Growth and carcass characteristics of cull cows after different times-on-feed.

R. J. Matulis, F. K. McKeith, D. B. Faulkner, L. L. Berger, P. George

Research output: Contribution to journalArticlepeer-review

44 Scopus citations


Cull cows (N = 48) of similar age from Angus and Hereford breed types were assigned to one of four feeding periods (0, 28, 56 or 84 d) and subdivided into two groups, one implanted with Synovex-H and a non-implanted control. Cows were fed a high energy diet and slaughtered at the end of each feeding period. Average daily gain and feed efficiency were evaluated on each animal during the trial. The following carcass traits were evaluated: USDA yield and quality grade characteristics, boning yield, muscle weights, bone weights, pH and Warner-Bratzler shear force of the longissimus muscle. The left side of each carcass was boned and proximate analysis was determined. No significant implant effects were encountered for any of the traits evaluated; therefore, data were pooled and evaluated by feeding period only. Carcass weight and boneless forequarter and hindquarter tissue weights increased significantly between each feeding period; percent kidney, pelvic and heart fat (KPH) and yield grade did not differ (P greater than .05) until d 56 and 84, respectively. Quality grade and marbling scores improved (P less than .05) between 28 and 56 d of feeding. Biceps femoris weight changed during the 84-d experiment from 4.1 kg on d 0 to 5.3 kg on d 84 (P less than .05). Proximate analysis of the boneless tissue indicated an increase (P less than .05) in extractable fat of approximately 6% for each feeding period (6.3% fat on d 0 to 25.4% on d 84).(ABSTRACT TRUNCATED AT 250 WORDS)

Original languageEnglish (US)
Pages (from-to)669-674
Number of pages6
JournalJournal of animal science
Issue number3
StatePublished - Sep 1987

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics


Dive into the research topics of 'Growth and carcass characteristics of cull cows after different times-on-feed.'. Together they form a unique fingerprint.

Cite this