Genetic Selection to Improve the Quality and Composition of Beef Carcasses
ثبت نشده
چکیده
The livestock and meat industry is under increasing pressure to reduce fat while maintaining tenderness and palatability of its products. In the case of slaughter cattle, considerable variation exists in composition of beef carcasses and tenderness of product, a significant part of which is genetic in origin. In this paper, results from the Germplasm Evaluation (GPE) program at the Roman L. Hruska U. S. Meat Animal Research Center (MARC), Clay Center, Nebraska are reviewed to assess between and within breed selection opportunities to reduce fat and improve palatability of retail product from beef carcasses. Then the potential of using genetic markers from a bovine genomic map to assist selection for carcass and meat characteristics will be discussed.
منابع مشابه
Genetic Aspects of Marbling in Beef Carcasses
INTRODUCTION: The goal of this paper is to review the genetic aspects of marbling in beef carcasses and to serve as a reference source. It is not meant to be an exhaustive review of the literature in regard to all relationships involving marbling with other production and carcass traits. However, it is meant to review several of the major studies around the world that could have direct genetic ...
متن کاملNutrient database improvement project: the influence of USDA quality and yield grade on the separable components and proximate composition of raw and cooked retail cuts from the beef chuck.
This study was designed to provide updated information on the separable components, cooking yields, and proximate composition of retail cuts from the beef chuck. Additionally, the impact the United States Department of Agriculture (USDA) Quality and Yield Grade may have on such factors was investigated. Ultimately, these data will be used in the USDA - Nutrient Data Laboratory's (NDL) National ...
متن کاملThe Genetic Improvement of Carcass Composition in Beef Cattle
Although carcass trait selection programs have primarily focused on carcass marbling (quality grade), recent changes in the North American beef industry will very likely increase the economic importance of carcass composition (yield grade). Ultrasound technology is a valuable tool in these efforts. This review summarizes recent research pertaining to the role of ultrasound in improving carcass ...
متن کاملGenetic Selection for Fertility and Performance
Over the last twoto three-decade period, the beef industry has made great use of genetic selection tools to improve economically important traits. Much of that improvement is due to the implementation and use of expected progeny differences (EPD). Since beef producers are paid for their animals on the basis of weight, or in some cases by the merit of animal carcasses, most EPD reported in breed...
متن کاملSOFfW ARE PACKAGE AND APPLICATION SYSTEMS IN MEAT QUALITY EVALUATION AND PREDICTION FOR LIVE ANIMALS AND CARCASSES
There are three economically important traits under the CUlTent U. S. Beef Grading System: the distribution and amount of intramuscular fat (or marbling), the subcutaneous fat thickness, and the ribeye muscle size. These traits are also major factors used in evaluating body composition for genetic improvement. The marbling scores are visually graded by certified inspectors under the current USD...
متن کامل