Heritability of beef tenderness at different aging times and across breed comparisons

Zwambag, Andrew, Kelly, Matthew, Schenkel, Flavio, Mandell, Ira, Wilton, James and Miller, Stephen (2013) Heritability of beef tenderness at different aging times and across breed comparisons. Canadian Journal of Animal Science, 93 3: 307-312. doi:10.4141/CJAS2012-100

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Author Zwambag, Andrew
Kelly, Matthew
Schenkel, Flavio
Mandell, Ira
Wilton, James
Miller, Stephen
Title Heritability of beef tenderness at different aging times and across breed comparisons
Formatted title
Héritabilité de la tendreté du boeuf à différents temps de maturation et comparaisons entre les races
Journal name Canadian Journal of Animal Science   Check publisher's open access policy
ISSN 0008-3984
Publication date 2013-09-01
Year available 2009
Sub-type Article (original research)
DOI 10.4141/CJAS2012-100
Open Access Status Not yet assessed
Volume 93
Issue 3
Start page 307
End page 312
Total pages 6
Place of publication Ottawa, ON, Canada
Publisher Agricultural Institute of Canada
Language eng
Subject 3403 Food Animals
1103 Animal Science and Zoology
Abstract The heritability of shear force at 7, 14 and 21 d was estimated from a crossbred population of beef cattle. The population consisted of approximately 1400 crossbred cattle that were predominantly the offspring of Angus, Simmental, Gelbvieh and Piedmontese sires bred to predominantly Angus and Simmental females. Significant breed effects on tenderness were found within each aging time and no effect of heterosis was detected. The heritability of shear force declined from 0.194 to 0.048 as aging time increased from 7 to 21 d, highlighting the effectiveness of aging as a tool to improve tenderness. The repeatability of shear force was also found to be moderate (0.53). However, as energy prices increase it may be attractive to reduce aging times, thus breeding animals that are more tender at shorter aging times would be beneficial. The heritability of tenderness found at shorter aging times would indicate that improvement in this trait would be possible within a population where phenotypes are available.
Keyword Beef cattle
Meat quality
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Queensland Alliance for Agriculture and Food Innovation
Official 2014 Collection
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Citation counts: TR Web of Science Citation Count  Cited 1 times in Thomson Reuters Web of Science Article | Citations
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