Interpretive Summary: Body, carcass, and steak dimensions of straightbred Holstein calves and Angus-sired calves from Holstein, Jersey, and crossbred beef dams
By: Luke K Fuerniss, James Daniel Young, Jerica R Hall, Kaitlyn R Wesley, Sydney M Bowman, Luana D Felizari, Dale R Woerner, Ryan J Rathmann, Bradley J Johnson
Divergent selection of beef and dairy breeds has caused differences in skeletal size and muscularity. When calves from dairy systems enter the beef supply chain, variability in mature size and carcass composition are introduced. The objective of this study was to characterize morphometric differences in cattle populations with different proportions of beef and dairy genetics. Body measurements confirmed differences in mature size of beef-type cattle, dairy-type cattle, and beef × dairy cattle; Holstein influence was associated with greater skeletal growth. With advancing maturity, the rate of muscle accretion decreased quadratically while the rate of fat accretion increased quadratically. Although muscularity across all cattle types was similar in the longissimus near the last rib, differences were observed in the posterior end of the strip loin, the forearm, and the round. Differences in mature size, muscularity, and steak dimensions were observed between beef-type cattle, dairy-type cattle, and beef × dairy cattle.
Read the full article in the Journal of Animal Science.