Document Type

Dissertation - Open Access

Award Date

2024

Degree Name

Doctor of Philosophy (PhD)

Department / School

Animal Science

First Advisor

Amanda Blair

Abstract

The overall objective of this dissertation was to determine the impact of finishing systems on carcass and palatability attributes of bison. The specific objectives were 1) determine the influence of finishing system (grain-finished vs. grass-finished) on the mechanisms of tenderness formation in the longissimus lumborum of bison bulls, 2) determine the influence of diverse finishing systems on carcass characteristics and proximate composition of bison heifers, and 3) determine the influence of diverse finishing systems on palatability of striploin steaks from bison heifers. Results indicate that finishing systems differentially influence carcass characteristics, tenderness, and flavor attributes of bison. Specifically, this is the first evidence that postmortem proteolysis is a primary mechanism regulating tenderization of bison and is influenced by finishing system. Additionally, these data indicate that finishing systems varying in forage diversity and access to grain impact carcass characteristics and composition of bison heifers. Supplementing corn to heifers in a range system resulted in carcasses with heavier hot carcass weight, improved dressing percentage, larger ribeye area, increased marbling score, and increased proportions of crude fat (P < 0.05) compared with heifers only consuming grass indicating this may be an effective ‘hybrid’ management system for bison. Stocking density did not influence (P > 0.05) carcass or compositional measures of in this study indicating that stocking bison heifers at a higher density for pen-finishing may be possible to improve return on investment of pen facilities. Overall, finishing system did not influence (P > 0.05) objective tenderness of heifers; however, steaks from heifers finished on range with no access to grain had greater (P < 0.05) cook loss compared to steaks from pen-finished heifers. Further, these data also provide insight into the establishment of ratings for overall bison identity. Trained panelists detected more (P < 0.05) off-flavors in steaks from heifers that were finished on grass compared with heifers provided corn. However, heifers finished on diverse range had increased (P < 0.05) bison identity intensity. Very little is known about consumer preferences for bison and further research could aid in identifying unique marketing opportunities for bison products raised in different finishing systems.

Publisher

South Dakota State University

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Included in

Beef Science Commons

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Rights Statement

In Copyright