Genetic parameters associated with meat quality of Nellore cattle at different anatomical points of longissimus: Brazilian standards
Published in Meat Science,Vol 171:108281, 2021
Recommended citation: Marina de Nadai Bonin,Victor Breno Pedrosa, Saulo da Luz e Silva, Lutz Bünger, Dave Ross, Rodrigo da Costa Gomes, Miguel Henrique de Almeida Santana, Diego de Córdova Cucco, Fernanda Marcondes de Rezende, Luís Carlos Vinhas Ítavo, Francisco José de Novais, Marília Williani Filgueira Pereira, Elisângela Chicaroni de Mattos Oliveira, José Bento Sterman Ferraz (2021) Genetic parameters associated with meat quality of Nellore cattle at different anatomical points of longissimus: Brazilian standards. Meat Science Volume: 171 Pages: 108281
Abstract
The present study estimated genetic parameters and evaluated the genetic and phenotypic correlations between meat quality characteristics of Nellore cattle evaluated at different anatomical points of the longissimus. Data from 1329 Nellore young bulls were used to evaluate, in the 5th and 12th ribs, marbling score (MAR), shear force (SF), cooking weight losses (CWL) and intramuscular fat (IMF). In addition, the subcutaneous fat thickness was measured at the 12th rib (SFT12) and between the last lumbar and the first sacral vertebrae (SFTLR), in the separation of loin and round. Results yielded moderate heritability coefficients for evaluated characteristics, except CWL. High genetic correlations (0.61) were found between measurements of SFT12 and SFTLR. MAR, IMF and SF were evaluated at the 5th and 12th rib. Meat quality and subcutaneous fat thickness measured at different anatomical points of the longissimus are genetically correlated and can be used in genetic selection programs to improve meat quality characteristics in Nellore cattle.