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Journal of Animal Science Abstract - Meat Science

Effect of Brahman genetics on myofibrillar protein degradation, collagen crosslinking, and tenderness of the longissimus lumborum1


This article in JAS

  1. Vol. 95 No. 12, p. 5397-5406
    Received: Aug 21, 2017
    Accepted: Sept 29, 2017
    Published: November 28, 2017

    2 Corresponding author(s):

  1. K. J. Phelps*,
  2. D. D. Johnson,
  3. M. A. Elzo,
  4. C. B. Paulk and
  5. J. M. Gonzalez 2*
  1. * Kansas State University, Department of Animal Sciences and Industry, Manhattan 66506
     University of Florida, Department of Animal Sciences, Gainesville 32611
     Kansas State University, Department of Grain Science and Industry, Manhattan 66506


The objective of this study was to examine the effect of percent Brahman genetics on Warner–Bratzler shear force (WBSF), desmin and troponin-T (TnT) degradation, hydroxylysyl pyridinoline (HP) crosslink content, and perimysial collagen melting temperature. Steers (n = 131) produced in 2012 and 2013 were harvested at 1.27 cm of visual s.c. back fat thickness. Steers were divided into 4 genetic categories consisting of steers that contained 6/32 or less Brahman genetics, 12/32 Brahman genetics, 14/32 to 18/32 Brahman genetics, and 23/32 to 32/32 Brahman genetics. Twenty-four hours after harvest, a 7.62-cm piece of the longissimus lumborum beginning at the 13th rib was collected and aged for 14 d. Following aging, three 2.54-cm steaks were cut for WBSF, trained sensory panel, and laboratory analyses. Laboratory analyses steaks were used to determine protein degradation, HP crosslink analysis, and perimysial collagen melting temperature. Data were analyzed using a polynomial regression for unequally spaced treatments. As the percent Brahman genetics increased, WBSF increased (linear, P = 0.01). As percent Brahman genetics increased, tenderness score decreased (less tender) and connective tissue score increased (more connective tissue; linear, P = 0.01). As the percentage of Brahman genetics increased, the amount of degraded desmin (38 kDa) and TnT (34 and 30 kDa) decreased (linear, P < 0.03) whereas the amount of immunoreactive 36 kDa TnT increased (linear, P = 0.04). Percent Brahman genetics had no effect (P = 0.14) on HP crosslink content but did tend to increase (P = 0.07) perimysial collagen melting temperature as the percent Brahman increased. The percentage of Brahman genetic influence was positively correlated to WBSF (r = 0.25), 36 kDa immunoreactive TnT (r = 0.26), and perimysial collagen melting temperature (r = 0.25, P = 0.01). Sensory panel tenderness (r = −0.44), juiciness (r = −0.26), and connective tissue scores (r = −0.63); 38 kDa degraded desmin (r = −0.34), 34 (r = −0.36) and 30 kDa degraded TnT (r = −0.29); and HP collagen crosslinks (r = −0.20) were negatively correlated to percent Brahman genetic influence (P < 0.03). Increasing Brahman genetic influence in steers negatively affects tenderness, partially through a reduction in degradation of desmin and TnT. Although HP collagen crosslinks are unaffected by Brahman genetics, a tendency for increased perimysium melting temperature indicates that other collagen-stabilizing crosslinks may be affected.

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