Genetic variability of muscle biological  characteristics of young Limousin bulls

Renand, G.; Jurie, C.; Robelin, J.; Picard, B.; Geay, Y.; Ménissier, F.

doi:10.1051/gse:19950306

Cited by 3 publications

(6 citation statements)

References 7 publications

(8 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Although no breed effect was found in this study, the inconsistencies would be assigned to the use of continental breeds, which differ on their maturity and typology compared to British breeds . The source of variation would be partly due to genetic variability that was not controlled in this trial, but it is known to affect both animal and growth performance as well as their carcass traits …”

Section: Discussionsupporting

confidence: 90%

“…These variations are likely to be due to various intrinsic and extrinsic factors such as breed, sex, age, feeding, rearing factors, transport and animal handling, muscle type by metabolic and contractile properties, post‐slaughter aging and many others, which interact and determine the outcome of metabolic processes in the peri‐ and post‐mortem period and meat tenderness. Furthermore, previous studies reported that there is a large individual variation in beef tenderness within animals and also between animals with similar breed, sex, age and fattening system. Earlier studies at the breed or muscle level have shown that the genetic effect alone cannot explain the observed differences in carcass and meat traits because the genetic control was weak within breeds .…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, previous studies reported that there is a large individual variation in beef tenderness within animals and also between animals with similar breed, sex, age and fattening system. Earlier studies at the breed or muscle level have shown that the genetic effect alone cannot explain the observed differences in carcass and meat traits because the genetic control was weak within breeds . In this context, the main objective of the beef sector is a better understanding of the variability existing between or within individuals.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Assessment of cattle inter‐individual cluster variability: the potential of continuum data from the farm‐to‐fork for ultimate beef tenderness management

2019

View full text Add to dashboard Cite

BACKGROUND This study implemented a holistic approach based on the farm‐to‐fork data at the four levels of the continuum (farm – slaughterhouse – muscle – meat) to study the inter‐individual cluster variability of beef tenderness. For that, 171 young bulls were selected on a large database of 480 animals according to the industrial expectations based on animal and carcass characteristics. The targeted factors were age at slaughter (14; 20 months), carcass weight (370; 470 kg), EUROP conformation (7; 15) and fatness (2.5; 5) scores of the carcasses. Multivariate analyses and unsupervised learning tools were performed. RESULTS Principal component analysis combined to agglomerative hierarchical clustering allowed ten clusters to be identified that differed (P < 0.0001) for the four targeted factors. The clusters were further different for variables belonging to each level of the continuum. The results indicated an inter‐individual cluster variability rising in tenderness in link with the continuum data grouped according to industrial expectations. The associations of the whole variables of the continuum with tenderness were very important, but farm‐to‐fork continuum‐levels dependent. The findings showed that the variables contributing most to the inter‐individual cluster variability of tenderness seemed to be more related to the rearing practices, mainly feeding, and their consequences on carcass properties rather than to the muscle characteristics evaluated by enzyme metabolism and connective tissue. CONCLUSION It seems that considering the continuum data would allow possible trade‐off managements of tenderness to identify levers at different levels from the farm‐to‐meat. © 2019 Society of Chemical Industry

show abstract

Section: Discussionsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Assessment of cattle inter‐individual cluster variability: the potential of continuum data from the farm‐to‐fork for ultimate beef tenderness management

2019

View full text Add to dashboard Cite

show abstract

“…In many cases, the selection for these traits influenced the muscle characteristics and thus the quality of meat (for example Hopkins and others ). For example, higher proportions of type I myosin and slow‐twitch red fibers (high oxidative capacity) were associated with higher growth rates (Renand and others ). The selection for leaner animals also leads to a higher proportion of fast‐twitch and glycolytic (type IIb) fibers (Renand and others ).…”

Section: Genetic Effects On the Oxidative Processes In Lamb And Beefmentioning

confidence: 99%

“…For example, higher proportions of type I myosin and slow‐twitch red fibers (high oxidative capacity) were associated with higher growth rates (Renand and others ). The selection for leaner animals also leads to a higher proportion of fast‐twitch and glycolytic (type IIb) fibers (Renand and others ). These changes will definitely have an impact on the meat retail color, tenderization rate, and the oxidative processes of the meat.…”

Section: Genetic Effects On the Oxidative Processes In Lamb And Beefmentioning

confidence: 99%

Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies

Bekhit

Hopkins

Fahri³

et al. 2013

Comp Rev Food Sci Food Safe

197

111

View full text Add to dashboard Cite

Oxidation of meat occurs under postmortem conditions and is inevitable. This oxidation includes the biochemical changes in meat leading to changes in color pigments and lipids. As a consequence, color deteriorates, and undesirable flavors and rancidity develop in meat thereby impacting on consumer appeal and satisfaction. Across carcasses, there is variation in the rate at which muscle undergoes chemical reactions under postmortem conditions that reflect inherent variation at the biochemical level. It is expected that this underlying biochemical variation will be reflected in living muscle through oxidative processes. The oxidative process of muscle tissues will vary according to an animal's immunity status, temperament, and ability to cope with stress, with all these affected by nutrition, genetics, management practices, and environmental conditions (hot and cold seasons). Identification of biomarkers that indicate the oxidative status levels of animals or muscle tissues in vivo could provide insight as to how the muscle will respond to the anoxic conditions that produce undesirable results in meat. This review outlines the potential use of 1 group of biomarkers, the isoprostanes, in the context of complex biochemical reactions relating to oxidative processes that take place in the biological systems of live animals (in vivo) and subsequently in meat (in vitro).

show abstract

Muscle development and obesity

Maltin¹

2008

Organogenesis

View full text Add to dashboard Cite

The formation of skeletal muscle from the epithelial somites involves a series of events triggered by temporally and spatially discrete signals resulting in the generation of muscle fibers which vary in their contractile and metabolic nature. The fiber type composition of muscles varies between individuals and it has now been found that there are differences in fiber type proportions between lean and obese animals and humans. Amongst the possible causes of obesity, it has been suggested that inappropriate prenatal environments may 'program' the fetus and may lead to increased risks for disease in adult life. The characteristics of muscle are both heritable and plastic, giving the tissue some ability to adapt to signals and stimuli both pre and postnatally. Given that muscle is a site of fatty acid oxidation and carbohydrate metabolism and that its development can be changed by prenatal events, it is interesting to examine the possible relationship between muscle development and the risk of obesity.

show abstract

Genetic variability of muscle biological characteristics of young Limousin bulls

Cited by 3 publications

References 7 publications

Assessment of cattle inter‐individual cluster variability: the potential of continuum data from the farm‐to‐fork for ultimate beef tenderness management

Assessment of cattle inter‐individual cluster variability: the potential of continuum data from the farm‐to‐fork for ultimate beef tenderness management

Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies

Muscle development and obesity

Contact Info

Product

Resources

About