A review of genetic and non-genetic opportunities for manipulation of marbling

2004 ◽  
Vol 44 (7) ◽  
pp. 687 ◽  
Author(s):  
B. M. Bindon
Keyword(s):  
Vitamin A Deficiency ◽  
Genetic Correlations ◽  
Consumer Preference ◽  
High Energy ◽  
Water Soluble ◽  
Research Centre ◽  
Chemical Extraction ◽  
Eating Quality ◽  
Gene Marker ◽  
Cooperative Research

The biology of marbling is a considerable issue for the Australian beef industry. Measurement of the trait is still a concern: subjective assessment based on the degree of visual fat deposition and its distribution is the 'industry standard' and the basis for payment of marbling grades. Yet this measurement may be subject to operator error and is influenced by chiller temperature. Chemical extraction gives an unequivocal measure of all fat in the muscle (intramuscular fat percentage: IMF%) and has higher heritability and genetic variation than marble score; but does this mirror exactly what the trade regards as 'marbling'?Progeny test results from the Cooperative Research Centre (CRC) for Cattle and Beef Quality breeding projects provide improved understanding of breed and genetic effects on IMF% and marble score. Estimated breeding values (EBVs) for IMF% have been released to the industry for 7 breeds. Heritability estimates confirm that genetic progress will be faster when selection is based on IMF% rather than marble score. Genetic correlations of IMF% with growth, retail beef yield (RBY%), P8 fat, residual feed intake (RFI) and tenderness are now available to underpin selection indices. A favourable allele for marbling (TG5) on chromosome 14 has been identified by CSIRO/MLA as a direct gene marker for the trait. This is now being marketed as GeneSTAR marbling. Other favourable chromosomal regions are under investigation by the CRC.Nutritional manipulation of marbling remains problematic. It is accepted that high-energy grain diets achieve higher marbling than pasture diets. Within grain-based feedlot diets higher marbling is achieved with maize than barley, while barley diets in turn are better than sorghum. Steam flaking produces higher marbling than dry rolled grain and this effect is more marked with sorghum than maize. Beyond these establishments there are many uncertainties: experiments have examined the effects of diets with high protein; low protein; protected lipid; protected protein; added oil with and without calcium; vitamin A deficiency. None of these manipulations gave consistent improvement in marble score or IMF%. Commercial feedlots supplying Japanese B3/B4 markets may have successful dietary manipulations to enhance marbling but because of its proprietary nature the information is not normally available for scientific scrutiny.Japan is the only market for Australian beef where marbling is an important component of the market specification. There can be no doubt that marbling meets a special consumer preference in that niche market. In other markets scientific evidence for a link between marbling and beef tenderness or eating quality has been difficult to define (marbling is a key component of the USA grading scheme for primal cuts but Australia is not a big supplier to that market). In the domestic Meat Standards Australia market there is a trend for marbling to become more important as a consumer issue in 5-star products where higher order sensory attributes of beef come into play. Early meat science investigations concluded that beef flavour elements were water-soluble. This would exclude marbling fat as having a notable influence on flavour.Marbling remains the major determinant of carcass value in Australia's most valuable beef market. Research should continue to assist Australian producers to meet the specifications of that market with increased precision and reduced costs.

scholarly journals Genesis of the Cooperative Research Centre for the Cattle and Beef Industry: integration of resources for beef quality research (1993-2000)

2001 ◽  
Vol 41 (7) ◽  
pp. 843 ◽  
Author(s):  
B. M. Bindon
Keyword(s):  
Meat Quality ◽  
Growth Traits ◽  
Animal Health ◽  
Genetic Correlations ◽  
Research Centre ◽  
Eating Quality ◽  
Cooperative Research ◽  
Beef Quality ◽  
Beef Industry ◽  
Meat Science

The Cooperative Research Centre for the Cattle and Beef Industry (Meat Quality) was formulated in 1992 by CSIRO, the University of New England (UNE), NSW Agriculture and Queensland Department of Primary Industries (QDPI) to address the emerging beef quality issue facing the Australian beef industry at that time: the demand from domestic and export consumers for beef of consistent eating quality. An integrated program of research involving meat science, molecular and quantitative genetics and growth and nutrition was developed. To meet the expectations of the Commonwealth of Australia, additional projects dealing with animal health and welfare and environmental waste generated by feedlot cattle were included. The program targeted both grain- and grass-finished cattle from temperate and tropical Australian environments. Integration of research on this scale could not have been achieved by any of the participating institutions working alone. This paper describes the financial and physical resources needed to implement the program and the management expertise necessary for its completion. The experience of developing and running the Cooperative Research Centre confirms the complexity and cost of taking large numbers of pedigreed cattle through to carcass and meat quality evaluation. Because of the need to capture the commercial value of the carcass, it was necessary to work within the commercial abattoir system. During the life of the Cooperative Research Centre, abattoir closure and/or their willingness to tolerate the Research Centre’s experimental requirements saw the Cooperative Research Centre operations move to 6 different abattoirs in 2 states, each time losing some precision and considerable revenue. This type of constraint explains why bovine meat science investigations on this scale have not previously been attempted. The Cooperative Research Centre project demonstrates the importance of generous industry participation, particularly in cattle breeding initiatives. Such involvement, together with the leadership provided by an industry-driven Board guarantees early uptake of results by beef industry end-users. The Cooperative Research Centre results now provide the blueprint for genetic improvement of beef quality traits in Australian cattle herds. Heritabilities of beef tenderness, eating quality, marbling, fatness and retail beef yields are now recorded. Genetic correlations between these traits and growth traits are also available. Outstanding sires for beef quality have been identified. Linked genetic markers for some traits have been described and commercialised. Non-genetic effects on beef quality have been quantified. Australian vaccines against bovine respiratory disease have been developed and commercialised, leading to a reduction in antibiotic use and better cattle performance. Sustainable re-use of feedlot waste has been devised.

CRC 'Regional Combinations' project — effects of genetics and growth paths on beef production and meat quality: experimental design, methods and measurements.

2005 ◽  
Vol 45 (8) ◽  
pp. 959 ◽  
Author(s):  
W. A. McKiernan ◽  
J. F. Wilkins ◽  
S. A. Barwick ◽  
G. D. Tudor ◽  
B. L. McIntyre ◽  
...  
Keyword(s):  
Meat Quality ◽  
Bos Taurus ◽  
Experimental Designs ◽  
Research Centre ◽  
Eating Quality ◽  
Beef Production ◽  
Cooperative Research ◽  
Beef Quality ◽  
Genetic Potential ◽  
And Storage

As a component of the second term of the Cooperative Research Centre (CRC) for Cattle and Beef Quality, a project to further test and validate the effects of varying nutritional growth paths pre-finishing and slaughter on cattle of varying genetic potential for meat yield and eating quality was designed and implemented. This project, ‘Regional Combinations’, was a multi-site experiment, using Bos taurus cattle generated at 4 locations across southern Australia. The design of imposing different growth paths between weaning and finishing on cattle with specific genetic potential is common across sites. Treatment and interaction effects on beef production and meat quality were examined within and across sites. This paper describes the experimental designs, generation of experimental cattle at the various sites and the measurements, collection and storage of the data for multi-site analyses.

Genetic parameters for lamb autopsy traits

2014 ◽  
Vol 54 (6) ◽  
pp. 736 ◽  
Author(s):  
D. J. Brown ◽  
R. M. Jones ◽  
G. N. Hinch
Keyword(s):  
Genetic Correlations ◽  
Selection Criterion ◽  
Research Centre ◽  
Cooperative Research ◽  
Crown Rump Length ◽  
Australian Sheep ◽  
Lamb Survival ◽  
Fleece Weight ◽  
Indicator Traits ◽  
Overall Mortality

Heritabilities and genetic correlations were estimated between individual and composite autopsy traits for lambs autopsied in the Australian Sheep Cooperative Research Centre information nucleus flocks between 2008 and 2011 (n = 3224). Correlations were also estimated between autopsy categories and the production parameters Yearling greasy-fleece weight and Yearling weight, and the potential survival indicator traits: Lamb ease, Thorax circumference and Crown–rump length. All autopsy trait heritability estimates were low (range 0.01–0.04). For all traits, a higher proportion of the variance was partitioned into the maternal permanent environment than the direct effects (range 0.01–0.12), suggesting that selection based on lamb autopsy results would impart little advantage over the lamb survival trait itself in improving lamb survival. Genetic correlations between Lamb ease and all autopsy traits were positive, indicating that birth trauma is related to all causes of lamb deaths and that Lamb ease may be a useful selection criterion in seedstock flocks to reduce overall mortality. There were also positive genetic correlations between Thorax circumference after adjusting for birthweight and two classes of dystocia, as well as a positive correlation between Thorax circumference and incidences of Starvation mismothering, implying that Thorax circumference may be a useful indirect field measurement to reduce death from these causes. Of concern were the antagonistic genetic correlations estimated between Yearling greasy-fleece weight and a composite trait of All Dystocia classes plus Starvation mismothering (0.27 ± 0.15), implying that selection for increased fleece weight could be having a detrimental effect on overall lamb survival.

scholarly journals Cattle supply, production systems and markets for Australian beef

2001 ◽  
Vol 41 (7) ◽  
pp. 861 ◽  
Author(s):  
B. M. Bindon ◽  
N. M. Jones
Keyword(s):  
Food Safety ◽  
Production Systems ◽  
Foot And Mouth Disease ◽  
Research Centre ◽  
Eating Quality ◽  
Cooperative Research ◽  
Eradication Campaign ◽  
Beef Sector ◽  
Beef Market

Markets for Australian beef throughout the 20th century have been moulded by world wars, economic depressions, droughts, transport technology, cattle breeding, trade barriers, global competition, livestock disease eradication, human health risks, food safety, Australian Government policy, consumerism and beef quality. Major ‘shocks’ to beef marketing include the development of successful shipments of chilled carcases to Britain in the 1930s, the widespread trade disruption caused by World War II, expansion (early 1950s) and then a reduction in beef exports to Britain (1956), the introduction and then proliferation of Bos indicus derived cattle in northern Australia (1960s), licensing and upgrading of Australian abattoirs to export to USA and the consequential brucellosis and tuberculosis eradication campaign leading to record export tonnages of Australian processing beef to USA (1960–70). In 1980, increased beef trade to Japan began, leading in the late 1980s to expansion of high-quality grain finished products into that market. By 1993, beef exports to Japan (280.5 kt) exceeded those to USA (274.4 kt), signalling the significant shift in beef exports to Asia. Commencing in about 1986, the USA recognised the value of beef exports to Asian markets pioneered by Australia. Australia’s share of the Japanese and South Korean markets has been under intense competition since that time. Another major influence on Australia’s beef market in the early 1990s was growth in live cattle exports to Asian markets in Indonesia, Malaysia and the Philippines. Live exports accounted for 152000 heads in 1992 and 858000 heads in 1996. Improved management systems (e.g. fences) and consequent regulation of cattle supply even in the wet season, a by-product of the brucellosis and tuberculosis eradication campaign, were indirect drivers of the growth in live exports. Throughout the period 1940–2000, domestic consumption of beef and veal declined from 68 to 33.3 kg/head.year, reflecting competition from other foods, perceptions of health risks, price of beef, periodic food safety scares, vegetarianism, changes in lifestyle and eating habits and lack of consistency of eating quality of beef. Despite this decline, the domestic Australian beef market still consumes a significant component (37%) of total Australian beef production. In 1984–85, the reform of the Australian Meat and Livestock Corporation set in train a major directional change (‘New Direction’) of the beef sector in response to beef market trends. Under Dick Austen’s leadership, the Australian Meat and Livestock Corporation changed the industry’s culture from being ‘production-driven’ to being ‘consumer-driven’. Market research began in Australia, Japan and Korea to establish consumer preferences and attitudes to price, beef appearance and eating quality. Definite consumer requirements were identified under headings of consistency and reliability. The AusMeat carcass descriptors were introduced and a decade later traits like tenderness, meat colour, fat colour, meat texture, taste, smell, and muscle size were addressed. These historical ‘shocks’ that shaped the Australian beef markets have all been accompanied by modification to production systems, breeding programs, herd structure, processing procedures, advertising and promotion, meat retailing and end-use. The increasing importance of the food service sector and the ‘Asian merge’ influence on beef cuts usage in restaurant meals and take-away products are the most recognisable changes in the Australian food landscape. The Cooperative Research Centre¿s research portfolio was built around the changing forces influencing beef markets in the early 1990s. Australia needed to better understand the genetic and non-genetic factors affecting beef quality. One example was the poor success rate of cattle being grain-fed for the Japanese premium markets. Another was the relative contribution of pre- and post-slaughter factors to ultimate eating quality of beef. The Meat Standards Australia scheme was launched in 1997 to address this problem in more detail. The Cooperative Research Centre contributed significantly to this initiative. In the year 2001, Australia, with only 2.5% of world cattle numbers retains the position of world number one beef trader. We trade to 110 countries worldwide. The Australian beef sector is worth A$6 billion annually. The diversity of Australian environments, cattle genotypes and production systems provides us with the ability to meet diverse specifications for beef products. A new set of market forces is now emerging. Strict accreditation rules apply to Australian producers seeking access to the lucrative European Union market. Transmissible spongiform encephalopathies like bovine spongiform encephalopathy and scrapie are a continuing food safety concern in Europe. This and the foot and mouth disease outbreak in Britain early in 2001 have potentially significant indirect effects on markets for Australian beef. And the sleeping giant, foot and mouth disease-free status of Latin American countries Brazil, Uruguay and Argentina continues to emerge as a major threat to Australian beef markets in Canada and Taiwan. As in the past, science and technology will play a significant role in Australia¿s response to these market forces.

Genetic parameters for faecal worm egg count at different ages in Australian sheep under natural challenge

2019 ◽  
Vol 59 (7) ◽  
pp. 1201 ◽  
Author(s):  
L. Li ◽  
D. J. Brown ◽  
A. A. Swan ◽  
J. H. J. van der Werf
Keyword(s):  
Genetic Correlations ◽  
Random Regression ◽  
Research Centre ◽  
Steady Increase ◽  
Cooperative Research ◽  
Multiple Trait ◽  
Full Data ◽  
Different Ages ◽  
Australian Sheep ◽  
Univariate Analyses

The data used in the present study consisted of 24535 worm egg count records on sheep observed from 63 to 560 days of age under conditions of the natural challenge of trichostrongylid species. Records were extracted from the Information Nucleus Flock database of the Australia Sheep Cooperative Research Centre program from 2007 to 2011. Records were observed at various ages and subdivided into weaning (W, ~3 months), post-weaning (P, ~4 months), yearling (Y, ~12 months) and hogget (H, ~18 months) age stages and were used to investigate genetic variation at different age stages in univariate analyses and estimate genetic correlations between age stages in multi-trait analyses. The full data were also analysed by random regression models to study how heritability and genetic correlations varied with age. Heritability estimates from univariate analyses were 0.20 ± 0.05, 0.15 ± 0.02, 0.36 ± 0.09, 0.22 ± 0.06 for W, P, Y and H age stages respectively. A similar trend of heritability over ages was found from random regression analyses, which decreased from 0.16 at 90 days to 0.09 at 120 days, following a steady increase to 0.32 at ~410 days, and then decreased afterwards to 0.24 at 520 days. Strong genetic correlations (>0.8) were found between W and P age stages, along with Y and H age stages. Sire by flock interaction effects were significant, and accounted for the reduced estimates of heritability and increased genetic correlations between age stages. The results indicated that a multiple-trait approach is required for genetic evaluation of worm egg count when measurements are at different ages, and the accuracy of evaluations would benefit from recording at least two separate age stages.

Designing complex research projects to estimate genetic parameters plus treatment and other effects - optimising the experimental design

2008 ◽  
Vol 48 (8) ◽  
pp. 1110 ◽  
Author(s):  
D. L. Robinson
Keyword(s):  
Experimental Design ◽  
Genetic Parameters ◽  
Genetic Parameter ◽  
Genetic Correlations ◽  
Research Centre ◽  
Parameter Estimates ◽  
Cooperative Research ◽  
Number Of Factors ◽  
Integrated Research ◽  
One Year

There is an increasing trend towards integrated research, in which several individuals or institutions pool their expertise and make use of common resources, collaborating towards a common set of scientific goals. Integrated research enables a larger number of factors to be investigated, and the most influential or important ones identified, providing information on how the different factors interact or fit together. Good experimental design is, however, required to ensure the aims can be achieved and resources spent wisely. Issues involved in the experimental design of the Australian Beef Cattle Cooperative Research Centre for Meat Quality are discussed. Theoretical results and simulation studies were used to determine optimal numbers of progeny per sire for estimating genetic parameters. For heritabilities of 0.2 and 0.5, the optima are respectively 21 and 9 progeny with recorded measurements. The curves surrounding the optima are quite flat, so aiming for 10–15 progeny with measurements per trait should provide reasonable accuracy in many situations. Estimates of heritabilities, genetic correlations and phenotypic variances have lower sampling correlations than genetic variances and covariances, suggesting that when results are pooled over different breeds or trials, it is better to pool estimates of heritabilities and genetic correlations than (co)variances. Using sires in more than one year increases the robustness of estimated sire effects and increases the accuracy of genetic parameter estimates for hard-to-measure traits (e.g. feed efficiency) that are not recorded on all animals. Unless sires can be chosen as a true random sample of the population, arrangements of link sires (and other effects such as treatments) should be chosen to provide accurate estimates when all terms in the model are fitted as fixed.

scholarly journals Foreword to 'Producing and Processing Quality Beef from Australian Cattle Herds'

2001 ◽  
Vol 41 (7) ◽  
pp. I
Author(s):  
Dick Austen
Keyword(s):  
Food Safety ◽  
Production Systems ◽  
Foot And Mouth Disease ◽  
Research Centre ◽  
Eating Quality ◽  
Cooperative Research ◽  
Eradication Campaign ◽  
Beef Sector ◽  
Beef Market

Markets for Australian beef throughout the 20th century have been moulded by world wars, economic depressions, droughts, transport technology, cattle breeding, trade barriers, global competition, livestock disease eradication, human health risks, food safety, Australian Government policy, consumerism and beef quality. Major ‘shocks’ to beef marketing include the development of successful shipments of chilled carcases to Britain in the 1930s, the widespread trade disruption caused by World War II, expansion (early 1950s) and then a reduction in beef exports to Britain (1956), the introduction and then proliferation of Bos indicus derived cattle in northern Australia (1960s), licensing and upgrading of Australian abattoirs to export to USA and the consequential brucellosis and tuberculosis eradication campaign leading to record export tonnages of Australian processing beef to USA (1960–70). In 1980, increased beef trade to Japan began, leading in the late 1980s to expansion of high-quality grain finished products into that market. By 1993, beef exports to Japan (280.5 kt) exceeded those to USA (274.4 kt), signalling the significant shift in beef exports to Asia. Commencing in about 1986, the USA recognised the value of beef exports to Asian markets pioneered by Australia. Australia’s share of the Japanese and South Korean markets has been under intense competition since that time. Another major influence on Australia’s beef market in the early 1990s was growth in live cattle exports to Asian markets in Indonesia, Malaysia and the Philippines. Live exports accounted for 152000 heads in 1992 and 858000 heads in 1996. Improved management systems (e.g. fences) and consequent regulation of cattle supply even in the wet season, a by-product of the brucellosis and tuberculosis eradication campaign, were indirect drivers of the growth in live exports. Throughout the period 1940–2000, domestic consumption of beef and veal declined from 68 to 33.3 kg/head.year, reflecting competition from other foods, perceptions of health risks, price of beef, periodic food safety scares, vegetarianism, changes in lifestyle and eating habits and lack of consistency of eating quality of beef. Despite this decline, the domestic Australian beef market still consumes a significant component (37%) of total Australian beef production. In 1984–85, the reform of the Australian Meat and Livestock Corporation set in train a major directional change (‘New Direction’) of the beef sector in response to beef market trends. Under Dick Austen’s leadership, the Australian Meat and Livestock Corporation changed the industry’s culture from being ‘production-driven’ to being ‘consumer-driven’. Market research began in Australia, Japan and Korea to establish consumer preferences and attitudes to price, beef appearance and eating quality. Definite consumer requirements were identified under headings of consistency and reliability. The AusMeat carcass descriptors were introduced and a decade later traits like tenderness, meat colour, fat colour, meat texture, taste, smell, and muscle size were addressed. These historical ‘shocks’ that shaped the Australian beef markets have all been accompanied by modification to production systems, breeding programs, herd structure, processing procedures, advertising and promotion, meat retailing and end-use. The increasing importance of the food service sector and the ‘Asian merge’ influence on beef cuts usage in restaurant meals and take-away products are the most recognisable changes in the Australian food landscape. The Cooperative Research Centre¿s research portfolio was built around the changing forces influencing beef markets in the early 1990s. Australia needed to better understand the genetic and non-genetic factors affecting beef quality. One example was the poor success rate of cattle being grain-fed for the Japanese premium markets. Another was the relative contribution of pre- and post-slaughter factors to ultimate eating quality of beef. The Meat Standards Australia scheme was launched in 1997 to address this problem in more detail. The Cooperative Research Centre contributed significantly to this initiative. In the year 2001, Australia, with only 2.5% of world cattle numbers retains the position of world number one beef trader. We trade to 110 countries worldwide. The Australian beef sector is worth A$6 billion annually. The diversity of Australian environments, cattle genotypes and production systems provides us with the ability to meet diverse specifications for beef products. A new set of market forces is now emerging. Strict accreditation rules apply to Australian producers seeking access to the lucrative European Union market. Transmissible spongiform encephalopathies like bovine spongiform encephalopathy and scrapie are a continuing food safety concern in Europe. This and the foot and mouth disease outbreak in Britain early in 2001 have potentially significant indirect effects on markets for Australian beef. And the sleeping giant, foot and mouth disease-free status of Latin American countries Brazil, Uruguay and Argentina continues to emerge as a major threat to Australian beef markets in Canada and Taiwan. As in the past, science and technology will play a significant role in Australia¿s response to these market forces.

scholarly journals Brahman and Brahman crossbred cattle grown on pasture and in feedlots in subtropical and temperate Australia. 2. Meat quality and palatability

2009 ◽  
Vol 49 (6) ◽  
pp. 439 ◽  
Author(s):  
K. M. Schutt ◽  
H. M. Burrow ◽  
J. M. Thompson ◽  
B. M. Bindon
Keyword(s):  
Meat Quality ◽  
Research Centre ◽  
Eating Quality ◽  
Quality Traits ◽  
Market Demand ◽  
Cooperative Research ◽  
Beef Industry ◽  
Japanese Market ◽  
Finishing Diets ◽  
Meat Quality Traits

Market demand for a reliable supply of beef of consistently high eating quality led the Cooperative Research Centre for Cattle and Beef Industry (Meat Quality) to initiate a crossbreeding progeny test program to quantify objective and sensory meat quality differences between straightbred and first-cross Brahman cattle. Brahman, Belmont Red, Santa Gertrudis, Angus, Hereford, Shorthorn, Charolais and Limousin sires were mated to Brahman females over 3 years to produce 1346 steers and heifers in subtropical northern Australia. Calves were assigned within sire by age and weight to one of three market endpoints (domestic, Korean or Japanese), one of two finishing environments (subtropical or temperate) and one of two finishing diets (pasture or feedlot). Average carcass weights were 227, 288 and 327 kg for domestic, Korean and Japanese markets respectively. Only steers were finished for the Japanese market. The effects of sire breed, finishing regime, market endpoint and sex on sensory meat quality of four attributes score (CMQ4), ossification score and Warner-Bratzler shear force (SF), instron compression (IC), ultimate pH and percent cooking loss (CL) on the M. longissimus thoracis et lumborum (LT) and M. semitendinosus (ST) were determined. Straightbred Brahmans had the highest SFLT (5.39 ± 0.07; P < 0.001), ICLT (1.89 ± 0.02; P < 0.05) and CL in both muscles (P < 0.05). Straightbred Brahmans were the only genotype that failed to meet minimum CMQ4 grading standards (38.3; P < 0.001). Progeny with up to 75% Brahman content successfully met minimum objective and sensory meat quality consumer thresholds for tenderness (IC <2.2 kg, SF <5.0 kg; CMQ4 >46.5). There was little difference between crossbred progeny for most meat quality traits. All feedlot-finished animals were slaughtered at domestic, Korean and Japanese market weights by 24 months of age, with minimal differences in objective measures of meat quality between markets. The IC measures for all sire breeds were below 2.2 kg, indicating connective tissue toughness was not an important market consideration in feedlot-finished animals slaughtered by 24 months of age. Pasture finishing adversely affected all meat quality traits (P < 0.001) except CLST, with Korean and Japanese market animals having unacceptably tough SF, IC and CMQ4 measures. This was attributed to their older age at slaughter (31 and 36 months respectively), resulting from their seasonally interrupted growth path. While domestic animals slaughtered at 25 months of age off pasture had unacceptably high SF and IC, CMQ4 was acceptable. Subtropical feedlot animals had slightly more desirable (n.s.) SF and IC relative to temperate feedlot animals, whereas temperate feedlot animals had higher CMQ4 (P < 0.001). Genotype × environment interactions were not important.

Genetics research in the Cooperative Research Centre for Cattle and Beef Quality

2005 ◽  
Vol 45 (8) ◽  
pp. 941 ◽  
Author(s):  
H. M. Burrow ◽  
B. M. Bindon
Keyword(s):  
Research Centre ◽  
Eating Quality ◽  
Second Phase ◽  
Cooperative Research ◽  
Beef Quality ◽  
Beef Industry ◽  
Novel Technologies ◽  
Genetics Research ◽  
Integrated Research ◽  
The Individual

In its first 7-year term, the Cooperative Research Centre (CRC) for the Cattle and Beef Industry (Meat Quality) identified the genetic and non-genetic factors that impacted on beef eating quality. Following this, the CRC for Cattle and Beef Quality was established in 1999 to identify the consequences of improving beef eating quality and feed efficiency by genetic and non-genetic means on traits other than carcass and beef quality. The new CRC also had the responsibility to incorporate results from the first Beef CRC in national schemes such as BREEDPLAN (Australia’s beef genetic evaluation scheme) and Meat Standards Australia (Australia’s unique meat grading scheme that guarantees the eating quality of beef). This paper describes the integrated research programs and their results involving molecular and quantitative genetics, meat science, growth and nutrition and industry economics in the Beef CRC’s second phase (1999–2006) and the rationale for the individual genetics programs established. It summarises the planned scientific and beef industry outcomes from each of these programs and also describes the development and/or refinement by CRC scientists of novel technologies targeting increased genetic gains through enhanced measurement and recording in beef industry herds, thereby ensuring industry use of CRC results.

scholarly journals Innovation Performance and Its Impact on Profitability Among Different Sectors in the Australian Construction Industry

2012 ◽  
Vol 6 (1) ◽  
pp. 1-11 ◽  
Author(s):  
Mary Hardie ◽  
Graham Miller ◽  
Karen Manley ◽  
Stephen McFallan
Keyword(s):  
Construction Industry ◽  
Management Practices ◽  
Innovation Performance ◽  
Research Centre ◽  
Research Information ◽  
Cooperative Research ◽  
Building Research ◽  
Evaluation Systems ◽  
Formal Evaluation ◽  
Industry Sectors

The BRITE (Building Research Information Technology and Environment) project was established by the Australian Cooperative Research Centre for Construction Innovation to encourage innovation in the construction industry. While innovation is generally perceived to be broadly beneficial, there has been little formal study of its occurrence or impact in Australian construction or of the factors which foster an innovative atmosphere within an enterprise. In order to benchmark innovation performance, the BRITE project conducted a survey in 2004 into the nature, incidence and variety of technological and organisational innovations in various sectors of the industry. With some exceptions, the survey found that clients and consultants engaged in significantly higher levels of innovation than did suppliers, main contractors or trade contractors. Within the industry sectors those organisations classified as high innovators favoured the adoption of advanced management practices and had formal evaluation systems in place to judge their progress. They reported significant positive impacts on their profitability from innovation and can therefore provide instructive examples for the rest of the industry to follow.

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