Genetic parameters for carcass traits of field progeny and their relationships with feed efficiency traits of their sire population for Japanese Black cattle

Hoque, M. A.; Arthur, P. F.; Hiramoto, K.; Oikawa, Takuro

doi:10.1016/j.livprodsci.2005.09.006

Cited by 34 publications

(54 citation statements)

References 22 publications

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“…In the study with mixed breeds of temperate and tropically adapted cattle, Robinson & Oddy (2004) reported a positive but weak genetic correlation between RFI and chemically extracted intramuscular fat, whereas in the study with Black Waygu steers, Hoque et al (2006b) reported a negative but medium genetic correlation between RFI and marbling score.…”

Section: Genetic Parametersmentioning

confidence: 86%

“…This indicates that animals selected for low FCR (more efficient) are likely to produce progeny with high mature weight, resulting in high maintenance cost in breeding cows. Available information tends to indicate that RFI is either not associated (Arthur et al, 2001a;Robinson & Oddy, 2004) or very weakly associated (Hoque et al, 2006b) with rib eye area. However, the recent report by Nkrumah et al (2007a) showed a low to moderate correlation between RFI and rib eye area, even after accounting for the high standard errors in their estimates.…”

Section: Genetic Parametersmentioning

confidence: 99%

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Residual feed intake in beef cattle

2008

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-Providing feed is a major input cost in beef production, hence improvements in the efficiency of feed utilisation will reduce the cost of production. Residual feed intake (RFI) is a measure of feed efficiency, and is defined as the difference between an animal's actual feed intake and its expected feed intake based on its size and growth. It is independent of the level of production, and the lower the value the more efficient the animal is. This paper examines the current state of knowledge on RFI. Available information indicates that postweaning RFI is moderately heritable, and that selection for low RFI will result in progeny that consume less feed for the same level of production as progeny of high RFI cattle. Under ad libitum feeding, RFI is phenotypically independent of growth traits. There is a weak genetic relationship between RFI and fatness but additional studies are needed to assess the magnitude of this relationship in different breeds, sexes, ages and feeding regimes. Residual feed intake is believed to represent inherent variation in basic metabolic processes which determine efficiency. Economic analyses of genetic improvement schemes that incorporate testing of individuals for RFI have yielded substantial economic benefits over and above existing schemes that do not include RFI testing. Selection for low RFI has an additional benefit of reducing greenhouse gas emissions by cattle.

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Section: Genetic Parametersmentioning

confidence: 86%

Section: Genetic Parametersmentioning

confidence: 99%

Residual feed intake in beef cattle

2008

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“…The estimates of FIs were found to be high (0.70) and similar to fatness traits but those of FCRs and RFIs were low (0.09 to 0.22) in this study. Hoque et al (2006) reported that heritability estimates of FCR and phenotypic RFI in the study of individual performance tests (Wagyu Registry Association (WRA), 2000) on Japanese Black bulls were 0.15 and 0.24, respectively. These estimates are similar to the FCR and RFI values determined in this study.…”

Section: Heritabilitymentioning

confidence: 99%

“…RFI is the difference between actual FI and the expected feed requirement for maintenance and production (Koch et al, 1963). Several studies have examined the relationships of RFI with WTG and carcass traits in Japanese Black cattle (Hoque et al, 2006;Okanishi et al, 2008;Hoque et al, 2009), but none have evaluated the genetic relationships between RFI and fatty acid composition.…”

Section: Introductionmentioning

confidence: 99%

Genetic parameters for fatty acid composition and feed efficiency traits in Japanese Black cattle

Inoue

Kobayashi²,

Shoji³

et al. 2011

Animal

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We estimated the genetic parameters related to feed intake (FI), feed efficiency traits (including feed conversion ratio (FCR) and residual feed intake (RFI) of digestible crude protein (DCP) and total digestible nutrients (TDN)), beef marbling score (BMS), melting point of fat (MP) and fatty acid composition. Fat and meat (Musculus trapezius) samples were taken from the carcasses of 863 Japanese Black steers derived from 65 sires, for determination of the MP and fatty acid composition of the total lipid in intramuscular adipose tissue. Genetic parameters were estimated using uni-and bivariate animal models. In addition, pedigree information for 4841 animals was used. Heritability estimates for BMS, MP, individual fatty acids, monounsaturated fatty acids (MUFA), the ratio of saturated fatty acids to MUFA (MUS) and the ratio of elongation (ELONG) were generally high. The FI values of TDN and DCP were also high, but FCRs and RFIs of those were low (0.09 to 0.22). Genetic correlation of BMS with MP was 20.34 (favorable) and with C18:1, MUFA, MUS and ELONG values were 0.40, 0.28, 0.29 and 0.37, respectively (favorable). Genetic correlations of MP with C18:1, MUFA, MUS and ELONG were negative (also favorable) and high (20.85, 20.98, 21.00 (20.996) and 20.66, respectively). The correlation estimates for feed efficiency traits of DCP were quite similar to those of TDN. Genetic correlations of BMS with FCRs and RFIs of TDN and DCP were all positive (unfavorable; 0.21 to 0.51), and in particular, the correlations with RFIs of those were high. The correlations of C18:1, MUFA, MUS and ELONG with RFIs of TDN and DCP were positive (unfavorable) but low (0.06 to 0.17), whereas the corresponding correlations with FCRs of those were all negative (favorable; 20.38 to 20.10). These results suggest that the quantity and quality of beef fat can be simultaneously improved and that the quality of beef fat (fatty acid composition) can be improved directly or indirectly with MP. Furthermore, selecting MP or fatty acid traits does not significantly affect feed efficiency.Keywords: genetic parameter, beef cattle, fatty acid composition, feed efficiency ImplicationsFat quantity and fat quality traits have high heritability estimates and show favorable genetic relationships with each other. Some genetic relationships between fat quality traits and feed efficiency traits are unfavorable, but all of these are weak relationships. These results indicate that it may be convenient to improve fat quality traits genetically and to simultaneously improve the quantity and quality of beef fat. Furthermore, selecting fat quality traits does not significantly affect feed efficiency. We can expect to improve the quality of beef fat without reducing feed utilization efficiency.

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“…Some other authors observed that meat from heavier animals was significantly more tender than meat from lighter carcasses with slight variations depending on the breed and animal type (Sanudo et al, 1996 and. Finally, the literature concerning non-continental breeds reveals no significant correlation (phenotypic or genetic) between carcass weight and either tenderness (0.02 to 0.15; Gregory et al, 1995), texture or firmness (0.10 to 0.20; Hocque et al, 2006), nor shear force (−0.10 to −0.07; Gregory et al, 1995). Sanudo et al (2004) explained these conflicting results by total and insoluble collagen contents, which were either similar or different at various slaughter weights.…”

Section: Introductionmentioning

confidence: 94%

Effect of age and carcass weight on quality traits of m. rectus abdominis from Charolais heifers

Ellies-Oury

Dumont

Perrier

et al. 2017

Animal

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In practice cattle may be slaughtered at different combinations of age and weight. As each of these factors could affect meat quality traits, the present work aimed to identify which combination can be expected to increase overall meat quality of m. rectus abdominis of Charolais heifers. Totally, 40 heifers were slaughtered either at 26 ± 1 or at 36 ± 1 months of age. Young heifers were sampled at two different carcass weights (349 ± 12 and 394 ± 8 kg). Old heifers were also sampled at two different carcass weights (397 ± 6 and 451 ± 9 kg). The m. rectus abdominis was excised 24 h postmortem to determine metabolic enzyme activities, myosin heavy-chain isoform proportions, lipid contents, collagen content and collagen solubility. Shear force measurements were evaluated on raw and broiled meat after 14 days of ageing. Meat quality traits scored between 0 and 10 by sensory analysis. Increasing slaughter age from 26 to 36 months had no impact on either raw/broiled shear force (0.31 ⩽ P ⩽ 0.47) and/or meat quality traits (0.62 ⩽ P ⩽ 0.91) or on physicochemical properties of heifer's meat samples. Increasing carcass weight for a similar slaughter age of 26 months had also impact neither on meat quality traits (0.52 ⩽ P ⩽ 0.91) nor on muscular properties. On the contrary, increasing carcass weight for a similar slaughter age of 36 months had induced a decrease of muscular shear force (raw muscle; P = 0.009) and a concomitant decrease of total collagen content ( P = 0.03). Nevertheless, no significant impact on meat quality traits was revealed by the sensorial panel (0.13 ⩽ P ⩽ 0.49). Metabolic enzyme activities (0.13 ⩽ P ⩽ 0.86) and myosin heavy-chain proportions (0.13 ⩽ P ⩽ 0.96) were not significantly impacted by slaughter age and carcass weight. Thus, the impact of increasing carcass weight and/or slaughter age in young Charolais heifers has a limited impact on meat quality traits and associated muscular characteristics. Modulating heifer's cycles (age and/or carcass weight in the studied range) appears to be a way to answer to the numerous marketing chains, without penalising meat quality traits.Keywords: heifer's cycle, lipid content, metabolism, shear force, tenderness ImplicationsAffiliated for a long time to high-quality meat, Charolais heifers meat tends to become commonplace and to spread both in traditional butchers' shops and in supermarkets. This phenomenon could be linked both to the female rarefaction (because of the reduction of the suckling herd) and to the search for lighter carcasses. In this context, suckling heifers offer a large panel of slaughter age and carcass weight, which allow an adaptation to numerous marketing circuits. Results indicate that within the range of weight and age under study, these factors have no negative consequences on heifer's meat quality. Thus, even if heifer's performances at slaughter are various, the supply chain operators can insure the consumer a constant quality of meat samples. IntroductionSince 2002, French labelling has provided consumers with information about ...

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Genetic parameters for carcass traits of field progeny and their relationships with feed efficiency traits of their sire population for Japanese Black cattle

Cited by 34 publications

References 22 publications

Residual feed intake in beef cattle

Residual feed intake in beef cattle

Genetic parameters for fatty acid composition and feed efficiency traits in Japanese Black cattle

Effect of age and carcass weight on quality traits of m. rectus abdominis from Charolais heifers

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