Effects of genetic and environmental factors on muscle glycogen content in Japanese Black cattle

Tomohiko Komatsu, Noriaki Shoji, Kunihiko Saito, Keiichi Suzuki

    Research output: Contribution to journalArticlepeer-review

    8 Citations (Scopus)


    Monosaccharides such as glucose contribute to the development of meat flavor upon heating via the Maillard reaction; therefore, monosaccharide content is related to beef palatability. Here, we analyzed the effects of genetic and environmental factors on the content of glycogen, one of the precursors of monosaccharides, in the muscles of 958 fattened Japanese Black cattle from Yamagata Prefecture. Analysis of variance showed that muscle glycogen content was affected by the farm and postmortem periods, but not by sex, slaughter age, slaughter month or number of days detained at the slaughter yard. Additionally, consumption of digestible brown rice feed elevated muscle glycogen levels. Glycogen heritability was estimated to be 0.34, and genetic correlations between glycogen and carcass weight (CW) or beef marbling standard (BMS) were weak. The predicted breeding values varied among paternal lines. These results demonstrated that genetic factors might improve muscle glycogen content and therefore beef palatability, but do not influence CW or BMS.

    Original languageEnglish
    Pages (from-to)793-798
    Number of pages6
    JournalAnimal Science Journal
    Issue number8
    Publication statusPublished - 2014 Aug


    • Environmental effect
    • Genetic parameter
    • Glycogen
    • Japanese Black cattle
    • Palatability

    ASJC Scopus subject areas

    • Agricultural and Biological Sciences(all)


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