during winter grazing and initial body fat content did not affect rate of live BW gain or gain efficiency during finishing. Feeding steers to a common backfat thickness end point mitigated initial differences in carcass and empty-body fat content. However, maintenance energy requirements during finishing were increased for nutritionally restricted steers that were wintered on dormant native range.     

Effects of biological type and dietary fat treatment on factors associated with tenderness: II. Measurements on beef semitendinosus muscle

The objective of this study was to evaluate attributes in semitendinosus muscle (ST) associated with tenderness in divergent breeds--Wagyu (W; n = 12), Limousin (L; n = 12), and Wagyu x Limousin cross cattle (WxL; n = 12)--fed two dietary treatments (0 or 6% sunflower oil, DM basis). A randomized complete block repeated measures design with a 3 x 2 factorial arrangement of treatments was used to measure effects of breed, diet, block, and associated interactions. Cattle were fed barley-based diets for an average of 259 d. Temperature and pH were measured at 0, 1, 3, 6, 12, and 24 h postmortem (PM). Steaks from the ST were removed 24 h postmortem, vacuum-packaged, aged (1, 3, 7, 14, 28, and 56 d postmortem) at 2 degrees C, and frozen (-40 degrees C) until analyzed. Dietary treatment did not (P > 0.10) affect Warner-Bratzler shear force (WBSF), collagen amount (OH-PRO) or cross-linking (HP), temperature, or pH. Steaks from WxL aged 14 d postmortem had lower (P < 0.05) WBSF values than L (W were intermediate). Cooking time was longer (P < 0.01) in W and WxL than in L; however, breed did not affect (P > 0.10) cooking loss. Cooking time was not influenced by diet, but steaks from cattle fed 6% sunflower oil had lower (P < 0.05) cooking losses. Temperature decreased more (P < 0.05) rapidly, and pH more slowly (P < 0.05), in W and WxL than L in the first 24 h postmortem. Limousin steaks were lighter (higher L*) and more yellow (higher b*) in color than steaks from W and WxL (P < 0.05). The control diet (no oil added) resulted in steaks that were lighter (P < 0.05) than the treatment diet (6% added sunflower oil). Neither breed nor diet affected (P > 0.10) OH-PRO or HP concentration. The results of this study indicate that biological type differences may not be as great in the ST as in longissimus muscle; thus, to increase tenderness in ST, emphasis may need to be placed on processing and cooking techniques rather than genetic selection.