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BODY COMPOSITION AND CARCASS CHANGES
OF YOUNG HOLSTEIN CATTLE

THESIS FIJII THE DEGREE 0F
IIIIIITIIB OF PHILOSOPHY
MIDHISAII STATE BOLLEGE
GEORGE HARVEY WELLINGTON
1954

 

'(‘HESIS

This is to certify that the
thesis entitled
Body Composition ani Atrcass Chan gee
of Young Holstein Cattle

presented by

'Lkaorge Harvey Ziellington

has been accepted towards fulfillment
of the requirements for

£2; degree in M Sbandry

 

flaw

I Major prQa ssor

Date Kay 19; 1951+ I

 

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BODY CONFOJICIUU AR) CAUCASQ CHAL333

OF YOUN? HCLS BIN CATTLE

3:)"

George Harvey Wellington
m

A THESIS

Submitted to the School of Graduate Studies Q? Michigan
State College of Agriculture and Applied Science
in partial fulfillment of the requirements
for the degree of

303POR OF PHILOSOPHY

Department of Animal Husbandry

l95h

 

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._., - .—.._._ a, -4. - «owl—”~—

ACKN OWLIE DGENEH T3
I

The author wishes to express his S‘ncere appreciation to his Guid-
ance Committee Members. To his Guidance Committee Chairman, Professor
L. J. Bratzler of the Department of Animal Husbandry, much is owed for
his continuous and thoughtful guidance, counsel, and criticism. His
genuine interest has been an encouragement to better accomplishment.
Grateful acknowledgement is extended to Doctor H. H. Nelson, Professor
and Head of the Department of lniral Husbandry; Doctor C. A. Hoppert,
Professor of Chemistry; Doctor E. P. Reineke, Professor of Physiology
and Pharmacology; Doctor G. A. Branaman, Professor of Animal Husbandry;
Doctor W. L. Hallmann, Professor of Bacteriology and Public Health; and
Doctor 9. R. Megee, Graduate Council representatiVe, for their suggestions
and assistance.

He is in addition greatly indebted to Doctor J. T. Reid, Professor
of Animal Husbandry at Cornell University, for his advice and help in
applying the antipyrine technique for body water measurement and for
his many kindnesses ani coOperation throughout the study. Oincere grati-
tude is extended to Doctor R. w. Bratton, Professor of Animal Husbandry
at Cornell University, for his generosity in offering experimental ani-
mals; to Doctor 3. H. Henderson, Professor of Animal Husbandry at Cornell
University, For his advice upon the statistical treatment of the data;
and to Doctor Faith Fenton and Miss Marion Jacobson of the Department of

Home Economics at Cornell University for their extensive work in con-

ducting the cooking and palatability tests.

338516

Doctor K. L. Turk, head of the Department of Animal Husbandry at
Cornell University, and Professor 8. J. Brownell, Project Leader of
Animal Husbandry Extension at Cornell University, have made possible
this study through invaluable administrative assistance which is truly

appreciated.
The author thanks Mr. J. B. Teeter and Mr. Hugh Holley for their

ready assistance in slaughtering and in sampling the many body parts of
the animals.

The patient assistance of Mrs. T. Kelemen in helping process the
records of the study and in typing the manuscript is gratefully acknow-
ledged.

To his wife, Gladys, the author extends his deepest appreciation

for her continued encouragement throughout the study.

George Harvey Wellington
candidate for the degree of

Doctor of PhilOSOphy‘

Final examination, May 13, 195A, 2:00 P.M. room 202 Agricultural Hall
Dissertation: Body Composition and Carcass Changes of Young Cattle
Outline of Studies:

Major Subject: Animal Husbandry
Minor Subjects: Biochemistry, Physiology and Nutrition

Biographical Items:
Born, September 19, 1915, Springport, Michigan
Undergraduate Studies, Michigan State College, 1933-37

Graduate Studies, Kansas State College, 1938-40,
Michigan State College, 1949-1954

Experience: Vocational Agricultural Instructor 1937-38
Graduate Assistant, Kansas State College,1938-LO
Vocational Agricultural Instructor 1940-41
Officer, U.S. Army, 1941-46
Assistant County Agricultural Agent 1946-47
Assistant Professor, Department of Animal Husbandry,
Cornell University, 1947-49. Associate Professor 1949 -
date. College Extension and Research kfi years. College
Teaching and Research 2% years.

Member of American Society of Animal Production

BODY COI'LI‘OJITION Ali.) macro.)- CHALG‘TS

OF YOUNG HOLSTEIN ATTLE

By

George Harvey Wellington

AN ABSTRACT

Submitted to the School of Graduate Studies of Michigan
State College of Agriculture and Applied Science
in partial fulfillment of the requirements
for the degree of

DOCTOR OF PHILOSOPHY

Department of Animal Husbandry

Year l95h

 

 

 

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AWSTRACT

I

Animal husbandmen improve the economic value of slaughter cattle
bv feeding for Optimum growth and fattening. Howeveg more information
concerning the influence of age and fat on the individual c rcass charac-
teristics of growing cattle is needed to support production recommenda-
tions. In this study the affect of age increases and of three levels of
nutrient intake on the amount of edible meat, carcass length and thick-
ness, weights of individual muscles, and tenderness were analyzed.

Twelve Holstein bull Calves and thirty Holstein heifer calves were
randomized within the three feeding Levels and slaughter ages which
ranged from 16 to 80 weeks. The calves on the low feeding level consumed
approximately 61 to 75 percent of the amount of T.D.N. consumed by calves
fed on the medium level, whereas calves on the high level of feeding con-
sumed approximately 125 to 139 percent of the T.D.N. consumed by the medi-
um group. The feeds conformed closely to those in use by farmers follow-
ing unusually good, average, and limited feeding practices.

Indirect methods of determining body composition in ziyg can con—
tribute useful information otherwise not obtained until slaughter. The
accuracy of body water composition determined in ziyg by intravenous
injection of a known amount of antipyrine and measuring the degree of
dilution of the drug in all body water was evaluated. The percentage
of body fat was calculated from the amount of body water.

Cattle with greater T.D.N. intake had a higher dressing percentage,

increased length and thickness of carcass and a larger ratio of edible

 

 

 

 

 

meat to bone. Higher nutritional levels were associated with a smaller
percentage weight of muscles in the carcass. The level of feeding tended
to show no significant influence on tenderness.

As the cattle incressed in age there were significant increases in
length and thickness of the carcass and a larger ratio of edible meat
to bone. Age showed no influence on dressing percentage and in general
no consistant influence on percentage weight of muscles in the carcass.
One muscle of the three observed became significantly less tender with
age in the bulls and two muscles showed this trend in the heifers.

The total body water calculated for twenty cattle by the antinyrine
technique was highly correlated,-+.939, with the total body water deter-

mined by analyzing all body tissues for moisture.

 

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TARLE OFCXAHLFTS

INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . .
RhVIaw OF LITLRATURM
The Body 00 position of Farm Aninals . . . . . . . . . . .
Methods of Indirect Measurement of Body Camposition . .
Levels of Feeding as they Affect the Animal Body and Carcass
The Effect of Fat on Muscle Tenderness . . . . . . . . . .
The Effect of Age on Tenderness . . . . . . . . . . . . . .
EXPERIMENTAL PROCEDURE
Experimental Design and Selection of Animals . . . . . . .
Criteria of Response . . . . . . . . . . . . . . . . . . .
Planned Feeding Levels and Feed Consumed . . . . . . . . .
Slaughter and Sampling of Body Parts for water Analysis .
Carcass Measurements . . . . . . . . . . . . . . . . . . .

Freezing and Frozen Storage of Cooking Samples . .

Percent Edible Meat and Bone in Carcasses . . . . . . . . .
Antipyrine Method for Measurement of Body Water . . . . . .
Specific Gravity_of Carcasses . . . . . . . . . . . . . . .

Cooking and Tenderness of Muscles . . . . . . . . . . . . .
RESUETS AND DISCUSSION

Body Weights and Carcass Yields . . . . . . . . . . . . . .

Carcass Measurements . . . . . . . . . . . . . . . . . . .

I muse-1'6 weights 0 O O O O O O O O O O O O I O O O O O O O C

 

Page

10

12

12

Percent of Edible Meat and Bone in the Carcasses .

Water and Fat Content of the Whole Body . . . . . .

Tenderness of Cooked Muscles . . . . . . . .
SUMMARY AND CONCLUSIONS . . . . . . . . . . . . . . . .
APPENDIX . . . . . . . . . . . . . . . . . . . . . .

BIBLIOGRAI‘HY O O O O O O O O C O 0 O O O O O O O O O

{\J- CD

a)

12.

13.

14.

15.

LIST OF TABLES

IDENTIFICATION NUMBERS OF BULLS AS RANDOMIZED WITHIN
SLAUGHTER AGES AND FEEDING LEVELS . . . . . . . . .

IDENTIFICATION NUMBERS OF HEIFERS AS RANDOMIZED WITHIN

SLAUGHTER AGES AND LEVELS OF FEEDING .

BODY PARTS AS GROUPED FOR MOISTURE ANALYSIS
SLAUGHTER WEIGHT AND DRESSING PERCENT OF HEIFERS .
SLAUGHTER WEIGHT AND DRESSING PERCENT OF BULLS .

ANALYSIS OF VARIANCE-OF HOT DRESSING PERCENT . .

SUMMARY OF ANALYSIS OF VARIANCE OF CARCASS MEASUREMENTS

SUMMARY OF ANALYSIS OF VARIANCE OF MUSCLE WEIGHT DATA
EXPRESSED AS PERCENT OF CARCASS WEIGHT . . . . . . .

PERCENT OF EDIBLE MEAT AND BONE IN CARCASS . . . .
ANALYSIS OF VARIANCE OF EDIBLE MEAT IN CARCASS . . .

TOTAL BODY WATER OF CATTLE EXPRESSED AS PERCENTAGE OF

LIVE WEIGHT 0 O O O O O O C O O O O O O O O O O . . .

PERCENT OF BODY WATER IN CATTLE AS MEASURED BY ANTIPYRINE

AND ANALYSIS OF BODY TISSUES . . . . . . . . . . . .

TOTAL BODY FAT OF CATTLE EXPRESSED AS PERCENTAGE OF LIVE

WEIGIIT O O O O O O O O O O O O C O O O O O I O O O 0

SUMMARY OF ANALYSIS OF VARIANCE OF MEASUREMENTS OF
TENDERNESS OF COOKED MUSCLES FROM BULLS . . . . . .

SUMMARY OF ANALYSIS OF VARIANCE OF MEASUREMENTS OF
TENDERNESS OF COOKED MUSCLES FROM HEIFERS . . . . .

Page

l3

l3
17

27

28

29

31
33
33

35

37

39

40

Al

171}
ICIII.
II‘T.
NI.
RISE.
\IIII.
VIII.

13X.

JIII.

LIST OF APPENDIX TABLES

CARCASS AND WHOLE BODY SPECIFIC GRAVITY OF 64-
AND BO-WEEK—OLD HEIFERS . . . . . . . . . . .

CARCASS MEASUREMENTS
CARCASS MEASUREMENTS
CARCASS MEASUREMENTS
CARCASS MEASUREMENTS
CARCASS MEASUREMENTS
CARCASS MEASUREMENTS
CARCASS MEASUREMENTS
CARCASS MEASUREMENTS

SEMIMEMBRANOSUS PLUS

OF LENGTH OF BODY . . . .

OF'LENGTH OF HIND LEG .

OF TOTAL LENGTH OF CARCASS
OF CIRCUMFERENCE OF ROUND

OF DEPTH OF BODY . . . .

OF LENGTH OF LOIN .

OF WIDTH OF SHOULDER

OF WIDTH OF ROUND . . . .

ADDUCTOR MUSCLES EXPRESSED

AS PERCENT OF CARCASS WEIGHT . . . . . . . . .

SEMITENDINOSUS MUSCLE EXPRESSED AS PERCENT OF

CARCASS WEIGHT . .

Page
44
45
46
47
48
49
50
51

52 ‘
53

SA

)(ITIQ PSOAS MAJOR MUSCLE PORTION EXPRESSED AS PERCENT OF
CARCASS WEIGm . O O O O C O C O O O O O O O O C I O O

XIII. IDNGISSIMUS DORSI MUSCLE PORTION EXPRESSED AS PERCENT
OF CARCASS WEIGI‘IT O O O O O O O C O O O I O C O O O O

XIV. TRICEPS BRACHII MUSCLE, 1.0m mp, EXPRESSED AS
PERCENT OF CARCASS WEIGHT . . _. . . . . . . . . . . .

){‘I. TENDERNESS OF COOKED MUSCLES FROM BULLS AS MEASURED
BY. WCHANICAL SHE‘R o o o o o o o o o o o O O o O O 0

XVI. TENDERNESS 0F COOBED MUSCLES FROM BULLS AS MEASURED
BYAVERAGENUMBEROFCHEWS . . . . . . . . . . . . ..

XVII. TENDEIU‘TESS OF COOKED MUSCLES FROM ramms AS
MEASURED BY MECHANICAL seam . . . .

‘XVIII.

){JTX.

QX](IL
XUKIEJI.
EJCIIEEC.
XXIII].
IXSKWI.
XJKIIIL
XXIIIII.

xxVIII .

mIV

ENDERNESS OF COOKED MUSCLES FROM ULTFERS AS
MEASURED BY AVERAGE NUMBER OF CHEWS .

PERCENT MOISTURE IN GROUPS OF BODY IARTS FRCM BULLS .

magma“ MOIST‘RE IN camps 0:? BODY PARTS FRO}: HEIFERS

WEIGHTS OF BODY PARTS AS GROUPED FOR ANALYSIS FROM
éA-WEEK-O—D BULLS o o o o o o o o o o

WEIGHTS CF BODY PARTS AS GROUIED FOR ANALYSIS FROM
80-WEEY-OLJD BI} L15 0 o o o o o o o o o o o o o o o

WEIGHTS OF BODY PARTS A3 GROUPLD FOR ANALYSIS FROM
16-NELK-OLD HE IFERS o o o a o o o o o o o o o o o o

WEIGHTS OF BODY PARTS AS GROUPED FOR ANALYSIS FROM
[$8-me-0113 HEIFERS o o o o o o o o o o o o o o o o

SLAUGHTER WEIGHTS OF BODY PARTS FROM 64-WEEK—OLD
EULA—S ON m“ MD ITJG WVEL O O O O O I O O O 0 O O

SLAUGHTER WEIGHTS OF BODY PARTS FROM 64-WEEK-OLD
BULLS ON MEDIUM FEEDING LEVEL . . . . . . . . . .

SLAUGHTER WEIGHTS OF BODY PARTS FROM 644WEEK-OLD
BULLS ON HIGH FEEDING LEVEL . . . . . . . . . . . .

SLAUGHTER WEIGHTS OF BODY PARTS FROM BOéWEEK-OLD
BULLSONIDWFEEDINGIEVEL ............

SLAUGHTER WEIGHTS OF BODY PARTS FROM BO-WEEK-OLD
BULLS ON MEDIUM FEEDING LEVEL . . . . . . . . . .

SLAUGHTER WEIGHTS OF BODY PARTS FROM BO-WEEK-OLD
BULLS ON HIGH FEEDING LEVEL . . . . . . . . . . .

SLAUGHTER WEIGHTS 0F BODY PARTS FROM 164 EK-OLD
HEIFERS ON LOW FEEDING LEVEL . . . . . . . . . . .

SLAUGHTER WEIGHTS OF BODY PARTS FROM lé-WEEK-OLD
HEIFERS ON MEDIUM FEEDING LEVEL . . . . . . . . . .

SLAUGHTER WEIGHTS OF BODY PARTS FROM lé-WEEK-OID
HEIFERS ON HIGH FEEDING LEVEL . . . . . . . . .

SLAUGHTER WEIGHTS OF BODY PARTS FROM LR-WELK-OLD
HEIFERS ON LOW FEEDING LEVEL . . . . . . . . .

Page
6-1
62

LA

6)

66

67

(J\
\1)

71

72

74

75

77

Page

XVIII. ENDERNESS OF COOKED MUSCLES FROIV HELTFERS AS
MEASURED BY HWRHGE NUMBER OF CHR‘AJS . . . . . . . . . . 61
XIX. PERCENT MOISTLFLE IN GROUPS OF BODY TARTS FRCIV'. BULLS . . 62
XX. PERCENT MOISTURE IN GROUPS OF BODY PARTS FROI~i HEIFETS . (‘3

XXI. WEIGHTS OF BODY PARIS AS GROUPED FOR AI-IALYSTS FROM
64~WEEK-O;DBULLS................... ()4

XXII. WEIGHTS CF BODY PARTS AS GROUI'ED FOR A-‘FALYSTS FROM
SO—WEEY-OLDBLLLS................... (3')

XXIII. HEIGHTS 0F BODY PARTS AS GROUPLD FOR ANALYSIS FROM
lO-WELK-Ow LEIBEPS o o o O o o o o o o o o o o o o o o ()6

XXIV. WEIGHTS 0F BODY PARTS AS GROUPED FUR ANALYSIS FROM
AB'WEEK‘OLD HEImRS o o o o o o o o o o a o o o o o o o 67

XXV. SLAUGHTER WEIGHTS OF BODY PARTS FROM OA-WEEK-OLD
BULLSONLONFLEDINGLEVEL.............. 68

XXVI. SLAUGHTER WEIGHTS OF BODY PARTS FROM 64-WERK-OLD
BULLS ON FALDI‘U'M FEEDING IEVEL o o o o o o o o o o o o o ’59

XXVII. SLAUGHTER WEIGI‘ITS 0F BODY PARTS FROM OA-WEEK-OID ,
BULLSONHIGHFEEDINGIEVEL.............. 7O

XXVI]: I . SLAUGHTER HEIGHTS 0F BODY PARTS FROM SOrWEEK-OID
BULLSONIDWFEEDINGIEVEL............'.. 7].

XXIX. SLAUGHTER WEIGHTS OF BODY PARTS FROM 80-NEBK-OLD
BULLSONHEDIUHFEEDINGLEVEL. . . . . . . . . . . .. '72

XXX. SLAUGHTER WEIGHTS OF BODY PARTS FROM SO-‘NEEK-OLD
BULISONHIGHFEEDINGIEVEL.............. 73

. SLAUGHTER WEIGHTS 0F BODY PARTS FROM lé-WEEK-OLD
HEIFERSONLDWFEEDINGIEVEL............. '74

. SLAUGHTER WEIGHTS OF BODY PARTS FROM lG-WEEK-OLD
HEIFBRS ON WSDIUM FEEDING LEVEL . . . . . . . . . . . . '75

xxxIII. SLAUGHTER WEIGHTS OF BODY PARTS FROM 16-wSSK-OLD
HLIFHHS 0N HIGH FEEDING mm. . . . . . . . . . . . . . '76

mIv. SLAUGHTER HEIGHTS OF BODY PARTS FROM AS-HHLK-om
USIFBHSOULOUFESDINGLEVHL . . . . . . . . . . . .. 7'7

XXX'J. SLAUGHTLR ‘IJ'L'IJHTS OF BODY PARTS FROM 42“-¢JL‘.HLK-OLD

BASIFORS OH I~LD1UM FHHDIr-G LLVLL . . . . . . . . . . .

BLIFERS OI“: HIGH FEEDING LEVEL . . . . . . . . . . . .

ESCore card ;nd instruction for palatability committee
rueasurementsof tenderness by number of chews . . . . . .

(SorreLation bntueen two methods of determ‘ning body water

IN TROD UCT ION

Growth and fattening are fundamental to animal husbandry. In re-
search studies with cattle it has been usually necessary to slaughter
the experimental animal in order to determine accurately the degree of
fattening. Recently several indirect methods of measuring body compo-
sition have been reported. One of the most promising methods is that
of Soberman and associates (1949) by which the total amount of water
in the body may be determined through the use of antipyrine as an indi-
cator. The method is based upon the principle of determining the de—
gree of dilution of a known quantity of antipyrine injected intra-
Venously. Antipyrine is slowly metabolized and rapidly reaches equi-
librium with tissue water. Since the water content of the fat-free
b°dy is relatively constant, the amount of fat can be determined from
the percentage of water in the body. Likewise, the fat-free levels of
Protein and ash appear to be sufficiently constant to predict reason-
ably these constituents when water and fat levels are known.

Research workers in nutrition and meats have recognized the value
of being able to determine the body composition of living experimental
animals. A knowledge of the total change in the body constituents of
11"e stock effected by the rations consumed would show the net value of
the rations for a particular function. A large proportion of the atten-
tion given to the studies reported herein was spent in preparing bOdY

tissues for moisture analysis so that the water content of the experimental

animals could be compared to the values for body water obtained by the
antipyrine technique.

It is believed by most people that older animals give less tender
meat. Furthermore, tenderness appears to be one of the most important
palatability factors as judged by beef consumers. The influence of fat
on the tenderness of beef is somewhat uncertain. More knowledge of the
effect of feeding and fattening on muscle tenderness and on muscle de-
ve10pment during growth would be helpful to animal husbandmen in making
production recommendations.

A project of large scape has been in progress in the Department of
Animal Husbandry. New York State College of Agriculture, concerning the
effects of three levels of nutrition on the early-growth and develop-
ment of young cattle. Musgrave (1951), Dunn (1952), and“ Sorensen (1953)
have reported the effect of nutrition on the reproductive performance
0f cattle under the treatments used in this study. This manuscript re—
POI'ts the effect of the three different levels of nutrition on body

water content and on carcass changes during the first 80 weeks of life.

REVIEW OF LITERATURE
The Body Composition of Farm Animals

£5cientists working with animals realized many years ago the need
of determining the composition of the animal body and expressing it as
moisture, fat, protein, and ash. The famous English scientists, Lewes
and Gilbert (1859), were the first to report the analyses of the entire
bodies of farm animals. Their early slaughter experiments proved that
a large portion of the fat of fattened pigs was produced from constitu-
ents of the ration other than fat.

‘ ‘In this country, Jordan (1896) working at the Maine Agricultural
Experiment Station conducted a slaughter experiment with two pairs of
Steers which had been fed rations differing widely in their nutritive
ratio- The older steers which had been on feed longer contained a
8mtiller proportion of water and a larger proportion of fat than younger
steers.

liar about ten years following World War I there was considerable
intere st in analyzing the bodies of farm animals. Much of the work was
reported from Missouri Experiment Station, some from Minnesota, and some
from Kansas and Illinois. The results of these early analyses on re-
lat'l'Lvely few animals still provide the bases for some of our feeding
re“3113¢rements for meat animals. Agricultural experiment stations large-
1y discontinued direct body composition studies with farm animals follow-

1‘18. this decade of activity. However, at Vermont, Ellenberger gt 31.,

-3-

continued the laborious task of analyzing cattle and recently published
(1950) the detailed analyses of 132 bodies ranging in age from a 135-
day fetus to a 12-year-old cow.

Trowbridge, Moulton, and Haigh (1919) at the Missouri station made
the first detailed and basic study of body composition in which they
analyzed seven steers at various stages of fattening. Moulton (1920)
gave additional information concerning the seven cattle and expressed
some of the constituents on a fat-free basis. He observed that the
moisture content on a fat-free basis was relatively constant after five
months of age.

Haecker (1920) working at Minnesota analyzed the bodies of 1.9 cattle.
He concluded that the percentage of water in the non-fatty matter di-
minishes with age and the percentage of ash and protein are correspond-
ingly .increased. However, the changes in water content were all between
78 and '70 percent and those in protein and ash content were between
20.36 and 25.19 percent and 4.1.1. and 5.62 percent, respectively.

Murray (1922) reviewed the publications of Haecker (1920), Swanson
(1921), and Laws and Gilbert (1859) and concluded that animal bodies are
c"’mpoaed of fat 'and non-fatty matter. The non-fatty matter consisted
essentially of water, protein and ash. He proposed that the average
composition of the whole body at any stage could be calculated when the
live weight and percent of fat in it were known.

Moulton (1923), after rather extensive study, concluded that the
relative fatness of animals of the “same species does not affect the com-

position of the fat-free mass and that this is true of cattle. He

proposed that the planes of nutrition would not affect the composition
of the fat-free animal. Moulton is perhaps most often cited for the
hypothesis, based on his data, that mammals show a rapid decrease in
relative water content from earliest life until the time “chemical ma-
turity" is reached. He thought this “chemical maturity" in cattle is
arrived at between five and ten months of age and after the age of
"chemical maturity" is reached the composition on a fat-free basis is
constant.

Armsby and Moulton (1925) reviewed and compared all of the data
available at that time dealing with the body composition of farm animals.
Their review covers the Missouri, Minnesota, Kansas, Illinois, and some
early Vermont reports. Armsby was somewhat cautious in drawing conclu-
sions relative to the constancy of body composition. He noted‘that the
variation in body constituents was much less when expressed on a fat-free
basis.

Reid and Wellington (1954) have compared all available data on the
body composition of cattle and have concluded that "chemical maturity"
is reached much earlier than Moulton stated. Their observations on the
6”listing data would indicate that when these values are calculated on a
fat-i‘ree, moisture-free basis, the body ash and protein contents are
coInstant from birth.

Hankins 23 93,. (193951) cited data from the Michigan Agricultural
Experiment Station to show that in Hereford steers the ratio of edible
meat to bone increased rapidly as the empty body weight increased from

approximately 500 to 935 pounds. The fat alone increased at a rate only

Slightly less rapid than the weight of edible meat increased.
-5-

Methods of Indirect Measurement of Body Composition

The body composition studies previously discussed were both diffi-
cnilst and time consuming. Only one analysis could be made for each ani-
mal and it was necessarily at the close of the experiment. Indirect
methods of accurately determining the composition of live animals have
recently been proposed.

Moore (1946) stated that a known amount ofdeuterium oxide could be
injected into an animal and that the amount of body water could be cal-
culated from the dilution of the deuteriun oxide. He reported that the
body water of rabbits could be determined within two percent using this
method. During the next year Pace, Kline, Schachman, and Harfenist
(315)47) reported on the use of tritium, according to the same dilution
Principle in effecting water measurement in rabbits and men. Checks
with humans were made against a second indirect method, specific gravity.
They concluded that tritium could be used to estimate body water within
ten percent of the true value with rabbits.

Brodie, Axelrod, Soberman and Levy (1949) published methods of accu-
rately determining the concentration of antipyrine in biological materie-
8143. This was significant because Soberman 23.3l- (1949) reported that
antipyrine was uniformly distributed in the various tissues in close pro-
Portion to the water content, that its excretion was negligible and that
it»1was metabolized slowly. He outlined a method for employing antipyrine
t0 Ineasure body water according to the dilution principle.

Kraybill, Hankins, and Bitter (1951) applied the antipyrine method

as outlined by Soberman and associates to the measurement of body water

-4-

in thirty head of beef cattle. To check their values, Kraybill calcu-

lated body water content from the specific gravity of the carcass.
There was good agreement in body water values obtained by the two
methods, however the values were slightly higher by the antipyrine

method. Their greatest difference was 3.1 percent and their average

difference was 0.30 percent. In a later paper, Kraybill g; 91.. (1952)

gave additional information concerning the application of the specific

gravity technique with cattle. The dressed carcasses were weighed - '

in air and in water. To obtain a density value of the whole animal,

the viscera, legs, and head were placed in a wire basket for weighing

in water. The relationship between the dressed carcass specific gravi-

ty and whole animal specific gravity showed a correlation coefficient

of +.990. The specific gravity of the 9-lO-llth rib cut and that of

the whole animal also were highly correlated (+354).
The Oklahoma Experiment Station has applied the specific gravity

method rather extensively as an indirect measurement of the leanness

(or fatness) of hog carcasses. Whiteman, Hhatley and Hillier (1953)

Summrizsd some of their observations relative to the manner of carrying

out the technique. As a result of several years of experience in using

the method they have concluded that:
1. Variations in the temperature of the water within a

20°F range are not of practical consequence.
The weight must be read quickly or the warming effect
of the water will reduce the carcass weight.
Differences in amount of exposed surface on various
carcasses appear to be of no practical consequence.

-7-

Lesser, Blumberg, and Steele (1952) have reported the use of cyclo-
propane to determine body water indirectly. This method is based on the
fiact that the solubility ratio of cyclOprOpane in fat and in non-lipid

body tissues is about 26:1. Application of the method has been limited

to laboratory rats .

Levels of Feeding as they Affect the Animal Body and Carcass

The early body composition studies of Trowbridge t 91. (1918) at

Missouri included observations on the effect of various levels of nu-
trition on the body. Their work showed that fat was mobilized during
estuarvation and replaced with water. They found that the growth of the
skeleton persisted under very adverse conditions and that the growth
consisted of an increase in protein and fat as well as in mineral con-
stituents. In most severe starvation the fat of the skeleton was mobi—
li zed for energy.
Moulton, Trowbridge and Haigh (1922a) reported changes in the
carcasses of cattle on three levels of nutrition. Thirty animals were
divided according to level of feeding and slaughtered at various inter-
‘Vtils from birth to four years of age. They summarized these rather ex-
tensive studies by the statement that the distribution of the total
lean flesh was only slightly affected by age and fatness. In general,
\Iith increasing age and fatness, the fat percentage increased in the
'wholesale cuts and the bone percentage decreased. They concluded that
the percentage of lean flesh may increase, remain constant, or decrease,

but on the average it decreased with increasing age and fattening. In

a second report, houlton 23 £1. (l922h) concluded that the chief effect

caf age and plane of nutrition on the chemical composition of the parts
sand total animal was through a change in fat content, which increased
:in.most cases with increased age and higher plane of nutrition.

Branaman, Hankins, and Alexander (1936) grouped seventy-two Here-
ffiord steer and heifer carcasses according to varying degrees of fatness
EiS determined by ether extract analysis of one-half of the carcass.
fiitisamples from the remaining one-half were used for palatability test-
Scores for intensity and desirability of flavor of lean and for

111g.
cqiiality and quantity of juice showed in general a progressive improve-

nnexnt with the increased fatness. 0n the other hand, tenderness appeared

to have decreased somewhat with increased fatness.

McMeekan (1940) proposed that by controlling the rates of growth

(1f. pigs there could be introduced differences in the chemical composition

()f' the muscle and fat tissue. Analyses for chemical composition of the

Vlknole body were not made. He produced the best bacon hog carcass by

kueavy feeding during the early growth period of maximum bone and muscle

f'Ormation followed by only limited feeding when the deposition of fat

norms 11y predominates .
The Effect of Fat on Muscle Tenderness

Mackintosh and Hall (1936) correlated tenderness with the degree

of marbling in 63 beef cattle of varying ages and degree of finish.
The correlation coefficient between tenderness as measured by mechani-

cal shear and marbling as measured by use of a grading chart was

-9-

-f.650:.052. The same comparison on 61 cattle using palatability scores
for tenderness measurement grave a correlation coefficient of 416751.047.
Hankins and Ellis CUIFNfl reported tenderness studies relative to
ffiatness on 797 cattle and 924 lambs. None of their correlation coeffi-
cients between indexes of fatness and tenderness was even moderately high.
They concluded the evidence was strong that variations in tenderness
were caused mainly by factors other than fatness. The data reported by
Branaman, Hankins, and Alexander (1936) showed an apparent decrease in

tenderness with increasing fatness, although the decrease was not main-

ta ined consistently.

The Effect of Age on Tenderness

The report of Helser, Nelson, and Lowe (1930) on the influence of
age upon quality and palatability of beef did not completely support
the common belief that older animals are less tender than younger ones.
Rib roasts from 54 cattle grouped as feeder calves, fattened calves,
Yearling feeders, fattened yearlings, two-year-old feeders, and fattened
two-year olds were roasted and scored by a palatability committee. The
aVerage tenderness score was lowest for the feeder calves (17.83) and

highest for the fattened calves (22.39) and the average tenderness
Scores for all other categories fell within this rather narrow range.
A definite trend for tenderness variation with age was not shown, per-
htips due to the narrow range of the tenderness scores observed.

More recently Hiner and Hankins (1950) compared the relative ten-

derness of beef samples from nine different locations of the carcass

-10-

and likewise compared samples from the same location in the carcasses

of animals differing widely in age. A total of 52 animals was studied

ranging from ten-week-old veal calves to five and one—half-year old cows.

As the age of the animals increased, the tenderness at each of the nine

locations in the carcass decreased. The difference in tenderness be-
tween veal calves and cows was highly significant, whereas that between

veal and beef from BOO-pound steer calves was not.

-11-

EXPERIMLNTAL PROCEDURE

EXperimental Design and Selection of Animals

A randomized block design was used for the animals studied. The

lalsocks were feeding levels of 60, 100, and 160 percent of the upper
ILiJnit of Morrison's T.D.N. recommendations for growing dairy heifers

(L15949). The calves were randomized within the following slaughter ages:

1.6, 32, 48, 64, and 80 weeks.

treatments x five slaughter ages, a total of 15 calves per replicate.

Thus, one replicate consisted of three

Since the carcass and body composition studies were not included in

‘tlue: original experimental plan, only 64- and 80-week-old bulls are re-

pxazrted from replicates one and two. Replicates three and four consisted

le’ heifers. The individual animal identity numbers are shown in Tables

1— sand 2 according to the experimental design.

All calves in the experiment were selected by a professional cattle

buyer and consisted of grade Holsteins obtained from auction sales and

dairy farmers. The calves weighed from 80 to 100 pounds and were three

to five days of age as judged by navel healing.

Criteria of Response

Measurements of growth taken at the end of the feeding periods

were: a. live weight, b. carcass yield, c. carcass measurements, d.

Weights of certain muscles, and 6. percent of edible meat and bone in

the carcass.

-12...

TABLE 1. IDENTIFICATION rem-mans or aunts AS Rummage
WITHIN SLAUGHTER AGES AND FEEDING LEVElS

 

 

Age in weeks at slaughter

 

 

64 80

Low feeding level (60% of medium) .

Replicate l _ 50 47

Replicate 2 61 71
Medium feeding level (100%)

Replicate l 54 53

Replicate 2 58 62
High feeding level (160% of medium)

Replicate l ‘ ' 52 43

Replicate 2 72 60

TABLE 2. IDENTIFICATION NUMBERS OF HEIFERS AS RANDOMIZED
WITHIN SLAUGHTER AGES AND LEVELS OF FEEDING

W
Age in weeks at slaughter

__i . 16 32 48 64 80

 

Low feeding level (60% of medium)

.Replicate 3 202 206 207 213 211

Replicate 1. 227 221. 219 218 229
M(“12th feeding level (100%)

Replicate 3 203 204 209 215 212

Replicate 4 226 222 220 217 228
High feeding level (160% of medium)

Replicate 3 201 205 214 210 208

Replicate 4 221 223 230 216 225
\

 

-13-

The degree of fattening was indirectly measured by determining total
txadv water using the antipyrine technique. For some of the replicates)
aritipyrine values were checked by analyzing the body for water, for other
Iweplicates it was checked by taking specific gravity of the carcass.

The cooked muscles were evaluated for degree of tenderness by using

time Warner-Bratzler Shear (1949) and by palatability committee scores.
Planned Feeding Levels and Feed Consumed
The planned feeding levels were defined as follows:

Low level. T.D.N. consumption was planned to be 60 percent of the
medium level. Milk was to be fed for only five weeks. Rough-
age was to be of a poorer quality than that fed to the calves
on medium and high levels.

Megium level. T.D.N. consumption was planned to be 100 percent of

 

the upper limit of the recommended allowance for growing dairy
heifers according to Morrison's (1918) standards. Roughage
was to be mixed hay of good quality. Milk was to be fed for
seven weeks.

High level. T.D.N. consumption was planned to be 160 percent of

that of the medium level. The planned allowance was a maximum
of 16 pounds of whole milk per day until 24 weeks of age. Vita-

mins A and D and mineral supplements were to be fed. Roughage

was to be mixed hay of good quality.

Tka:concentrates were made up of a basic starter and a grower ration

recounnended for growing dairy heifers. The composition of the hay and

- 14-

concentrates, the mineral and vitamin supplements fed, and the weekly

feed schedules were reported in detail by Dunn (1952) and Sarensen (1.953).
The animals on all feeding levels refused feed to the extent that

the actual T.D.N. consumption was somewhat lower than planned. Normal

calves refused some of the hay offered and thus did not consume 100 per-

cent of the planned intake.

At the end of 48 weeks the percent of the planned T.D.N. intake
that was consumed by heifers was 93.2., 92.6, and 73.9 percent for calves
on low, medium, and high levels, respectively. Although detailed analy-
sis of the feeding data for bulls and heifers completing the 61.— and
80—week periods is still in progress, it is reasonable to assume that

their intake was close to the values given for heifers up to 48 weeks.

When the T.D.N. consumption of the low and high level bulls
through [.8 weeks of age was expressed as percentage of that consumed by
the medium level, the low level bulls ranged from 64 to '75 percent and

the high level bulls from 125 to 139 percent. When the T.D.N. consump—

tion of the heifers through 48 weeks of age was compared and eXpressed
as percentage of that consumed by the mediumlevel heifers, the low

levels ranged from 61 to '72 percent and the high levels ranged from D8
to 136 percent.

Slaughter and Sampling of Body Parts for Water Analysis

Animals were taken off feed and water 21. hours prior to weighing.

They were immediately trucked to slaughter following weighing. Any feces

excreted between weighing and slaughter were collected and weighed. Urine

was not Voided during this interval.

-15-

The slaughtering method followed the procedure recommended by
Deans (1951). The carcasses were washed but not shrouded. The car-
casses were aged for seven days at temperatures ranging from 34° to
38° Fahrenheit.

Of the animals studied, 24 were analyzed for body water after
dividing the body into eight analytical groups as explained in Table 3.

Group I, carcass meat, was obtained by removing the edible meat
from the left side of the carcasses after aging. An attachment was
placed on the meat grinder head to direct half of the meat into one tub
and half into a second tub. One tub of meat was rejected and the other
reground. After four grinding-‘3 in this manner the portion remaining in
one tub was mixed by hand and a sample taken. The first three grindings
were made using a three-eights inch plate and the final grinding using
a five thirty-seconds inch plate. All group samples were placed in pint
glass jars with rubber gaskets and frozen until analyzed for moisture.
All carcass weight losses between the hot carcass weight and the weight
at boning were assumed to be moisture loss and considered a part of
Group I. The meat removed for Group I represented half of the carcass
meat and the weights were doubled when whole body water content was
calculated.

The hard tissues placed in Group II were taken at slaughter and at
the time the meat was boned. Any loss in weight between hard tissue
removal and grinding was assumed to be moisture and considered a part
of Group II. One half of all hard structures such as head bones, tail

bones, and carcass bones went into this group and the weights were

dot-Iblled for computation of total body water.

-15-

TABLE 3.

BODY PARTS AS GROUFED FOR MOISTURE ANALYSIS

Body parts included in group

 

Group I
Carcass meat

Group II
Bones

Group III
Organs

Gurcnap IV
D igestive tract

Gr Cup V
Ffiat

Group VI
IBZLood

Group VII
Iiide and hair

Group VIII
Iiead meat

All tissues other than bone in the left side of the
carcass - largely fat and muscle

All skeletal bones in the left half of the animal
plus left dew claws and hooves

Reproductive tract, urinary bladder, gall bladder,
liver, spleen, lungs, pericardium, trachea, heart,
thymus, large blood vessels in chest cavity, brain,
spinal cord, and tongue.

Small intestine, large intestine, stomachs, and.
esophagus

Caul fat and ruffle fat
All blood recovered at slaughter
Hide and hair

All tissues that could be removed from the skinned
head except the brain and tongue

 

-17-

Group II was ground in a tractor powered, belt driven bone grinder

and sampled. The largest ground particles were approximately three x

taro x eight millimeters.
Group III was a miscellaneous analytical group and included all
This group was composed of soft

tissues not listed in other groups.

tissues except for the cartilage rings of the trachae. The group was

chOpped immediately after slaughter, or the following morning, in a 15-

inch Hobart Silent Cutter. The rapidly rotating knives of this machine

chOpped the cartilage rings into small pieces and did not separate them

from the softer tissues. After chopping, the group was thoroughly mixed

by hand, sampled, and the sample frozen.
Group IV was obtained by Opening, emptying,_and washing the entire

digestive-tract. After washing, the intestines were cut into three to.

four foot lengths and hung over a horizontal board to drain. The stom-

achs and asephagus were prepared in the same manner. After draining

for 30 to 1.5 minutes the tissues were chopped. This was followed by

hand mixing and sampling.
The fat group, Group V, consisted of the ruffle fat and caul fat.

Some of the smaller animals on the low feeding level did not have enough
of these fats to make an analytical group, and the limited fat tissue

Present at these locations was placed in Group III.

All blood voided at slaughter was collected and weighed. Most of
it could be caught when the animal was bled. The blood which ran onto
the floor during slaughter was continually recovered by using a rubber

floor scraper and shovel. The total weight of Group VI was the weight

of all blood collected during the bleeding and dressing Operations. The

blood sample for Group VI analysis was collected during the first seconds

(Jf bleeding.

Group VII, the hide and hair, was removed in the usual manner and

weighed. The hide was then spread out flesh side up and marked along

the dorsal midline. Parallel strips, one inch wide, were then removed

by cutting from this midline, until the edge of the hide was reached.

In this manner a strip was removed from the neck, shoulder, rib, loin,

and Mp areas of the hide. In addition, a one-inch hide strip was re-

moved from the forehead and cheek and a like strip from the hide of the

tail. All strips were then chopped, mixed by hand, and sampled. The

larger hide pieces after chOpping were approximately two and one-half

millimeters square.
Group VIII was made up of all soft tissues which could be removed

from the bones of the left half of the head except the tongue and brain.
The group was chOpped, mixed by hand, and sampled.

After frozen storage each group sample was analyzed for moisture
using the method of Bidwell and Sterling (1925), distillation under tolu-
This method was chosen because rather large samples may be easily

ens.
analyz ad. For each determination enough material to yield from 21 to 21.
milliliters of water was placed under toluene, distilled, and the volume of
distilled water measured. Usually samples weighing 25 to 40 grams could

be used for each moisture analysis. These relatively large samples

compensated for the rather coarse tissue particles in some groups.

-19-

Carcass Measurements

Measurements of (a) length of body, (b) length of hind leg, (c)
total length of carcass, (d) circumference of round, (e) de'th of body,
(15‘) length of loin, (g) width of shoulder, and (h) width of round, were

taken according to the standard method recommended by Naumann (1951).
Muscle Weights and Preparation of Cooking Samples

Five muscles from the right side were removed following seven days

of aging. They were trimmed free of all fat covering and weighed. The

fi ve muscles were:

(a) Total semimembranosus plus adductor (inside round)

(b) Total semitendenosus (eye of round) V

(c) The anterior portion of the psoas major (tenderloin) which was
separated from its posterior portion at a point level with the tuber
coxae as the carcass hung from the meat rail

(d) The longissimus dorsi muscle from the midpoint between the 12th
and 13th ribs to the midpoint between the 5th and 6th ribs (rib eye)

(3) Total triceps brachii, long head, (heavy muscle posterior to

the a rm bone)

After each muscle was weighed it was prepared for freezing. A

thermocouple was inserted into the center of each roast before wrapping

in cellophane (DuPont MSAT-87) and enclosed in stockinette. In the first
series Of animals, which consisted of the 64" and 80-week-old bulls, no ~
attempt Was made to prepare roasts of the same size and shape. The sec-

0 .
nd Series of animals consisted of the 16", 32": 48‘: 64"» and eo-week-old

-20-

heifers. Larger muscles were prepared into roasting pieces six inches

long and two and a half inches in diameter. The standardization of size

of roasting pieces greatly reduced the variability in cooking time.
Freezing and Frozen Storage of Cooking Samples

The packaged muscle samples from the bulls were frozen by placing

them in contact with the refrigerant wall in a chest type home freezer

and subjecting them to an air blast. The temperature of the compart—

ment during freezing was 00 Fahrenheit. The wrapped muscle samples from

the heifers were frozen at -5° Fahrenheit in an upright freezer. Storage

of all samples was in a 12 cubic foot chest type freezer at an average

temperature of -9° Fahrenheit. The length of the storage period ranged
from three to eight months.

Percent Edible Meat and Bone in Carcasses

Weights of total edible meat included all lean and fat in the

carcass. The weights of meat and carcass bones were taken at the time

the left side was boned for moisture analysis.

Antipyrine Method for Measurement of Body Hater

Animals were taken off feed and water 24 hours prior to injection
with antipyrine. The solution injected contained .3 gram of antipyrine
per mi 111 liter. From seven to fourteen grams, depending on the size of
the animal, were injected into the jugular vein. BlOOd was drawn for

serum analysis of antipyrine at two and one-half, three and one-half,

-21-

four and one-half and five and one-half hours followng injection. fit

the time of injection an initial blood sample was taken for use in the

blank determination of antipyrine in the serum. 110 anticoagulant was

used. Blood samples were stored in a refrigerator until centrifuging.

The maximum storage of samples was 21. hours.

The analysis for the determination of antipyrine in serum water was

very‘similar to the precipitation procedure outlined by Brodie _e__t_. a}.

(1949). However, a few alterations were made. The volumes of blood

serum, zinc reagent and 0.75 Normal sodium hydroxide were increased to

five milliliters each. Also 0.1 milliliter of 2 Normal H2804 and 0.1

milliliter of 0.2 percent NaNOZ solution were used instead of one drop
of 4 Normal H2801+ and two drops of 0.2 percent NahOZ.

The log of the concentration of the antipyrine in the serum samples

was plotted against time of sampling for each animal. A regression equa-

tion was calculated from these concentrations. The theoretical concen-
tration of antipyrine in body water was calculated from the regression

equation. It was assumed that there was uniform and instantaneous dis-

tr"Vbu‘bion with none of the drug being metabolized. The milligrams of

antipyrine injected divided by the concentration (milligrams per liter)
0f antipyrine in the serum water gave the nurrber of liters of body water.

BOdy Water in liters divided by body weight in kilograms and multiplied

by 100 gave percentage body water.

Specific Gravity of Carcasses

After the 60- and 80-week-old bulls and the 16- and AB—week-old

hei
fers had been ground and sampled for body water analysis, it was

-22-

 

¥

decided to make specific gravity observations on the remainder of the

animals slaughtered .

Carcass specific gravity was taken by first weighing the fore and

hind quarters from the left side of the carcass on a platform scale to

the nearest one-fourth of a pound. The quarters were then weighed to

the nearest gram in water. To make this weighing, a four- by six—foot

water vat was filled to a depth of two feet. A two-- by ten-inch plank

was placed horizontally over the water. A gram balance was placed on

the plank with one pan over a one-inch diameter hole. A fine steel wire

ran from the pan frame through the hole into the water. Three small

metal hooks with 12- to 18-inch lengths of wire were secured to the pan

wire, balanced, and used to grasp the beef quarter during weighing. The

balance was adjusted quickly to the nearest gram and the weight recorded.
Care was taken to eliminate trapped air underneath the diaphragm and

flank. The water temperature ranged from 16° to 19° Centigrade.

T he difference between the sum of the weights of the quarters in
air and the sum of the weights in water were used for calculating spe-

cific gravity. The relationship proposed by Kraybill g_ a___l. (1952).

Y = 0.9955 X - .0013, was used to convert dressed carcass specific gravi-

ty t0 whole animal Specific gravity. Percent body water was obtained

a 1, v _ 00 .896 _ 3.486 _l
p Miter ‘ l (3 Specific Gravity)

Cooking and Tenderness of Muscles

Roasting. For palatability testing, the frozen roasts were quick-

1y unwrapped and placed on wire racks, one—half inch high, in Open stain-

less steel pans having a one-inch depth. The pans were placed in a

well-insulated electric test oven. The terminal ends of the thermo—

couple were attached to a recording potentiometer. An additional thermo-

couple was attached to record the air temperature of the oven. The in-

ternal temperatures of the roast and the oven temperatures were recorded

throughout cooking at one second intervals. The oven temperature was

thermostatically controlled at 3000 Fahrenheit. At the beginning of

cooking the roasts registered 100 to 15° Fahrenheit. The roasts were

removed from the oven when the internal temperature reached 156° Fahren-

heit (medium doneness for beef).
_I_)_eep fat frying. Only the muscles from the 16-week-old and 32-
week—old heifers were cooked in deep fat. The temperature of the fat
was 3500 Fahrenheit and the muscles were cooked to ,an internal temper-
ature of l560 Fahrenheit.

Ignderness measurements. One-inch cores were removed parallel with

the muscle fibers for shear resistance by using the Warner-Bratzler Shear

The number of observations on each sample was as few as two in

(1949 ) -
The

the Slnallest muscles and as many as four in the largest muscles.

mechanical shear gave the pounds of force required to sever the core,

th
us a lower score indicated more tender meat.

One inch squares of cooked meat were removed from slices cut one-

s
iXteenth inch thick on a mechanical meat slicer. Each committee member

-24-

RESULTS AND DISCUSSION
Body Weights and Carcass Yields

The slaughter weights and dressing percentages are shown according

to levels of nutrition in Tables I. and 5. The live weights were con—

sistantly greater with higher T.D.\T. intake with the exception of the
liveweight of one high feeding level heifer in the 64-week-old slaughter

group. Live weights likewise increased with increases in age except for

the live weight of this one heifer. The cattle on higher feeding levels

appeared fatter and had higher dressing percentages. When analyzed sta-

tistically the increases in dressing percentage associated with feeding
levels were significant at the one percent level as shown in Table 6.

The differences in dressing percentage due to age were not statistically

Significant.

Carcass Measurements

The carcass measurements are given in detail in Appendix Tables II

thI‘Ough IX. The measurements were consistently greater with increases

in age and in T.D.N. intake. A summary of the statistical treatment of

these data is shown in Table 7. In the heifer series, thirty carcasses were

measured . The differences associated with feeding level and with age

were highly significant for each of the eight measurements. The 12 bull
carcasses were from only two age groups, 61, and 80 weeks. They showed

th
e same trend, but the differences due to age were not Significant for

-26-

TABLE 4. SLAUGHTER WEIGHT KND DhbSSING PERCENT OF HLIFERS

 

 

 

 

 

 

 

 

’T' .. (rm ”a...”

"31’s” 1 "

 

F 6 e d i n g L e vH ie hl
. di 42
Arrinml Age in ---£—9—" Hot ye umHot ___ Hot
Number Weeks Slaughter Dressing Slaughter Dres sing Slaughter Dressing
Weight Percent Weight Percent Height Percent_
lbs. % lbs. % lbs. 9%
202 16 129.8 47.18
227 16 141.9 46.86
203 16 179.8 52.42
226 16 210 .6 52. 11
201 16 231.5 56.48
221 16 281.5 49.91
206 32 223.0 44.178
224 32 279.0 46.27 a
204 32 403.0 47.618.
222 32 329.0 52.2
205 ‘32 552.0 54.986
223 32 481.0 56.34
207 48 372.0 47.85
219 48 353.0 47.31 -
209 48 521.0 55.15;
220 0.0 54.
214 14.8 59 756.0 59.52
230 48 664.0 58.28
213 64 443.0 47.63
218 64 480.0 51.04
215 64 751.0 56.53:
217 693.0 55.
210 2’1: 675.0b 57-48
216 61, 904.0 59.96
211 80 517.0 49.32
229 80 550.0 52.36
212 80 831.0 59.3:
228 905.0 55.
208 :8 1,057.0 64.33
225 30 1,105.0 62.1.1.
* a Not off feed and water 21. hours prior to slaughter
‘3 Apparently due to individual characteristics this heifer failed

to respond to high level feeding to the same extent as the others

on this treatment

-27-

TABLE 5.

 

l

SLAUGHTER.UEIGHT AHD DRESSIHG PLRCBNT OF BULLS

I
:.

 

 

 

 

F e e d n g L e v e 1
Animal Age in #9 o .7 Hot 1466mm“t h 1 2. got
.1 ' r 1k V L'
.thmber Weeks Slauggter Dressing Slaugiter Dressing Slaughter Dressing
We,g Percent “813 t PerCent Weight Percent '
lbs. % lbs. % lbs. % 3
v.
L
50 64 607.0 52.39 L?
6.1 64 576.0 53.65 F
54 64 827.5 53.90 .3
5 8 61. 727 . 3 53 . 21
52 64 997.0 60.98 i
7722 64 1,070.3 59.80 ,
'71 80 652.0 48.6181
53 80 929.0 57.91
62 80 983.0 55.84
43 80 1,151.0 63.01
60 80 1,186.0 62.98
a Bull got access to feed during the 24-hour fast

TABLE 6.

ANALYSIS OF VARIANCE OF 1101‘ DRESSING PERCENT

 

 

‘—

Source of Degrees of Sum of Mean

 

 

jex Variance Freedom Squares Square F

Bulls Levels 2 180.35 90.17 21.67M
Ages 1 7.57 7.57 1.82
L. x A. 2 11.59 5.79
Within 6 25.00 4.16

Heifers Levels 2 508.10 254.05 6.90M
Ages 4 202.75 50.69 1.38
L. x A. 8 30.70 3.84
Within 15 552.23 36.82

~—— ”-9!

 

Significant (1% level)

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nabo.Hm *zmb.mm 2*H%.mfl NM.H Nm.m *;MH.M# atmo.mN t3Hb.Hm N mHo>oA mHHfim
msam> m msam> m moan» m osam> m 03Hw> m msam> m osHm> m osHm> m

7 venom meOMso Eopmmnh ooqwflmm>

eases abeasoam aaoq seem mo 66 man ease seem 66 no

we we no Mo somehow summon mo mo mompMoo meadow mom
apes: apes: sesame £6666 .asoaao H6666 spasms sesame

p s m a m A s m a o E m w m o a m o

 

 

mazmfimmwm¢mz mQ¢oM¢o Ho HomeHm¢> mo mHmHA¢z¢ mo MM¢22Dm

.b mqmde

-29-

every measurement. This could be because the bulls were nearer to the

end of their growth span.

Muscle Weights

Muscles were considered as percentage of the total carcass weight

and are reported in Appendix Tables X through XIV. A summary of the

s1satistical analysis of the differences associated with treatments is

‘w—r'. .. . . Trauma-n:
.'
A I

given in Table 8.
In the bulls increases in feeding levels were significantly associ-

ated with a lesser percentage of semimembranosus-adductor muscle and

highly significantly associated with a lesser percentage of psoas major

muscle.
In the heifers increases in feeding levels were highly significantly

associated with a lesser percentage of semimembranosus-adductor muscles
and also a lesser percentage of triceps brachii muscle. The higher levels

0f intake for heifers were highly significantly associated with greater

Percentages of longissimus dorsi muscle.

With respect to the effect of increases in age upon percentage of
muscle weight, it was noted that in the bulls greater age was signifi-
cantly associated with a higher percentage of the psoas major muscle.
In the heifers greater age was highly significantly associated with a

13886:: percentage of semimembranosus-adductor muscles and significantly

as sociated with a lesser percentage of psoas major muscle.

It should be noted that the only significant increase in muscle

Percentage produced by higher feeding levels was in the case of the

J‘ongissimus dorsi of the heifers and the only significant increase in

-30-

 

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-31-

 

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namwm.b axomo.o baw.o mom.m axbm.NH N mHo>oq mHmMfiom
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mma.0 0mm.0 «H.m ebm.o 00.0 m .a a .a

000.0 060.0 *mm.HH 006.0 me.a H 6604

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msamp a osam> m osas> m osam> m o=Ha> a
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muscle percentage produced by increases in age J38 in the case of the

psoas major of the bulls. The last two trends, seemingly contrary to

the others, occurred with muscles from which it was impractical in the

(experiment to remove the muscle in total. There is the possibility that

error in removing a uniform portion of the muscle each time was responsi-

ble for this reverse trend.

Neither levels of feeding nor age was associated with any signifi—

cuant change in percentage weight of the semitendinosus, the longissimus
cicarsi, or the triceps brachii in the bulls. Age had no significant

effect on the semimembranosus-adductor muscles in bulls. In the heifers

ILjevels of feeding had no significant effect on the semitendinosus or the

fossoas major muscle, and age had no significant effect on the semitendin-

<Dssus, longissimus dorsi, and triceps brachii percentage weights.
Percent of Edible Meat and Bone in the Carcasses

The edible meat in the carcass included all lean and fat tissues.

Tides bones made up.the balance of the carcass. Edible meat data were

taalcren only from the bulls slaughtered at 64 and 80 weeks of age and from

tiles heifers Slaughtered at 16 and 48 weeks of age. The percentages are

given for each carcass in Table 9. Older animals and. those on higher

nLliSI’fiftional levels had carcasses containing a larger percentage of edible

Imaéiii- The effect of age with respect to these differences was not sig-

nificant. for the bulls, but the effect of feeding levels was highly sig-

nificant. With the heifer carcasses differences in percentage of edible

magit' Eissociated with age and with levels of feeding were both highly sig-

niifi‘3éirrt. Table 10 summarizes the analysis of variance of these observations.

-32-

 

TABLE 9.

ERCLNT 0F EDIBLE KLAT AVE QCNE IN CARCASS

 

 

F e e d i n 4g,

L:Ve v e 1

 

 

 

 

 

 

 

 

 

 

Age in
Sex L o w Medium H i g h
weeks Meat Bone Meat Bone mat Bone
76 % 73 :6 %
B11113 64 78.5 21.5 81.0 19.0 82.4 17.6
78.4 21.6 81.5 18.5 82.9 17.1
80 78.4 21.6 82.1 17.9 83.1 16.9
74.9 25.1 79.9 20.1 86.6 13.4
Heifers 16 68.3 31.7 74.4 25.6 78.5 21.5
68.6 31.4 75.1 24.9 78.6 21.4
48 76.6 23.4 79.0 21.0 83.5 16.5
75.0 25.0 80.1 19.9 83.5 16.5
TABLE 10. ANALYSIS OF VARIANCE OF EDIBLE MEAT IN CARCASSES
& 1
53‘3,‘ Source of Degrees of Sum of Mean F
__¥, Variance Freedom Squares Square
Bulls Levels 2 78 .13 39.06 15 .69"
Ages 1 .01 .01
L. x A. 2 7.96 3.98
Within 6 14.92 2.49
Heifers Levels 2 159.30 79.65 219.24M
Ages 1 23.55 23.55 64.83””
L. x A. 2 78.01 39.00 107.355“
Within 6 2.18 .3633

 

*’* Significant (1% level}

1%
l.

K,

,’

‘W—fl it“:

Water and Fat Content of the Whole Body

The 64- and 80-week-old bulls and the 16- and 48-week-old heifers
.Jere analyzed for total body water by determining the amount of moisture

if] all body tissues. Determinations for total body water by means of

arltipyrine could not be made for the first four bulls slaughtered due

t<3 a delay in delivery of the drug from the supplier. All animals sub-

After the 48-week-

seequently slaughtered were injected with antipyrine.
CDde heifers had been slaughtered, it was decided to discontinue the

incbisture analyses of body parts due to the extensive amount of labor

I‘eequired in praparing the tissues for sampling. Specific gravity ob-

s=£ervations were substituted for moisture analysis when the 64- and 80-
aqaaek-old heifers were slaughtered. The 32-week-old heifers were not
:iricluded in the observations for body water since their slaughter date
<3C>511cided with the slaughter dates of the 80-week-old bulls and the neces-
81a1r3r determinations could not be made.

Table 11 gives the neroent body water for the individual animals as
dea1zeermined by the antipyrine method, by moisture analysis of body tissues,
erICi kw-carcass specific gravity.

There were twenty cattle of Varying degrees of fatness for which

the amount of body water as determined by antipyrine could be compared

W113}! ‘the amount determined by tissue analysis. The agreement between

thee airitipyrine method and direct tissue analysis for these twenty cattle

is shown in Table 12 and in Figure 2. The average difference between

the two methods was .48 percent. With ten cattle the antipyrine method

gave Percentages of body water above that found by tissue analysis, and

-34-

TABLE 11.. TOTAL BODY WA'l‘LfiR OF CATTLE EXPRESSED
AS PiSRCENTAGE OF LIVE WEIGHT

 

 

 

 

 

 

 

 

 

 

 

 

 

Animal Identity and F e e d i n g LL76 v e 1
Method of Determination Lo w Normal Ii i g h
§E§~week-old bulls

Animal No. 50 61 54 5s 52 72
Peercent water

By tissue analysis 71.44 72.63 "2.41 70.04 61.94 6.4.73

By antipyrine (a) 73.39 (a) (a) (a) 66.21
FiCD—week-old bulls _

Animal No. 47 71 53 62 43 60
Percent water

By tissue analysis 71.73 71.52 69.16 71.53 61.77 56.41

By antipyrine 71.86 74.05 72.29 68.16 60.79 55.54

JLfB-week-old heifers

Animal NO. 202 227 203 226 201 221

fiercent water
By tissue analysis 78.31 72.96 69.74 69.75 67.30 71.63
By antipyrine 75.49 69.42 69.54 60.67 67.69 72.15
:éii-week-old heifers
Animal NO. 207 219 209 220 214 230
Percent water
LBy tissue analysis 69.87 67.26 70.55 68.23 58.66 56.28
By antipyrine 72.37 67.03 67.75 70.02 60.73 55.65
Ségfiswweek—old heifers

ltnimal No. 213 218 215 217 210 216
ligazfcent water

IBy'specific gravity 67.80 70.20 65.20 67.90 62.30 58.80

.Exy antipyrine 65.07 . (b) 63.24 67.07 62.52 61.67
§O—week-oid heggrs

Animal No. 211 229 212 228 208 225
Percent water

I337 specific gravity 76.28 76.56 62.80 68.78 67.63 61.38

By antipyrine 82.81 69.70 64.43 58.36 71.22 86.98

y

 

(a) Not injected due to delayed receipt of antipyrine from
supplier
(b) Injection of total dose of antipyrine into vein questionable

TABLE 1L.

TOTAL BODY wares 0F CATTLE EXPRESSED
AS PBRCENTAGE 0F LIVE WEIGHT

 

 

 

 

 

 

 

 

 

 

 

 

 

Animal Identity and, F e d i n g L e v e 1
Method of Determination Lfi_ w Normal h iAg h
éé-week-old bulls

Animal No. 50 61 54 58 52 72
Percent water

By tissue analysis 71.44 72.63 72.41 70.04 61.94 64.73

By antipyrine (a) 73.39 (a) (a) (a) 66.21
80-weeggold bglls .

Animal No. 47 71 53 62 43 60
Percent wateg

By tissue analysis 71.73 71.52 69.16 71.53 61.77 56.41

By antipyrine 71.86 74.05 72.29 68.16 60.79 b).54
16-week-old heifers

Animal No. 202 227 203 226 201 221
fiercent water

By tissue analysis 18.31 72.96 69.74 .69.75 67.30 71.63

By antipyrine 75.49 69.42 69.54 68.67 67.89 72.15
Ageweek-old heifers

Animal N0. 207 219 209 220 214 230
Percent water

By tissue analysis 69.07 67.26 70.55 68.23 58.66 56.28

By antipyrine 72.37 67.03 67.75 70.02 60.73 55.65
64~week~old heifers

Animal NO. 213 218 215 217 210 216
Percent water

By specific gravity 67.80 70.20 65.20 67.90 62.30 58.80

By antipyrine 65.07 , (b) 63.24 67.07 62.52 61.67
80-week-old heifers

Animal N0. 211 229 212 228 208 225
ggchEEZwatgg

By specific gravity 76.28 76.56 62.80 68.78 67.63 61.38

By antipyrine 82.81 69.70 64.43 58.36 71.22 86.98

 

_2‘_(aj Not injected due to delayed receipt of antipyrine from
supplier

(b) Injection of total dose of antipyrine into vein questionable

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-36-

TABLE 12. PERCELT 0F BOUT WATER TH CATTLE AS MEASURBD
BY ANTIPYRIIIE AN]? ANALYSIS OF BODY TISSUES

 

 

 

 

 

 

 

 

Number
of kethod Range Mean 3::2dilgn
Animals a l
20 Antipyrine 74.05 - 55.54 68.00 5.56
Tissue analysis 78.31 - 56.28 67.95 5.62

 

with ten the antipyrine method gave lower percentages. The correlation
coefficient between the two methods was +.939 with 95 percent confidence
limits of +a850 and +.976. The agreement between the antipyrine method
of determination of body water and determination by tissue analysis was
similar to the agreement reported by Kraybill 23-31. (1951) hetween the
antipyrine method and the calculation of body water from the carcass
specific gravity.

There was close agreement between the percentage of body water by
the antipyrine method and by calculation from carcass specific gravity
for the 64-week-old heifers as is shown in Table 11. Heifer No. 218
had no antipyrine value recorded since unusual difficulty was experi-
enced in injecting the antipyrine into the jugular vein. The antipyrine
determinations for the 80-week-old heifers were subject to errors. The
cause of the unusual body water percentages of this slaughter group was
not determined. Discrepancies such as this have not occurred in con-
tinued use of the antipyrine method in the same laboratory with cattle

on later experiments.

-37-

The total body fat percentage is given in Table 13. It was cal-
culated from the percentage body water as determined by antipyrine. The
equation of Reid 33 E1. (1954), Y = 356.87+0.3585 X - 20”.56 Log X, in
which X equals the percentage body water was used to calculate the per-
centage fat. Reid's equation was calculated from all body composition
data for cattle that could be found in the literature, and included 230
dairy and beef cattle ranging from new-born calves to aged cows. The
cattle in this eXperiment on higher levels of nutrition had higher fat
percentages by calculation than those cattle on lower levels. Likewise
the cattle on higher levels were noticeably fatter in appearance before

and after slaughter.
Tenderness of Cooked Muscles

Since the animals ranged from 16 to 80 weeks of age, they were young
for slaughter cattle and all were relatively tender. The tenderness
measurements were limited to three cooked muscles, the longissimus dorsi,
the semimembranosus, and the psoas major. These muscles were not cooked
for every animal slaughtered at every age period, but all three feeding
levels and all slaughter ages were represented in the observations. The
average tenderness scores as determined by the mechanical shear and by
counting the number of chews to completely masticate a standardized
portion of cooked muscle are given in Appendix Tables XV through XVIII.
The statistical analysis of the tenderness differences found by count-
ing chews were too small to be statistically significant. A summary of
the statistical analysis of the scores by both methods of tenderness

measurement is given in Tables 14 and 15.

-38-

TABLE 13. TOTAL BODY FAT OF CATTLE LXPRESSLD AS
PERCENTAGE OF LIVE WEIGHT”

 

 

:*
‘—_

F e e d i n gg L e v e l
L

 

 

 

 

 

 

 

 

_go w Normal H i g‘h

64~week—old bulls

Animal No. 61 72

Percent fat 3.41 9.94
80-week-old bulls

Animal No. 47 71 53 62 43 60

Percent fat 4.73 2.86 4.35 8.07 15.55 21.65
l6-week—old heifers

Animal No. 202 227 203 226 201 221

Percent fat 1.67 6.91 6.79 7.60 8.33 4.47
48:!gek-gld heiferg

Animal No. 207 219 209 220 214 230

Percent fat 4.28 9.14 8.45 6.36 15.61 21.51
64¢week-old heifers

Animal No.~ 213 218 215, 217 210 216

Percent fat 11.08 12.93 9.11 13.69 14.59

 

* Fat percentage calculated from body water (by antipyrine tech-
nique) using the equation of Reid gt 21. (1954), Y = 356.875
+'0.35853 X - 203.563 Log X, where X = percent body water

The mechanical shear indicated large enough differences in tender-
laess for statistical significance in some instances. In the heifers
‘the differences due to levels of feeding were not significant for the
Imuscles studied. In the bulls feeding levels had no significant influ-
ence on the longissimus dorsi and psoas major muscles. However, the
semimembranosus was significantly 1633 tender with higher feeding levels.

Increases in age were associated with highly significant decreases
in tenderness by shear measurement for the semimembranosus and psoas

major from heifers and for the semimembranosus from the bulls. Increases

-39-

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mm. Hm.m *Ho.m mm.em mm. mo.ss m mam>mq nmmam
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Hence msswmmwmcoq

 

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hwo>oa may paaoaefiamam we
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-41.

in age failed to show a significant effect on the tenderness of the
longissimus dorsi and psoas major from the bulls or on the tenderness

of the longissimus dorsi from the heifers.

The author placed more confidence in the mechanical shear for

measuring muscle tenderness than in the number of chews recorded by the

Inalzitability committee. Although some results were inconsistent, there
was a definite trend toward decreases in tenderness as the cattle in-

creased in age from 16 to 80 weeks.

-42-

Holstein cattle were fed on low, medium, and high levels of nutrition
from the first ‘.-:eek of age until slaughter at 16, 32, $8, 61., and EC
weeks.

The cattle with greater T.D.N. intake had a higher dressing per-
centage, increased length and thickness of carcass and a larger ratio
of edible meat to bone. Higher nutritional levels were associated with
a smaller percentage weight of muscles in the carcass. The level of
feeding; tended. to show no significant influence on tenderness.

As the cattle increased in age there were significant increases in
length and thickness of the carcass and a larger ratio of edible meat
to bone. Age showed no influence on dressing percentage and in general
no consj stant influence on percentage weight of muscles in the carcass.
One muscle of the three observed became significantly less tender with
3.630 in t e bulls and two muscles showed, this trend in the heifers.

The p“.I"Cent:{ge of total body water was calculated for twenty Cattle
b3, the antipyrine technique and by analyzing all body tissues for mois—
ture, Th~ correlation coefficient of the compzuri son of the two methods
“13 +589. The percentage of total body fat was calculated from the

hear‘cei.‘ .
r “var-:43 of body water.

-43-

APPENDIX TABLL T. CARCASS awn wacae BODY SPECTFIS GRAVITY
0F 64- AND 80-NEhK-OLD HEIFEHS

-.-— —».C‘ - m--~ . m~---—-- -«c...—.—. ”---m--.“ -
--“--.—-‘.~. --“‘~‘—mm-§-m—a

 

 

 

 

 

__'_Feedi_nj Lev_e“l__
._..£.s.s.._. M e d i_s.e __..H.i.s-a--
Animal Age 1“ Wholetfi wholem WholeiT7
Number Weeks Carcass Body Carcass Pody Carcass Body
_ Sp“ 0‘" seagaaai‘ii‘ii' SpaGr. 8‘" Gr‘ §P.- Gr.
--..« :4

 

 

213 64 1.0893 1.0831 1 i
218 64 1.0976 1.0914 g

 

215 64 1.0809 1.0747

217 64 1.0898 1.0836 1
210 64 1.0710 1.0649

216 64 1.0598 1.0537

211 80 1.1189 1.1126
229 80 1.1199 1.1136

 

21.2 80 1.0728 1. 0667
228 80 1.0928 1.0866
208 80 1.0889 1.0827
225 80 1.0682 1.0621

 

(1) Whole body specific gravity is calculated from carcass
specific gravity of Kraybill (1952) In 0.9955x - 0.0013

-44-

 

APPENDIX TABLE II. CARCASS MEASUREMENTS OF LENGTH OF BODY

 

“V _.

 

A m -«so-“-...m“

 

 

 

 

 

36x 'Age in F e e d i n g! L e G“e 1
__._.~_ weeks Low Medium High
cm. cm. cm.
Bulls 64 109.9 125.5 127.6
113.2 118.1 134.7
80 111.5 126.5 131.0
115.2 129.5 132.8
Heifers 16 70.1 76.6 82.1
72.1 81.1 91.2
32 82.7 96.1 105.3
920]- 102.3
48 91.5 108.3 115.1
90.4 108.4 110.1
64 104.4 117.1 112.1
104.9 114.3 121.7
80 108.9 130.0 130.3
115.2 123.9 131.0
-45-

 

APPENDIX TABLE III.

 

 

 

 

CARCASS MEAS REMENTS 0F LENGTH OF HIND

 

 

 

 

 

LEG

Sex Age in F e ‘8 d i ’3 Ag 7. Ag" 1 ‘7
__ week§_ Low Medium High ‘gg

cm. cm. cm.

Bulls 64 71.9 76.9 81.9

72.1 74.3 85.7

80 73.0 80.5 85.6

75.8 84.5 83.2

Heifers 16 50.6 54.6 57.6

52.0 57.1 57.1

32 53.6 61.8 66.8

62.1 67.8

48 64.5 71.8 75.2

63.4 71.8 73.7

64 69.6 76.0 71.7

70.3 73.3 75.7

80 72.7 77.5 80.1

72.5 79.9 80.0

 

-46—

APPENDIX TABLE IV.

 

 

 

CARCASS MEASU Y121112318113 OF TOTAL LENGTH OF

 

 

 

 

 

 

CARCASS
Sex Age in F e ezid i n g L e v e‘—1
weeks Low Medium High
cm. cm. cm.
Bulls 64 181.9 202.3 209.5
185.3 195.5 220.3
80 184.5 206.9 216.6
191.0 214.0 216.0
Heifers 16 120.7 131.2 139.3
124.1 138.2 148.8
32 136.3 157.9 172.1
154.2 170.1
48 156.0 180.1 190.3
153.8 180.2 183.8
64 173.6 193.1 1183.8
175.2 187.7 197.3
80 181.6 201.4 210.4
184.7 209.9 211.0

 

-47-

APPENDIX TABLE V. CARCASS MEASUREHENTS OF CIACUMFERENCE OF

 

 

 

 

 

ROUND
—*8ax Age in F e eg_d i n g L e v ‘87 1
weeks Low Medium High
cm. cm. cm.
Bulls 64 67.1 75.9 82.1
66.7 74.5 82.9
80 73.5 80.5 87.0
65.8 82.9 93.7
Heifers 16 35.2 43.1 48.5
38.2 45.8 48.5
32 43.5 59.1 67.3
52.5 63.9
48 54.5 66.8 75.4
54.1 69.9 73.6
64 56.3 73.7 70.9
59.2 73.3 78.8
80 58.0 74.6 84.6
63.6 75.6 83.6

-43-

APPENDIX TABLE VI. CARCASS MEASUREMENTS 0F DEPTH 0F BODY

 

 

 

 

 

Sex Age in F e e d i n gg L e v e 1
week;_ Low Medium High

cm. cm. cm.

Bulls 64 29.5 35.1 33.7
3803 38.5 41.7

80 38.5 43.1 43.8

40.2 41.4 43.5

Heifers 16 24.3 26.3 28.5
25.3 26.5 28.9

32 27.6 32.2 34.2

30.4 33.1

48 31.2 35.5 35.3

29.8 734.2 35.0

64 35.3 39.1 38.1

35.5 37.7 39.7

’80 , 37.1 40.8 41.8

37.2 41.1 43.8

 

-49-

APPENDIX TABLE VII. CARCASS MEASUREMENTS 0F Lb GTH OF LOIN

 

 

 

 

WW“? 'LW WT“
weeks Low Medium High __

cm. cm. cm.

Bulls 64 57.5 65.7 66.1

60.2 61.9 70.9

80 60.7 66.5 70.0

- 63.0 68.5 71.2

Heifers 16 36.8 40.3 43.1

37.6 42.6 48.5

32 44.9 51.7 56.3

50.3 54.6

48 51.8 60.5 62.6

49.8 .58.6 59.5

64 57.8 64.5 61.7

56.7 61.6 65.0

80 59.0 67.5 70.3

60.6 71.6 69.8

 

-50-

APPENDIX TABLE VIII.

CARCASS MEASUREMENTS OF WIDTH OF

 

 

 

 

 

 

 

 

 

 

 

 

 

SHOULDER
Sex j-ZAge in F .e e.id i n__g v e 1
weeks Low Medium High
cm. cm. cm.
Bulls 64 16.5 18.7 20.3
15.8 16.4 20.5
80 17.9 20.8 21.6
16.1 20.1 23.0
Heifers 16 8.2 9.9 11.1
8.7 10.7 11.3
32 9.0 11.3 14.1
10.8 15.1
48 12.2 16.5 17.5
11.5 16.1 16.0
64 13.2 17.5 17.5
14.6 17.5 19.3
80 15.1 18.0 21.0
15.4 18.7 21.7

 

-51-

APPENDIX TABLE IX. CARCASS MEASUREMENTS OF WIDTH OF ROUND

 

 

 

 

 

Sex Age ‘1h F_~e e a—Tiggn g E7 e v e 1
weeks :pr MeQium High

cm. cm. cm.

Bulls 64 19.9 22.1 23.7
19.7 22.7 24.7

80 21.3 23.7 25.7

20.2 23.7 25.3

Heifers 16 12.4 13.3 14.9
11.8 14.1 14.5

32 13.4 16.8 19.6

16.2 19.1

48 16.5 19.8 20.8

17.8 20.3 21.7

64 17.9 22.8 21.5

18.5 22.0 24.7

80 19.3 22.5 24.4

19.8 23.1 27.5

 

-52-

APPENDIX TABLE X.

SEMIMLMBRANOSUS PLUS ADDUCTOR MUSCIES
EXPRESSED AS PERCENT OE CARCASS WEIGHT

 

 

 

 

 

 

Sex Age in F e e d i n g ' ._L e v e

weeks Low Medium High
% %

Bulls 64 5.16 4.49 4.28
4.84 4.62 4.11
80 5.07 4.49 4.08
4.39 4.66 3.51
Iieifers 16 5.31 5.33 5.29
4.63 5.75 4.69
32 4.76 5.28 4.95
4.52 5.35 4.73
48 4.91 4.94 4.02
5.13 4.32
64~ 5.16 4.51 3.83
5.05 4.98 1.96
80 5.23 4.00 3.89
4.88 4.21 3.24

 

 

APPENDIX TABLE XI.

SEMITENDINOSUS MUSCLE EXPRESSED AS

PERCENT OF CARCASS WEIGHT

 

 

 

 

 

Sex Age in F e e d i n g e v e 1
weeks Low Medium High?
% % %
Bulls 64 1.69 1.67 1.74
1.97 2.39 1.61
80 2.00 1.63 1.81
1.60 1.80 1.35
Heifers 16 1.29 1.88 1.64
1.18 1.70 1.43
32 1.16 1.71 1.51
1.64 1.38 1.56
48 1.69 1.64 1.65
1.68 1.65
64 1.78 1.62 1.48
1.61 1.64 1.29
80 1.67 1.54 1.36
1.86 1.59 1.46

 

-54-

APPENDIX TABLE XII. PSOAS MAJOR MUSCLE PORTION EXPRESSED
AS PERCENT OF CARCASS WEIGHT

 

 

 

 

 

Sex Age in F e e d i n g L e v e 1
weeks Low 7 Medium High
% S %
Bulls 64 .87 .77 .68
. .56 .67 .49
80 .98 .72 .86
.88
Heifers 16 .55 .68 .63
.56 .67 .93
32 .78 1.06 .79
.64 .87 .69
48 .66 ‘ .70 .68
.74 .75
64 .70 0108 o 53
.80 .59 .43
80 .68 .67 .55
.65 ' .51 .47

 

APPENDIX TABLE XIII. LOI‘IGISSIMUS DORSI MUSCLE PORTION
EXPRESSED AS PERCENT OF CARCASS WEIGHT

 

 

 

 

 

 

 

Sex Age in F e e d__i n g L e v e 1
weeks ng Medium High
% %
Bulls 64 1.77 2.02 2.12
1. 7 1.85 1.92
80 1.74 1.99 1.81
1.52 1.97 1.74
Heifers 16 1.36 1.65 1.63
1.02 1.65 1.62
32 1.02 1.91 1.84
1.46 1.57 2.05
48 1.60 1.78 1.79
1.92 1.80
64 1.75 1.74 2.01
1.82 1.90 1.61
80 1.73 1.48 1.76
1.72 1.87 1.57

 

-56-

APPENDIX TABLE XIV. TRICEPS BRACHII MUSCLE, LONG HEAD,
EXPRESSED AS PERCENT OF CARCASS WEIGHT

W

 

 

 

Sex Age in F e e d i n g ___L e__g e 1 __
weeks Low Medium High
3% % %
Bulls 64 2.31 2.41 1.91
2 10 1.95 2.02
80 2.08 2.28 1.97
2.58 2.09 1.91
Heifers 16 2.07 2.23 2.21
- 2.08" 2.27 1.90
32 2.05 2.05 1.93
2.78 2.21 1.89
48 2.35 -1.98 1.53
1.91 1.94
64 2.05 1.80
2.02 1.94
80 2.19 1.77
2.04 1.67

 

-57-

APPENDIX TABLE XV.

 

TENDERNESS OF COOKED MUSCLES FROM BULLS
AS MEASURED BY MECHANICAL SHEAR

*

 

 

 

 

 

 

M 1 F e e d n g e__v e 1
use a weeks Medium High
lbs. lbs. lbs.

Longissimns 64 43.0 6.8 22.8
dorsi 24.0 440.0 21.3

80 5 17.0 30.0

3 13.7 19.5

Semimembran- 64 11.6 11.1 15.3
osus 10.3 13.3 20.4

80 29.6 21.1 25.9

1006 2203 2004

Psoas major 64 8 8.5 6.5
’ ’ 8 11.5 6.7

80 5 10.2 9.3

2 11.8 9.5

Semitendin- . 80 25.8 30.2 27.8
osus 17.2 21.0 27.7

 

-58-

APPENDIX TABLE XVI.

TENDERNESS OF COOKED MUSCLES FROM BULLS
C

 

 

 

 

 

 

AS MEASURED BY AVERAGE NUMBER OF HEWS
Age in F e e d i n _g L e v e 1 ‘—
Muscle weeks Low Medium ‘~__ High
Av. No. Av. No. Av. No.
Longissimus 64 140 118 127
dorsi 112 118 105
80 120 88 123
108 96 106
Semimembran- 64 124 82 115
osus 84 106 118
80 128 118 114
83 90 94
Psoas major 64 90 88 72
105 117 82
80 98 74 73
83 95 83

 

-59-

APPENDIX TABLE XVII.
HEIFERS AS MEASURED BY MECHANICAL SHEAR

TENDERNESS OF COOKED MUSCLES FROM

 

 

 

 

 

Age in F e e d i n g_ L e v e 1
Muscle weeks Low Medium High
lbs. lbs. lbs.
Longissimus 32 11.5 10.5
dorsi 20.0 4.2
48 17.5 17.0 23.0
12.0 11.1 10.6
64 33.5 22.0 15.2
6.0 14.0 15.5
80 25.7 18.0 20.5
20.2 17.4 29.2
Semimembren- 16 5.0 7.3 9.2
osus 12.8 11.4
32 7.0 9.7 14.2
11.2 8.7 9.1
48 12.0 9.7 11.0
9.7 16.2 1300
64 16.0 31.3 15.2
11.0 21.2 20.9
80 14.2 22.1 23.9
31.0
Psoas major 32 10.5 9.5
12.5
48 10.7 9.7
7.5 6.5
64 9.7 8.5
80 15.7 15.5
18.7 15.2

 

-6o-

J?! J. 11H 11].. 3.! ill! I'll-ll. . ..lllldl!.l.l.lllll|1.l. 71.." 310i}

APPENDIX TABLE XVIII. TENDERHESS OF COOKED MUSCLES FROM
HEIFERS AS MEASURED BY AVERAGE NUPBER OF CHEWS

 

Age in 12.6 e...4---1--.9__.8-_...L_-8__L.:_1..

 

 

 

 

 

_ Muscle weeks ng‘__~’_-_~-‘__ggg133____ High ..

Av. W0. Ax N0. Av. No

Longissimus 32 108 75
dorsi 87 77

48 73 90 100

96 75 72

64 117 100 76

106 83 77

80 108 85 60

90 87 113

Semimembran— 32 62 70 82
osus 73 83 87

48 70 74 90

78 80 79

64 73 76 75

80 88 104

80 96 84 89

82 110 100

Psoas major 48 70 62 6O
58 62 58

80 65 59

61 55

-61-

 

 

 

 

 

 

 

 

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APPENDIX TABLE XXV.
64-WEEK-OLD

SLAUGHTER HEIGHTS 0? BODY.PA2TS FROM
BULLS ON LOW FRLDTNG L£VEL

 

 

Animal No. 50

 

Animal No. 61

 

 

Part Wt. of Wt. of Mt. of Wt. of
Part Contents Part Contents
grams grams grams grams
Adrenals 11.6 10.9
Blood 10,126.4 10,037.0
Brain 1.02.0 } sea 0
Spinal cord 217.0 ‘ '
Carcass, hot l44,244.8 140.162.4
Cartilage (lst and 2nd
Thoracic) 69.0 56.0
Gaul Fat 430.0 632.0
Dew Claws 100.0 98.0
Esophagus 334.0 31.0 264.0 537.0
Epididymis 34.8 33.1
Gall bladder 26.0 143.0 39.0 310.0
Head meat 4,362.0 4,780.0
Head bones 5,846.0 4,900.0
Heart 843.0 839.0
Hide and hair 20,412.0 21,999.6
Kidney with carcass 521.0
Intestines 4,649.4 }51 333 8 6,237.0 4,215.2
Stomachs 7,597.8 ’ ° 6,804.0 41,844.6
Liver 2,789.0 2,525.0
Lungs 2,524.0 2,115.0
Trachea,diaphragm &
attach. tissues 1,653.0 1,983.0
Pancreas 169.0 ‘ 130.0
Penis & root 263.0 1,096.0
Pituitary 1.4 1.4
Ruffle fat 2,191.0 661.0
Shanks 5,427.0 4,959.0
Spleen 480.0 505.0
Seminal vesic. 44.0 48.0
Tail 529.0 667.0
Testicles & attach. tissues 396.0 328.0
Tongue 957.0 916.0
Trimmings, reprod. tract 176.0 ‘
Thymus 379.0 128.0
Thyroid 10.6 16.1
Urinary bladder & urethra 78.0 174.0 69.0 358.0
Vomit at slaughter 213.0 none
Totals 217,772.8 51,894.8 214,188.5 47,264.8
Total body & contents 269.667.6 26l.453.3

 

-68-

AFPZNLIK TABLL XXVI.

H‘ A Y":XI’V! ’., ‘ "‘ /\ )rr'ofl ""
DLJ4111111L .m'k u‘dl.I_I!ilD L‘f'

64-WLEK-OLD BULLS 0N NLDTUH FEEDING LHVLL

 

 

—..- -‘mn—C... -m

 

 

BODY fAdTS FROM

.-_>- '0‘-

 

 

 

 

___Animal No. 54__‘~ Animal No.=5§‘.__
Part Wt. of Wt. of Wt. of Wt. of
_ Tart Contents Part Contents
grams grams grams grams
Adrenals 13.0 16.8
Blood 14,365.0 12,037.6
Brain 362.0
Spinal cord none 666'0
Carcass, hot 202,305.6 175.543.2
Cartilage (lst and 2nd
Thoracic) 55.0
Gaul fat 1,104.0 1,142.0
Dew claws 90.0 118.0
Esophagus 264.0 3.0 407.0 7.0
Epididymis 49.0 39.9
Gall bladder 52.0 267.0 25.0 152.0
Head meat 4,878.0 5,364.0
Head bones 6,321.0 6,092.0
Heart 1,181.0 _ 1,112.0
Hide and hair 29,370.6 27,669.6
Kidney with carcass 604.0
Intestines 7,387.0 9,600.6 6,350.4 7,736.6
Stomachs 11,793.6 61,689.6 12,247.2 48,988.8
Liver 3,779.0 3,540.0
Lungs 2,391.0 2,838.0
Trachea, diaphragm &
attach. tissues 2,323.0 2,293.0
Pancreas 258.0 134.0
Penis 99.0
Root 600.0 .31’293°O
Pituitary 1.7 1.7
Prostate 1.7
Ruffle fat 1,610.0 2,356.0
Shanks 6,726.0 5,289.0
Spleen 574.0 671.0
Seminal vesic. 55.0
Tail 838.0 734.0
Testicle & attach. tissues 673.0 376.0
Tongue 1,319.0 1,104.0
Thymus 520.0 579.0
Thyroid 20.7 18.6
Urinary bladder & urethra 218.0 573.0 85.0 288.0
Vomit at slaughter 30.0 . 297.0
Totals 302,197.9 72,163.2 270,747.0 57,469.4
Total body & contents 374,361.1 328,216.4

 

-69-

APPENDIX TABLE XXVII.

SLAUGHTER WEIGHTS OF BODY EARTS FROM
64-WEEK-OLD BULLS ON HIGH FEEDING LEVEL

 

 

Animal No. 52

 

-IAnimal No. 72

 

 

Part Wt. of Wt. of‘ Wt. of Wt. of
Part Contentgi‘ Part Contentg
grams grams grams grams
Adrenals 17.7 16.5
Blood 20,969.2 22,145.8
Brain 443.0
Spinal cord 346.0 } 754.0
Carcass, hot 275.788.8 290,304.0
Cartilage (lat and 2nd
Thoracic) 88.0
Caul fat 7,407.8 6,056.0
Dew claws 168.0 none 141.0
EsOphagus 506.0 63.0 347.0
Epididymis 46.0 48.0
Gall bladder 66.0 284.0 56.0 221.0
Head meat 6,974.0 9,086.0
Head bones 7,439.0 7,016.0
Heart 1,687.0 1,662.0
Hide and hair 36,855.0 44,452.8
Kidney 1,145.0
Intestines 6,920.0 5,327.2 7,030.8 6,463.8
Stomachs 12,201.8 36,333.4 15,082.2 36,514.8
Liver 5,375.0 6,006.0
Lungs 3,119.0 3,287.0
Trachea, diaphragm &
attach. tissues 4,158.0 4,095.0
Pancreas 225.0 488.0
Penis & root 1,877.0 1,776.0
Pituitary 1.9 2.5
Ruffle fat 10,432.8 8,845.2
Shanks 6,660.0 8,211.0
Spleen 1,139.0 898.0
Seminal vesic. 54.9 75.7
Tail 973.0 1,297.0
Testicles & attach. tissues 452.0 492.0
Tongue 1,279.0 1,517.0
Thymus 783.0 937.0
Thyroid 34.5 36.0
Urinary bladder & urethra 88.0 88.0 49.0
meit at slaughter 907.2 274.0
Totals 414,487.4 42,9142 “3.1.82.5 43522.6
Total body'& contents 457,402.2 487.005.1

-70-

APPENDIX TABLE XXVIII.
80-WEEK-OLD BULLS ON LOW FEEDILG LEVEL

SLAUGHTER WEIGHTS 0F BODY PARTS FROM

Animal No. 47

 

Animal No. 71

 

 

Part Wt. of Wt. of Wt. of Wt. of
Part Congentg Part Contents
grams grams grams grams
Adrenals 10.0 11.8
Blood 9,687.4 11,183.4
Brain 384.0
Spinal cord 219.0 3 649.0
Carcass, hot
Left side 76,204.8 73,483.2
Right side 80,287.2 70.308.0
Caul fat 420.0 617.0
Dew claws 131.0 147.0
EsOphagus 332.0 9.0 375.0 80.0
Epididymis 39.4 36.2
Gall bladder 54.0 87. 55.0 92.0
Head meat 4,358.0 5,530.0
Head bones 5,084.0 5,876.0
Heart 822.0 1,032.0
Hide and hair 22, 680.0 25,515.0
Kidney 459.0 8 530.0
Intestines 7,875.0 4, 44. ‘
Stomachs 7,521.0 42,601. } M’W‘Z'O } 65’856'8
Liver 2,430.0 2,870.0
Lungs
Trachea, diaphragm 8:} 3,046.0 4,309.2
attach, tissues
Pancreas 208.0 180.0
Penis & root 1,073.0 1,094.0
Pituitary 1.2 1.5
Ruffle fat 709.0
Shanks 6,321.0 5,896.0
Spleen 400.0 485.0
Seminal vesic. 33.8 44.7
Tail 783.0 589.0
Testicles & attach. tissues 290.0 324.0
Tongue 1,045.0 811.0
Thymus 160.0
Thyroid 10.8 17.0
Urinary bladder & urethra 85.0 121. 100.0 160.0
Vomit at slaughter 1,925. 1,486-0
Totals 232,294.6 49,588. 227,681.0 67,674 8
Total body & contents 281,883.0 295 355.8

 

-71-

APPLND IX TABLE XXIX .
80-WEEK-0LD BULLS 0N MEDIUM FEEDING LEVEL

SLAUGHTER WEIGHTS OF BODY PARTS FROM

 

 

 

 

 

Animal No.A53 Animal No. 62
Part Wt. of Wt. of Wt. of Wt. of
Part Contents Part Contents
grams grams grams grams
Adrenals 13.7 14.3
Blood 14,323.2 16,482.8
Brain 383.0
Spinal cord 267.0 } 743'0
Carcass, hot
Left side 123,379.2 126,554.4
Right side 121,111.2 122,472.0
Caul fat 2,048.0 1,157.0
Dew claws 188.0 190.0
Esophagus 472.0 481.0 49.0
Epididymis 34.6 47.9
Gall bladder 58.0 149.0 60.0 246.0
Head meat 6,680.0 7,628.0
Head bones 7,044.0 7,256.0
Heart 1,360.8 1,472.0
Hide and hair 35,154.0 40,710.6
Kidney 771.0 898.0
Intestines
stomachs 20,865.6 55,067.0 24,880.2 64,613.4
Liver 4,422.6 4,917.0
Lungs
Trachea, diaphragm & 5,443.2 5,896.8
attach. tissues
Pancreas ' 277.0
Penis & root 1,976.0 1,614.0
Pituitary 1.7 1.8
Ruffle fat 3,220.0 1,620.0
Shanks 6,830.0 8,665.0
Spleen 695.0 608.0
Seminal vesic. 57.7 82.3
Tail 1,230.0 884.0
Testicles & attach. tissues 297.0 468.0
Tongue 1,105.0 1,435.0
Thymus 500.0
Thyroid 22.3 31.3
Urinary bladder & urethra 127.0 577.0 123.0 494.0
Vomit at slaughter 547.0 949.0
Totals 359,580.8 56,340.0 378,170.4 66,351.4
Total body & contents 415,920.8 444,521.8

 

-72..

APPENDIX TABLE XXX.

SLAUGHTER WEIGHTS OF

BODY PARTS FROM

 

 

 

 

 

 

80-WEEK-0LD BULLS 0N HIGH FEEDING LEVEL
__7Animal No. 43 ___Animal No. 60
Part Wt. of Wt. of_ Wt. of wt. of“
__g Part Contents Part Contents
grams grams grams grams

Adrenals 14.0 18.4
Blood 19.367.2 17.555.4
Brain
Spinal cord 766’° 659'°
Carcass, hot

Left side 167,378.4 168,739.2

Right side 161,935.2 170,100.0
Caul fat 10,886.4 10,092.6
Dew claws 278.0 203.0
Esophagus 447.0 215.0 480.0 6.0
Epididymis 52.0
0811 bladder 240.0 140.0 97.0 383.0
Head meat 6,596.0 7,574.0
Head bones 6,508.0 6,952.0
Heart 2,122.0 1,778.0
Hide and hair 34,700.4 42,638.4
Kidney 1,043.0 1,258.0
Intestines 10,999.8 8,505.0 10,773.0 2,835.0
Stomachs 16,102.8 40,257.0 12,020.4 42,525.0
Liver 6,010.2 6,804.0
Lungs
Trachea, diaphragma} 8,958.6 7,484.4

attach. tissues
Pancreas 350.0 512.0
Penis & root 1,810.0 875.0
Pituitary' 2.4 1.8
Ruffle fat 10,432.8 15,762.6
Shanks 8,343.0 7,559.0
Spleen 1,117.0 1,075.0
Seminal vesic. 84.4 65.5
Tail 944.0 1,137.0
Testicles & attach. tissues 468.0 426.0
Tongue 1,415.0 1,494.0
Thymus 295.0 678.0
Thyroid 29.6 27.1
Urinary bladder & urethra 108.0 212.0 78.0 721.0
Vomit at slaughter 364.0

Totals 479,804.2 49,693.0 494,917.8 46,470.0

Total body & contents 529,497.2 541,387.8

 

 

 

-73-

APPENDIX TABLE XXXI.

164WEEK-01D HEIFERS ON LOW FEEDING LEVEL

SLAUGHTER WEIGHTS OF BODY PARTS FROM

 

 

 

 

 

Animal No. 202_ Animal No. gg] '—
Part Wt. 0f Wt. of Wt. of Wt. of
Part Contents Part Contents
grams grams grams grams
Adrenals 3.7 4.0
Blood 2,717.0 2,637.0
Brain 265.0 291.0
Spinal cord 97.0 92.0
Carcass, hot 27,783.0 30,164.4
Dew claws 22.0 23.0
Esophagus 100.0 133.0 165.0
Gall bladder 9.0 58.0 7.0 21.0
Head meat 1,006.0 1,212.0
Head bones 1,350.0 1,564.0
Heart 243.0 288.0
Hide and hair 2,948.4 4,989.6
Kidneys 264.0 238.0
Intestines 2,766.0 2,166.9 3,473.0 1,902.8
Stomachs 1,864.0 7,454.8 2,164.0 9,629.6
Liver 992.0 939.0
Lungs 568.0 646.0
Trachea, diaphragm &
attach. tissues 448.0 439.0
Ovaries' 5.7 2.6
Pancreas 61.0 46.0
Pituitary .5 35
Shanks 1,659.0 1,913.0
Spleen 116.0 109.0
Tail 119.0 130.0
Tongue 285.0 333.0
Thymus 30.0 63.0
Thyroid 6.7 9.2
Udder 47.7 4.2
Urinary bladder 54.0 96.0 67.0 61.0
Uterus 17.6 22.4
Vagina and vulva 52.4 44.0
Vomit at slaughter 232.0 253.0
Totals 34,900.7 10.007.7 52,047.9 12,032.4
Total body and contents 55,908.4 64,080.3

 

-74-

APPENDIX TABLE XXXII.

SLAUGHTER WEIGHTS 0F BODY PARTS FROM
16-WEEK-0LD HLIFERS ON MEDIUM FEEDING LEVEL

 

Animal No. 203

 

Animal No. 226

 

 

Part Wt. of Wt. of Wt. of Wt. of
Part Contents Part Contents
grams grams grams grams
Adrenals 6.4 5.3
Blood 4,266.0 4,732.0
Brain 275.0 284.0
Spinal cord 89.0 109.0
Carcass, hot 42,751.8 49,782.6
Caul fat 119.0 144.0
Dew claws 29.0 35.0
Esophagus 426.0 145.0 77.0
Gall bladder 15.0 64.0 16.0 38.0
Head meat 1,202.0 1,454.0
Head bones 1,618.0 1,920.0
Heart 403.0 416.0
Hide & hair 5,125.7 .5,443.2
Kidneys 389.0 418.0
Intestines 3,163.0 1,787.6 3,602.0 3,410.2
Stomachs 2,654.0 9,502.5 3,339.0 11,970.0
Liver 1,434.0 1,854.0 ‘
Lungs 790.0 1,060.0
Trachea, diaphragm &
attach. tissues 1,378.0 635.0
Ovaries 3.4 8.6
Pancreas 81.0 97.0
Pituitary 1.8 .8
Ruffle fat 606.0 699.0
Shanks 2,115.0 * 2,482.0
Spleen 199.0 217.0
Tail 153.0 211.0
Tongue 353.0 345.0
Thymus 195.0 249-0
Thyroid 36.3 10.3
Udder 55.0 91.0
Urinary bladder 54.0 27.0 64.0 276.0
Uterus 31.9 26.7
Vagina and vulva 65.7 80.7
Vomit at slaughter ’ 49.0
Totals 70,084.0 11,381.1 79,976.2 15,820.2
Total body and contents 81,465.1 95,796.4

 

APPENDIX TABLE XXXIII.

SLAUGHTER WEIGHTS OF BODY PARTS FROM
164WEEK-OLD HEIFERS ON HIGH FEEDING LEVEL

7 I Wm.“ I _

Animal No. 201

 

Animal No. 221

 

 

Part Wt. of Ht. of Wt. of Rt. of
Part Contents Part Contentg
grams grams grams grams
Adrenals 5.6 7.4
Blood 5,532.8 5,705.8
Brain 309.0 308.0
Spinal cord - 95.0 130.0
Carcass, hot 59,308.2 63,730.8
Caul fat 450.0 1,322.0
Dew claws 27.0 41.0
EsOphagus 142.0 100.0 129.0 37.0
Gall bladder 13.0 60.0 23.0 106.0
Head meat 1,692.0 2,156.0
Head bones 2,070.0 2,174.0
Heart 417.0 536.0
Hide & hair 7,711.2 8,731.8
Kidneys 315.0 529.0
Intestines 3,384.0 990.8 4,082.4 4,705.2
Stomachs 2,910.0 8,656.8 4,082.4 16,556.4
Liver 1,672.0 2,515.0
Lungs 967.0 1,220.0
Trachea, diaphragm &
attach. tissues 828.0 974.0
Ovaries 3.0 4.9
Pancreas 86.0 127.0
Pituitary .9 1.2
Ruffle fat 1,522.0 1,872.0
Shanks 2,430.0 2,618.0
Spleen 222.0 348.0
Tail 267.0 288.0
Tongue 444.0 488.0
Thymus 419.0 513.0
Thyroid 15.1 7.7
Udder 597.0 739.0
Urinary bladder 38.0 78.0
Uterus 39.0 44.0
vagina and vulva 109.0 113.1
Vomit at slaughter 125.0 118-0
Totals 94,049.8 9,932.6 105,639.5 21,522.6
Total body and contents 103,982.4 127,162.1

 

-76-

APPENDIX TABLE XXXIV.

SLAUGHTER WEIGHTS OF BODY PARTS FROM
48-WEEK-OLD HEIFERS ON LON FEEDING LEVEL

 

 

 

 

 

Animal N0. 207 Animal No. 219
Part wt. of wt. of Wt. of wt. of‘
Part Contents Part Contents
grams grams grams grams
Adrenals 4.1 7.1
Blood 5,804.6 5,348.0
Brain 385.0 306.0
Spinal cord 177.0 120.0
Carcass, hot
Left side 40,824.0 38,556.0
Right side 39,916.8 37,195.2
Caul fat 440.0 197.0
Dew claws with shanks 83.0
Esophagus 429.0 90.0 171.0 55.0
Gall bladder 30.0 27.0
Head meat 2,386.0 2,508.0
Head bones 3,340.0 3,032.0
Heart 690.0 463.0
Hide & hair 11,340.0 9,752.4
Kidneys 365.0 335.0
Intestines 3,628.8 6,165.0 4,139.1 4,819.5
Stomachs 4,876.2 33,339.6 4,422.6 26,422.2
Liver 2,034.0 ' 1,797.0
Lungs
Trachea, diaphragm & 2,268.0 2,041.2
attach. tissues
Pancreas not taken not taken
Pituitary .1 .8
Ruffle fat 752.0 681.0
Shanks 3,402.0 3,175.2
Spleen 354.0 288.0
Tail 407.1 345.0
Tongue 600.0 630.0
Thy-Dal, 31900 22400
Thyroid 22.2 14.6
Udder 423.0 352.0
Urinary bladder 43.0 70.0 58.0 3.0
Uterus & ovaries 49.0 34.1
vagina and vulva 186.0 244.0
Vomit at slaughter 344.0 310-0
Totals 125,495.9 40,008.6 116,547.3 31,640.7
Total body and contents 165.504.5 148,188.0

 

APPENDIX TABLE XXXV. SLAUGHTER WEIGHTS OF BODY PARTS FROM
48-WEEK-OLD HEIFERS ON MEDIUM FEEDING LEVEL

 

 

 

 

“Animal No. 209 Animal No. 220
Part Wt. of Wt. of Wt. of Wt. of
Part Contents Part Contents
grams grams 7 grams grams
Adrenals 10.6 11.6
Blood 11,004.0 9,979.2
Brain 397.0 411.0
Spinal cord 181.0 212.0
Carcass, hot
Left side 65,772.0 73,936.8
Right side ' 65,318.4 72,576.0
Gaul fat 1,739.0 1,480.0
Dew claws 128.0 105.0
Esophagus 224.0 80.0 232.0
Gall bladder 46.0 136.0 53.0 220.0
Head meat 2,698.0 3,760.0
Head bones 3,832.0 3,938.0
Heart 913.0 ~ 933.0
Hide 8 hair 17,690.4 18,824.4
Kidneys 527.0 645.0
Intestines , 7,257.6 4,309.2 6,662.4 3,969.8
Stomachs 8,505.0 26,875.8 9,072.0 41,051.0
Liver 3,267.0 3,692.0
lungs
Trachea, diaphragm &} 3,298.0 4,195.0
attach. tissues
Pituitary 1.3 1.4
Ruffle fat 2,381.4 2,494.0
Shanks 4,649.4 4,762.8
Spleen 535.0 618.0
Tail 578.0 552.0
Tongue 920.0 892.0
Thymus 654.0 508.0
Thyroid 22.0 16.3
Udder 1,420.0 1,236.0
Urinary bladder 89.0 . 92.0 259.0
Uterus & ovaries 148.0 192.0
Vagina and vulva 307.0 491.0
Vomit at slaughter 173.0 105.0
Totals 204,513.1 31,574.0 222,573.9 45,604.8
Total body and contents 236,087.1 268,178.7

 

APPENDIX TABLE XXXVI.

SLAUGHTER HEIGHTS OF BODY PARTS FROM
48-WEEK-OLD HEIFERS ON HIGH FEEDING LEVEL

 

 

Animal No. 214

 

Animal No, 230 _'

 

 

Part Wt. of Wt. of Wt. of Vt. of
Part Contents Part Contents
grams grams grams grams
Adrenals 12,5 13.4
Blood 11,995.2 17,443.8
Brain ’352.0 413.0
Spinal cord 258.0 246.0
Carcass, hot
Left side 103,420.8 87,091.2
Right side 100,699.2 88,452.0
Caul fat *6,349.0 5,383.6
Dew claws 200 .0 112.0
Esophagus 213.0 176.0
Gall bladder 104.0 187.0 98.0 237.0
Head meat 4,612.0 4,048.0
Head bones 4,514.0 4,092.0
Heart 1,205.0 , 1,362.0
Hide & hair 26,308.8 24.381.0
Kidneys 849.0 820.0
Intestines 6,577.2 4,762.8 6,860.7 5,471.7
Stomachs 11,226.6 25,741.8 9,366.0 22,839.6
Liver 4,478.0 4,186.0
Lungs
Trachea, diaphragm & } 4,869.6 4,422.6
attach. tissues
Pituitary 1.2 1.3
Ruffle fat 6,123.6 5,131.2
Shanks 5,443.2 4,692.0
Spleen 597.0 655.0
Tail 868.0 675.0
Tongue 1,226.0 884.0
Thymus 665.0 547.0
Thyroid 23.5 22.4
Udder 4,045.0 3,046.0
Urinary bladder 124.0 56.0
Uterus & ovaries 230.0 120.0
Vagina and vulva 445.0 565.0
Vomit at slaughter 287.0 125.0
Totals 308,035.4 30,978.6 275,362.2 28,800.3
Total body and contents 339,014.0 304,162.5

-79-

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