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A Steak in Genomics

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A Steak in Genomics
Producers invited to participate in research to identify cows that match their environment
http://blog.steakgenomics.org/2016/04/producers-invited-to-participate-in.html

We would love for you to participate in this research project! Let me know if you have questions. More information to come.

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3 Paths to Heat Adapted Cattle

Ironically……..2 new methods for obtaining heat adapted cattle were announced last week. That gives beef producers 3 paths toward Heat Adapted Cattle.

1. The 2 million dollar genetic research path to identify DNA sequences associated with greater heat adaptability.

http://www.columbiatribune.com/news/education/university-of-missouri-awarded-million-grant-to-study-cattle-genetics/article_546a71a6-dee5-589d-8218-e553a2d28daf.html

2. A path to "coat" cattle with a "reflective pigment".

http://www.bovinevetonline.com/animal-health-center/reflective-pigment-cattle-reduces-heat-stress

These approaches could work marginally for those who choose to adapt them. What will be the cost and the timeline for such "progress"? What will be the effectiveness for beef producers?

The third path……………being adapted by a few common sense cattle breeders is to use known heat adapted genetics. These genetics have been developed over eons of direct natural selection for hot environments. While over the decades many stockmen have used Bos Indicus genetics to breed more heat adapted cattle……….the downside has proved to be lowered beef quality.

There are now options that can add heat adaptation to most herds in one generation without the downside of lessor beef quality. These genetics come in various forms known as Sanga genetics. Breeds such as Tuli, Mashona and Africander have genetics available here in the U.S.

For more info…………..take a look at……..

http://sangacattle.webs.com
 
graybull said:
3 Paths to Heat Adapted Cattle

The third path……………being adapted by a few common sense cattle breeders is to use known heat adapted genetics. These genetics have been developed over eons of direct natural selection for hot environments. While over the decades many stockmen have used Bos Indicus genetics to breed more heat adapted cattle……….the downside has proved to be lowered beef quality.

There are now options that can add heat adaptation to most herds in one generation without the downside of lessor beef quality. These genetics come in various forms known as Sanga genetics. Breeds such as Tuli, Mashona and Africander have genetics available here in the U.S.

For more info…………..take a look at……..

http://sangacattle.webs.com
Click to expand...

Sanga cattle contain Bos indicus ancestry/genetics.
 
YES......there is much proven research that Sanga cattle do not have similar tenderness to Brahma or other Bos Indicus genetics.

Take a look at MSA Research from Australia.........the largest palatability testing program in the world. Also review MARC data.......as well as Research from Texas A&M.
 

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