Interactive effects of genetics and diet on carcass and meat quality traits

Canada is one of the largest pork and beef exporters in the world. The volume and value of Canadian meat exports have increased to ~$9 billion/year, and the export markets have expanded significantly from the traditional buyers. However, the meat export landscape has evolved during the last years, becoming more competitive, with major players trying to access the same import markets. Quality assurance and meat differentiation based on quality attributes contribute to meeting domestic and international buyers’ requirements. At the same time, concerns regarding the impact of meat production on greenhouse gas emissions need to be addressed by maintaining or increasing carcass lean meat yield content. Carcass and meat quality, as any phenotypic trait, depends on the interaction between the genetic background of a given animal and the environment in which it is raised. Among the many environmental factors interacting with genetics, many studies have identified animal nutrition as the most influential component. However, many studies independently evaluate the impact of either genetics or nutritional strategies, with few studies exploring the interactions between these two major factors. Emerging fields, such as phenomics, nutrigenomics, and integrative approaches, such as livestock precision farming and systems biology, may help understand these interactions and manipulate key attributes.

Keywords: beef, genotype, phenomics, pork.