Health and Carcass Quality

By Arden Wohlers DVM
Extension Veterinarian
University of Nebraska Panhandle Research and Education Center

Ranchers and cattle feeders have always known that an animal that had always grown well and fleshed easily tasted better than one that had pneumonia or other ailment at some point in its life. Recently there have been scientific studies to verify that a life long healthy calf has better flavor and is more tender than one that suffered from a respiratory infection even if the animal had been clinically normal for many months.

An Iowa study involving over 6,600 calves showed that those calves treated 2 or more times for respiratory diseases not only had a reduced feedlot gain but the USDA beef quality grade was reduced and the percentage that was accepted into the certified angus beef program was reduced. Another study at Oklahoma State University has shown that there are as many animals that go through the feedyard period of their life without ever showing signs of sickness as there are that show signs of sickness. Yet on inspection of the carcass, there is evidence in the lungs that would show that at some point in their life they had experienced a respiratory illness. This study indicated that any animal that had ever had a respiratory illness at any point in their life was statistically more predictive of having adverse effects on not only production but also on meat tenderness.

So what is happening here? Recent research suggests that a critical early window in a calf’s life for marbling deposition is 4-8 months. Marbling is the natural process of lipids being interspersed among muscle fibers that results in the flavor and tenderness of beef. A possible loss of performance during that time due to illness could reduce lipid deposition in muscle tissue that is not regained through the time of harvest of the meat. The process of producing the best flavor of meat that is the most tender is the result of careful planning to have the right genetics for marbling and tenderness combined with the correct nutrition and proper low stress environment at the same time that you avoid as many health problems as possible. Three key issues are paramount in keeping cattle healthy. The first is proper vaccinations of the cow herd to provide passive protection against many common diseases through the milk the calf nurses during the first few hours of his life. This is possible when the cow has had adequate nutrition to respond to the vaccinations herself. The calf also must be up and able to nurse an adequate amount of the milk within 12 hours of birth for proper immune response. The second critical point is vaccinating the calf at those windows of time when his immune system is most capable of responding to the vaccine. A third point is having the calf born into an environment that is relatively free of disease. The rancher can accomplish this through sanitation measures and pasture rotations to avoid the young calf encountering the disease organisms. These three points will go a long way toward keeping the fed animal healthy throughout its life and result in a great steak. Your consulting beef veterinarian can tie these points together to fit your individual ranch or feedyard operation.

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