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dc.contributor.authorBoles, Jane A.en
dc.contributor.authorKohlbeck, Katelyn S.en
dc.contributor.authorMeyers, M. C.en
dc.contributor.authorPerz, Katharine A.en
dc.contributor.authorDavis, K. C.en
dc.contributor.authorThomson, Jennifer M.en
dc.date.accessioned2015-09-08T22:05:04Zen
dc.date.available2015-09-08T22:05:04Zen
dc.date.issued2015-05en
dc.identifier.citationBoles, J.A., K.S. Kohlbeck, M.C. Meyers, K.A. Perz, K.C. Davis, and J.M. Thomson. “The Use of Blood Lactate Concentration as an Indicator of Temperament and Its Impact on Growth Rate and Tenderness of Steaks from Simmental×Angus Steers.” Meat Science 103 (May 2015): 68–74. doi:10.1016/j.meatsci.2015.01.003.en
dc.identifier.issn0309-1740en
dc.identifier.urihttps://scholarworks.montana.edu/xmlui/handle/1/9246en
dc.description.abstractAbstract The objective of this study was to evaluate the use of blood lactate concentration as an objective measure of beef cattle temperament and determine if the temperament of steers affected growth rate and tenderness of beef steaks. Angus × Simmental steers (n = 154) were evaluated for blood lactate (BL), exit velocity (EV) and chute score (CS), and humanely harvested. Carcass characteristics were assessed and loin samples were obtained for tenderness evaluation. All measures of the temperament were significantly correlated to each other (r = 0.14–0.47; P ≤ 0.04). Steaks from steers in the medium BL classification were significantly more tender than steaks from steers from the high BL classification. The steers with faster EV tended to result in steaks with higher shear force values (P = 0.07). The steers classified as fast growing resulted in steaks with lower shear force values (P = 0.02) compared to steaks from steers classified as slow growing. Results suggest that the temperament contributes to variations in growth rate, blood lactate, and tenderness.en
dc.description.sponsorshipBair Ranch Foundation and Montana Experiment Station (MONB00189)en
dc.titleThe use of blood lactate concentration as an indicator of temperament and its impact on growth rate and tenderness of steaks from Simmental-Angus steersen
dc.typeArticleen
mus.citation.extentfirstpage68en
mus.citation.extentlastpage74en
mus.citation.journaltitleMeat Scienceen
mus.citation.volume103en
mus.identifier.categoryLife Sciences & Earth Sciencesen
mus.identifier.doi10.1016/j.meatsci.2015.01.003en
mus.relation.collegeCollege of Agricultureen
mus.relation.departmentAnimal & Range Sciences.en
mus.relation.universityMontana State University - Bozemanen
mus.data.thumbpage5en
mus.contributor.orcidThomson, Jennifer M.|0000-0003-1921-0975en_US


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