• Animal Bioscience
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• v.34 no.9
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• pp.1425-1438
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• 2021

Maintaining a high level of beef consumption requires paying attention not only to quantitative traits but also to the quality and dietary properties of meat. Growing consumer demands do not leave producers many options for how animals are selected for breeding and animal keeping. Meat and carcass fatness quality traits, which are influenced by multiple genes, are economically important in beef cattle breeding programs. The recent availability of genome sequencing methods and many previously identified molecular markers offer new opportunities for animal breeding, including the use of molecular information in selection programs. Many gene polymorphisms have thus far been analyzed and evaluated as potential candidates for molecular markers of meat quality traits. Knowledge of these markers can be further applied to breeding programs through marker-assisted selection. In this literature review, we discuss the most promising and well-described candidates and their associations with selected beef production traits.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.4
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• pp.490-496
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• 2005

Ten 18.5-month old Holstein steers were allocated into two diet groups of five and fed either concentrates as control group or potato by-products based silage (PBS) as experimental group for six months to investigate the effect of PBS on growth performance, carcass characteristics and fatty acid composition of carcass fats. The PBS diet consisted, in a DM basis, of 74.5% PBS, 16% hay, and 9.5% soybean milk residue (SMR). The control diet consisted, in a DM basis, of 82.5% concentrates and 17.5% hay. There were no significant differences in the overall average daily gain (ADG), dry matter intake (DMI), feed efficiency, yield score and meat quality score of dressed carcass between the two diet groups. There were no statistical differences in DM, crude protein (CP), and ether extract (EE) of beef and melting point of all adipose tissues from steers fed both diets. The PBS-fed steers tended to have lower Warner Bratzler shear (WBS) values than in the concentrate-fed steers (13.0 vs. 17.7 lb, p<0.1). At both sampling times 3 and 6 months of feeding period, PBS-fed steers had higher proportions of polyunsaturated fatty acids (PUFA), especially linoleic (C18:2) acids in subcutaneous fat than in control group (p<0.05). PBS-fed steers had significantly higher proportions of PUFA, especially C18:2 fatty acids than in concentrate-fed steers in carcass fats (p<0.05). In conclusion, feeding PBS to fattening steers has shown to have the same potential as concentrate feeding in terms of effect on the growth performance, feed efficiency, and carcass characteristics. Interestingly, PBS also seems preferable to concentrates because it increased the proportion of C18:2 fatty acid composition of carcass fats which is valuable for beef consumers.

• Journal of Life Science
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• v.7 no.4
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• pp.336-341
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• 1997

This study was conducted to investigate the effects of carcass grade on the hardness, myofibrillar fragmentations index, protein extractability and Mg-ATPase activity of myofibril and actomyosin obtained from 1, 2, 3 and D carcass grade)subgrade) in Korean native cow. Proximate component, hardness, chewiness, myofibril fragmentation index, protein extractability and Mg-ATPase activity if myofibril or actomyosin were not significantly different between 1st and 2nd carcass grade loin. The hardness and chewiness of 2nd carcass grade loin's were significantly lower than 3th grade loin's, but the myofibril fragmentation index, sarcoplasmic protein extractability and Mg-ATPase activity of myofibril were higher. The myofibrillar protein extractability and Mg-ATPase activity of actomyosin obtained from 3th carcase grade loin's were significantly higher than D grade loin's, but the hardness, chewiness and stroma protein extractability were lower. In conclusion, the degree of toughness in Korean native cow's loin was not significantly different between 1st and 2nd grade, but 3rd and D carcass grade were significantly higher, regardless of before and after aging.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.3
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• pp.309-313
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• 2008

The insulin-like growth factor binding protein 3 (IGFBP3) has been investigated as a candidate gene for growth promoting effects in beef cattle and a modulator of IGF bioactivity. Previously, we have reported twenty two sequence variants discovered in Korean native cattle (Hanwoo). In this study, we examined the association between gene-specific polymorphisms of IGFBP3 and cold carcass weight (CW) and marbling score (MS) among Korean native cattle. Among twenty two polymorphisms, four common polymorphic sites (-854G>C, -100G>A, +421G>T and +3863C>A) were genotyped in our beef cattle (n = 437). Statistical analysis revealed that one common polymorphism in the promoter region (-854G>C) showed putative associations with MS (p = 0.03). IGFBP3 variation/haplotype information analyzed in this study will provide valuable information into strategies for the production of a commercial line of beef cattle.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.207-213
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• 1998

These experiments were carried out to investigate the effects of electrical stimulation(ES) and delayed chilling (DC) on the quality characteristics of Hanwoo beef. The left half carcass was treated with ES(550V, 90sec)within postmortem 30min. The electrical stimulated half carcass was subjected to chilling at 16$^{\circ}C$ for 24hr, and then stored at 2$\pm$2$^{\circ}C$ for 15days (ESDC). The right half carcass was stored at 2$\pm$2$^{\circ}C$ for 15 days (NES). ESDC showed a rapid pH fall and tended to reach to pH5.54 at postmortem 2 hrs. But, there was no consistent effect of electrical stimulation and delayed chilling on meat color, cooking loss and water holding capacity. Myofibril fragmentation index was higher than that of NES during storage. ESDC showed lower shear force value and strength consistently than NES. SDS-PAGE band patterns of myofibrils showed the rapid breakdown of troponin T and troponin I band in ESDC, compared with NES, and revealed the specific band below myosin light chain-2 pattern in ESDC.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.6
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• pp.744-751
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• 2011

Meat production and quality traits in beef cattle are largely affected by genetic factors. Acetyl-Coenzyme A carboxylase-${\alpha}$ (ACACA) plays a key role in the regulation and metabolism of fatty acid biosynthesis in mammalian animals. The gene encoding ACACA enzyme was chosen as a candidate gene for carcass and meat traits. In this study, we investigated effects of single nucleotide polymorphisms (SNPs) in the ACACA gene on beef carcass and meat traits in Hanwoo (Korean cattle) populations. We have sequenced a fragment of intron I region of the Hanwoo ACACA gene and identified two SNPs. Genotyping of the two SNP markers (g.2344T>C and g.2447C>A) was carried out using PCR-SSCP analysis in 309 Hanwoo steers to evaluate their association with carcass and meat production traits. The g.2344C SNP marker showed a significant increasing effect on LW (p = 0.009) and CW (p = 0.017). Animals with the CC genotype had higher CW and LW compared with TT and TC genotypes (p<0.05). The g.2447A SNP marker was associated with higher MC (p = 0.019). Animals with the AA genotype had higher MC than animals with CC and CA genotypes (p<0.05). Although the degree of linkage disequilibrium (LD) was not strong between g.2344T>C and g.2447C>A in the LD analysis, four major haplotype classes were formed with two SNP information within the ACACA gene. We constructed haplotypes using the HaploView software package program and analyzed association between haplotypes and carcass traits. The haplotype of ACACA gene significantly affected the LW (p = 0.027), CW (p = 0.041) and MC (p = 0.036). The effect of h1 haplotype on LW and CW was larger than that of h3 haplotype. Animals with the h1 haplotype also had greater MC than did animals with h2 haplotype. Consequently, the ACACA gene could be useful as a DNA marker for meat production traits such as carcass yield and meat contents in Hanwoo.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.11
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• pp.1621-1627
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• 2001

Steers and heifers (N=490) were produced between 1991 and 1996 by reciprocal fiillsib backcross and $F_1$ crosses from Angus and Brahman to compare characteristics of carcass and palatability traits between Bos indicus and Bos taurus inheritance. Carcasses of 3/4Angus were heavier, fatter (p<0.05), more tender and higher in other palatability attributes (p<0.01) than those of 3/4Brahman. Reciprocal effects of parental cross breeds were found on some traits. Within 3/4Brahman inheritance group, Brahman sired progeny produced heavier and fatter carcasses with better palatability (p<0.05) than progeny with Brahman as a dam breed. Estimates of heritability were intermediate to high in most carcass and palatability traits. Genetic correlations of tenderness with marbling score (MARB), sarcomere length (SARC), fragmentation index (FRAG) and calpastatin activity (CALP) were moderate to high, suggesting potential use of the tenderness-influencing factors as indirect selection criteria to improve palatability attributes. MARB and SARC that were best predictors of tenderness explained 3.07 to 5.85% and 4.32 to 8.24% of variation in tenderness, respectively. However, there was no tenderness-influencing factor to dominantly explain large portion of variation in tenderness.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.12
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• pp.1909-1916
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• 2007

This study compared the growth performance and carcass evaluation of Jeju native cattle (JNC) and its crossbreds (CBK = 25 JNC:50 Charolais:25 Brahman and BCBK = 62.5 JNC:25 Charolais:12.5 Brahman). Eight male calves of each JNC, CBK and BCBK were weaned at 4 month of age and were fed for 24 months of age. All animals grazed a pasture between 5 to 10 months of age then they were fed growing ration at the rate of 1.5% of their BW along with ad libitum supply of Italian ryegrass hay between 11 to 16 months of age and thereafter switched to ad libitum feeding of finishing ration and hay between 17 to 24 months of age. Mean body weight (BW) and BW gain were higher in CBK compared with BCBK and JNC at 4, 10, 16 and 24 months of age. Average daily BW gain during 4 to 10 months of age was the highest for CBK followed by BCBK and JNC. However, daily BW gain was higher in BCBK than in CBK and JNC during 11 and 16 months of age. During fattening period (17 to 24 months) average daily BW gain was higher in JNC than in CBK and BCBK. Slaughter weight, hot and cold carcass weight were higher in CBK compared with JNC and BCBK. Weight of bones, boneless meat, ribs, excluded rib meat, retailed cut meat, tender loin, sir loin, strip loin, sticking, top round, bottom round, fore leg, shank, and thin-flank were higher in CBK than in BCBK and JNC. Fat weight in these carcass cuts and kidney fat was similar in JNC and its crossbreds. Logissimus dorsi and its ratio were higher in CBK compared with BCBK and JNC. Percent moisture, crude protein, and ash contents of beef were similar in JNC and its crossbreds. Percent beef fat was higher in JNC and BCBK than in CBK. Cooking loss and water holding capacity of beef was similar in JNC and its crossbreds. Sheer force was lower in BCBK compared with JNC and CBK. Juiciness, tenderness and flavor of beef were higher in BCBK compared with JNC and CBK. In conclusion, CBK has shown higher growth rate and produced heavier carcasses with good degree of fatness compared with JNC and BCBK. However, fattening for longer period could increase the maintenance cost in CBK and BCBK because of their higher BW which they attained during growing period.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.8
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• pp.1083-1094
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• 2016

Carcass and price traits of 72,969 Hanwoo cows, bulls and steers aged 16 to 80 months at slaughter collected from 2002 to 2013 at 75 beef packing plants in Korea were analyzed to determine heritability, correlation and breeding value using the Multi-Trait restricted maximum likelihood (REML) animal model procedure. The traits included carcass measurements, scores and grades at 24 h postmortem and bid prices at auction. Relatively high heritability was found for maturity ($0.41{\pm}0.031$), while moderate heritability estimates were obtained for backfat thickness ($0.20{\pm}0.018$), longissimus muscle (LM) area ($0.23{\pm}0.020$), carcass weight ($0.28{\pm}0.019$), yield index ($0.20{\pm}0.018$), yield grade ($0.16{\pm}0.017$), marbling ($0.28{\pm}0.021$), texture ($0.14{\pm}0.016$), quality grade ($0.26{\pm}0.016$) and price/kg ($0.24{\pm}0.025$). Relatively low heritability estimates were observed for meat color ($0.06{\pm}0.013$) and fat color ($0.06{\pm}0.012$). Heritability estimates for most traits were lower than those in the literature. Genetic correlations of carcass measurements with characteristic scores or quality grade of carcass ranged from -0.27 to +0.21. Genetic correlations of yield grade with backfat thickness, LM area and carcass weight were 0.91, -0.43, and -0.09, respectively. Genetic correlations of quality grade with scores of marbling, meat color, fat color and texture were -0.99, 0.48, 0.47, and 0.98, respectively. Genetic correlations of price/kg with LM area, carcass weight, marbling, meat color, texture and maturity were 0.57, 0.64, 0.76, -0.41, -0.79, and -0.42, respectively. Genetic correlations of carcass price with LM area, carcass weight, marbling and texture were 0.61, 0.57, 0.64, and -0.73, respectively, with standard errors ranging from ${\pm}0.047$ to ${\pm}0.058$. The mean carcass weight breeding values increased by more than 8 kg, whereas the mean marbling scores decreased by approximately 0.2 from 2000 through 2009. Overall, the results suggest that genetic improvement of productivity and carcass quality could be obtained under the national scale breeding scheme of Korea for Hanwoo and that continuous efforts to improve the breeding scheme should be made to increase genetic progress.

• Journal of Animal Science and Technology
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• v.48 no.6
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• pp.921-932
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• 2006

Management to improve beef tenderness is always been a historical idea, but during the recent past it has become an issue of prime importance to the meat scientists and the industries as well. Variation in tenderness is the prime explanation for consumer’s dissatisfaction for the concern meat. It has been well documented that both postmortem proteolysis and sarcomere length have significant effect on meat tenderness and its consistency. Electrical stimulation and tenderstretch techniques have been used by a number of countries to underpin carcass quality assurance schemes focused on eating quality. The mechanism(s) by which the postmortem interventions improve tenderness (or prevent toughness) has not been fully elucidated. However, it is evident that electrical stimulation accelerates the development of rigor mortis so that prevention of cold shortening is possible and ageing commences at higher temperatures. On the other hand, tendersretch appears to prevent meat toughness via placing tension of the myofibrils and connective matrix during rigor development. Previous findings indicated that electrical stimulation and tenderstretch improved beef tenderness even for fattened cattle under moderate chilling conditions. Recent studies demonstrate beef tenderness to be one of the most important factors determining satisfaction levels of Korean beef consumers. There are number of studies which reported that electrical stimulation and tenderstretch techniques improved Hanwoo tenderness and color. It is believed that the techniques are mostly useful wherein controls of carcass size, fatness and/or chilling regimes are not easy such as Korean beef industry. However, Korean beef industry is one such area where postmortem intervention techniques have not been adopted so far. Taking into consideration of the Korean beef industry, wherein carcass size and fatness varies the post-slaughter intervention technique could be the most feasible measurement to ensure eating quality. The manuscript attempts to highlight the current knowledge aiming primarily towards the assurance of beef tenderness.