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Estimates of genetic parameters for chemical traits of meat quality in Japanese black cattle

Genetic parameters for 54 carcass and chemical traits, such as general composition (moisture, crude fat and crude protein), fatty acid composition and water‐soluble compounds (free amino acids, peptides, nucleotides and sugars) of 587 commercial Japanese Black cattle were assessed. Heritability esti...

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Autores principales: Sakuma, Hironori, Saito, Kaoru, Kohira, Kimiko, Ohhashi, Fumie, Shoji, Noriaki, Uemoto, Yoshinobu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5298003/
https://www.ncbi.nlm.nih.gov/pubmed/27146072
http://dx.doi.org/10.1111/asj.12622
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author Sakuma, Hironori
Saito, Kaoru
Kohira, Kimiko
Ohhashi, Fumie
Shoji, Noriaki
Uemoto, Yoshinobu
author_facet Sakuma, Hironori
Saito, Kaoru
Kohira, Kimiko
Ohhashi, Fumie
Shoji, Noriaki
Uemoto, Yoshinobu
author_sort Sakuma, Hironori
collection PubMed
description Genetic parameters for 54 carcass and chemical traits, such as general composition (moisture, crude fat and crude protein), fatty acid composition and water‐soluble compounds (free amino acids, peptides, nucleotides and sugars) of 587 commercial Japanese Black cattle were assessed. Heritability estimates for carcass traits and general composition ranged between 0.19–0.28, whereas those for fatty acid composition ranged between 0.11–0.85. Most heritability estimates for water‐soluble compounds were lower than 0.30; these traits were affected by aging period. Moderate heritability was observed for glutamine, alanine, taurine, anserine, inosine 5′‐monophosphate (IMP), inosine and myo‐inositol. In particular, heritability estimates were the highest (0.66) for taurine. Traits with moderate heritability were unaffected by aging period, with the exception of IMP, which was affected by aging period but exhibited moderate heritability (0.47). Although phenotypic correlations of water‐soluble compounds with carcass weight (CW), beef marbling standard (BMS) and monounsaturated fatty acid were generally low, genetic correlations between these traits were low to high. At the genetic level, most of the water‐soluble compounds were positively correlated with monounsaturated fatty acid but negatively correlated with CW and BMS. Thus, our results indicate that genetic variance and correlations could exist and be captured for some of the water‐soluble compounds.
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spelling pubmed-52980032017-02-22 Estimates of genetic parameters for chemical traits of meat quality in Japanese black cattle Sakuma, Hironori Saito, Kaoru Kohira, Kimiko Ohhashi, Fumie Shoji, Noriaki Uemoto, Yoshinobu Anim Sci J Original Articles Genetic parameters for 54 carcass and chemical traits, such as general composition (moisture, crude fat and crude protein), fatty acid composition and water‐soluble compounds (free amino acids, peptides, nucleotides and sugars) of 587 commercial Japanese Black cattle were assessed. Heritability estimates for carcass traits and general composition ranged between 0.19–0.28, whereas those for fatty acid composition ranged between 0.11–0.85. Most heritability estimates for water‐soluble compounds were lower than 0.30; these traits were affected by aging period. Moderate heritability was observed for glutamine, alanine, taurine, anserine, inosine 5′‐monophosphate (IMP), inosine and myo‐inositol. In particular, heritability estimates were the highest (0.66) for taurine. Traits with moderate heritability were unaffected by aging period, with the exception of IMP, which was affected by aging period but exhibited moderate heritability (0.47). Although phenotypic correlations of water‐soluble compounds with carcass weight (CW), beef marbling standard (BMS) and monounsaturated fatty acid were generally low, genetic correlations between these traits were low to high. At the genetic level, most of the water‐soluble compounds were positively correlated with monounsaturated fatty acid but negatively correlated with CW and BMS. Thus, our results indicate that genetic variance and correlations could exist and be captured for some of the water‐soluble compounds. John Wiley and Sons Inc. 2016-05-05 2017-02 /pmc/articles/PMC5298003/ /pubmed/27146072 http://dx.doi.org/10.1111/asj.12622 Text en © 2016 The Authors. Animal Science Journal published by John Wiley & Sons Australia, Ltd on behalf of Japanese Society of Animal Science This is an open access article under the terms of the Creative Commons Attribution (http://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Articles
Sakuma, Hironori
Saito, Kaoru
Kohira, Kimiko
Ohhashi, Fumie
Shoji, Noriaki
Uemoto, Yoshinobu
Estimates of genetic parameters for chemical traits of meat quality in Japanese black cattle
title Estimates of genetic parameters for chemical traits of meat quality in Japanese black cattle
title_full Estimates of genetic parameters for chemical traits of meat quality in Japanese black cattle
title_fullStr Estimates of genetic parameters for chemical traits of meat quality in Japanese black cattle
title_full_unstemmed Estimates of genetic parameters for chemical traits of meat quality in Japanese black cattle
title_short Estimates of genetic parameters for chemical traits of meat quality in Japanese black cattle
title_sort estimates of genetic parameters for chemical traits of meat quality in japanese black cattle
topic Original Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5298003/
https://www.ncbi.nlm.nih.gov/pubmed/27146072
http://dx.doi.org/10.1111/asj.12622
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