This article delves into a detailed comparison of the weight differences between Wagyu and Angus cattle, two breeds renowned in the beef industry for their distinct qualities. Based on a comprehensive study, we analyze how their weights compare under different feeding regimes, focusing on days on feed and body weight endpoints. This analysis is crucial for understanding feedlot performance, carcass characteristics, and ultimately, the economic implications for beef producers.
Feedlot Performance and Weight Gain: Experiment 1 (Similar Days on Feed)
In the first experiment, Angus-sired steers (AN) were compared with Wagyu-sired cattle, categorized into those selected for growth (WA-GD) and marbling (WA-MD), all raised for a similar number of days on feed (DOF). The study revealed significant differences in weight gain and feed intake among these groups.
Body Weight Differences During Feedlot
Angus and Wagyu cattle selected for growth demonstrated a greater off-test body weight compared to Wagyu cattle selected for marbling when fed for a similar duration. Specifically, AN and WA-GD cattle achieved significantly higher off-test weights than WA-MD cattle (581 kg and 570 kg vs. 531 kg, respectively, P < 0.01). This difference was also reflected in their average daily gain (ADG). Both AN and WA-GD cattle exhibited a greater ADG compared to WA-MD cattle (1.21 kg/d and 1.20 kg/d vs. 1.10 kg/d, P < 0.04). Furthermore, Angus cattle showed a higher dry matter intake (DMI) than both Wagyu groups, indicating a greater appetite and potentially contributing to their increased weight gain.
Carcass Weight Analysis
Consistent with the off-test body weight results, the hot carcass weight (HCW) was also significantly influenced by breed and selection criteria when cattle were slaughtered after a similar number of days on feed. AN and WA-GD cattle presented a greater carcass weight compared to WA-MD cattle (P < 0.02). This highlights that when feeding duration is kept constant, Angus and growth-selected Wagyu cattle achieve heavier body and carcass weights than Wagyu cattle specifically bred for marbling.
Feedlot Efficiency and Growth Rate: Experiment 2 (Similar Body Weight Endpoint)
The second experiment shifted the focus to comparing cattle weights when Angus and Wagyu breeds were raised to a similar final body weight endpoint. This experiment contrasted Angus steers (AN) with Wagyu cattle selected for growth (WA-GB) and marbling (WA-MB), examining their feedlot efficiency and growth rates to reach a target weight.
Days on Feed and Slaughter Age
When targeting a similar final body weight, Angus cattle reached the slaughter endpoint in fewer days on feed compared to both Wagyu groups (P < 0.01). Consequently, Angus cattle were slaughtered at a younger age. This difference in days on feed indicates that Wagyu cattle, regardless of selection for growth or marbling, require a longer feeding period to attain a comparable body weight to Angus cattle. This extended feeding period for Wagyu is a crucial consideration for feedlot management and overall production timelines.
Carcass Weight at Similar Endpoints
Interestingly, when slaughtered at a similar body weight endpoint, there was no significant difference in hot carcass weight among the Angus and Wagyu groups. This suggests that while Wagyu cattle take longer to reach the target body weight, they ultimately achieve a similar carcass weight to Angus when endpoint weight is prioritized. However, the study reveals differences in carcass composition, which are explored in the subsequent section.
Marbling and Fat Composition related to Weight
Beyond just weight, the study also investigated carcass characteristics and fatty acid composition, crucial factors in meat quality and consumer preference. The differences in weight gain and feeding duration between Angus and Wagyu cattle are intertwined with how fat is deposited and the overall meat quality.
Marbling Score and Quality Grade
In Experiment 1 (similar DOF), Wagyu cattle selected for marbling tended to have a numerically greater marbling score, although not statistically significant, suggesting a predisposition for marbling even at similar feeding durations. However, in Experiment 2 (similar BW), WA-MB cattle exhibited significantly greater 12th rib marbling scores and USDA quality grades compared to Angus and WA-GB cattle (P < 0.01). This highlights that when allowed to reach a similar body weight, Wagyu cattle selected for marbling excel in intramuscular fat deposition, leading to superior marbling and quality grades.
Fatty Acid Profile and Lipid Content
When comparing fatty acid composition, Wagyu cattle selected for marbling consistently showed a greater percentage of total lipid and polyunsaturated fatty acids (PUFA) in the longissimus muscle (LM) compared to Angus cattle, regardless of whether the endpoint was days on feed or body weight. Conversely, in Experiment 2, Angus cattle had a greater percentage of saturated fatty acids (SFA) compared to WA-MB cattle. These differences in fatty acid profiles contribute to the unique sensory attributes of Wagyu beef, including its tenderness and flavor. The location within the LM (6th vs. 12th rib) also influenced fatty acid composition, with the 6th rib generally showing a greater percentage of total lipid and SFA, but less MUFA compared to the 12th rib.
Conclusion
This comparative study underscores that while Angus cattle tend to reach market weight faster with greater average daily gain, Wagyu cattle, particularly those selected for marbling, exhibit a distinct advantage in intramuscular fat deposition and fatty acid profile when given sufficient time on feed or raised to a similar body weight endpoint. Wagyu-sired cattle selected for marbling demonstrate a capacity for enhanced marbling and a more desirable fatty acid composition, even though they may require a longer feeding period and exhibit a lesser ADG compared to Angus. For producers aiming for premium, high-marbling beef, Wagyu genetics, especially those selected for marbling, present a compelling option, despite the potential for longer production cycles and different weight gain patterns compared to Angus cattle.
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Glossary
Abbreviations
IM intramuscular
BW body weight
FA fatty acid
DOF days on feed
AN Angus-sired steers
WA-GD Wagyu-sired steers and heifers selected for growth, slaughtered at a similar age and days on feed
WA-MD Wagyu-sired steers and heifers selected for marbling, slaughtered at a similar age and days on feed
WA-GB Wagyu-sired steers and heifers selected for growth, slaughtered at a similar body weight
WA-MB Wagyu-sired steers and heifers selected for marbling, slaughtered at a similar body weight
DM dry matter
HCW hot carcass weight
YG yield grade
BFT back fat thickness
LM longissimus muscle
KPH kidney, pelvic, heart fat
QG quality grade
BCTRC boneless closely trimmed retail cuts
RT rib thickness
SC subcutaneous
FA fatty acid
GLC gas liquid chromatography
SFA saturated fatty acid
MUFA monounsaturated fatty acid
PUFA polyunsaturated fatty acid
SEM standard error of the mean
ADG average daily gain
DMI dry matter intake
G:F gain to feed ratio
Contributor Information
Jerad R Jaborek, Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA; Currently with Michigan State University Extension—Sanilac County, Sandusky, MI 48471, USA.
Franics L Fluharty, Department of Animal and Dairy Science, University of Georgia, Athens, GA 30602, USA.
Henry N Zerby, Quality Supply Chain Co-Op., Dublin, OH 43017, USA.
Alejandro E Relling, Department of Animal Sciences, The Ohio State University, Wooster, OH 44691, USA.
Conflict of Interest Statement
The authors declare no conflict of interest with the present study.
