
%0 Journal Article
%A Allingham, Peter G. 
%A Harper, Gregory S. 
%A Hennessy, David W. 
%A Oddy, V. Hutton 
%T The influence of pre-weaning nutrition on biochemical and myofibre characteristics of bovine <emph type="2">semitendinosus</emph> muscle
%J Australian Journal of Agricultural Research
%D 2001/08/24
%V 52
%N 9
%P 891-902
%K growth path, meat, eating quality, enzymes.
%R https://doi.org/10.1071/AR00162
%U https://www.publish.csiro.au/paper/AR00162 
%X This study investigates pre-weaning growth of cattle and its effect on biochemical and histochemical markers of muscle development and subsequent biophysical attributes of eating quality. Combinations of cow (late pregnancy to mid-lactation) and pre-weaning (varying duration of access to a high-energy ration) supplementation were used to vary calf growth to weaning in 6 treatment groups. After weaning, calves were grazed together on pasture (backgrounding) and then grown rapidly on a feedlot ration (finishing) until slaughter. Biochemical and myofibre characteristics were determined in semitendinosus muscle samples collected just prior to weaning (7 months), at the end of backgrounding (13 months), and at slaughter (17 months). The concentration of sarcoplasmic protein and the activity of lactate dehydrogenase in the muscle at weaning were associated with differences in pre-weaning growth and both variables correlated positively with liveweight at weaning. Isocitrate dehydrogenase activity varied with sex, not treatment, at weaning and at the end of backgrounding. The size of myofibres at weaning related to differences in growth path and correlated positively with liveweight. Pre-weaning growth effects on these characteristics were not evident at slaughter. Biophysical properties of the meat were not affected by earlier growth path treatment, and were not correlated with biochemical characteristics or myofibre type profile. Variation in both shear peak force and adhesion was related to sex. We conclude that the effects of divergent early life growth do not persist 10 months after weaning, at least in meat quality characteristics. 
