Associations between the rumen microbiota and carcass merit and meat quality in beef cattle
Associations between the rumen microbiota and carcass merit and meat quality in beef cattle
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Full item details
- creativework.keywords - en
- rumen
- microbiome
- bacteria
- marbling
- beef cattle
- meat
- animal carcasses
- meat quality
- creativework.keywords - fr
- panse
- microbiote
- viande--qualité
- viande
- persillage
- bovins de boucherie
- bactéries
- carcasses
- dc.contributor.author
- Holman, Devin B.
- Gzyl, Katherine E.
- Scott, Haley
- Service, Cara
- Prieto, Nuria
- López-Campos, Oscar
- dc.date.accepted
- 2024-03-22
- dc.date.accessioned
- 2024-05-09T18:34:11Z
- dc.date.available
- 2024-05-09T18:34:11Z
- dc.date.issued
- 2024-04-06
- dc.date.submitted
- 2023-12-05
- dc.description.abstract - en
- The rumen microbiota is important for energy and nutrient acquisition in cattle, and therefore its composition may also affect carcass merit and meat quality attributes. In this study, we examined the associations between archaeal and bacterial taxa in the rumen microbiota of beef cattle and 12 different attributes, including hot carcass weight (HCW), dressing percentage, ribeye area (REA), intramuscular fat content, marbling score, fat thickness, yield grade, moisture content, purge loss, and shear force. There were significant correlations between the relative abundance of certain archaeal and bacterial genera and these attributes. Notably, Selenomonas spp. were positively correlated with live weight and HCW, while also being negatively correlated with purge loss. Members of the Christensenellaceae R-7, Moryella, and Prevotella genera exhibited positive and significant correlations with various attributes, such as dressing percentage and intramuscular fat content. Ruminococcaceae UCG-001 was negatively correlated with live weight, HCW, and dressing percentage, while Acidaminococcus and Succinivibrionaceae UCG-001 were negatively correlated with intramuscular fat content, moisture content, and marbling score. Overall, our findings suggest that specific changes in the rumen microbiota could be a valuable tool to improve beef carcass merit and meat quality attributes. Additional research is required to better understand the relationship between the rumen microbiota and these attributes, with the potential to develop microbiome-targeted strategies for enhancing beef production. Key points • Certain rumen bacteria were associated with carcass merit and meat quality • Moryella was positively correlated with intramuscular fat in beef carcasses • Acidaminococcus spp. was negatively correlated with marbling and intramuscular fat
- dc.identifier.citation
- Holman, D. B., Gzyl, K. E., Scott, H., Service, C., Prieto, N., & López-Campos, O. (2024). Associations between the rumen microbiota and carcass merit and meat quality in beef cattle. Applied Microbiology and Biotechnology, 108, 287. https://doi.org/10.1007/s00253-024-13126-1
- dc.identifier.doi
- https://doi.org/10.1007/s00253-024-13126-1
- dc.identifier.issn
- 1432-0614
- 0175-7598
- dc.identifier.uri
- https://open-science.canada.ca/handle/123456789/2481
- dc.language.iso
- en
- dc.publisher
- Springer Nature
- dc.rights - en
- Creative Commons Attribution 4.0 International (CC BY 4.0)
- dc.rights - fr
- Creative Commons Attribution 4.0 International (CC BY 4.0)
- dc.rights.openaccesslevel - en
- Green
- dc.rights.openaccesslevel - fr
- Vert
- dc.rights.uri - en
- https://creativecommons.org/licenses/by/4.0/
- dc.rights.uri - fr
- https://creativecommons.org/licenses/by/4.0/deed.fr
- dc.subject - en
- Agriculture
- dc.subject - fr
- Agriculture
- dc.subject.en - en
- Agriculture
- dc.subject.fr - fr
- Agriculture
- dc.title - en
- Associations between the rumen microbiota and carcass merit and meat quality in beef cattle
- dc.type - en
- Article
- dc.type - fr
- Article
- local.acceptedmanuscript.articlenum
- 287
- local.article.journaltitle
- Applied Microbiology and Biotechnology
- local.article.journalvolume
- 108
- local.peerreview - en
- Yes
- local.peerreview - fr
- Oui
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