The inclusion of meat quality and carcass cut information in future breeding goals has the potential to increase revenue. The objective of the present study was to quantify the genetic parameters of meat quality and carcass retail cut traits in beef cattle. Carcass data including slaughter date, age at slaughter, carcass weight, conformation and fat score were available on 1,574 animals. The weights of 7 carcass cuts were also available, as well as sensory-based assessments on 1,252 animals. Genetic and residual variance components for all traits were estimated using animal linear mixed models. The heritability estimates (standard error in parenthesis) of meat quality traits ranged from 0.02 (0.07) to 0.12 (0.09), while the heritability estimates for the carcass cut traits ranged from 0.56 (0.14) to 0.97 (0.13). The phenotypic and genetic correlations between the carcass retail cuts with the meat quality traits and carcass conformation and fat were dependent on the individual cut investigated. The phenotypic correlation between the carcass cut traits with carcass weight were all strong (>0.76). The genetic correlations between the carcass retail cuts and carcass weight were all >0.68, and had low associated standard errors; the strongest genetic correlation existed between carcass weight and silverside (0.91). Keywords: meat quality, carcass cuts, genetic parameters, heritability

Michelle Judge, Thierry Pabiou, Donagh P Berry

Proceedings of the World Congress on Genetics Applied to Livestock Production, Volume Electronic Poster Session - Species - Bovine (beef) 1, , 883, 2018
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