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.

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.

Genetics of flight time and other measures of temperament and their value as selection criteria for improving meat quality traits in tropically adapted breeds of beef cattle

2006 ◽  
Vol 57 (9) ◽  
pp. 1029 ◽  
Author(s):  
Meridy J. Kadel ◽  
David J. Johnston ◽  
Heather M. Burrow ◽  
Hans-U. Graser ◽  
Drewe M. Ferguson
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Genetic Correlations ◽  
Flight Time ◽  
Flight Speed ◽  
Eating Quality ◽  
Quality Traits ◽  
Phenotypic Correlations ◽  
Meat Quality Traits ◽  
Speed Score

Flight time, an objective measure of temperament, was recorded in 3594 Brahman, Belmont Red, and Santa Gertrudis heifers and steers. Two subjective measures of temperament (crush score and flight speed score) were also available for over 2000 of these animals. Temperament measures were recorded post-weaning (average age 8 months) and again at the start of finishing (average age 19 months) on a subset of the animals. Nine meat quality traits were measured on these animals and included measures on 2 different muscles [M. longissimus thoracis et lumborum (LTL) and M. semitendinosus (ST)]. The heritability of flight time measured post-weaning and at the start of finishing was 0.30 and 0.34, respectively, with a repeatability of 0.46 across the measurement times. Heritabilities for scored temperament traits were 0.21, 0.19, and 0.15 for post-weaning flight speed score, post-weaning crush score, and start of finishing crush score, respectively. Genetic correlations across measurement times for flight time were 0.98 and 0.96 for crush score, indicating a strong underlying genetic basis of these temperament measures over time; however, the corresponding phenotypic correlations were lower (0.48 and 0.37, respectively). Longer flight times (i.e. better temperament) were genetically correlated with improved tenderness (i.e. lower shear force and higher tenderness scores), with genetic correlations of –0.42 and 0.33 between LTL shear force, and Meat Standards Australia (MSA) tenderness, respectively. Genetic correlations between post-weaning crush score and the same meat quality traits were 0.39 and –0.47, respectively. However, genetic and phenotypic correlations between measures of temperament and other meat quality traits were generally low, with the exception of crush scores with LTL Minolta a* value (–0.37 and –0.63 for post-weaning and start of finishing measurement time, respectively). Predicted correlated responses of –0.17 kg LTL shear force and 2.6 MSA tenderness points per generation were predicted based on the genetic parameter estimates and a recording regime of both flight time and crush scores. Selection based on the measures of temperament described in this study could be used to improve temperament itself and correlated improvements can also occur in meat tenderness and eating quality traits in tropically adapted breeds of cattle.

Preliminary estimates of genetic parameters for carcass and meat quality traits in Australian sheep

2010 ◽  
Vol 50 (12) ◽  
pp. 1135 ◽  
Author(s):  
S. I. Mortimer ◽  
J. H. J. van der Werf ◽  
R. H. Jacob ◽  
D. W. Pethick ◽  
K. L. Pearce ◽  
...  
Keyword(s):  
Meat Quality ◽  
Nutritional Value ◽  
Genetic Correlations ◽  
Research Centre ◽  
Quality Traits ◽  
Live Animal ◽  
Sheep Industry ◽  
Meat Quality Traits ◽  
Australian Sheep ◽  
Meat Colour

Using performance from progeny born in 2007 and 2008 generated by the Information Nucleus program of the Cooperative Research Centre for Sheep Industry Innovation, preliminary estimates of heritability were obtained for a range of novel carcass and meat attributes of lamb relevant to consumers, including carcass characteristics, meat quality and nutritional value of lamb. Phenotypic and genetic correlations of live animal traits with carcass composition and meat quality traits were also estimated. The data were from progeny located at eight sites, sired by 183 rams from Merino, maternal and terminal meat breeds and were representative of the Merino, Border Leicester × Merino, Terminal × Merino and Terminal × Border Leicester-Merino production types of the Australian sheep industry. Data were available from 7176 lambs for weaning weight, 6771 lambs for ultrasound scanning and 4110 lambs for slaughter traits. For the novel meat quality traits, generally moderate to high heritability estimates were obtained for meat quality measures of shear force (0.27 aged 1 day, 0.38 aged 5 days), intramuscular fat (0.39), retail meat colour (range of 0.09 to 0.44) and myoglobin content (0.22). The nutritional value traits of omega-3 fatty acids and iron and zinc contents tended to have low to moderate heritabilities (0.11–0.37), although these were based on fewer records. Fresh meat colour traits were of low to moderate heritability (0.06–0.21) whereas measures of meat pH were of low heritability (~0.10). For the carcass traits, estimates of heritability were moderate to high for the various measures of carcass fat (0.18–0.50), muscle weight (0.22–0.35), meat yield (0.24–0.35), carcass muscle dimensions (0.25–0.34) and bone weight (0.27). Results indicate that for most lamb carcass and meat quality traits there is sufficient genetic variation for selection to alter successfully these characteristics. Additionally, most genetic correlations of live animal assessments of bodyweight, muscle and subcutaneous fat with the carcass and meat quality traits were favourable. Appropriate definition of breeding objectives and design of selection indexes should be able to account for the small unfavourable relationships that exist and achieve the desired outcomes from breeding programs.

scholarly journals Communication, education and training strategies to deliver CRC outcomes to beef industry stakeholders

2001 ◽  
Vol 41 (7) ◽  
pp. 1073 ◽  
Author(s):  
B. M. Bindon ◽  
H. M. Burrow ◽  
B. P. Kinghorn
Keyword(s):  
Meat Quality ◽  
Research Program ◽  
End Users ◽  
Program Completion ◽  
Research Centre ◽  
Communication Education ◽  
Cooperative Research ◽  
Beef Industry ◽  
Research Outcomes ◽  
And Training

At the commencement of the Cooperative Research Centre for the Cattle and Beef Industry (Meat Quality) participating scientists were encouraged to anticipate the methods and channels that might be used to deliver the Cooperative Research Centre’s research outcomes to beef industry end-users. This important step was seen as the completion of the process, which began with the beef industry issue, leading then to formulation of the Cooperative Research Centre concept, initiation of the research program, completion of research and finally commercialisation or delivery of products and processes to industry. This paper deals with techniques, institutions and commercial arrangements employed to achieve delivery and adoption of diverse outcomes of the Cooperative Research Centre.

Relationship between sire estimated breeding values and the meat and eating quality of meat from their progeny grown on two planes of nutrition

2005 ◽  
Vol 45 (5) ◽  
pp. 525 ◽  
Author(s):  
D. L. Hopkins ◽  
R. S. Hegarty ◽  
T. C. Farrell
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Best Practice ◽  
Intramuscular Fat ◽  
Eating Quality ◽  
Quality Traits ◽  
Breeding Values ◽  
Meat Quality Traits ◽  
Estimated Breeding Values

The meat of 140 female lambs was examined. These lambs were sired by 9 Poll Dorset sires (3 selected for growth, 3 for muscling and 3 control) and fed either a low or high plane of nutrition from birth to slaughter. All carcasses were electrically stimulated and portions of M. longissimus thoracis et lumborum (loin) aged for 5 days before freezing. Subsequently, 10 consumers tested each portion for eating quality traits. A portion of the same muscle from the opposing side of the carcass was divided into 3 sections and aged for either 1, 3 or 5 days and then used to measure shear force (objective tenderness). Portions of the M. semimembranosus (topside) were also aged for 3 or 5 days and subjected to shear testing. Low plane animals produced tougher loins (based on shear force). As ultimate pH increased, shear force of the loin increased for low plane animals, while for high plane animals there was no such effect. This latter group had significantly lower ultimate pH values in all 3 muscles tested. Plane of nutrition had the greatest effect on topside shear force with low plane lambs producing tougher topsides. As ultimate pH increased, the topsides became tougher and as expected ageing improved the tenderness. There was no effect of sire EBVs (estimated breeding values) on shear force or objective meat quality traits apart from loin lightness which increased as the EBV for post-weaning weight (PWWT) increased and intramuscular fat in the loin which decreased as sire EBV for post-weaning muscle depth (PEMD) increased. Plane of nutrition did not have a significant effect on eating quality attributes as assessed by consumers. There was, however, an effect of sire EBV for muscling (PEMD) on tenderness, juiciness, flavour and overall liking, such that increased EBV led to decreased scores for the sensory traits. The findings suggest selection of sires for increasing PEMD will have a detrimental affect on the eating quality of their progeny, but this will not be reflected in shear force values or other objective meat quality traits apart from intramuscular fat. The effects of a low plane of nutrition on eating quality were minimal and largely controlled by the use of best practice processing, but were evident for a number of meat quality traits.

scholarly journals PSVIII-32 Estimates of genetic parameters for sub-primal and meat quality traits in Canadian commercial crossbred swine populations

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 270-271
Author(s):  
Prince P Opoku ◽  
Bimol Roy ◽  
Graham Plastow ◽  
huaigang Lei ◽  
Chunyan Zhang ◽  
...  
Keyword(s):  
Meat Quality ◽  
Fixed Effects ◽  
Genetic Relationships ◽  
Genetic Correlations ◽  
Eating Quality ◽  
Quality Traits ◽  
Muscle Weight ◽  
Gene Effects ◽  
Meat Quality Traits ◽  
Insoluble Collagen

Abstract The hypothesis that genetic relationships exist between loin muscle collagen characteristics and sub-primal and meat quality traits was tested. Data from 500 pigs from crosses between Duroc sires and hybrid Large White ✕ Landrace sows with pedigree back to about eight generations were used. Significant fixed effects (slaughter group and company) and a random additive effect were fitted in bivariate animal models to estimate phenotypic and genetic correlations using ASReml 4.1. Moderate heritabilities were obtained for sub-primal traits ranging from 0.21 for bone weight to 0.44 for loin muscle weight with a low estimate of 0.10 being obtained for loin weight. Meat quality traits were low to moderately heritable with the highest estimate being found for intramuscular fat (0.42). The heritability estimates for percentages of heat soluble and insoluble collagen were 0.12 and 0.15, respectively, while 0.33 was found for total collagen. Moderate to relatively high heritabilities imply the possibility of improving these traits through selective breeding. In general, moderate to high phenotypic and genetic correlations were obtained for sub-primal traits, whilst meat quality traits had moderate phenotypic and moderate to high genetic correlations. Strong negative genetic correlations between moisture traits and fat traits and a further negative correlation between fat and muscling traits were estimated confirming that selecting for improved muscling over time can negatively affect fat traits and indirectly decrease meat eating quality. The strong genetic correlation between pH and L* (-0.95) suggested possible pleiotropic gene effects on these traits. Warner-Braztler shear force (WBSF) had moderate genetic correlations with insoluble collagen (0.42) and soluble collagen (-0.38) suggesting a potential relationship between some of the genes impacting these traits. Genetic correlations between WBSF and collagen characteristics indicate that despite the relative youthfulness of pigs at slaughter, genetic selection for collagen solubility may decrease pork toughness.

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.

Genetic improvement of meat quality traits in pigs

2004 ◽  
Author(s):  
Douglas Wyatt Newcom
Keyword(s):  
Meat Quality ◽  
Genetic Improvement ◽  
Quality Traits ◽  
Meat Quality Traits

Association analysis between CMYA5 gene and meat quality traits in Hunan black pig

2013 ◽  
Vol 38 (1) ◽  
pp. 64-68
Author(s):  
Ji ZHU ◽  
Jian LIU ◽  
Jian-bang SUN ◽  
Shi-liu YANG ◽  
Jing-ru LI ◽  
...  
Keyword(s):  
Meat Quality ◽  
Association Analysis ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
I Gene
Sign in / Sign up

Export Citation Format

Share Document