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Genetic Parameters for Selected Beef-Carcass Traits¹

Iowa State University, Ames 50010

Abstract

Heritability estimates were computed for 18 beef-carcass traits in addition to genotypic and phenotypic correlations among all possible combinations thereof. Conventionally recorded traits, such as marbling, grade, kidney fat, fat thickness and l. dorsi area, were examined. Weights of retail cuts from major wholesale cuts and combinations thereof were multiplied by average retail prices for the respective cuts to yield retail value for these traits. In addition, portions of the carcass in various wholesale cuts and combinations of wholesale cuts were examined. The data were obtained from 257 right sides of steers from 46 Angus and Hereford sire groups. Variance estimates were computed by least-squares techniques utilizing Method 3 of Henderson (1953). The results generally indicated the presence of appreciable genetic variation in carcass traits in the breeds studied. This is true for the measurements of carcass proportions as well as for measurements of fatness. For example, the heritability estimate of 0.81 for round and loin suggests that selection programs designed to increase the proportion of these high-priced cuts should be effective. The genetic correlation between grade and carcass value of –.44 suggests that concurrent selection pressure on both traits will be necessary to improve them simultaneously. The genetic correlations among measurements of fatness and the higher-priced cuts were negative and rather high, indicating that the basic relationship is probably between fat and muscle, rather than that of real differences in carcass proportions independent of fatness.

¹ Journal Paper No. J-6388 of the Iowa Agriculture and Home Economics Experiment Station, Ames. Project No. 1704.

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