Genetic and management factors affecting beef quality in grazing Hereford steers

Attributes contributing to differences in beef quality of 206 Hereford steers finished on pasture were assessed. Beef quality traits evaluated were: Warner–Bratzler meat tenderness and muscle and fat color at one and seven days after slaughter and trained sensory panel traits (tenderness, juiciness, flavor, and marbling) at seven days. Molecular markers were CAPN1 316 and an SNP in exon 2 on the leptin gene (E2FB). Average daily live weight gain, ultrasound monthly backfat thickness gain and rib-eye area gain were estimated. Molecular markers effects on meat quality traits were analyzed by mixed models. Association of meat quality with post weaning growth traits was analyzed by canonical correlations. Muscle color and marbling were affected by CAPN1 316 and E2FB and Warner–Bratzler meat tenderness by the former. The results confirm that marker assisted selection for tenderness is advisable only when beef aging is a common practice. The most important sources of variation in tenderness and color of meat remained unaccounted for.

Bibliographic Details

Main Authors:	Melucci, Lilia Magdalena, Panarace, M., Feula, P., Villarreal, Edgardo Leopoldo, Grigioni, Gabriela Maria, Carduza, Fernando Jose, Soria, Liliana A., Mezzadra, Carlos Alberto, Arceo, Maria E., Papaleo Mazzucco, Juliana, Corva, Pablo Marcelo, Irurueta, Martin, Rogberg Muñoz, Andres, Miquel, María Cristina
Format:	info:ar-repo/semantics/artículo biblioteca
Language:	eng
Published:	Elsevier 2012-12
Subjects:	Ganado Bovino, Pastoreo, Carne de Res, Calidad de la Carne, Razas (animales), Genética, Cattle, Grazing, Beef, Meat Quality, Breeds (animals), Genetics, Livestock Management, Manejo del Ganado, Novillo, Raza Hereford,
Online Access:	https://www.sciencedirect.com/science/article/pii/S0309174012002513 http://hdl.handle.net/20.500.12123/4373 https://doi.org/10.1016/j.meatsci.2012.06.036
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