Meta-analysis of the effect of animal maturity on muscle characteristics in different muscles, breeds, and sexes of cattle

Self Cite

Some proteins have been revealed as biomarkers for beef tenderness by previous studies. These markers could be used in immunological tests to predict beef tenderness, in living animals as well as in carcasses. It is well known that rearing practices modify the amounts of mRNA and proteins. Therefore, the reliability of protein tests could be affected by livestock and biological effects such as production systems, breed, muscle and animal type. This study analysed the effects of animal and muscle type on 24 proteins. The animals studied were 67 young bulls and 44 steers of the Charolais breed, and muscles were Longissimus thoracis and Semitendinosus. Protein amounts were determined by Dot blot, an immunological technique. Results showed that expressions of 20 proteins were influenced by animal and/or muscle type. These results could lead to modifications and adaptations of prediction tests according to rearing practice, bovine breed and beef cut.

Section: Animals and Samplessupporting

confidence: 78%

Section: Protein Of Energy Metabolismmentioning

confidence: 99%

Variations in the abundance of 24 protein biomarkers of beef tenderness according to muscle and animal type

Guillemin

Jurie

Cassar-Malek

et al. 2011

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“…However, our study showed that at the same age and degree of fatness there was no gender effect on collagen content, collagen solubility, MFI and, consequently, on WBSF. Accordingly, several authors did not find any difference between genders in collagen content (Morgan et al, 1993;Monteiro et al, 2005;Schreurs et al, 2008) and solubility (Monteiro et al, 2005;Schreurs et al, 2008) or realized that it disappeared after carcass fat content adjustment (Crouse et al, 1985;Moloney et al, 2001).…”

Section: Texture Characteristicsmentioning

confidence: 98%

Effects of castration and time-on-feed on Mertolenga breed beef quality

Monteiro¹,

Navas

Lemos³

2014

Physicochemical characteristics were determined in the longissimus lumborum muscle, after 8 days of ageing of steers (n = 12) and bulls (n = 12) from Mertolenga breed slaughtered directly from pasture (day 0) or after a finishing period of 50, 100 and 150 days in a feed-lot facility. Bulls and steers presented similar live weight (averaging 388 kg), carcass weight (CW; averaging 213 kg), dressing percentage (averaging 60%), carcass fatness (11.9% CW) and carcass fat thickness (averaging 3.03 mm). Live weight, CW, carcass fatness and fat thickness increased along time-on-feed. Gender only had a negligible effect on meat characteristics, with b* and h* being the only parameters of colour affected by gender, also presenting a significant interaction gender × time-on-feed. Nevertheless, both the genders presented a high-quality grade concerning tenderness (Warner-Bratzler shear force (WBSF)). L* increased until 50 days on feed and decreased afterwards, whereas a* and C* values increased along time-on-feed. Pigment content was also affected by time-on-feed and showed a gender × time-on-feed interaction. Beef colour became darker and redder along time-on-feed, but still in a colour range highly acceptable by Portuguese consumers. Despite the increase in intramuscular fat and myofibrillar fragmentation index, as well as the decrease in collagen content of steers and bulls along time-on-feed, it did not affect the tenderness/hardness, indicating a small effect of time-on-feed in meat characteristics. Despite only small differences in carcass characteristics and meat-quality parameters that have been noticed along time-on-feed, those differences were only significant after 100 days on feed. Principal component analysis (PCA) was performed. The first PC axis (39.6% of the total variance) included colour variables a*, b* and C*, and carcass fatness, fat thickness, CW and live weight, whereas the second one (12.7% of the total variance) included h*, cooking losses and dressing-out. The principal component (PC) analysis confirmed the lack of differences between bulls and steers and indicates a differentiation of the first two periods of feeding (0 and 50 days on feed) from the two latter (100 and 150 days on feed) periods of feeding.

“…We used an updated database since 2007 (Schreurs et al, 2008), which was created to compile experiments conducted at the Herbivore Research Unit (INRA) in France and to allow the investigation of the effects of animal factors such as muscle, gender, breed and DOM on muscle characteristics, usually associated with beef quality. Detailed description of the muscle characteristics included in the database can be found in a study by Schreurs et al (2008).…”

Section: Database Collection and Collagen Determinationmentioning

confidence: 99%

“…DOM of the animal is the major determinant of meat texture primarily because of the maturation of the collagen fibres (Bailey and Light, 1989). However, there are complex interactions among these factors (Boccard et al, 1979;Schreurs et al, 2008;Archile-Contreras et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Impact of animal and management factors on collagen characteristics in beef: a meta-analysis approach

Alibés

Jurie²,

Micol³

et al. 2013

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The aim of this paper was to identify pre-slaughter factors that modify total and insoluble collagen contents in bovine muscle to construct a model of collagen dynamics. The meta-analyses were performed with primary data of total (n 5 1165) and insoluble (n 5 1145) collagen contents from INRA experiments obtained from different muscles in young bulls, cows and steers. According to both the bibliography and meta-analyses, total collagen content and solubility were greatly affected by the muscle (type). Moreover, the pattern of the evolution of collagen characteristics was similar among Longissimus, Semitendinosus and Triceps brachii muscles in young bulls. In cows, collagen contents in the Triceps brachii muscle had delayed dynamics compared with the other muscles. Collagen characteristics differed among breeds because of variation in the maturity of the breed. Similarly, according to the meta-analyses, total and insoluble collagen content evolutions with the degree of maturity (DOM; proportion of adult weight reached at slaughter) were different in dairy and rustic breeds from those of beef breeds, especially in bulls. Although the relationships between collagen content and DOM were quantified in different muscles and sexes, the precision of the fitted equations was not sufficient for prediction. Consequently, relying on the hypotheses raised by the meta-analysis and the literature, an approach to further develop a dynamic mechanistic model of soluble and insoluble collagen content is proposed.Keywords: total collagen, insoluble collagen, muscle, beef, meta-analysis ImplicationsThe meta-analyses of collagen characteristics identified and quantified the effect of muscle, DOM, breed and type of animal. However, the great variability of data made it difficult to use the fitted equations for the purpose of prediction. Hence, a model was constructed relying on the meta-analysis results and on physiological mechanisms. The model was constructed for total and insoluble collagen content for each type of muscle linked to an existing model for animal performance. This model will complement an existing model of other meat characteristics to construct a model to predict meat tenderness, according to animal management.