Evaluation of feedlot cattle working chute behavior relative to temperament, tenderness, and postmortem proteolysis

Magolski, J.D.; Berg, E. P.; Hall, N.L.; Anderson, V. L.; Keller, W.L.; Jeske, T.M.; Carlin, K.R. Maddock

doi:10.1016/j.meatsci.2013.04.001

Cited by 10 publications

(10 citation statements)

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“…Calm animals were observed to have significantly higher postmortem pH values (King et al, 2006) and more tender meat (Hall et al, 2011). Magolski et al (2013) tried to explain the mechanisms behind the correlation of temperament and beef tenderness by analysing the association between protein degradation, calpain system activity and temperament but no significant explanatory relationship could be identified. Despite more and more studies on a possible correlation between cattle behaviour and production traits, inconsistent findings illustrate the demand for further research and standardized tests to elucidate the underlying mechanisms.…”

Section: Cattle Temperament and Production Systemsmentioning

confidence: 99%

“…A restraint test is able to quantify characteristics like the chute score or flight speed (exit velocity) to evaluate the temperament in response to a short time fixation, e.g. in a squeeze chute (Black et al, 2013;Vetters et al, 2013;Magolski et al, 2013). During fixation, the number of movements is suggested to be as most promising trait for selection of beef cattle temperament in Benhajali et al (2010).…”

Section: Measuring the Behavioural Phenotype In Cattlementioning

confidence: 99%

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Genetics of cattle temperament and its impact on livestock production and breeding – a review

2015

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Abstract.Cattle temperament, which describes individual behaviour differences with regard to a stressor or environmental challenge, is known for its impact on working safety, adaptability to new housing conditions, animal productivity and for evaluation of animal welfare. However, successful use of temperament in animal breeding and husbandry to improve keeping conditions in general or animal welfare in particular, requires the availability of informative and reproducible phenotypes and knowledge about the genetic modulation of these traits. However, the knowledge about genetic influences on cattle temperament is still limited. In this review, an outline is given for the interdependence between production systems and temperament as well as for the phenotyping of cattle temperament based on both behaviour tests and observations of behaviour under production conditions. In addition, the use of temperament as a selection criterion is discussed.

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Section: Cattle Temperament and Production Systemsmentioning

confidence: 99%

Section: Measuring the Behavioural Phenotype In Cattlementioning

confidence: 99%

Genetics of cattle temperament and its impact on livestock production and breeding – a review

2015

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“…Differences in activity could be ascribed to the type of muscle chosen or the cattle breed. Although some researchers suggested that loss of CAPN1 and CAST activities is due to the proteolytic degradation of these molecules, while others attributed it to extensive autolysis of CAPN1 and the breakdown of CAST possibly by calpains (39,56), it is uncertain whether the masking effect proposed by Kristensen et al…”

Section: El Nuevo Marcador Capn1 4751 Fue úTil En Poblaciones De Bovimentioning

confidence: 99%

“…Las diferencias observadas por los diferentes autores en la actividad de las proteínas pueden atribuirse al tipo de músculo o a la raza del ganado elegido. Aunque algunos investigadores sugirieron que la pérdida de actividad de CAPN1 y CAST se debe a la degradación proteolítica de las mismas; otros autores atribuyeron la pérdida de actividad por autolisis de la CAPN1 y a la ruptura de CAST por las calpaínas (39,56), sin embargo, es incierto si el efecto de enmascaramiento propuesto por Kristensen et al (57) es la causa real de la disminución de la actividad de calpastatina. Estos autores demostraron que las proteínas del sistema de calpaína son estables durante el período de almacenamiento a -20°C o -80°C y que la actividad de la calpastatina está subestimada.…”

Section: Cuantificación Y Actividad De Proteínasunclassified

El sistema proteolítico calpaina en la tenderización de la carne: Un enfoque molecular.

2018

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Tenderness is considered the most important meat quality trait regarding its eating quality. Post mortem meat tenderization is primarily the result of calpain mediated degradation of key proteins within muscles fibers. The calpain system originally comprised three molecules: two Ca 2+ -dependent proteases and a specific inhibitor. Numerous studies have shown that the calpain system plays a central role in postmortem proteolysis and meat tenderization. The objective of this review is to describe the last biochemical and molecular findings in connection with this proteolytic system and their relation with meat tenderness in bovine. Findings of DNA polymorphisms and mRNA and protein expression are described as tools to predict meat tenderness. Understanding the molecular basis of meat tenderization may be useful particularly to the meat industry and may allow amendment of pre-slaughter handling practices and postmortem treatments that improves meat quality.Keywords: Bovine, Molecular Markers, Tenderness (Source: AGROVOC). RESUMENLa terneza de la carne es considerada como el atributo de mayor importancia en el concepto de calidad de carne. El proceso de tenderización de la carne post mortem es principalmente el resultado de la degradación de proteínas clave de las fibras musculares, mediado por las proteasas del sistema calpaína. Este sistema proteico está compuesto por tres moléculas: dos proteasas calcio-dependientes y su inhibidor específico. Numerosos estudios han demostrado que el sistema calpaína desempeña un papel central en la proteólisis postmortem y en la tenderización de la carne. El objetivo de esta revisión es describir los últimos descubrimientos bioquímicos y moleculares de este sistema proteolítico y su relación con la terneza de la carne bovina. Se describen los hallazgos de polimorfismos de ADN y de expresión de ARNm y proteínas, como herramientas para predecir la terneza de la carne. La comprensión de las bases moleculares de la tenderización de la carne puede ser de utilidad para la industria cárnica, permitiendo la modificación de las prácticas de manipulación antes del sacrificio y los tratamientos post mortem, mejorando la calidad de la carne bovina.

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“…Thus, only in 2013 this problem was addressed by a number of authors from Netherlands, Poland, Spain, Italy, Ireland, and United States with the use of proteomic technologies [17,20,39,65,66]. In particular, on the basis of their own data and a comprehensive literature review, Te Pas et al [17] concluded that post mortem autolysis sig nificantly affects pork quality, which correlates with changes in the proteomic profiles of cytoplasmic pro teins.…”

Section: Proteomic Technologies In the Studies Of Muscle Proteins Fromentioning

confidence: 99%

The application of proteomic technologies for the analysis of muscle proteins of farm animals used in the meat industry (Review)

Shishkin

Ковалев

Kovaleva

et al. 2014

Appl Biochem Microbiol

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The review briefly summarizes the data on the development of proteomic technologies that became actively used in studies of the muscular proteins of farm animals used in the meat industry in 2006-2013. It has been noted that the main research trends are connected with the detection of changes in muscle proteins during post mortem autolysis and the search for species specific and other protein biomarkers. Par ticular publications regarding the development of methods based on proteomic technologies for monitoring the state of muscle proteins are considered. According to the analyzed data, we can conclude that the field is promising for the solution of a number of pressing problems in applied biochemistry.

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Evaluation of feedlot cattle working chute behavior relative to temperament, tenderness, and postmortem proteolysis

Cited by 10 publications

References 40 publications

Genetics of cattle temperament and its impact on livestock production and breeding – a review

Genetics of cattle temperament and its impact on livestock production and breeding – a review

El sistema proteolítico calpaina en la tenderización de la carne: Un enfoque molecular.

The application of proteomic technologies for the analysis of muscle proteins of farm animals used in the meat industry (Review)

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