Effect of meat grade, gender of the animal, and fatty acid content on the eating quality of Japanese black beef meat determined using testing panel

Genetic parameters were estimated to investigate the relationships between meat quality traits and fatty acid composition from 11 855 Japanese Black cattle. The meat quality traits included beef marbling score (BMS), beef color score, firmness of beef (FIR), texture of beef (TEX) and beef fat color score (BFS). The data on fatty acid composition included oleic acid and monounsaturated fatty acids (MUFA) contents, the ratio of MUFA to saturated fatty acids (MUS) and the ratio of elongation. The heritability estimates for meat quality traits ranged from moderate (0.30) to high (0.72). The strong genetic correlations between them were useful for simultaneous genetic improvement. In addition, high heritability estimates of fatty acid composition, ranging from 0.60 to 0.63, indicated that they could also be improved genetically. The genetic correlations of fatty acid composition with BMS, FIR and TEX were weak and negative. In contrast, positive and stronger genetic correlations were found between BFS and fatty acid composition, in particular, related to the level of unsaturation (0.77 and 0.79 for MUFA and MUS, respectively). This implies that improving the level of unsaturation makes fat darker (more yellow) and thus requires balancing with BFS.

Section: Introductionmentioning

confidence: 99%

Genetic relationships between meat quality traits and fatty acid composition in Japanese black cattle

Inoue

Shoji²,

Honda

et al. 2016

“…Suzuki et al (2013) classified 54 animals of the Japanese Black into the three groups of high (60.40% on average), middle (57.07% on average) and low (54.08% on average) MUFA, and investigated the effect of MUFA on the panel test scores. However, to investigate the reasonable timing for slaughter in terms of MUFA, its relationship with the palatability should be investigated.…”

Section: Resultsmentioning

confidence: 99%

“…However, to investigate the reasonable timing for slaughter in terms of MUFA, its relationship with the palatability should be investigated. Suzuki et al (2013) classified 54 animals of the Japanese Black into the three groups of high (60.40% on average), middle (57.07% on average) and low (54.08% on average) MUFA, and investigated the effect of MUFA on the panel test scores. In their results, the average score in 'strength of flavor' in the group of low MUFA was significantly lower than those of the other two groups; however, the difference was quite small.…”

Section: Resultsmentioning

confidence: 99%

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Change of fatty acid composition of the lumbar longissimus during the final stage of fattening in the Japanese Black cattle

Honda

Ishida

Kobayashi

et al. 2015

Consideration of the shortened fattening period seems to be worthwhile for the realization of profitable beef production. In this study, change of fatty acid composition of the lumbar longissimus during the final stage of fattening was investigated in Japanese Black cattle. Each of 110 fattening animals was sampled three times: the initial two samples were taken by biopsy (25.7 months and 27.5 months on average) and the final one was from carcasses (29.9 months on average). Preliminary analysis indicated that removing muscle tissues from the constant body position of the living animals should be essential for sampling. Average monounsaturated fatty acids (MUFA) at three sampling points were 58.1%, 58.5% and 60.5%, and the differences of the third sampling with the first and second samplings were significant. Both in steers and heifers, MUFA also increased as the fattening stage proceeded, and MUFA of the heifers at all the sampling points were significantly higher than those of the steers. The increasing rate of MUFA rose from 0.21 percentage points (pp)/month at period 1 (from the first sampling to the second sampling) to 0.84 pp/month at period 2 (from the second sampling to the slaughter).

“…The percentage of monounsaturated fatty acid in beef fat affects the flavor of beef (Sakuma et al 2012;Suzuki et al 2013). Because there was no significant difference in the percentages of monounsaturated acids of Longissimus muscle fat between the two groups, it was suggested that administration of the clay did not affect the flavor of beef.…”

Section: Discussionmentioning

confidence: 99%

Effects of clay on fat necrosis and carcass characteristics in Japanese Black steers

Oka

Iwamoto

Tatsuda

2015

Twenty 10-month-old Japanese Black steers were used to evaluate the effects of clay on fat necrosis and carcass characteristics. Ten steers (Clay group) were fed the clay (50 g/day) during 10-30 months of age. The other 10 steers (Control group) were not fed it. There was no significant difference in body weight or average daily gain between the two groups (P > 0.05). The occurrence of fat necrotic mass in the Clay group (30%) was lower (P < 0.05) than that in the Control group (90%) at slaughter. The size of necrotic masses in the Clay group was smaller (P < 0.05) than that in the Control group. There was no significant difference in the marbling score, beef color, Longissimus muscle area or subcutaneous fat thickness between the two groups. These results suggest that the clay prevented the occurrence of fat necrosis and did not affect the carcass characteristics in Japanese Black steers.