Performance of steer progeny of sires differing in genetic potential for fatness and meat yield following postweaning growth at different rates. 2. Carcass traits
W. A. McKiernan A B , J. F. Wilkins A C F , J. Irwin A D , B. Orchard A C and S. A. Barwick A EA Cooperative Research Centre for Beef Genetic Technologies, University of New England, Armidale, NSW 2351, Australia.
B NSW Department of Primary Industries, Locked Bag 21, Orange, NSW 2800, Australia.
C NSW Department of Primary Industries, Wagga Wagga Agricultural Institute, Private Mail Bag, Wagga Wagga, NSW 2650, Australia.
D NSW Department of Primary Industries, Private Mail Bag, Yanco, NSW 2703, Australia.
E Animal Genetics and Breeding Unit, University of New England, Armidale, NSW 2351, Australia.
F Corresponding author. Email: john.wilkins@dpi.nsw.gov.au
Animal Production Science 49(6) 525-534 https://doi.org/10.1071/EA08267
Submitted: 31 October 2008 Accepted: 9 December 2008 Published: 13 May 2009
Abstract
The steer progeny of sires genetically diverse for fatness and meat yield were grown at different rates from weaning to feedlot entry and effects on growth, carcass and meat-quality traits were examined. The present paper, the second of a series, reports the effects of genetic and growth treatments on carcass traits. A total of 43 sires, within three ‘carcass class’ categories, defined as high potential for meat yield, marbling or both traits, was used. Where available, estimated breeding values for the carcass traits of retail beef yield (RBY%) and intramuscular fat (IMF%) were used in selection of the sires, which were drawn from Angus, Charolais, Limousin, Black Wagyu and Red Wagyu breeds, to provide a range of carcass sire types across the three carcass classes. Steer progeny of Hereford dams were grown at either conventional (slow: ~0.5 kg/day) or accelerated (fast: ~0.7 kg/day) rates from weaning to feedlot entry weight, with group means of ~400 kg. Accelerated and conventionally grown groups from successive calvings were managed to enter the feedlot at similar mean feedlot entry weights at the same time for the 100-day finish under identical conditions. Faster-backgrounded groups had greater fat levels in the carcass than did slower-backgrounded groups. Dressing percentages and fat colour were unaffected by growth treatment, whereas differences in ossification score and meat colour were explained by age at slaughter. There were significant effects of sire type for virtually all carcass traits measured in the progeny. Differences in hot standard carcass weight showed a clear advantage to European types, with variable outcomes for the Angus and Wagyu progeny. Sire selection by estimated breeding values (within the Angus breed) for yield and/or fat traits resulted in expected differences in the progeny for those traits. There were large differences in both meat yield and fatness among the types of greatest divergence in genetic potential for those traits, with the Black Wagyu and the Angus IMF clearly superior for IMF%, and the European types for RBY%. The Angus IMF progeny performed as well as that of the Black Wagyu for all fatness traits. Differences in RBY% among types were generally reflected by similar differences in eye muscle area. Results here provide guidelines for selecting sire types to target carcass traits for specific markets. The absence of interactions between growth and genetic treatments ensures that consistent responses can be expected across varying management and production systems.
Additional keywords: carcass quality, cattle growth path, compensatory growth, estimated breeding value, intramuscular fat, retail beef yield, sire carcass type.
Acknowledgments
We are pleased to acknowledge the large contribution to the project by the support of our commercial cooperator, AgReserves Australia Ltd – sincere thanks go to all staff and management at ‘Bringagee’ and ‘Kooba’ for their enthusiastic involvement (Tony Abel and Angus Paterson in particular). We are also grateful for the cooperation and assistance of Cargill Beef Australia Ltd (Harry Waddington and Grant Garey, in particular) at the feedlot finishing (‘Jindalee’, near Temora, NSW) and processing stages (Cargill works, Wagga Wagga, NSW). Special thanks go to Matt Wolcott for his expert assistance with ultrasound measurements, to Diana Perry and staff at the Meat Science Laboratory (Armidale), and to Jeffrey House and Greg Meaker for their valuable inputs in field data collection. The authors were supported by the NSW Department of Primary Industries, the CRC for Cattle and Beef Quality and by Meat and Livestock Australia. Many thanks go to all the field and administrative support staff of NSW DPI who assisted with this large experiment and to all our colleagues within the CRC and NSW DPI who provided advice throughout. Finally, we gratefully acknowledge the inputs of Dr Jim Walkley for his helpful advice in the drafting and revision of this paper.
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