GUELPH, Ont. – A University of Guelph researcher says the use of DNA analysis to breed cattle for feed efficiency and tenderness traits is close to going mainstream.
However, a flawed market system that does not pay farmers a premium for such advances could hurt industry’s adoption of the new tool.
Steve Miller from the U of G’s animal and poultry science department has been working with genome researchers at the University of Alberta to better understand what genetic traits improve tenderness and efficient feed use in animals.
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Guelph researchers analyze meat cuts from a herd housed at a research station north of the city and slaughtered at a small federally inspected abattoir on campus.
DNA samples from beef that meet tenderness standards are sent to Edmonton for analysis to spot the tenderness trigger.
“The University of Alberta does the genomics and the University of Guelph does the on-the-ground work,” Miller said.
“We are far enough along that I think it soon will switch to mainstream.”
A Guelph-area cattle producer has already dipped his toe into the genetic pool, trying to select bulls that will produce calves with the tenderness DNA.
“If he’s looking for a new sire, he has its genetics tested for the DNA traits for tenderness,” Miller said.
He said genetics are not the only factor in producing tender beef.
“This has been a huge issue for the cattle industry,” he said.
“But stress levels in cattle also increase toughness so herd managers have some work to do as well. We have to work to get the management right because if we do that, we can increase the odds of producing tender beef.”
He said researchers are having a tougher time unlocking the key to producing cattle that use feed more efficiently.
“It is harder to get resources for that work, compared to work on tenderness, which very much is driven by consumer demand and preferences.”
The three-year, $500,000 research project has funding support from the cattle industry and government.
However, Miller said the marketplace stands in the way of producers using the research findings because they don’t see the premiums that consumers are willing to pay for tender beef.
“The problem is that the industry doesn’t pay the producer for that trait and this is a real roadblock because this costs producers money,” Miller said.
