Table 3.
Live and carcass characteristics of cull dairy cows from various references
| Reference | Live | Carcass | Meat | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| TR1 | LW | BCS | CW | DP | Matu2 | REA | Yield3 | Marb4 | L* | a* | b* | pH | WBSF | |
| Allen et al. (2009) | CT | 644 | 2.8 | 326 | 50.5 | 421 | 2.6 | 369 | 4.9 | |||||
| Arp et al. (2011) | CT-Exp1 | 655 | 314 | 53.0 | 437 | 67.9 | 2.8 | 408 | 33 | 18.4 | 15.1 | 5.9 | ||
| Bunmee et al. (2014) | CT | 36.5 | 18.5 | 14.2 | 8.2 | |||||||||
| Franco et al. (2009) | CT | 769 | 305 | 35.3 | 14.6 | 7.2 | 5.5 | 7.9 | ||||||
| Gallo et al. (2017) | HO | 618 | 2.7 | 251 | 40.4 | |||||||||
| Harris et al. (2018) | Dairy | 303 | 413 | 64.6 | 2.8 | 367 | ||||||||
| Jurie et al. (2007) | HO | 666 | 356 | |||||||||||
| Lowe et al. (2012) | CT | 614 | 3.1 | 340 | 55.2 | 471 | 69.2 | 3 | 473 | 27.2 | 26.1 | 22.3 | 5.5 | |
| Minchin et al. (2009) | GS | 699 | 3.5 | 324 | 32.2 | 11.5 | 11.4 | |||||||
| Minchin et al. (2010) | CT | 599 | 2.8 | 251 | 36.4 | 11.7 | 14.4 | |||||||
| Pateiro et al. (2012) | 314 | 35.6 | 20.6 | 11.8 | 5.7 | 5.1 | ||||||||
| Patten et al. (2008) | D-NF | 369 | 433 | 72.8 | 3.4 | 481 | 35 | 32.4 | 24.8 | 5.6 | ||||
| Stelzleni et al. (2007) | D-NF | 354 | 433 | 68.1 | 2.6 | 450 | 5.3 | |||||||
| Stelzleni et al. (2007) | D-F | 407 | 472 | 79.3 | 2.7 | 608 | 5.2 | |||||||
| Therkildsen et al. (2011) | CT | 631 | 272 | 42.7 | 36.4 | 23.1 | 11.2 | 5.6 | 7.4 | |||||
| Vestergaard et al. (2007) | CT | 552 | 2.7 | 248 | 45.1 | 32.6 | 20.6 | 9.5 | 5.6 | 5.9 | ||||
| Vogel et al. (2011) | Not sick | 50.4 | 35.5 | 19.5 | 7.7 | 5.9 |
1 TR: treatment defined by the author (CT, Control; HO, Holstein; GS, Grass silage; D-NF, Dairy non-fed; D-F, Dairy fed; NS, Not sick); LW, live weight, kg; BCS, body condition score, 1 = least fatness, 5 = most fatness; CW, carcass weight, kg; DP, carcass dressing percentage; Matu, skeletal maturity; REA, ribeye area, cm2; Yield, yield grade; Marb, marbling score; CIE L*, measurement of lightness; CIE a*, measurement of redness; CIE b*, measurement of yellowness; pH, ultimate muscle pH; WBSF, Warner-Bratzler shear force, kg.
2 Maturity score, 100 = A maturity; 200 = B maturity; 300 = C maturity; 400 = D maturity; and 500 = E maturity.
3 USDA yield grade, except for Harris et al. (2018) and Stelzleni et al. (2007) who provided preliminary yield grade.
4 Marbling score, 100 = practically devoid; 200 = traces; 300 = slight; 400 = small; 500 = modest; 600 = moderate; 700 = slightly abundant; and 800 = moderately abundant.