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Study works with beef quality amid rising temps | Southern Idaho Agriculture News

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Incorporating Brahman genetics into beef cattle herds amid altering temperatures has one Texas A&M AgriLife crew researching the physiological variations in cattle breeds and temperament to boost beef quality from these heat-tolerant cattle.

Sarah White-Springer, an train physiology assistant professor, is becoming a member of Thomas Welsh Jr., an endocrine physiology professor and Texas A&M AgriLife Research fellow, to find out how temperament and muscle energetics in younger beef animals affect product quality later in life, based on a college information launch.

Outlining the research

A 3-year, $500,000 U.S. Department of Agriculture National Institute of Food and Agriculture grant will assist them research skeletal muscle energetics on the mobile degree to find out how reside animal mitochondria, or the “powerhouse of the cell,” are associated to meat quality.

The crew will delineate inside Angus and Brahman steers how temperament and mitochondrial energetics are interrelated. The challenge, “Enhancing Sustainability and Profitability of Tropically Adapted Beef Cattle Utilizing a Novel Skeletal Muscle Energetics Approach,” goals to determine physiological components that will result in financial benefits for beef cattle producers.

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“Our goal is to be able to identify testing procedures that can help producers make economically viable decisions about future management of an individual bull, heifer or steer earlier in the production cycle,” White-Springer mentioned.

Can meat quality be decided by muscle power?

Energetics is the research of how the mitochondria make power within the muscle, White-Springer mentioned. The questions they may reply with the research are:

  • Do the mitochondrial profiles of power manufacturing relate to meat quality and in that case, do we have to handle these animals in another way?
  • Is temperament associated to meat quality through alterations in energetics?

“Energy comes from the muscle cell’s mitochondria, and within the mitochondria, there are different protein complexes of electron transfer,” she mentioned. “We can quantify the activity or capacity of each of those complexes.”

White-Springer mentioned relying upon which biochemical advanced an animal depends for power manufacturing, there could also be completely different outcomes associated to shopper desire, resembling meat shade or tenderness. Utilizing one protein advanced over one other could enable the animal to raised produce power with out producing poisonous byproducts to muscle cells, resembling reactive oxygen species. The poisonous byproducts could result in diminished muscle progress or lesser meat quality at harvest.

The effectivity of how the mitochondria transfer electrons by way of the complexes of the electron switch system then could have implications for what we name manufacturing, and that manufacturing is completely different relying on which animal is being thought-about.

“I study muscle energetics of beef cattle, sheep, pigs and horses,” White-Springer mentioned. “Production in a beef cattle setting would be quantity and quality of meat. Production in a racehorse would be winning races.

“And so, we can study the mitochondria in each of these species to determine their efficiency. How are they making energy and how does that impact whatever our end product is for that animal?”

Using science for quality