Breed differences and genetic parameters for fat traits of crossbred cattle

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dc.contributor.authorPitchford, W.
dc.contributor.authorDeland, M.
dc.contributor.authorSiebert, B.
dc.contributor.authorMalau-Aduli, A.
dc.contributor.authorBottema, C.
dc.contributor.conferenceConference of the Association for the Advancement of Animal Breeding & Genetics (14th : 2001 : Queenstown, New Zealand)
dc.date.issued2001
dc.description.abstractSires representing seven diverse breeds were mated to Hereford cows over four years and the progeny slaughtered. Highly marbled Jersey and Wagyu crossbred cattle had softer fat (6% lower melting point) than the other breeds. The Angus crosses marbled like Jersey and Wagyu, but had harder fat similar to the very lean Belgian Blue. Hereford, South Devon and Limousin crosses had harder fat than Angus crosses. The South Devon had similar marbling to the Hereford (moderate), but with much less P8 fat (similar to Limousin). Heritabilities were low (e.g. marbling 18%) to moderate (e.g. carcass weight 36%) for the various carcass traits measured.
dc.identifier.citationProceedings of the Association for the Advancement of Animal Breeding and Genetics, 2001; 14:477-480
dc.identifier.isbn0958629919
dc.identifier.orcidPitchford, W. [0000-0002-5213-3978]
dc.identifier.orcidBottema, C. [0000-0001-6245-0099]
dc.identifier.urihttp://hdl.handle.net/2440/29342
dc.language.isoen
dc.publisherAAAGB
dc.publisher.placeAUSTRALIA
dc.source.urihttp://www.aaabg.org/livestocklibrary/2001/ab01114.pdf
dc.subjectBeef
dc.subjectcrossbreeding
dc.subjectfat content
dc.subjectfat composition
dc.titleBreed differences and genetic parameters for fat traits of crossbred cattle
dc.typeConference paper
pubs.publication-statusPublished

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