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The impact of oestradiol only hormone growth promotants (HGPs) on eating quality

Grassfed finished cattle

Hormonal growth promotants (HGPs) are naturally occurring hormones that are found in most animal and plant life. The Meat Standards Australia (MSA) grading model applies an adjustment for different meat cuts from HGP supplemented carcase, however, does not differentiate between the impacts for other forms of HGP.

The impact on consumer scores and objective carcase measurements of 400-day oestradiol only (OES) HGP was measured in cattle that were pasture finished for 389 days. Cattle were randomly allocated to either the control (no HGP) or OES treatment groups and the rump and striploin were collected at processing and aged for 5 or 35 days. Untrained consumers scored each sample and rated the tenderness, juiciness, flavour and overall liking of the meat.

Other than flavour and tenderness at 35 days, the OES treatment resulted in significantly lower consumer scores than the control treatments. The impact of OES HGPs was found to be comparable to the effects of TBA+OES implants, which are used as the basis for the MSA beef grading model. Therefore, it is unlikely an adjustment is required to the MSA model for the effects of OES HGPs on eating quality in grassfed cattle.

Grainfed finished cattle

Hormone growth promotants (HGPs) are naturally occurring hormones that are found in most animal and plant life. The Meat Standards Australia (MSA) grading model applies an adjustment for different meat cuts from oestradiol only (OES; long-acting) HGP supplemented carcases, but does not differentiate between the impact for other forms of HGP.

This research investigated the difference between OES (long-acting) and combination OES/trenbolone acetate (TBA+OES) HGPs when used in Bos indicus/Bos taurus composite steers feedlot finished for 73 days. Three hundred cattle were randomly allocated to either one of the two treatment groups, or to the control group (no HGP), and the rump and striploin were collected at processing and aged for 5 or 35 days. Untrained consumers scored each sample for tenderness, juiciness, flavour and overall liking of the meat.

The TBA+OES treatment resulted in significantly tougher meat than the OES and control treatments. Consumer sensory scores confirmed that HGP treatment had a negative effect, although TBA+OES had a lower effect than the OES and control groups after 35 days of aging.

This research suggests that the MSA beef grading model could be adjusted to account for these differing effects.

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Contracts

Contract No. Title Start date End date Funding type
P.PSH.0688
The effect of oestradiol and trenbolone acetate combination implants on beef eating quality
01/05/2014 30/06/2017
MDC PSH

This page was last updated on 29/01/2020