Adipose Tissue Partitioning of Limit-Fed Beef Cattle and Beef Cattle with Ad Libitum Access to Feed Differing in Adaptation to Heat

J. E. Sprinkle, C. L. Ferrell, J. W. Holloway, B. G. Warrington, L. W. Greene, G. Wu, J. W. Stuth

Research output: Contribution to journalArticle

22 Scopus citations


We compared fat distribution and lipoprotein lipase (LPL) activity in steers differing in adaptability to the sub tropics. Steers were fed a grain diet (3.13 Meal ME/kg DM) at limited (150 kcal ME·kg-.75·d-1; .23 kg ADG) or ad libitum levels for 140 d, then slaughtered. Sixteen British- (8 Angus, 8 Hereford; S), 16 Boran- (R), 16 Brahman- (B), and 16 Tuli- (T) cross steers from MARC III composite cows were used. Adipose tissue samples from perirenal, omental, and subcutaneous depots were analyzed for LPL activity. Carcass measurements including omental, external, and seam fat trim from 1/ 2 of the carcass were measured. Subcutaneous fat had greater ( P < .05) LPL activity than fat from the other depots. Generally, there were no differences (P > .05) in fat distribution for steers fed at limited levels. Means for ADG, slaughter weights, carcass weights, yield grades, and carcass lipid weights for S and B fed for ad libitum intake were greater (P < .05) than those for T and R. Marbling was greatest (P < .05) for S and did not differ (P > .05) for the other breeds with ad libitum intake. Factor analysis of fat depots for animals with ad libitum intake indicated that Bos taurus cattle differing in adaptation to heat deposited fat differently; S deposited greater (P < .05) proportions of carcass fat and T deposited greater (P < .05) proportions of internal fat. It seems that accumulation of internal fat is detrimental for ADG for Bos taurus cattle.

Original languageEnglish (US)
Pages (from-to)665-673
Number of pages9
JournalJournal of animal science
Issue number3
StatePublished - Mar 1998
Externally publishedYes



  • Adipose Tissue
  • Beef Cattle
  • Breeds
  • Heat
  • Lipoprotein Lipase

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics

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