Genetic parameters associated with meat quality of Nellore cattle at different anatomical points of longissimus: Brazilian standards

Marina de Nadai Bonin; Victor Breno Pedrosa; Saulo da Luz e Silva; Lutz Bünger; Dave Ross; Rodrigo da Costa Gomes; Miguel Henrique de Almeida Santana; Diego de Córdova Cucco; Fernanda Marcondes de Rezende; Luís Carlos Vinhas Ítavo; Francisco José de Novais; Marília Williani Filgueira Pereira; Elisângela Chicaroni de Mattos Oliveira; José Bento Sterman Ferraz

doi:10.1016/j.meatsci.2020.108281

Genetic parameters associated with meat quality of Nellore cattle at different anatomical points of longissimus: Brazilian standards

Marina de Nadai Bonin^*, Victor Breno Pedrosa, Saulo da Luz e Silva, Lutz Bünger, Dave Ross, Rodrigo da Costa Gomes, Miguel Henrique de Almeida Santana, Diego de Córdova Cucco, Fernanda Marcondes de Rezende, Luís Carlos Vinhas Ítavo, Francisco José de Novais, Marília Williani Filgueira Pereira, Elisângela Chicaroni de Mattos Oliveira, José Bento Sterman Ferraz

^*Corresponding author for this work

Beef & Sheep Research Centre

Research output: Contribution to journal › Article › peer-review

12 Citations (Scopus)

Abstract

The present study estimated genetic parameters and evaluated the genetic and phenotypic correlations between meat quality characteristics of Nellore cattle evaluated at different anatomical points of the longissimus. Data from 1329 Nellore young bulls were used to evaluate, in the 5th and 12th ribs, marbling score (MAR), shear force (SF), cooking weight losses (CWL) and intramuscular fat (IMF). In addition, the subcutaneous fat thickness was measured at the 12th rib (SFT₁₂) and between the last lumbar and the first sacral vertebrae (SFT_LR), in the separation of loin and round. Results yielded moderate heritability coefficients for evaluated characteristics, except CWL. High genetic correlations (0.61) were found between measurements of SFT₁₂ and SFT_LR. MAR, IMF and SF were evaluated at the 5th and 12th rib. Meat quality and subcutaneous fat thickness measured at different anatomical points of the longissimus are genetically correlated and can be used in genetic selection programs to improve meat quality characteristics in Nellore cattle.

Original language	English
Article number	108281
Journal	Meat Science
Volume	171
Early online date	18 Aug 2020
DOIs	https://doi.org/10.1016/j.meatsci.2020.108281
Publication status	Print publication - Jan 2021

Bibliographical note

Keywords

Alternative subcutaneous fat measure
Bos taurus indicus
Brazilian industry
Fifth rib
Genetic parameters
Meat quality

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10.1016/j.meatsci.2020.108281

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de Nadai Bonin, M., Pedrosa, V. B., da Luz e Silva, S., Bünger, L., Ross, D., da Costa Gomes, R., de Almeida Santana, M. H., de Córdova Cucco, D., de Rezende, F. M., Ítavo, L. C. V., de Novais, F. J., Pereira, M. W. F., de Mattos Oliveira, E. C., & Ferraz, J. B. S. (2021). Genetic parameters associated with meat quality of Nellore cattle at different anatomical points of longissimus: Brazilian standards. Meat Science, 171, Article 108281. https://doi.org/10.1016/j.meatsci.2020.108281

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title = "Genetic parameters associated with meat quality of Nellore cattle at different anatomical points of longissimus: Brazilian standards",

abstract = "The present study estimated genetic parameters and evaluated the genetic and phenotypic correlations between meat quality characteristics of Nellore cattle evaluated at different anatomical points of the longissimus. Data from 1329 Nellore young bulls were used to evaluate, in the 5th and 12th ribs, marbling score (MAR), shear force (SF), cooking weight losses (CWL) and intramuscular fat (IMF). In addition, the subcutaneous fat thickness was measured at the 12th rib (SFT12) and between the last lumbar and the first sacral vertebrae (SFTLR), in the separation of loin and round. Results yielded moderate heritability coefficients for evaluated characteristics, except CWL. High genetic correlations (0.61) were found between measurements of SFT12 and SFTLR. MAR, IMF and SF were evaluated at the 5th and 12th rib. Meat quality and subcutaneous fat thickness measured at different anatomical points of the longissimus are genetically correlated and can be used in genetic selection programs to improve meat quality characteristics in Nellore cattle.",

keywords = "Alternative subcutaneous fat measure, Bos taurus indicus, Brazilian industry, Fifth rib, Genetic parameters, Meat quality",

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de Nadai Bonin, M, Pedrosa, VB, da Luz e Silva, S, Bünger, L, Ross, D, da Costa Gomes, R, de Almeida Santana, MH, de Córdova Cucco, D, de Rezende, FM, Ítavo, LCV, de Novais, FJ, Pereira, MWF, de Mattos Oliveira, EC & Ferraz, JBS 2021, 'Genetic parameters associated with meat quality of Nellore cattle at different anatomical points of longissimus: Brazilian standards', Meat Science, vol. 171, 108281. https://doi.org/10.1016/j.meatsci.2020.108281

TY - JOUR

T1 - Genetic parameters associated with meat quality of Nellore cattle at different anatomical points of longissimus

T2 - Brazilian standards

AU - de Nadai Bonin, Marina

AU - Pedrosa, Victor Breno

AU - da Luz e Silva, Saulo

AU - Bünger, Lutz

AU - Ross, Dave

AU - da Costa Gomes, Rodrigo

AU - de Almeida Santana, Miguel Henrique

AU - de Córdova Cucco, Diego

AU - de Rezende, Fernanda Marcondes

AU - Ítavo, Luís Carlos Vinhas

AU - de Novais, Francisco José

AU - Pereira, Marília Williani Filgueira

AU - de Mattos Oliveira, Elisângela Chicaroni

AU - Ferraz, José Bento Sterman

PY - 2021/1

Y1 - 2021/1

N2 - The present study estimated genetic parameters and evaluated the genetic and phenotypic correlations between meat quality characteristics of Nellore cattle evaluated at different anatomical points of the longissimus. Data from 1329 Nellore young bulls were used to evaluate, in the 5th and 12th ribs, marbling score (MAR), shear force (SF), cooking weight losses (CWL) and intramuscular fat (IMF). In addition, the subcutaneous fat thickness was measured at the 12th rib (SFT12) and between the last lumbar and the first sacral vertebrae (SFTLR), in the separation of loin and round. Results yielded moderate heritability coefficients for evaluated characteristics, except CWL. High genetic correlations (0.61) were found between measurements of SFT12 and SFTLR. MAR, IMF and SF were evaluated at the 5th and 12th rib. Meat quality and subcutaneous fat thickness measured at different anatomical points of the longissimus are genetically correlated and can be used in genetic selection programs to improve meat quality characteristics in Nellore cattle.

AB - The present study estimated genetic parameters and evaluated the genetic and phenotypic correlations between meat quality characteristics of Nellore cattle evaluated at different anatomical points of the longissimus. Data from 1329 Nellore young bulls were used to evaluate, in the 5th and 12th ribs, marbling score (MAR), shear force (SF), cooking weight losses (CWL) and intramuscular fat (IMF). In addition, the subcutaneous fat thickness was measured at the 12th rib (SFT12) and between the last lumbar and the first sacral vertebrae (SFTLR), in the separation of loin and round. Results yielded moderate heritability coefficients for evaluated characteristics, except CWL. High genetic correlations (0.61) were found between measurements of SFT12 and SFTLR. MAR, IMF and SF were evaluated at the 5th and 12th rib. Meat quality and subcutaneous fat thickness measured at different anatomical points of the longissimus are genetically correlated and can be used in genetic selection programs to improve meat quality characteristics in Nellore cattle.

KW - Alternative subcutaneous fat measure

KW - Bos taurus indicus

KW - Brazilian industry

KW - Fifth rib

KW - Genetic parameters

KW - Meat quality

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U2 - 10.1016/j.meatsci.2020.108281

DO - 10.1016/j.meatsci.2020.108281

M3 - Article

C2 - 32892086

AN - SCOPUS:85090130481

SN - 0309-1740

VL - 171

JO - Meat Science

JF - Meat Science

M1 - 108281

ER -

Genetic parameters associated with meat quality of Nellore cattle at different anatomical points of longissimus: Brazilian standards

Abstract

Bibliographical note

Keywords

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