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Comparison of Beef from Normal Cattle and Heterozygous Cattle for Muscular Hypertrophy¹

University of California³, Davis

Abstract

Eight pairs of bullocks and eight pairs of heifers were used to determine what effect muscular hypertrophy in the heterozygous form has on the physical and palatability characteristics of the meat. Among the 16 pairs of animals, the Angus, Hereford and Shorthorn breeds were represented and, in one instance, the Charolais breed. All the animals were sired by Angus bulls. Each pair of animals consisted of a normal animal (++) and a heterozygous animal (m+) that were similar in sex and age and managed alike during rearing and finishing.

Heifer carcasses of the ++ genotype had more marbling and higher quality grade than the m+ genotype. The ++ bullock carcasses did not differ from the m+ bullocks in any physical characteristics of the meat or in carcass quality grades.

Meat from the longissimus and semimembranosus muscles representing the ++ genotype was apt to be as tender or more tender than meat from the m+ genotype in the case of the heifers, while the opposite was true for the bullocks. The ++ meat from heifers was juicier than the m+ regardless of muscle type. The effect of genotype on meat flavor and overall acceptance was minor.

¹ Contribution to WM-62, Western Beef Marketing Project, Technological and Structural Changes in the Marketing of Beef.

² Present Address: ABRO, Edinburgh.

³ Department of Animal Science.