Industry application of marbling genetics: a brief review

Abstract

Improved marbling performance has been recognised for many years as an important objective for the high value export sector of the Australian beef industry. Over the last decade there have been several developments that have provided breeders with substantially better information on which to base breeding decisions aimed at improved marbling performance. These include the application of real-time ultrasound scanning for intramuscular fat percentage (IMF%); the derivation of genetic parameters involving IMF%; the incorporation of IMF% in multi-trait genetic evaluation; and, the industry adoption of selection index technology to assist in optimal multi-trait selection including marbling performance.It is argued that a major constraint to the genetic improvement in beef palatability traits, including marbling performance, has been the inadequate communication of effective market signals and poor information flow through the beef supply chain. This situation is unlikely to change unless the industry achieves a greater degree of vertical co-ordination and improved linkage across the supply chain from the producer to the consumer. There is a need for the implementation of genuine value based marketing systems that provide an appropriate financial incentive for seedstock and commercial beef producers to adopt breeding and management strategies that emphasise the improvement of beef palatability and marbling. The application of gene marker technology will provide future opportunities, as well as additional challenges, in the quest for achieving improved marbling performance.