Wheeler T L, Cundiff L V, Shackelford S D, Koohmaraie M
ARS, USDA, Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, NE 68933-0166, USA.
J Anim Sci. 2004 Apr;82(4):1177-89. doi: 10.2527/2004.8241177x.
Carcass (n = 568) and longissimus thoracis palatability (n = 460) traits from F1 steers obtained from mating Hereford (H), Angus (A), and U.S. Meat Animal Research Center (MARC) III cows to H, A, Norwegian Red (NR), Swedish Red and White (RW), Friesian (F), or Wagyu (W) sires were compared. Data were adjusted to constant age (471 d), carcass weight (356 kg), fat thickness (1.0 cm), percentage of fat trim (24%), and marbling (Small35) end points. For Warner-Bratzler shear force and trained sensory panel traits, data were obtained on longissimus thoracis steaks stored at 2 degrees C for 14 d postmortem. The following comparisons were from the age-constant end point. Carcasses from H- and A-sired steers (377 and 374 kg, respectively) were the heaviest (P < 0.05) and carcasses from W-sired steers (334 kg) were the lightest (P < 0.05). A greater (P < 0.05) percentage of carcasses from A- and W-sired steers graded USDA Choice (88 and 85%, respectively) than carcasses from other sire breeds (52 to 71%). Adjusted fat thickness for carcasses from A-sired steers (1.3 cm) was highest (P < 0.05), followed by H-sired steers (1.1 cm) and W- and F-sired steers (0.9 cm); NR- and RW-sired steers (0.8 cm) had the lowest (P < 0.05) adjusted fat thickness. Longissimus thoracis area was not different (P > 0.05) among sire breeds (mean = 80.6 cm2). Carcass yield of boneless, totally trimmed retail product was least (P < 0.05) for A-sired steers (60.1%), intermediate for H-sired steers (61.5%), and similar (P > 0.05) for all other sire breeds (62.5 to 62.8%). Longissimus thoracis steaks from carcasses of A- (3.7 kg) and W-sired (3.7 kg) steers had lower (P < 0.05) shear force values than longissimus thoracis steaks from other sire breeds (4.1 to 4.2 kg). Trained sensory panel tenderness, juiciness, or beef flavor intensity ratings for longissimus thoracis steaks did not differ (P > 0.05) among the sire breeds. Sire breed comparisons were affected by adjusting data to other end points. Heritability estimates for various carcass, yield, and palatability traits ranged from very low (h2 = 0.06 for percentage of kidney, pelvic, and heart fat) to relatively high (h2 = 0.71 for percentage of retail product yield). Relative to the other sire breeds, W-sired steers had the highest percentage of USDA Choice, Yield grade 1 and 2 carcasses, but their carcasses were the lightest.
比较了赫里福德（H）、安格斯（A）和美国肉类动物研究中心（MARC）III型母牛与H、A、挪威红牛（NR）、瑞典红白花牛（RW）、弗里生牛（F）或和牛（W）公牛杂交所产F1代阉牛的胴体（n = 568）和胸最长肌适口性（n = 460）性状。数据调整为恒定年龄（471天）、胴体重（356千克）、脂肪厚度（1.0厘米）、脂肪修整百分比（24%）和大理石花纹（Small35）终点。对于沃纳-布拉茨勒剪切力和经过训练的感官评定小组的性状，数据取自死后在2℃下储存14天的胸最长肌牛排。以下比较来自年龄恒定的终点。H系和A系阉牛的胴体最重（分别为377千克和374千克，P < 0.05），W系阉牛的胴体最轻（334千克，P < 0.05）。A系和W系阉牛的胴体中，美国农业部特选级的比例更高（分别为88%和85%，P < 0.05），高于其他公牛品种的胴体（52%至71%）。A系阉牛胴体的调整后脂肪厚度最高（1.3厘米，P < 0.05），其次是H系阉牛（1.1厘米）以及W系和F系阉牛（0.9厘米）；NR系和RW系阉牛的调整后脂肪厚度最低（0.8厘米，P < 0.05）。各公牛品种间胸最长肌面积无差异（P > 0.05）（平均值 = 80.6平方厘米）。A系阉牛无骨、完全修整零售产品的胴体产率最低（60.1%，P < 0.05），H系阉牛居中（61.5%），所有其他公牛品种相似（62.5%至62.8%，P > 0.05）。A系（3.7千克）和W系（3.7千克）阉牛胴体的胸最长肌牛排的剪切力值低于其他公牛品种的胸最长肌牛排（4.1至4.2千克，P < 0.05）。各公牛品种胸最长肌牛排经训练的感官评定小组的嫩度、多汁性或牛肉风味强度评分无差异（P > 0.05）。将数据调整到其他终点会影响公牛品种间的比较。各种胴体、产率和适口性性状的遗传力估计值范围从非常低（肾、骨盆和心脏脂肪百分比的h2 = 0.06）到相对较高（零售产品产率百分比的h2 = 0.71）。相对于其他公牛品种，W系阉牛的美国农业部特选级、1级和2级产率等级胴体百分比最高，但其胴体最轻。
