Modelling the physiological, muscular, and sensory characteristics in relation to beef quality from 15 cattle breeds
J. AlbechaalanyM-P. Ellies-OuryJérôme SaraccoM.M. CampoR.I. RichardsonPer ErtbjergS. FaillaB. PaneaJ. L. WilliamsMette ChristensenJean-François J.-F. Hocquette
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Keywords:
Beef Cattle
Flavour
Intramuscular fat
Sensory Analysis
Marbled meat
Intramuscular fat content (marbling) is an economically important factor in many beef carcass classification systems. The aim of this study was to evaluate marbling of longissimus muscle with different methods (USDA marbling score, image analysis of X-ray computed tomography scans, and conventional method), moreover it was aimed to establish the relationship between marbling traits and SEUROP conformation and fat score. Bulls (n=46) were slaughtered at an average weight of 536±126 kg and an average age of 646±437 days. The average growth rate of bulls was 955 g day–1, the average chemical fat content of longissimus varied between 2.3 to 5.0% in fat classes. The intramuscular fat content on CT-scans closely correlated with chemical fat content (r=0.9). The highest frequency of USDA marbling score was “small” (55.2%), followed by “slight” (25.5%), “modest” (17%), and “moderate” (2.1%). Bulls with higher growth rate had lower CT-measured marbling traits in longissimus muscle (r = –0.4 – –0.5). The CT scans of longissimus muscle can be used for the evaluation of marbling in Hungarian Simmental cattle. The SEUROP conformation and fat score have no relationship with marbling traits.
Marbled meat
Intramuscular fat
Longissimus muscle
Longissimus
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Marbled meat
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Longissimus
Longissimus muscle
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The sensory attributes and flavor chemistry of grilled beef striploins (M. longissimus lumborum, n = 42) varying widely in marbling from commercial production types typical for Southern Australia were extensively characterized. Striploins from Angus grass-fed yearlings (5.2-9.9% intramuscular fat), Angus grain-finished steers (10.2-14.9%), and Wagyu grass-fed heifers (7.8-17.5%) were evaluated. Inherent differences between samples from grass- and grain-fed Angus cattle were minimal when the intramuscular fat content was above ∼5%. After adjusting for intramuscular fat, Wagyu samples had more intense flavor and higher tenderness and juiciness compared to Angus grass-fed samples. Grilled beef flavor, dairy fat, and sweetness increased with the marbling level, and sourness and astringency decreased. Tenderness and juiciness increased with the marbling level and were correlated with Warner-Bratzler peak force measurements. Trained panel sensory differences in flavor corresponded with increases in aroma volatiles and changes in nonvolatile flavor compounds. Unsaturated fatty acids with potential health benefits (vaccenic, oleic, and rumenic acids) increased with the level of marbling.
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Deposition of intramuscular fat, or "marbling," in beef cattle contributes significantly to meat quality variables, including juiciness, flavor, and tenderness. The accumulation of intramuscular fat is largely influenced by the genetic background of cattle, as well as their age and nutrition. To identify genes that can be used as early biomarkers for the prediction of marbling capacity, we studied the muscle transcriptome of 2 cattle crossbreeds with contrasting intramuscular fat content. The transcriptomes of marbling LM tissue of heifers from Wagyu x Hereford (WxH; n = 6) and Piedmontese x Hereford (PxH; n = 7) crosses were profiled by using a combination of complementary DNA microarray and quantitative reverse transcription-PCR. Five biopsies of LM were taken from each animal at approximately 3, 7, 12, 20, and 25 mo from birth. Tissue was also collected from the LM of each animal at slaughter (approximately 30 mo). Microarray experiments, conducted on the first 3 biopsies of 2 animals from each crossbreed, identified 97 differentially expressed genes. The gene expression results indicated that the LM transcriptome of animals with high marbling potential (WxH) could be reliably distinguished from less marbled animals (PxH) when the animals were as young as 7 mo of age. At this early age, one cannot reliably determine meaningful differences in intramuscular fat deposition. We observed greater expression of a set of adipogenesis- and lipogenesis-related genes in the LM of young WxH animals compared with their PxH contemporaries. In contrast, genes highly expressed in PxH animals were associated with mitochondrial oxidative activity. Further quantitative reverse transcription-PCR experiments revealed that the messenger RNA of 6 of the lipogenesis-related genes also peaked at the age of 20 to 25 mo in WxH animals. The messenger RNA expression of ADIPOQ, SCD, and THRSP was highly correlated with intramuscular fat content of an individual in WxH animals. Our study provides clear evidence of early molecular changes associated with marbling and also identifies specific time frames when intramuscular fat development in cattle muscle can be detected by using gene expression. This information could be used by animal scientists to design optimal nutrition for high marbling potential. In addition, the genes found to be highly expressed during development of marbling could be used to develop genetic markers or biomarkers to assist with beef production strategies.
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Marbling is the primary factor affecting quality grades of youthful grain-fed cattle in the Canadian, American and Japanese grading systems. Cattle were fed for an extended period of time and to extreme slaughter weights to enhance marbling. The effects of slaughter weight, breed, nutrition, and grading site (12/13th rib-Canadian or 6/7th rib-Japanese) on meat quality were evaluated using 221 weaned heifer calves (exp. 1) and 216 yearling heifers (exp. 2) raised on high (HP) or moderate-high (MHP) planes of nutrition. Mean intramuscular fat concentration in longissimus muscle was 6.93, 8.94, and 9.86% at mean slaughter weights of 500, 590, and 680 kg, respectively (exp 1) and 6.84% and 9.02% at 590 and 680 kg (exp. 2). HP carcasses had more intramuscular fat and lower shear values and drip losses than MHP carcasses (P ≤ 0.05). Angus carcasses had more intramuscular fat and lower shear values than the other breeds studied. Holsteins on the HP diet produced tender meat with a high amount of intramuscular fat whereas Holsteins on the MHP diet produced tougher meat with less intramuscular fat (P < 0.05). The 6/7th rib site had lower marbling scores, lighter meat, higher drip losses and lower shear values (P ≤ 0.001) than the 12/13th rib site. Intramuscular fat accounted for only 3 to 7% of the variation in shear force. Breed, nutrition, and slaughter weight had little effect on most measurements of meat quality except intramuscular fat and shear force. Key words: Beef cattle, meat quality, intramuscular fat, tenderness
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The longissimus dorsi muscle from the loins of 24 Hereford steers and females, 18, 42, and 90-month of age, was studied. The marbling of each carcass was or closely approached either a “slight amount” or “slightly abundant” level. Tenderness of the longissimus dorsi steaks, as measured by the Warner-Bratzler shear and panel tenderness, decreased significantly with increasing animal age. The greatest difference in tenderness was observed between the 18- and 42-month-old animals. The association between marbling and tenderness varied with animal age. “slightly abundant” marbling, as compared to a “slight amount” of marbling, did not enhance the tenderness of steaks from the 18-month-old animals. The more tender steaks from the 42- and 90-month-old animals, however, were associated with the “slightly abundant” marbling level. The effect of aging 14-days varied with animal age, marbling level, and the method of measuring tenderness. Steaks from the 18-month-old animals were influenced little by aging, while those from the 42- and 90-month-old animals were scored more tender by the taste panel after aging 14-days. Measured by the Warner-Bratzler shear, this tenderizing effect of 14-days aging was non-significant. A significant increase in Ph, predominantly in the “slight amount” level marbled cattle 42- and 90-months of age, was noted upon aging 14-days. Taste panel flavor and juiciness scores did not appear to be related to animal age, marbling level, or aging 14-days. Marbling in the steaks did not significantly influence any of the three dimensions of color.
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Longissimus dorsi
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SUMMARY The aim of this study was to investigate the relationships between various estimates of marbling in Jersey and Limousin crossbred steers with intramuscular fat percentage (IMF%) as determined by solvent extraction. The correlations between IMF% and various marbling scores ranged from 0.67 to 0.79. AUS-MEAT, MSA or USDA scoring systems were correlated, and ranked animals similarly. However, the best correlation with IMF% was found to be with the AUS-MEAT marbling score. When the range of IMF% was assigned to different scores within each system, the AUS-MEAT and USDA systems were similar whereas MSA scores had a higher concentration of fat per score and a broader range of concentrations. The only factors influencing assessment of marbling were IMF% and breed. Other traits, such as loin temperature, eye muscle area, melting point, fat colour and meat colour were not significant. Jersey cross steers had higher marbling scores (1.9 vs 0.8) and IMF% (6.4 vs 4.4%) than Limousin cross. A breed by sire interaction in marbling was also detected.
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Carcass quality characteristics were measured on 511 steers of 4 breeds that were destined for the Japanese market. All steers had carcass measurements taken at the 10th/11th rib interface, while 103 steers had additional measurements made on the same characteristics at the 5th/6th rib interface. Australian marbling score, longissimus muscle area, intramuscular fat percentage, intramuscular water content, Japanese intermuscular fat thickness, Japanese subcutaneous fat thickness, Japanese rib thickness, and meat pH were measured in the study. These measurements allowed the phenotypic relationships between the different carcass quality traits measured at the 10th/11th rib interface to be calculated. Significant positive correlations were observed among measurements of carcass fatness, and significant negative correlations were observed between carcass fatness and carcass water content. Angus and Murray Grey cattle had higher levels of marbling and intramuscular fat than Hereford and Poll Hereford cattle The data enabled Australian, USDA, and Japanese marbling standards to be compared on the basis of intramuscular fat percentage determined by an ether extraction process. Differences between the same carcass characteristics taken at 5th/6th and 10/11th rib interfaces of the longissimus dorsi were estimated from the 103 steers measured at both sites. Correlations between the rib sites were high for marbling, intramuscular fat, and intramuscular water, but low for longissimus muscle area, intermuscular fat thickness, and pH.
Marbled meat
Intramuscular fat
Longissimus
Longissimus dorsi
Longissimus muscle
Subcutaneous fat
Carcass weight
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Intramuscular fat
Marbled meat
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Summary Marbling, as defined by the amount of intramuscular fat, is an economically important trait in beef cattle. Intramuscular fat deposition is postulated to arise mainly from a series of adipogenic events in intramuscular adipocyte‐lineage cells and in the physiological or anatomical milieux surrounding them. This study was designed to investigate gene‐expression patterns associated with fat deposition in musculus longissimus muscle, including adipocyte‐lineage cells and part of the milieux. Differential‐display PCR (ddPCR) was used to examine expression differences between low‐marbled and high‐marbled steer groups at 8, 10, 12 and 14 months of age, encompassing the time that marbling starts to appear. Seventy‐four of 2114 total bands on ddPCR gel‐bands were significant ( P < 0.05) for the group effect, the interaction effect between group and age, or both the group and the interaction effects. Sequence analysis of 72 of these bands revealed 77 genes, including 35 annotated genes and 42 novel sequences. Among the 35 annotated genes, 6 ( BTG2 , PDHB , SORBS1 , TRDN , TTN and MGP ) have been related to changes in intramuscular fat deposition, possibly by exerting effects on adipocyte‐lineage cells or on the milieux surrounding them.
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Intramuscular fat
Lineage (genetic)
Longissimus
Longissimus muscle
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