Genetic influences on beef longissimus palatability in charolais- and limousin-sired steers and heifers.

Wulf, D. M.; Tatum, J. D.; Green, R D; Morgan, J. B.; Golden, Bruce L.; Smith, G. C.

doi:10.2527/1996.74102394x

Cited by 90 publications

(105 citation statements)

References 28 publications

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“…Calpastatin is a powerful inhibitor of calpain activity: one unit of calpastatin being able to inhibit 4 units of calpain (Dransfield 1999). Associations between calpastatin activity at 1 day post mortem and toughness in bovine M. longissimus dorsi following 14 days of post mortem aging have been shown previously (Whipple et al 1990;Morgan et al 1993;Wulf et al 1996). In this study, the ratio of µ-calpain to calpastatin from post-slaughter samples was positively correlated with rate of myofibril fragmentation (Fig.…”

Section: Discussionsupporting

confidence: 52%

Meat quality and the calpain system of feedlot steers following a single generation of divergent selection for residual feed intake

McDonagh¹,

Herd²,

Richardson³

et al. 2001

Aust. J. Exp. Agric.

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Abstract. Residual feed intake (RFI) is calculated as the difference between an animal's actual feed intake and its expected feed intake based on its size and growth over a specified test period. Following a single generation of divergent selection for postweaning RFI, Angus steers and Angus × Hereford, Angus × Poll Hereford and Angus × Shorthorn crossbred steers born in 1996 and 1997 were fed in a feedlot. Cohorts of steers were slaughtered at the same age and had attained similar (P>0.05) final liveweights: 467 kg for steers selected for low RFI (high efficiency; HE, n = 91) and 459 kg for steers selected for high RFI (low efficiency; LE, n = 98). The HE and LE steers had similar (P>0.05) carcass weight (247 and 244 kg), dressing percentage (53.1 and 53.2%) and eye-muscle area (58.9 and 60.3 cm 2 ). The HE steers had slightly less subcutaneous fat over the rib than the LE steers (9.2 v. 10.1 mm, P<0.05), and there was a trend towards less fat over the rump of HE steers (11.5 v. 12.1 mm, P = 0.10).For meat samples taken from the M. longissimus dorsi (LD) there were no differences (P>0.05) between the HE and LE steers in content of intramuscular fat (5.4 and 5.3% fresh weight), marbling scores, meat colour and fat colour. There were also no differences (P>0.05) between HE and LE steers in shear force and compression values for samples of LD aged for 1 day (4.6 and 4.6 kg shear force, 1.45 and 1.44 kg compression), or for 14 days (3.8 and 3.5 kg, 1.36 and 1.32 kg). Myofibril fragmentation index (MFI) measures the breakdown of these structural elements which occurs as an initial step in the process of protein degradation and meat tenderisation. MFI was lower (i.e. less fragmentation; P<0.05) in LD samples from HE steers than from LE steers, both in samples aged for 1 day (67.7 v. 72.5 units) and in samples aged for 14 days (87.8 v. 91.1 units). The rate of decline in MFI between 1 and 14 days post slaughter was similar in the LD samples from both lines of steers. There were no differences (P>0.05) between HE and LE steers in the activity of m-calpain and µ-calpain in LD immediately after slaughter (HE steers: 1.9 and 2.3 units, LE steers: 1.8 and 2.1 units). The level of calpastatin in LD from the HE steers was 13% higher than in the LD from the LE steers (5.2 and 4.6 units respectively, P<0.05). Rate of myofibril fragmentation was positively correlated (P<0.01) with the ratios of both m-calpain and µ-calpain to calpastatin, but not (P>0.10) with levels of either calpain or calpastatin. A single generation of divergent selection for RFI produced differences in calpastatin and myofibril fragmentation that may, with on-going selection for low RFI, negatively affect meat tenderness.

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Section: Discussionsupporting

confidence: 52%

Meat quality and the calpain system of feedlot steers following a single generation of divergent selection for residual feed intake

McDonagh¹,

Herd²,

Richardson³

et al. 2001

Aust. J. Exp. Agric.

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show abstract

“…Both studies were based on relatively small numbers of animals (392 and 555 respectively) and the average number of progeny per sire in the Shackelford et al (1994a) study was <2.4, meaning that results from both studies should be regarded as preliminary. However, based on the relatively high heritabilities found in these studies (h 2 >0.50, Shackelford et al 1994a;Wulf et al 1996) and high genetic correlations with shear force values, it appears that beef tenderness could be genetically improved by selection for decreased 24-h calpastatin activity. However, because of the low phenotypic correlations between calpastatin activity and shear force values, level of calpastatin activity is unlikely to be a useful indicator of meat toughness in existing herds in the short to medium term.…”

Section: Heritability Of Beef Tenderness and Palatabilitymentioning

confidence: 99%

“…Wulf et al (1996) reported that 24-h calpastatin activity was genetically highly correlated (r g >1.00 for shear force measures between 1 and 35 days post mortem), but phenotypically, only moderately correlated with Warner Bratzler shear force values (r p ≤0.31). Shackelford et al (1994a) reported lower genetic correlations (r g = 0.50 ± 0.22) and similar phenotypic correlations (r p = 0.27 ± 0.04) between 24-h calpastatin activity and Warner Bratzler shear force values.…”

Section: Heritability Of Beef Tenderness and Palatabilitymentioning

confidence: 99%

“…Wulf et al (1996) reported within-breed heritabilities of shear force values at between days 1 and 35 post mortem (Table 9). In their study, shear force differences between sires remained about the same throughout the post mortem aging from 1 to 35 days, and the ranking of sires from least tender to most tender was also similar at all times, suggesting that genetic differences in beef tenderness are not a result of biological differences in mechanisms by which beef tenderness improves through aging.…”

Section: Heritability Of Beef Tenderness and Palatabilitymentioning

confidence: 99%

“…Application of processing techniques such as electrical stimulation, tenderstretching and correct aging of meat can be used to overcome the effects of cold shortening (Harris and Shorthose 1988). It is therefore possible that beef tenderness measured either with or without correct application of processing techniques to overcome cold Barkhouse et al (1996); Crews and Franke (1998); Gregory et al (1994b); Gregory et al (1995); Hirooka et al (1996); Johnston et al (1992a); O'Connor et al (1997); Shackelford et al(1994a); Splan et al (1998);Van Vleck et al (1992); Wheeler et al (1996); Wulf et al (1996). B Individual estimates of heritability were weighted by the relative amount of information (inverse of their estimated sampling variance).…”

Section: Heritability Of Beef Tenderness and Palatabilitymentioning

confidence: 99%

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Quantitative and molecular genetic influences on properties of beef: a review

Burrow¹,

Moore²,

Johnston³

et al. 2001

Aust. J. Exp. Agric.

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Abstract. The scientific literature is reviewed to identify quantitative and molecular genetic influences on quantity and quality of beef. Genetic variation between breeds is of similar magnitude to genetic variation within breeds for many economically important traits. Differences between breeds are significant and large for most carcass and beef quality attributes, including beef tenderness, although differences for sensory juiciness and flavour are of little practical importance. For traits such as beef tenderness, between-breed differences may be more easily exploited than within-breed differences, because exceptional breeds are easier to identify than exceptional animals. Effects of heterosis on carcass and beef quality attributes are relatively small (3% or less), with most effects mediated through heterotic effects on weight. Carcass composition traits (e.g. carcass weight, fat thickness and marbling) are moderately to highly heritable. Most estimates of retail beef yield percentage are highly heritable, offering good potential for within-breed selection for the trait, although a moderate to strong antagonistic relationship exists between yield and marbling. This relationship needs to be considered in within-breed selection programs for yield percentage. Early estimates of heritability of objective measures of beef tenderness (Warner Bratzler shear force values) indicated tenderness was moderately to highly heritable. Recent estimates using larger numbers of carcasses and more discriminatory methods of analysis indicate that beef tenderness is lowly heritable in Bos taurus breeds and moderately heritable in Bos indicus and Bos indicus-derived breeds. Within breeds, measures of 24-h calpastatin activity are genetically strongly correlated with shear force values but are more heritable. However, phenotypic correlations between shear force values and 24-h calpastatin activities are low. There are also inconsistencies in relationships between these measurements across breeds. Low correlations between tenderness in different muscles, low to moderate heritabilities and inconsistent variation within-and between-breeds for traits such as 24-h calpastatin activity suggest that genetic improvement in beef tenderness may be difficult. The possibility exists that significant mitochondrial genetic effects occur for some carcass and beef quality attributes. A major gene for muscular hypertrophy in cattle significantly affects carcass and beef quality characteristics. Genome-wide screening of DNA markers indicates a number of putative Quantitative Trait Loci (QTL) associated with carcass and meat quality characteristics. Published data for these QTL are summarised. Strategies to combine quantitative and molecular genetic information to maximise genetic progress are discussed.

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Effect of electrical stimulation, delayed chilling and post‐mortem aging on the quality of M. longissimus dorsi and M. biceps femoris of grass‐fed steers

2008

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BACKGROUND: Roughage-based low-input beef production systems are gaining increasing interest owing to the perceived ecological advantages and potential health benefits associated with the favourable fatty acid composition of such beef. The low plane of nutrition may on the other hand yield less tender beef by affecting growth, carcass weight and fatness and therefore, indirectly, early post-mortem (p.m.) proteolytic enzyme activity and sarcomere shortening. This study aimed to examine delayed chilling and electrical stimulation as promising techniques to control early p.m. muscle metabolism in a way that improves the tenderness of beef from purely grass-fed steers in comparison with that from steers receiving a finishing diet with concentrates.

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Genetic influences on beef longissimus palatability in charolais- and limousin-sired steers and heifers.

Cited by 90 publications

References 28 publications

Meat quality and the calpain system of feedlot steers following a single generation of divergent selection for residual feed intake

Meat quality and the calpain system of feedlot steers following a single generation of divergent selection for residual feed intake

Quantitative and molecular genetic influences on properties of beef: a review

Effect of electrical stimulation, delayed chilling and post‐mortem aging on the quality of M. longissimus dorsi and M. biceps femoris of grass‐fed steers

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