Image analysis traits of multiple muscles and intermuscular/subcutaneous fat influence on Japanese Black beef carcass price and genetic parameters.

Objective: The purposes of this study were to investigate the relationship between carcass unit price per 1 kg (UP) and multiple muscles and intermuscular fat (IF)/subcutaneous fat (SF) of beef carcasses using image analysis of cross-section images for Wagyu beef cattle in Japan, and to estimate their genetic parameters. Methods: The carcasses used in this study were 1,807 Japanese Black (Wagyu) cattle (1,216 steers and 591 heifers). An analysis of variance (ANOVA) was conducted with UP as the dependent variable and market date, age in months, sex, and image analysis traits (IAT) as fixed effects, and standard partial regression coefficients were calculated for each IAT on UP. Also, the heritability of each IAT that affected UP and genetic correlation among IAT vs. carcass grading traits were estimated. Results: Not only IAT related to carcass grading traits, M. trapezius dorsi, M. latissimus dorsi, and IF traits were significant differences in UP (p < 0.05). The heritability of IAT associated with UP was estimated at 0.38~0.85. The genetic correlations between the area and thickness of M. trapezius dorsi and M. latissimus dorsi vs. rib eye area (REA) were estimated to be moderately positive (0.53~0.66), while the genetic correlations between the IF area percentage vs. carcass weight (CWT), REA and yield score (YS) were estimated to be negative (-0.40, -0.56 and -0.34). Conclusion: UP was influenced by various traits, including M. trapezius dorsi, M. latissimus dorsi, and IF traits, as well as image analysis associated with carcass grading traits. Since these IAT associated with UP had hereditary and desirable genetic correlations with carcass grading traits, these traits were also important for genetic improvement.

The Japanese Wagyu beef industry: current situation and future prospects - A review.

In Japan, Wagyu cattle include four Japanese breeds; Black, Brown, Shorthorn, and Polled. Today, the renowned brand name Wagyu includes not only cattle produced in Japan, but also cattle produced in countries such as Australia and the United States. In recent years, the intramuscular fat percentage in beef (longissimus muscle) from Japanese Black cattle has increased to be greater than 30%. The Japanese Black breed is genetically predisposed to producing carcass lipids containing higher concentrations of monounsaturated fatty acids than other breeds. However, there are numerous problems with the management of this breed including high production costs, disposal of untreated excrement, the requirement for imported feed, and food security risks resulting from various viral diseases introduced by imported feed. The feeding system needs to shift to one that is more efficient, and improves management for farmers, food security for consumers, and the health environment for residents of Japan. Currently, we are developing a metabolic programming and an information and communications technology (ICT, or Interne of Things) management system for Wagyu beef production as future systems. If successful, we will produce safe, high-quality Wagyu beef using domestic pasture resources while solving the problems of how to utilize increasing areas of abandoned agricultural land and to make use of the plant-based feed resources in Japan's mountainous areas.

Comparison of Marbling Fleck Characteristics and Objective Tenderness Parameters with Different Marbling Coarseness within Longissimus thoracis Muscle of High-marbled Hanwoo Steer.

It is important to understand how marbling traits and tenderness differ among beef steaks from the carcass grading site and other regions within the longissimus thoracis (LT) muscle, as these characteristics are closely associated with consumer acceptability and willingness to purchase. Thus, the aim of this study was to compare the marbling fleck traits and objective tenderness parameters in the groups classified by the coarseness index (CI) of marbling fleck (high and low groups) at the carcass grading site (13th thoracic vertebra; 13T) and three different locations (13T, 9T, and 6T) within the LT muscle from well-marbled (marbling score 7 to 9) Hanwoo steer. Image analysis showed that the longitudinal locations had a significant effect on marbling fleck traits. The total area of large marbling fleck divided by the total marbling area (coarseness) was higher at the central region (13T to 12T) compared to the front thoracic region (6T to 5T) in the high CI group (0.23 vs. 0.17, p<0.05), whereas no significant differences were observed in the total number of marbling fleck within the LT muscle in the high or low CI groups (p>0.05). Location effect on objective tenderness parameters within the LT muscle was somewhat limited, although the high CI group had a lower Warner-Bratzler shear force (WBS) value than did the low group (p<0.05). Taken together, the degree of coarseness of marbling fleck decreased from the carcass grading site to the front thoracic site, whereas the objective tenderness parameters, including WBS and hardness, of the grading site did not differ from the other regions within the LT muscle.

Relationships between marbling measures across principal muscles.

As marbling is a principal input into many grading systems it is important to have an accurate and reliable measurement procedure. This paper compares three approaches to measuring marbling: trained personnel, near infrared spectroscopy (NIR) and image analysis. One 25mm slice of meat was utilised from up to 12 cuts from 48 carcasses processed in Poland and France. Each slice was frozen to enable a consistent post-slaughter period then thawed for image analysis. The images were appraised by experienced beef graders and the sample used to determine fat content by NIR. We find that image analysis based marbling measures are capturing something different to trained personnel and that there is a strong relationship between near infrared spectroscopy and trained personnel. Finally, we demonstrate that marbling measures taken on one muscle can be predictive of marbling in other muscles in the same carcase. This is particularly important for cut based models such as the Meat Standards Australia system.

Genetic analysis of the rates of conception using a longitudinal threshold model with random regression in dairy crossbreeding within a tropical environment.

This study was designed to: (i) estimate genetic parameters and breeding values for conception rates (CR) using the repeatability threshold model (RP-THM) and random regression threshold models (RR-THM); and (ii) compare covariance functions for modeling the additive genetic (AG) and permanent environmental (PE) effects in the RR-THM. The CR was defined as the outcome of an insemination. A data set of 130 592 first-lactation insemination records of 55 789 Thai dairy cows, calving between 1996 and 2011, was used in the analyses. All models included fixed effects of year × month of insemination, breed × day in milk to insemination class and age at calving. The random effects consisted of herd × year interaction, service sire, PE, AG and residual. Variance components were estimated using a Bayesian method via Gibbs sampling. Heritability estimates of CR ranged from 0.032 to 0.067, 0.037 to 0.165 and 0.045 to 0.218 for RR-THM with the second, third and fourth-order of Legendre polynomials, respectively. The heritability estimated from RP-THM was 0.056. Model comparisons based on goodness of fit, predictive abilities, predicted service results of animal, and pattern of genetic parameter estimates, indicated that the model which fit the desired outcome of insemination was the RR-THM with two regression coefficients.

Genetic relationships of fertility traits with test-day milk yield and fat-to-protein ratio in tropical smallholder dairy farms.

The test-day milk fat-to-protein ratio (TD-FPR) could serve as a measure of energy balance status and might be used as a criterion to improve metabolic stability and fertility through genetic selection. Therefore, genetic parameters for fertility traits, test-day milk yield (TD-MY) and TD-FPR, as well as, their relationships during different stages of lactation, were estimated on data collected from 25 968 primiparous Thai dairy crossbred cows. Gibbs sampling algorithms were implemented to obtain (co)variance components using both univariate linear and threshold animal models and bivariate linear-linear and linear-threshold animal models with random regression. Average TD-MY and TD-FPR were 12.60 and 1.15. Heritability estimates for TD-MY, TD-FPR and selected fertility traits ranged from 0.31 to 0.58, 0.17 to 0.19 and 0.02 to 0.05, respectively. Genetic correlations among TD-FPR and TD-MY, TD-FPR and fertility traits, and TD-MY and fertility traits ranged from 0.05 to -0.44, from -0.98 to 0.98 and -0.22 to 0.79, respectively. Selection for lower TD-FPR would decrease numbers of inseminations per conception and increase conception at first service and pregnancy within 90 days. In addition, cow selection based only on high milk production has strong effects to prolong days to first service, days open and calving interval.

Species and muscle differences in L-carnitine levels in skeletal muscles based on a new simple assay.

We have adapted the enzymatic method [Biochemical and Biophysical Research Communications 176 (3) (1991) 1617] for the safe and rapid assay of L-carnitine (L-CA) in skeletal muscle using a microplate reader. The concentration of L-CA in fresh semitendinosus muscle from broiler chicken, pig, beef cattle, deer, horse and goat muscle were 0.69, 1.09, 1.86-3.57, 4.57, 4.95 and 11.36 µmol/g wet weight, respectively. The animals which had higher concentration of L-CA, also had the highest amounts of myoglobin as an index to the redness of the muscle. Furthermore, we investigated this relationship between white muscle, M. pectoralis profundus, and red muscle, M. soleus, in laying hens. The L-CA and myoglobin concentration in red muscle were significantly higher than those in white muscle (p<0.01). These findings suggest that L-CA concentration in muscle is related to oxygen metabolism and to myofiber types.