rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Environmental and nutritional effects on beef tenderness in Texas
  name:
    name part: Peach, Jody Lynea
    name part: 1979-
    role:
      role term: creator
  name:
    name part: Miller, Rhonda K.
    role:
      role term: thesis advisor.
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: txu
    date issued: 2003
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource.
  abstract: Effects of three environments and their native or rye pasture forage systems on subsequent carcass characteristics, composition, and meat palatability were examined following grain feeding. Calves (F2 Angus x Bos indicus) with similar pre-weaning management and genetics were randomly assigned to one of eight treatments (McGregor-Calf; McGregor-Low; Uvalde-Low; Uvalde-High; Overton-Low, Rotational; Overton-Low, Continuous; Overton-High, Rotational; and Overton-High, Continuous). After approximately five months of grazing, cattle in forage groups were transported to McGregor and finished on a corn-milo ration to visually assessed 10 mm fat thickness. Longissimus muscle sections were randomly assigned into aging periods of 1, 7, 14, 21, 28, or 35 days and two-2.54 cm steaks were removed per section for Warner-Bratzler shear force and trained sensory analysis. After grazing, steers fed diets designed to produce higher rates of gain weighed more than steers at the same location fed diets designed for lower rates of gain. Within the high nutrition treatments, Uvalde-High steers had a lower average daily gain than steers in the Overton-High treatments. Differences in environment and nutritional treatments induced differences in rate of gain during the stocker phase. All forage treatment groups increased average daily gain in the feedlot phase. After the feedlot phase, steers varied in live weight due to treatment. Nutritional/environmental treatments affected ribeye area; kidney, pelvic and heart fat; and hot carcass weight, but not final yield grade. Treatment had minimal affects on quality grade characteristics. There was no affect by treatment on Warner-Bratzler shear force or sensory panel perception of myofibrillar tenderness, connective tissue amount, overall tenderness, or overall flavor intensity. Storage day affected shear force; steaks were toughest at 1 and 7 days of storage with shear force values decreasing after 7 days of storage. There was no interaction bet…
  note: by Jody Lynea Peach.
  note: Vita.
  note: Abstract.
  note: "Major Subject: Nutrition"
  note: Title from author supplied metadata (automated record created on Oct. 15, 2004.)
  note: Electronic resource.
  note: System requirements: Adobe Acrobat Reader.
  note: M.S. Texas A & M University 2003.
  note: Includes bibliographical references.
  note: Text (Thesis).
  subject:
    topic: Major nutrition
  subject:
    topic: beef tenderness
  subject:
    topic: meat palatability
  subject:
    topic: growth rate
  subject:
    topic: grazing environment
  identifier: http://hdl.handle.net/1969.1/1177
  record info:
    record content source: TXA
    record creation date: 050302
    record change date: 20151101052730.0
    record identifier: in00002035453