Journal
MEAT SCIENCE
Volume 83, Issue 4, Pages 657-665Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2009.07.016
Keywords
Beef crossbreds; Tenderness; Calpain proteolytic system; Genetic markers; Cold shortening/toughening
Categories
Funding
- Agricultural Research Council (ARC)
- Red Meat Research and Development Trust of South Africa
- Technology and Human Resources for Industry Programme of the Department of Trade and Industry, South Africa
- US Meat Animal Research Center (MARC)
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A large proportion of South African feedlot cattle are crossbreds of Brahman (BrX, Bos indicus). and Simmental (SiX. Bos taurus). A sample of 20 grain fed bulls from each of these crossbreeds Was used to compare meat quality with that of the small frame indigenous Nguni (NgX, Sanga) by evaluating a variety of biochemical and genetic parameters previously shown to be associated with meat tenderness. Shear force values were generally high (5.6 kg average at 14 days postmortem), with SiX animals higher than BrX or NgX (P = 0.051) despite higher calpastatin:calpain ratio in BrX (P < 0.05). Calpain activity and cold shortening were both correlated with tenderness for all classes. The sample size was too small to accurately estimate genotypic effects of previously published markers in the CAST and CAPN I genes, but the allele frequencies suggest that only modest progress Would be possible in these South African crossbreds using these markers. (C) 2009 Elsevier Ltd. All rights reserved.
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