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<blockquote data-quote="paul swisher" data-source="post: 19620" data-attributes="member: 49"><p>I Have headed the American Pinzgauer Tenderness Testing program. We got involved primarily to document what we knew that our Beef was equal to or better than others. 87% of Pinzgauers tested were GeneSTAR 2 Star. This compares with a MARC research study reported in the Journal of Animal Science 1994. The MARC study was based on Mean shear force comparsion to other breeds this shows that DNA testing is valid in forcasting tenderness. We did no marbling testing because marbling has less than 10% effect on tenderness. I know of one major Branded Beef company that selects only tender DNA Tested bulls. A newly developed test from MARC test for Calpain vice Calpastatin and also shows much value. I know you cannot have single trait bulls but when you have a quality bull and Tenderness it seems you are dumb not to use him instead of some unknown. </p><p>P.S. Angus test 76% 2 Star 23% 1 Star</p></blockquote><p></p>
[QUOTE="paul swisher, post: 19620, member: 49"] I Have headed the American Pinzgauer Tenderness Testing program. We got involved primarily to document what we knew that our Beef was equal to or better than others. 87% of Pinzgauers tested were GeneSTAR 2 Star. This compares with a MARC research study reported in the Journal of Animal Science 1994. The MARC study was based on Mean shear force comparsion to other breeds this shows that DNA testing is valid in forcasting tenderness. We did no marbling testing because marbling has less than 10% effect on tenderness. I know of one major Branded Beef company that selects only tender DNA Tested bulls. A newly developed test from MARC test for Calpain vice Calpastatin and also shows much value. I know you cannot have single trait bulls but when you have a quality bull and Tenderness it seems you are dumb not to use him instead of some unknown. P.S. Angus test 76% 2 Star 23% 1 Star [/QUOTE]
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