By Jerad Jaborek
Liver abscesses are characterized by the accumulation of pus (bacteria, tissue debris and white blood cells) caused by the abnormal colonization of bacteria, most commonly Fusarium necrophorum and Trueperella pyogenes. While the exact root cause of liver abscesses is uncertain, it is commonly believed that liver abscesses are the result of ruminal or intestinal tissue damage caused by a low pH from the consumption of high-grain-based diets containing insufficient roughage over an extended period of time. Liver abscesses in cattle are typically identified post-slaughter when the liver becomes available for visible inspection at the beef processing facility. Cattle livers containing an abscess, regardless of size, are condemned at the beef processing facility, resulting in a direct economic loss.
Recent estimates published in the Journal of Animal Science by Taylor and others, predict the United States beef industry loses approximately $256 million annually to liver abscesses or $9.07 per animal sold. At the beef processing facility, this includes losses to liver condemnation ($26.4 million), losses to other offal condemnation ($45.9 million) and processing speed delays ($11.6 million). These are costs incurred by the beef processing facility due to liver abscesses.
Currently, the cattle producer doesn’t receive a direct discount from the beef processor due to their cattle having liver abscesses. However, there are indirect or hidden costs associated with liver abscesses that affect the cattle producer as well. First, additional carcass trimming due to adhered or ruptured liver abscesses will reduce hot carcass weight. Reduced hot carcass weight will reduce the pounds of saleable beef for the producer. This cost will affect the cattle producer if the cattle were sold on a carcass or dressed basis, or it will affect the beef processor if the cattle were sold on a live basis. Excessive carcass trimming due to liver abscesses was estimated to cost $35.1 million annually. Because liver abscess data isn’t typically reported back to the producer, this loss in saleable carcass weight remains hidden from the cattle producer.