Document Detail


Genetic parameters for sensory traits in longissimus muscle and their associations with tenderness, marbling score, and intramuscular fat in Angus cattle.
MedLine Citation:
PMID:  25412744     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
The objective of this study was to estimate heritabilities for sensory traits and genetic correlations among sensory traits and with marbling score (MS), Warner-Bratzler Shear Force (WBSF) and intra-muscular fat content (IMFC). Samples of LM from 2,285 Angus cattle were obtained and fabricated into steaks for laboratory analysis and 1,720 steaks were analyzed by a trained sensory panel. Restricted maximum likelihood procedures were used to obtain estimates of variance and covariance components under a multi-trait animal model. Estimates of heritability for MS, WBSF, IMFC, tenderness, juiciness and connective tissue traits were 0.67, 0.38, 0.19, 0.18, 0.06 and 0.25, respectively. The genetic correlations of MS with tenderness, juiciness and connective tissue were estimated to be 0.57 ± 0.14, 1.00 ± 0.17 and 0.49 ± 0.13, all positive and strong. Estimated genetic correlations of IMFC with tenderness, juiciness and connective tissue were 0.56 ± 0.16, 1.00 ± 0.21 and 0.50 ± 0.15, respectively. The genetic correlations of WBSF with tenderness, juiciness and connective tissue were all favorable and estimated to be -0.99 ± 0.14, -0.33 ± 0.17 and -0.99 ± 0.13, respectively. Strong and positive genetic correlations were estimated between tenderness and juiciness (0.54 ± 0.28) and between connective tissue and juiciness (0.58 ± 0.26). In general, genetic correlations were large and favorable which indicated that strong relationships exist and similar gene and gene networks may control MS, IMFC and juiciness or WBSF, panel tenderness and connective tissue. The results from this study confirm that MS currently used in selection breeding programs has positive genetic correlations with tenderness and juiciness and, therefore, is an effective indicator trait for the improvement of tenderness and juiciness in beef. This study also indicated that a more objective measure, particularly WBSF, a trait not easy to improve through phenotypic selection, is an excellent candidate trait for genomic selection aimed at improving eating satisfaction.
Authors:
R G Mateescu; D J Garrick; A J Garmyn; D L VanOverbeke; G G Mafi; J M Reecy
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2014-11-20
Journal Detail:
Title:  Journal of animal science     Volume:  -     ISSN:  1525-3163     ISO Abbreviation:  J. Anim. Sci.     Publication Date:  2014 Nov 
Date Detail:
Created Date:  2014-11-21     Completed Date:  -     Revised Date:  2014-11-21    
Medline Journal Info:
Nlm Unique ID:  8003002     Medline TA:  J Anim Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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