Relationship between Japanese beef marbling standard and intramuscular lipid in the M. longissimus thoracis of Japanese Black and American Wagyu Cattle

, W. M. 1997. Effect of feeding barley based diets on animal performance, carcass characteristics and meat quality of crossbred beef cattle with and without Wagyu genetics. Can. J. Anim. Sci. 77: 655-662. Growth performance, carcass characteristics and meat quality of European and British crossbred (EBC; no Wagyu genetics; 28 heifers and 30 steers) cattle were compared with crossbred cattle with 75% Wagyu genetics (WC; seven heifers and 14 steers) to determine the influence of Wagyu genetics on marbling grade of beef cattle fed barley-based diets in a factorial design experiment. Weaned calves (250 d average age) were fed, one of two diets (diet 1, 35% barley grain; diet 2, 40% hay cubes on DM basis, with barley silage, protein and vitamin/mineral premix) for 84 d and then fed diet 1 until they weighed 394 to 432 kg. All cattle were finished on an 80% (DM basis) rolled barley diet and slaughtered. Carcasses were graded and samples procured for meat quality and Warner-Bratzler shear force determination. Number of days on backgrounding diets to arrive at target weight (380 kg) was greater (P < 0.05) for the WC cattle, owing to relatively lower ADG, but days on the finishing diet were fewer for these cattle, compared with EBC cattle. Warm carcass yield (dressing percent) was greater (P < 0.05), but backfat depth was lower (P < 0.05) for WC cattle relative to that of EBC cattle, yet proportion of lean meat yield was similar. Eighty three percent of WC cattle carcasses had Canada AAA (small or more) marbling grade compared with 13% for EBC cattle carcasses. Mean shear force of meat samples from EBC and WC cattle was 4.2 and 3.8 kg, respectively. Results indicated that the extent of carcass marbling can be increased by incorporating Wagyu genetics but age at slaughter of WC cattle was 19 d greater than that of EBC cattle and carcass size was reduced. For personal use only. CANADIAN JOURNAL OF ANIMAL SCIENCEAlthough reported correlation coefficients among marbling fat, tenderness and organoleptic appeal of meat are not substantial (Wheeler et al. 1994), they are of sufficient magnitude, that the retail and food service industries specify minimal levels of intramuscular fat when purchasing cuts of meat. In Canada, approximately 20-25% of carcasses have marbling scores qualifying them for the Canada AAA grade. The frequency of carcasses which grade AAA or better for marbling needs to be increased to 50% to meet the requirement of current domestic and export markets (Jones et al. 1991;Jones 1996). In order to enhance the percentage of carcasses that grade Canada AAA, the use of Wagyu genetics requires consideration because the Wagyu beef cattle are acclaimed for their ability to deposit large amount of intramuscular fat .Inclusion of the Japanese American Wagyu in breeding programs has been described as a strategy to improve the marbling potential of beef carcasses (Barker et al. 1995). Lunt et al. (1993) compared growth rate and carcass characteristics of Angus and American Wagyu cattle and found that Wagyu steers exhibi...

Section: Canadian Journal Of Animal Sciencesupporting

confidence: 70%

Effect of feeding barley based diets on animal performance, carcass characteristics and meat quality of crossbred beef cattle with and without Wagyu genetics

Mir¹,

Bailey²,

Mir³

et al. 1997

“…The ability of Wagyu cattle to partition energy to muscle as fat is well documented (Lunt et al 1993;Cameron et al 1994;Yamazaki 1994;Mir et al 1997;Zembayashi et al 1988). Wagyu cattle appear to perform this energy partitioning better than Angus cattle (Barker et al 1995), which are also noted for their ability to deposit more marbling fat than common crossbred beef cattle.…”

Section: Discussionmentioning

confidence: 96%

Growth, carcass and meat quality characteristics of beef cattle with 0, 50 and 75 percent Wagyu genetic influence

Mir¹,

Bailey²,

Mir³

et al. 1999

. 1999. Growth, carcass and meat quality characteristics of beef cattle with 0, 50 and 75 percent Wagyu genetic influence. Can. J. Anim. Sci. 79: 129-137. Feeding trials were conducted in two years to compare growth performance, carcass characteristics and quality of meat from beef cattle with 0, 50 or 75% Wagyu genetic influence. The cattle types used in the two years of the study were Continental crossbred steers (0% Wagyu), cattle with 50% Wagyu influence (Wagyu/Angus crossbreds) and 75% Wagyu influence (containing 25% from other European breeds). Cattle were housed in individual pens in the first year and in group pens in the second year. Cattle were fed a backgrounding diet containing 35% barley grain and 65% barley silage with protein, mineral and vitamin supplements until they weighed more than 380 kg, after which they were adapted to a finishing diet consisting of 80% barley and 20% barley silage with mineral and vitamin supplements. Cattle were weighed every 4 wk and at the end of the finishing period they were processed and carcass information was obtained. A three-rib section (10-12) was removed from 41 (year 1) and 44 (year 2) carcasses selected randomly from each group, and Warner-Bratzler shear force was determined. The yearby-cattle type interaction was significant for most parameters; thus all the data were also analysed by year using weight of cattle at initiation of the feeding trial as a covariate for the backgrounding and finishing phases of growth and using carcass weight and back fat depth as covariates for carcass and meat-quality parameters. Weight at the start of the trial influenced most growth parameters and age at slaughter. Continental crossbred steers had higher (P < 0.05) ADG than Wagyu crossbred cattle during the finishing phase (1.47 vs. 0.82 kg d -1 ) in year 1, but not in year 2. Carcass weights of 75% Wagyu crossbred cattle were lower (P < 0.05) than those of Continental crossbred steers in both years. Warner-Bratzler shear force values were less than 5.3 kg to shear cores of 19 mm diameter. However, 92% in year 1 and 71% in year 2 of the carcasses from Wagyu crossbred cattle graded Canada AAA, and contained more than a "small" amount of intramuscular fat. Thirty percent of the carcasses from Wagyu crossbred cattle in year 1 graded Canada Prime. Only 30% of Continental crossbred steers in year 1 and 10% in year 2 graded Canada AAA. Wagyu genetic influence enhanced marbling in beef cattle without loss in carcass size for the 50% Wagyu steers. For personal use only. CANADIAN JOURNAL OF ANIMAL SCIENCEThe quality of beef carcasses is assessed by the extent of marbling or intramuscular fat present, especially when carcass fat and meat colour are not a concern. In the United States and Canada a higher price is paid for carcasses with higher marbling than for those with a lower level of marbling with the price differential being greater in the United States for carcasses that grade Choice as opposed to Select (Gaskins et al.1995). However, cattle have to be fed for extended lengths o...

“…fat within muscle tissue (Cameron et al 1994;Zembayashi et al 1995). Investigations of the marbling capability of cattle have included the Wagyu breed of cattle .…”

Section: Mots Clésmentioning

confidence: 99%

Relationship of plasma leptin concentration to intramuscular fat content in beef from crossbred Wagyu cattle

Wegner¹,

Huff²,

Xie³

et al. 2001

Relationship of plasma leptin concentration to intramuscular fat content in beef from crossbred Wagyu cattle. Can. J. Anim. Sci. 81: 451-457. Plasma leptin concentrations and beef cattle carcass characteristics in eight Continental Crossbred steers [0% Wagyu Cattle (WC)] were compared to crossbred cattle with 50 and 75% WC (eight steers each) genetic makeup to determine if a relationship exists between plasma leptin concentrations and intramuscular fat content (marbling) in beef cattle. Plasma leptin concentrations were measured at two stages of cattle growth, 16 and 4 wk prior to slaughter (WPS). Beef cattle characteristics including marbling score, ribeye area, i.m. total lipid content, and backfat depth were determined, and correlation coefficients obtained between these traits and leptin concentration at both sampling dates. Plasma leptin concentrations increased relative to the lipid content in the 24 steers based on the significant positive correlation observed between plasma leptin and total lipids (% wet weight) from both pars costalis diaphragmatis (p.c. Key words: Wagyu crossbred cattle, meat quality, intramuscular fat, marbling, leptin Wegner, J., Huff, P., Xie, C. P., Schneider, F., Teuscher, F., Mir, P. S., Mir, Z., Kazala, E. C., Weselake, R. et Ender, K. 2001. La relation du niveau de leptin de plasma à la teneur en graisse intramusculaire en bovins croisés de Wagyu. Can. J. Anim. Sci. 81: 451-457. Des niveaux de leptin de plasma et les caractéristiques de carcasse de bovins dans le métis continental (0% Wagyu (WC), 8 bouvillons) ont été comparés aux bovins croisés avec 50 ou 75% Wagyu (8 bouvillons chacun) pour déterminer si un rapport existe entre les concentrations de leptin de plasma et la teneur en graisse intramusculaire (marbrer) dans la viande bovins. Des niveaux de leptin de plasma ont été mesurés à deux étapes de croissance de bétail 16 et 4 semaines avant l'abattage (WPS). Des caractéristiques de bovins comprenant l'indice de marbrure, la zone de ribeye, le contenu total de lipide, et la profondeur de gras du dos ont été déterminées et des calculs de corrélation ont été exécutés. Les concentrations de leptin de plasma ont augmenté relativement au contenu de lipide car il y avait des corrélations positives significatives observées entre les lipides totaux (% de poids humide) et le leptin de plasma pour les pars costalis diaphragmatis (16 WPS: r = 0.69, P = 0.0004; 4 WPS: r = 0.35, P = 0.104) et les muscles longissimus (16 WPS: r = 0.59, P = 0.002; 4 WPS: r = 0.51, P = 0.011). On observe une tendance variable à 4 WPS quand les différentes croix sont comparées. Le leptin de plasma est franchement corrélé pour le 0% Wagyu (longissimus: r = 0.62, P = 0.103; p.c.d.: r = 0.40, P = 0.410), est presque zéro pour les bovins de 50% Wagyu (longissimus: r = 0.11, P = 0.797; p.c.d.: r = 0.005, P = 0.990), et démontre une corrélation négative pour les 75% WC (longissimus: r = -0.60, P = 0.120; p.c.d.: r = -0.65, P = 0.164). Les résultats suggèrent que cela la génétique croissante de Wagyu viole n'impo...