Diet and Genetics Influence Beef Cattle Performance and Meat Quality Characteristics

Abstract

A comprehensive review of the impact of tropical pasture grazing, nutritional supplementation during feedlot finishing and fat metabolism-related genes on beef cattle performance and meat-eating traits is presented. Grazing beef cattle on low quality tropical forages with less than 5.6% crude protein, 10% soluble starches and 55% digestibility experience liveweight loss. However, backgrounding beef cattle on high quality leguminous forages and feedlot finishing on high-energy diets increase meat flavour, tenderness and juiciness due to improved intramuscular fat deposition and enhanced mono- and polyunsaturated fatty acids. This paper also reviews the roles of stearoyl-CoA desaturase, fatty acid binding protein 4 and fatty acid synthase genes and correlations with meat traits. The review argues that backgrounding of beef cattle on Desmanthus, an environmentally well-adapted and vigorous tropical legume that can persistently survive under harsh tropical and subtropical conditions, has the potential to improve animal performance. It also identifies existing knowledge gaps and research opportunities in nutrition-genetics interactions aimed at a greater understanding of grazing nutrition, feedlot finishing performance, and carcass traits of northern Australian tropical beef cattle to enable red meat industry players to work on marbling, juiciness, tenderness and overall meat-eating characteristics.

Effect of Dietary Olive Cake Supplementation on Performance, Carcass Characteristics, and Meat Quality of Beef Cattle

“…In our study, the IMF was 60% higher in the HOC group compared to the CTR group, highlighting a more tender meat with a less weight loss after the cooking than that of the CTR group. Moreover, Mwangi et al [ 3 ] report that the soft fat and the palatability of beef are associated with a high concentration of oleic acid in the IMF, as found in our results.…”

“…It is now well known that beef is a food rich in nutrients beneficial for human health. The acceptance index of meat is measured in relation to color, intramuscular fat content, healthy fatty acids, tenderness, juiciness, flavor, and aroma; these qualitative characteristics influence the consumer and therefore the market demand [ 3 ] whose objective is to provide safe beef with high food characteristics.…”

“…Both the carcass fat deposition and the meat fatty acid composition play an important role in eating characteristics variation [ 3 ]. The World Health Organization [ 4 ] recommends a reduction in the intake of saturated fatty acids (SFA) in favor of the n-3 polyunsaturated fatty acids (n-3PUFA), for their beneficial effects on human health.…”

Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

“…Many genes and enzymes are responsible for fatty acid metabolism and their correlations with meat quality traits. However, the roles of stearoyl-CoA desaturase (SCD), fatty acid binding protein 4 (FABP4), and fatty acid synthase (FASN) are the most critical [22,23] and need further elucidation herein. Therefore, the primary objective of this review was to critically appraise the published literature regarding fatty acid synthesis and metabolism, IMF, FMP, and carcass quality to identify knowledge gaps and highlight research opportunities associated with nutrition-genetics interactions influencing n-3 LC-PUFA that can inform future meat-eating quality investigations in TAW lambs.…”

Effects of A Concentrate Rich in Agro-Industrial By-Products on Productivity Results, Carcass Characteristics and Meat Quality Traits of Finishing Heifers

“…The nature of the finishing diet might influence productivity results, carcass traits and instrumental meat quality [6]. Replacing cereals with fibrous by-products usually decreases the energy content of the concentrate and might affect fat synthesis and deposition [7,8].…”