Cattle DNA Part II
Yesterday, I told you the bovine genome has been sequenced. I'm Jeff Keane; today I'll tell you how this may help the selection process of superior animals for beef cattle improvement.Researching the sequenced bovine genome may be the next step in the judging and selection of beef animals to improve the product ranchers provide consumers. An article in Capital Press newspaper by Tim Hearden related that a US-led international team of 300 scientists completed a sequence of the bovine genome. The feat took six years to bring to a conclusion. Although the researchers should receive accolades, I think the Hereford cow used as the model should get some recognition. She is Line One Dominette 01449. With the genome sequence in place DNA studies will be easier to perform. The cattle industry has already used DNA testing to identify sires that produce calves with superior meat tenderness to name just one improvement for consumers. According to scientist, Dorian Garrick, DNA research could identify the good fatty acids in beef that make you leaner and could help you from getting cancer. I know, you've probably only heard beef fat is bad for you - well there are too sides to every story. Garrick thinks cattle that carry a gene for reduced myristic acid, which would make their beef healthier to eat, could be identified and selected as sires and dams. Although the DNA judge could make some fine selections, remember cattle still need eye appeal and structural soundness. I'm Jeff Keane.
Capital Press 5/1/09
