Consequences of two or four months of finishing feeding of culled dry dairy cows on carcass characteristics and technological and sensory meat quality

M. Vestergaard, N. T. Madsen, H. B. Bligaard, Lone Bredahl, P. T. Rasmussen, H. R. Andersen

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

Resumé

Finishing feeding was evaluated as a way to improve carcass-, meat- and eating quality of culled dairy cows. In total, 125 Danish Friesian cows were purchased from commercial dairy herds. Cows were culled for various typical reasons at different stages of lactation, were non-pregnant and had milk yield at culling ranging from 1 to 25 kg/d and had LW varying from 330 to 778 kg. Cows were housed in tiestalls and had free access to barley straw and water during a 7-d drying-off period. Cows were allocated to three equal treatment groups based on parity, LW, BCS, and culling reason. A control group (C) was slaughtered immediately after drying-off (n=43), a group (F2) was finishing-fed for 63 days (n=41), and a group (F4) was finishing-fed for 126 days (n=41). In the finishing period, cows had free access to a TMR (10.6 MJ ME and 130 g CP per kg of DM). Cows on treatment, F2 and F4 gained 1.16§0.05 kg/d in the finishing period. Compared with C-cows, F2- and F4-cows had 56 and 97 kg higher carcass weight, 10% and 21% larger Longissimus muscle area, and 14 and 70% more backfat, respectively, at time of slaughter. EUROP conformation scores were 2.2 (C), 3.4 (F2) and 4.4 (F4) and EUROP fat scores were 1.9, 3.0 and 3.7. Finishing feeding increased IMF, improved meat flavour and colour, and tended to reduce shear force value and improve tenderness and juiciness. The F4 cows also had higher fat trim than C- and F2-cows. Cows were divided into two parity groups (1st parity and older cows). Compared with 1st parity cows, older cows ate 12% more feed, had similar daily gain, were heavier, and had higher BCS and fatness including IMF. The results show that it is possible to dry-off and finish-feed culled dairy cows resulting in larger muscles, increased fatness, improved overall carcass quality and better technological as well as sensory quality characteristics.
Udgivelsesdato: AUG
OriginalsprogEngelsk
TidsskriftMeat Science
Vol/bind76
Udgave nummer4, aug
Sider (fra-til)635-643
ISSN0309-1740
DOI
StatusUdgivet - 2007
Udgivet eksterntJa

Fingeraftryk

Parity
carcass characteristics
Meat
meat quality
finishing
dairy cows
cows
Fats
Muscles
Color
culling (animals)
Weights and Measures
Control Groups
drying
barley straw
juiciness
lactation stage
carcass quality
lipids
backfat

Citer dette

Vestergaard, M. ; Madsen, N. T. ; Bligaard, H. B. ; Bredahl, Lone ; Rasmussen, P. T. ; Andersen, H. R. / Consequences of two or four months of finishing feeding of culled dry dairy cows on carcass characteristics and technological and sensory meat quality. I: Meat Science. 2007 ; Bind 76, Nr. 4, aug. s. 635-643.
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abstract = "Finishing feeding was evaluated as a way to improve carcass-, meat- and eating quality of culled dairy cows. In total, 125 Danish Friesian cows were purchased from commercial dairy herds. Cows were culled for various typical reasons at different stages of lactation, were non-pregnant and had milk yield at culling ranging from 1 to 25 kg/d and had LW varying from 330 to 778 kg. Cows were housed in tiestalls and had free access to barley straw and water during a 7-d drying-off period. Cows were allocated to three equal treatment groups based on parity, LW, BCS, and culling reason. A control group (C) was slaughtered immediately after drying-off (n=43), a group (F2) was finishing-fed for 63 days (n=41), and a group (F4) was finishing-fed for 126 days (n=41). In the finishing period, cows had free access to a TMR (10.6 MJ ME and 130 g CP per kg of DM). Cows on treatment, F2 and F4 gained 1.16§0.05 kg/d in the finishing period. Compared with C-cows, F2- and F4-cows had 56 and 97 kg higher carcass weight, 10{\%} and 21{\%} larger Longissimus muscle area, and 14 and 70{\%} more backfat, respectively, at time of slaughter. EUROP conformation scores were 2.2 (C), 3.4 (F2) and 4.4 (F4) and EUROP fat scores were 1.9, 3.0 and 3.7. Finishing feeding increased IMF, improved meat flavour and colour, and tended to reduce shear force value and improve tenderness and juiciness. The F4 cows also had higher fat trim than C- and F2-cows. Cows were divided into two parity groups (1st parity and older cows). Compared with 1st parity cows, older cows ate 12{\%} more feed, had similar daily gain, were heavier, and had higher BCS and fatness including IMF. The results show that it is possible to dry-off and finish-feed culled dairy cows resulting in larger muscles, increased fatness, improved overall carcass quality and better technological as well as sensory quality characteristics.",
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Consequences of two or four months of finishing feeding of culled dry dairy cows on carcass characteristics and technological and sensory meat quality. / Vestergaard, M.; Madsen, N. T.; Bligaard, H. B.; Bredahl, Lone; Rasmussen, P. T.; Andersen, H. R.

I: Meat Science, Bind 76, Nr. 4, aug, 2007, s. 635-643.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

TY - JOUR

T1 - Consequences of two or four months of finishing feeding of culled dry dairy cows on carcass characteristics and technological and sensory meat quality

AU - Vestergaard, M.

AU - Madsen, N. T.

AU - Bligaard, H. B.

AU - Bredahl, Lone

AU - Rasmussen, P. T.

AU - Andersen, H. R.

PY - 2007

Y1 - 2007

N2 - Finishing feeding was evaluated as a way to improve carcass-, meat- and eating quality of culled dairy cows. In total, 125 Danish Friesian cows were purchased from commercial dairy herds. Cows were culled for various typical reasons at different stages of lactation, were non-pregnant and had milk yield at culling ranging from 1 to 25 kg/d and had LW varying from 330 to 778 kg. Cows were housed in tiestalls and had free access to barley straw and water during a 7-d drying-off period. Cows were allocated to three equal treatment groups based on parity, LW, BCS, and culling reason. A control group (C) was slaughtered immediately after drying-off (n=43), a group (F2) was finishing-fed for 63 days (n=41), and a group (F4) was finishing-fed for 126 days (n=41). In the finishing period, cows had free access to a TMR (10.6 MJ ME and 130 g CP per kg of DM). Cows on treatment, F2 and F4 gained 1.16§0.05 kg/d in the finishing period. Compared with C-cows, F2- and F4-cows had 56 and 97 kg higher carcass weight, 10% and 21% larger Longissimus muscle area, and 14 and 70% more backfat, respectively, at time of slaughter. EUROP conformation scores were 2.2 (C), 3.4 (F2) and 4.4 (F4) and EUROP fat scores were 1.9, 3.0 and 3.7. Finishing feeding increased IMF, improved meat flavour and colour, and tended to reduce shear force value and improve tenderness and juiciness. The F4 cows also had higher fat trim than C- and F2-cows. Cows were divided into two parity groups (1st parity and older cows). Compared with 1st parity cows, older cows ate 12% more feed, had similar daily gain, were heavier, and had higher BCS and fatness including IMF. The results show that it is possible to dry-off and finish-feed culled dairy cows resulting in larger muscles, increased fatness, improved overall carcass quality and better technological as well as sensory quality characteristics.

AB - Finishing feeding was evaluated as a way to improve carcass-, meat- and eating quality of culled dairy cows. In total, 125 Danish Friesian cows were purchased from commercial dairy herds. Cows were culled for various typical reasons at different stages of lactation, were non-pregnant and had milk yield at culling ranging from 1 to 25 kg/d and had LW varying from 330 to 778 kg. Cows were housed in tiestalls and had free access to barley straw and water during a 7-d drying-off period. Cows were allocated to three equal treatment groups based on parity, LW, BCS, and culling reason. A control group (C) was slaughtered immediately after drying-off (n=43), a group (F2) was finishing-fed for 63 days (n=41), and a group (F4) was finishing-fed for 126 days (n=41). In the finishing period, cows had free access to a TMR (10.6 MJ ME and 130 g CP per kg of DM). Cows on treatment, F2 and F4 gained 1.16§0.05 kg/d in the finishing period. Compared with C-cows, F2- and F4-cows had 56 and 97 kg higher carcass weight, 10% and 21% larger Longissimus muscle area, and 14 and 70% more backfat, respectively, at time of slaughter. EUROP conformation scores were 2.2 (C), 3.4 (F2) and 4.4 (F4) and EUROP fat scores were 1.9, 3.0 and 3.7. Finishing feeding increased IMF, improved meat flavour and colour, and tended to reduce shear force value and improve tenderness and juiciness. The F4 cows also had higher fat trim than C- and F2-cows. Cows were divided into two parity groups (1st parity and older cows). Compared with 1st parity cows, older cows ate 12% more feed, had similar daily gain, were heavier, and had higher BCS and fatness including IMF. The results show that it is possible to dry-off and finish-feed culled dairy cows resulting in larger muscles, increased fatness, improved overall carcass quality and better technological as well as sensory quality characteristics.

U2 - 10.1016/j.meatsci.2007.02.001

DO - 10.1016/j.meatsci.2007.02.001

M3 - Journal article

C2 - 22061239

VL - 76

SP - 635

EP - 643

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 4, aug

ER -