projects : technical : beef
research
Beef Research
A brief look at the Society’s ongoing programme of Beef
Marketing & Research
A fundamental part of the Society’s structured technical programme
is to investigate the properties and qualities of the Limousin Beef
product. Research involving some of Britain’s leading agricultural
colleges, universities and animal health companies coupled with a professional
marketing plan aims to promote and develop the Limousin brand. To this
end, work is being carried out in three distinct areas:
-
Determining the allele frequency of the markers for tenderness
and marbling in British Limousin cattle
-
Gene marker tests to identify beneficial traits including the
ability to produce lean meat
-
Research into the properties of Limousin beef to determine the
level of fat and saturated fat, level of cholesterol and calorific
value
Bristol University Research Project
Research into the properties of Limousin beef has been conducted through
Professor Geoff Wood at Bristol University. This work, specific to
the BLCS and Branded Beef Breeders Ltd, is generating considerable
industry interest from a major retailer and meat wholesaler. The
graph below demonstrates the relationship between linoleic acid,
the major polyunsaturated fatty acid or “good fat” and
the total lipid content or “bad fat.” This
shows that the Limousin group of animals has higher levels of the “good
fat” and lower levels of muscle fat “bad fat.”
Through sound, qualified research we aim to affirm that Limousin beef
is a ‘heart-healthy’, lean beef product particularly low
in fat and saturated fat.
The ability of the Limousin breed to produce consistent, high-quality
cattle that meet the demands of the market place in terms of size,
grading and killing-out percentage means that Limousins are well placed
in the new post-CAP reform beef industry. Limousin is synonymous with
flexibility, adaptability and easy-care. Furthermore, Limousins are
able to service any market, whatever the size, as they widely available both in
terms of numbers, geographical area and consistentquality.
Igenity-L Tenderness Trials
Further encouragement for Limousin beef has come in the form of the
Igenity-L
TenderGene tests which have recently been carried out by Merial Animal
Health. In June 2005, samples were taken from 40 pedigree Limousin
bulls in order to identify the Calpain genotype – considered
the key to tenderness. TenderGene is scored on a scale of 1 to 5 with
5 being most tender and 1 least tender. Given the fact that across
all breeds sampled in the UK to date, there has only been one single
score of 5 and no scores of 4, then the following Limousin results
are encouraging.
Limousin |
3* |
2* |
1* |
Number |
25 |
8 |
6 |
% |
64% |
21% |
15% |
Ave Beef Value |
19.4 |
19.8 |
12.5 |
Number sold |
20 |
4 |
2 |
% sold |
80% |
50% |
33% |
Ave Price |
£2087 |
£3019 |
£1680 |
Furthermore, the beef values and eventual prices of those animals
sold were looked at with the results showing there may be some correlation
between Beef Value, selling potential, sale price and the presence
of the tenderness genotype, however, as with any small sample such
as this, caution is watchword as there are many factors which influence
buyers’ decisions.
Participating in ground-breaking genemarker research is the first
step towards identifying the estimated 60% of carcase characteristics
that are dependent on genotypes, with the remaining 40% based on feed,
individual management and local conditions. Commenting on the initial
findings, BLCS Development Manager, Richard Saunders said: “Genemarkers
are just one part of the jigsaw of selection criteria that include
pedigree bloodlines and performance recording in determining future
breeding decisions. The question that remains for the future is whether
consumers would be willing to pay a premium for “guaranteed” tender
beef?”
Limousin Beef Well Placed in Gene-Star Tenderness Trials
Tests were carried out in partnership with Genetic Solutions Ltd, the
Roslin Institute, the Genesis-Faraday Partnership, the National Beef
Association and four other breed societies to investigate gene markers
for tenderness and marbling. Research was funded by a Spark Award
through Genesis Faraday. Results reveal that Limousin beef is favourably
placed in the industry when compared to other breeds.
A total of 47 Limousin samples were analysed for the frequency of
two tenderness genes (T1 & T2) and one marbling gene (M1). Overall,
Limousins were placed slightly above the average for M1 & T1 and
slightly below for T2.
Each variant in the gene is called an allele. Since cattle, like us,
carry two copies of every gene, then an animal may carry 0, 1 or 2
copies of the “*” allele for each gene. The number of *
alleles it carries is the genotype for that gene.
Limousin results |
0* |
1* |
2* |
T1 |
0 |
11 |
36 |
T2 |
37 |
10 |
0 |
M1 |
28 |
16 |
1 |
Tenderness genes
The speed and extent of ageing tenderization has been closely linked
to the proteins calpastatin and calpain (T1 & T2) although it
is important not to lose sight of other factors that may affect tenderness,
such as variation in cuts or pre and post-slaughter practices.
T1 Calpastatin
Limousins rated favourably here with 36 samples rated 2*, 11 samples
1* and zero samples 0*. In studies in Australia, the difference between
1* and 2* animals was 0.2kg in shear force (increased shear force
indicates tougher meat). It is likely that eliminating 0* and 1*
animals from the population would remove some of the tougher meat
and improve consistency.
T2 Calpain 1
The low frequency of this allele across all breeds sampled implies
that there may be considerable scope to improve beef tenderness through
exploiting these alleles.
Marbling genes
In Japan and N America, and to a lesser extent Australia, marbling
in beef is viewed as desirable and consequently the degree of marbling
is seen as an important part of beef quality. In Europe, marbling
is seen as having little or no economic value and consumers perceive
highly marbled meat as undesirable due to a preference for lean meat.
M1 Thyroglobulin
For M1,the overall frequency for the favourable allele in the 5 breeds
was low.
The results of this project could give breeders guidance on breeding
goals and selection protocols and furthermore allow the Society to
maximise marketing opportunities for quality cattle. Already in Australia,
beef is given a 1-5 Star rating depending on eating quality and in
the US Breed Societies are closely allied to beef producers in their
quest for good eating beef.
Rather than losing sight of current breeding goals by chasing an increase
in the frequency of * alleles, the next step is to integrate genemarkers
into the overall selection index.
Conclusion
Genemarkers will increasingly be used to provide information for breeders,
wholesalers and retailers to drive product improvement. There are
exciting opportunities ahead to participate in future research and
development programmes to define the impact of genemarkers within
UK conditions and cattle populations for both pedigree and commercial
producers, however, they remain just one tool alongside visual assessment,
performance recording and pedigree bloodlines to determine breed
improvement.
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