Browsing by Author "Grubbs, J. Kyle"
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Item Influence of grain-and grass-finishing systems on carcass characteristics, meat quality, nutritional composition, and consumer sensory attributes of bison(2021) Janssen, Jessica; Cammack, Kristi; Legako, Jerrad (TTU); Cox, Ryan; Grubbs, J. Kyle; Underwood, Keith; Hansen, John; Kruse, Carter; Blair, AmandaThe objective of this study was to determine the influence of two finishing systems (grain-or grass-finishing) on carcass characteristics, meat quality, nutritional composition, and sensory attributes of bison. Bison heifers were assigned to either a grain-or grass-finishing treatment for 130 days prior to slaughter. Carcass measurements, lean color and fat color were recorded. Striploins (M. longissimus lumborum) were collected for analysis of pH, fatty acid profile, cholesterol, proximate analysis, Warner-Bratzler shear force, cook loss, and consumer sensory evaluation. Grain-finished bison heifers had greater (p < 0.01) hot carcass weights, dressing percentage, ribeye area, backfat, and marbling scores compared to grass-finished heifers. Instrumental color values (L*, a*, b*) of the ribeye and a* value of backfat opposite the ribeye were greater (p < 0.01) for grain-finished heifers. Steaks from grain-finished heifers had increased (p < 0.05) crude protein and fat content and decreased (p < 0.01) moisture compared to grass-finished heifers. The grain-finishing system produced steaks with increased (p < 0.01) cholesterol and total fatty acids (mg/g of wet tissue). The grain-finished system produced more tender (p < 0.05) steaks, but consumer sensory ratings did not differ (p > 0.10) between treatments. These data indicate that finishing systems influence bison carcass characteristics, nutritional composition, and meat quality, but do not translate to differences in consumer preferences.Item Influence of Maternal Carbohydrate Source (Concentrate-Based vs. Forage-Based) on Growth Performance, Carcass Characteristics, and Meat Quality of Progeny(2021) Gubbels, Erin R.; Block, Janna J.; Salverson, Robin R.; Harty, Adele A.; Rusche, Warren C.; Wright, Cody L.; Cammack, Kristi M.; Smith, Zachary K.; Grubbs, J. Kyle; Underwood, Keith R.; Legako, Jerrad F. (TTU); Olson, Kenneth C.; Blair, Amanda D.The objective of this research was to investigate the influence of maternal prepartum dietary carbohydrate source on growth performance, carcass characteristics, and meat quality of offspring. Angus-based cows were assigned to either a concentrate-based diet or forage-based diet during mid- and late-gestation. A subset of calves was selected for evaluation of progeny performance. Dry matter intake (DMI), body weight (BW), average daily gain (ADG), gain to feed (G:F), and ultrasound measurements (muscle depth, back fat thickness, and intramuscular fat) were assessed during the feeding period. Carcass measurements were recorded, and striploins were collected for Warner-Bratzler shear force (WBSF), trained sensory panel, crude fat determination and fatty acid profile. Maternal dietary treatment did not influence (p > 0.05) offspring BW, DMI, ultrasound measurements, percent moisture, crude fat, WBSF, or consumer sensory responses. The forage treatment tended to have decreased (p = 0.06) 12th rib backfat compared to the concentrate treatment and tended to have lower (p = 0.08) yield grades. The concentrate treatment had increased (p < 0.05) a* and b* values compared to the forage treatment. These data suggest variation