Relationships of Serum Vitamin A and Total Cholesterol Concentrations with Carcass Traits in Crossbreds Between Japanese Black and Holstein.

Itoh, Manabu; Hirooka, Hiroyuki

doi:10.2508/chikusan.74.43

Cited by 9 publications

(10 citation statements)

References 4 publications

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“…The average mean serum total cholesterol concentration was 125.9 mg/dL in stage 1, and was almost stable around 149.2 to 150.0 mg/dL in the subsequent stages. These changes in serum total cholesterol concentration were in agreement with previous studies (Adachi et al, 1997;Ito and Hirooka, 2003). Table 4 shows significant effects in each stage obtained by ANOVA.…”

Section: Descriptive Statisticssupporting

confidence: 91%

“…These changes in serum vitamin A concentration were similar to results in previous studies using data from commercial beef-fattening farms conducting vitamin A control (Hayashi et al, 2003;Ito and Hirooka, 2003) and fit well with the typical and preferable patterns under vitamin A control (MAFF, 2008). The average mean serum total cholesterol concentration was 125.9 mg/dL in stage 1, and was almost stable around 149.2 to 150.0 mg/dL in the subsequent stages.…”

Section: Descriptive Statisticssupporting

confidence: 86%

“…Thus, it may again be necessary to investigate the merits of such practices. In addition, Matsuzaki et al (1997) and Ito and Hirooka (2003) reported that total cholesterol concentrations in blood were related to some carcass traits.…”

Section: Introductionmentioning

confidence: 99%

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Genetic parameters of serum vitamin A and total cholesterol concentrations and the genetic relationships with carcass traits in an F1 cross between Japanese Black sires and Holstein dams

Kato

Ito²,

Hirooka

2011

Journal of Animal Science

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Blood sample and carcass trait data were collected from 841 and 3,219 fattening animals of an F(1) cross between Japanese Black sires and Holstein dams, respectively. Data on serum vitamin A and total cholesterol concentrations containing 582 to 739 records at 4 stages of beef-fattening production were used to estimate variance components and heritabilities for the 2 traits, based on fattening periods: less than 13 mo of age (stage 1), 14 to 18 mo of age (stage 2), 19 to 21 mo of age (stage 3), and greater than 22 mo of age (stage 4). Furthermore, the genetic correlations of serum vitamin A and total cholesterol concentrations with beef marbling standards, carcass weight, ribeye area, rib thickness, and subcutaneous fat thickness were estimated. The heritability estimates of serum vitamin A concentration were consistently and drastically decreased from 0.37 ± 0.15 to 0.07 ± 0.07 from stages 1 to 4 because of considerable decreases in sire variances, whereas the residual variances remained large and stable throughout all 4 stages. Serum total cholesterol concentration was moderately heritable (approximately 0.35 to 0.64) throughout all 4 stages. The genetic correlations among serum vitamin A concentrations and beef marbling standards were high and negative (-0.94) in stage 4. The genetic correlations between serum vitamin A concentration and carcass weight in stages 3 and 4 were moderate and positive (approximately 0.26 to 0.36). Moderate to high positive genetic correlations between serum vitamin A concentration and subcutaneous fat thickness were obtained throughout the stages (approximately 0.40 to 0.75). Genetic correlations of serum total cholesterol concentration with carcass weight and rib thickness were moderate and positive (approximately 0.29 to 0.46) in stages 2, 3, and 4. These results indicate serum vitamin A and total cholesterol concentrations could be effective physiological indicators for improving carcass traits.

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Section: Descriptive Statisticssupporting

confidence: 91%

Section: Descriptive Statisticssupporting

confidence: 86%

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Genetic parameters of serum vitamin A and total cholesterol concentrations and the genetic relationships with carcass traits in an F1 cross between Japanese Black sires and Holstein dams

Kato

Ito²,

Hirooka

2011

Journal of Animal Science

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“…Kato et al () also reported a strong negative genetic correlation of −0.94 between the serum vitamin A level and BMS during feeding periods after 22 months in F1 cross cattle between Japanese Black bulls and Holstein cows. On the other hand, it is known that vitamin A darkens beef (Hayashi et al ; Itoh & Hirooka ). These studies imply that the vitamin A level is one cause for the negative association between BMS and BCS.…”

Section: Resultsmentioning

confidence: 99%

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

Inoue

Shoji²,

Honda

et al. 2016

Animal Science Journal

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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.

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“…The order parameter S was calculated from the ratio I(001)/I(002) based on the method described by Itoh 3) . S is gradually decreased with Ni content x from S = 1 for x =0 to S = 0.82 for x = 24, which is similar to the result by Thiele et al 1) .…”

Section: Methodsmentioning

confidence: 99%

Magnetic Properties of L10 Fe-Ni-Pt Films for Heat Assisted Magnetic Recording

2006

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Very high uniaxial anisotropy Ku as well as a moderate Curie temperature is required for magnetic materials by heat assisted magnetic recording (HAMR). Crystalline structure and magnetic properties of Fe-Ni-Pt thin films deposited on quarts glass substrates have been investigated in order to obtain optimum composition for the HAMR. L10 phase is found in Fe60-xNixPt40 (x = 0 to 24) with c-axis aligned in the perpendicular direction to the film plane. As Ni content x increases, the quality of (001) orientation is improved, while the order parameter S is gradually degraded. As a result, Ku in the perpendicular direction to the film plane is decreased from 3 x 10 7 erg/cm 3 for Fe60Pt40 to 1 x 10 7 erg/cm 3 for Fe45Ni15Pt40 film. The Curie temperature measured is decreased with Ni content to 320°C for Fe45Ni15Pt40. Thermal simulation on the Fe-Ni-Pt disk assuming the similar film structure as current perpendicular recording media has revealed that the temperature rise above 350°C is available by the laser irradiation with a power of 2 mW and pulse width of 2 ns. Therefore, Fe-Ni-Pt can be a candidate material with high anisotropy and optimum Curie temperature suitable for the HAMR.

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Relationships of Serum Vitamin A and Total Cholesterol Concentrations with Carcass Traits in Crossbreds Between Japanese Black and Holstein.

Cited by 9 publications

References 4 publications

Genetic parameters of serum vitamin A and total cholesterol concentrations and the genetic relationships with carcass traits in an F1 cross between Japanese Black sires and Holstein dams

Genetic parameters of serum vitamin A and total cholesterol concentrations and the genetic relationships with carcass traits in an F1 cross between Japanese Black sires and Holstein dams

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

Magnetic Properties of L10 Fe-Ni-Pt Films for Heat Assisted Magnetic Recording

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