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<blockquote data-quote="ollie" data-source="post: 54511" data-attributes="member: 323"><p>Genetic Approaches to Predicting Meat Tenderness</p><p></p><p>Many scientists and producers have suggested that controlling the genetics of the slaughter cattle population would entirely solve the beef industry's tenderness problem. I agree that genetics makes a significant contribution to the total variation in tenderness as tenderness varies among and within breeds (Figure 4; Wheeler et al., 1995a). However, analyses indicate that genetic and environmental factors make about an equal contribution to variation in tenderness. The best estimates indicate that, within a single breed, genetics controls about 30% of the variation in beef tenderness. This 30% represents the heritability (additive gene effects) of tenderness (Koch et al., 1982) within a breed. Therefore, within a breed, 70% of the variation is explained by environmental and non-additive gene effects. Between breed variation is about equal to or less than variation within breeds. Therefore, among cattle of all breeds, approximately 46% of the variation in tenderness is genetic and 54% is environmental. Thus, significant improvement in tenderness can be made by controlling those factors responsible for the environmental effects such as time on feed (high energy diet), stress, carcass chilling, postmortem aging time (Figure 2), cooking method, and end point temperature, as well as through selection of breeds or genetic selection within breed.</p></blockquote><p></p>
[QUOTE="ollie, post: 54511, member: 323"] Genetic Approaches to Predicting Meat Tenderness Many scientists and producers have suggested that controlling the genetics of the slaughter cattle population would entirely solve the beef industry's tenderness problem. I agree that genetics makes a significant contribution to the total variation in tenderness as tenderness varies among and within breeds (Figure 4; Wheeler et al., 1995a). However, analyses indicate that genetic and environmental factors make about an equal contribution to variation in tenderness. The best estimates indicate that, within a single breed, genetics controls about 30% of the variation in beef tenderness. This 30% represents the heritability (additive gene effects) of tenderness (Koch et al., 1982) within a breed. Therefore, within a breed, 70% of the variation is explained by environmental and non-additive gene effects. Between breed variation is about equal to or less than variation within breeds. Therefore, among cattle of all breeds, approximately 46% of the variation in tenderness is genetic and 54% is environmental. Thus, significant improvement in tenderness can be made by controlling those factors responsible for the environmental effects such as time on feed (high energy diet), stress, carcass chilling, postmortem aging time (Figure 2), cooking method, and end point temperature, as well as through selection of breeds or genetic selection within breed. [/QUOTE]
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