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Estimated genetic parameters for palatability traits of steaks from Brahman cattle^1,2,3

D. G. Riley^*,4, C. C. Chase, Jr.^*, A. C. Hammond^*,5, R. L. West, D. D. Johnson, T. A. Olson and S. W. Coleman^*

^* Subtropical Agricultural Research Station, USDA, ARS, Brooksville, FL 34601, and and University of Florida, Gainesville 32611

⁴ Correspondence:
22271 Chinsegut Hill Rd. (phone: 352-796-3385; fax: 352-796-2930; E-mail:
dgriley{at}mail.ifas.ufl.edu).

Heritabilities and genetic and phenotypic correlations were estimated from carcass and beef palatability data collected from Brahman calves (n = 504) born in central Florida from 1996 to 2000. Traits evaluated included Warner-Bratzler shear force (after 7, 14, and 21 d of aging), panel tenderness score, connective tissue amount, juiciness, flavor intensity, and off flavor (after 14 d of aging), percentages of raw and cooked lipids, and milligrams per gram of muscle calpastatin activity. Parameters were estimated using an animal model and derivative-free restricted maximum likelihood procedures. Estimated heritabilities for d 7, 14, and 21 shear force were 0.14, 0.14, and 0.06, respectively, indicating that improvement in these traits by selection would be slow. Estimated heritabilities of sensory panel attributes were 0.11, 0.12, 0.05, 0.04, and 0.01 for tenderness, connective tissue amount, juiciness, flavor intensity, and off flavor, respectively. The estimated heritabilities for percentages of raw and cooked lipids, and calpastatin activity were 0.34, 0.17, and 0.07, respectively. Most of the estimated genetic correlations among palatability traits and for palatability traits with fat thickness, marbling score, and loin muscle area were consistent with other estimates from the literature. Results indicated that improvement in tenderness based on selection for favorable shear force, sensory panel tenderness, or calpastatin activity would be slow; therefore, postslaughter intervention programs should also be considered.

Key Words: Brahman • Genetic Parameters • Palatability • Tenderness

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