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Posted: Sat Nov 03, 2007 10:08 am
by Broomcroft
Hi
Can someone explain what the "beef marker" is we were looking for and why? (Hope I've used the right term).
Posted: Sat Nov 03, 2007 7:42 pm
by Kirk- Cascade Herd US
The following information comes from this site:
http://www.bovigen.com/tenderness.htm
"GeneSTAR® Tenderness was the first multi-marker single trait test commercially available to the beef industry. In its current form, it combines three markers from two different and independent genes.
GeneSTAR® Tenderness identifies animals that are more likely to produce tender cuts of beef. GeneSTAR® Tenderness is a DNA marker test for two important genes, Calpastatin & Calpain, involved in the post-mortem tenderization process of beef. Animals carrying the favorable forms of the genes have been found to significantly reduce the proportion of “tough” eating experiences. The impact of these two genes on tenderness has been well documented for quite some time. However, through the use of DNA tests first available from Bovigen, there is now an effective and efficient tool available to use this knowledge in making breeding and management decisions.
Tenderness is typically evaluated in research environments through the use of Warner-Bratzler shear force (WBSF) tests. Collection and evaluation of this type of data is time consuming and expensive, which makes it difficult to evaluate this trait in breeding animals at a young age or on a large scale. One of the key benefits of DNA technology is the ability to provide genetic information at a young age. This is especially true on traits relating to carcass merit."
Posted: Sat Nov 03, 2007 7:55 pm
by Duncan MacIntyre
I had hoped that we might be able to identify Dexter beef by DNA, to run a scheme through DCS which would certify that meat sold was in fact Dexter. Rumour has it that about 64% of what is sold as a certain breed steak is not. It was to prevent this sort of thing happening and give the customer gaurantees that I thought it would be valuable. However I think that the Genetics Project has shown that there is such genetic variety in the breed that this is not likely. Such a system, had it been possible, might have been able to offer those producing beef from non-registered stock a means of certifying their beef, and keep a link with registered and non registered stock which all would have benefited from. Just a dream.
Duncan
Posted: Sun Nov 04, 2007 8:52 am
by Broomcroft
Thanks, I understand. It would have terrific to be able to tell if someone was passing off something else as Dexter! But they are very varied, especially in my herd maybe which was out together quickly and recently.
I am reasonably familiar with GeneSTAR and I am having tests done myself shortly, just on a few bulls and a few favourite cows. I do not want bulls that produce tough meat which would be a distaster.
As I have said before, I had 5 steers by one Elite bull that are all very lean (I mean little marbling), but still tender.