Relationship between commercially available DNA analysis and phenotypic observations on beef quality and tenderness

Area of Science:

• Animal Science
• Genetics
• Food Science

Background:

• Beef tenderness is a critical factor for consumer satisfaction.
• Genetic selection and nutritional management are potential strategies to improve beef quality traits.
• Warner-Bratzler shear force (WBSF) is a standard measure of beef tenderness.

Purpose of the Study:

• To evaluate the effectiveness of DNA-based genetic selection for improving beef tenderness.
• To identify key carcass traits influencing Warner-Bratzler shear force (WBSF).
• To compare DNA-based breeding values with actual carcass measurements in feedlot cattle.

Main Methods:

• Analysis of Warner-Bratzler shear force (WBSF) data from 560 mixed breed heifers and steers.
• Utilized data from five feedlot research projects conducted between 2008 and 2011.
• Performed IGENITY® analysis for selection indices and estimated breeding values, comparing them with carcass measurements.

Main Results:

• Marbling significantly influenced WBSF, explaining over 10% of the variation.
• Hot carcass weight was the second most influential trait, accounting for 4% of WBSF variation (P<0.01).
• Regression coefficients for IGENITY® molecular breeding values on phenotype for WBSF and other carcass traits were low (R² values ranging from 0.02 to 0.14).

Conclusions:

• Selecting cattle for increased marbling is a primary factor for enhancing beef tenderness.
• Nutritional management, ensuring diets meet or exceed growth requirements, is crucial for beef acceptability.
• Current DNA-based selection tools showed limited predictive accuracy for improving WBSF in this population.