Weak genotype x environment interaction suggests that measuring scrotal circumference at 12 and 18 mo of age is helpful to select precocious Brahman cattle.

The aim of this study was to evaluate the genotype x environment interaction (GxE) for scrotal circumference (SC) measured at different ages using pedigree-based (A-1) and pedigree and genomic-based (H-1) relationship matrices. Data from 1,515 Brahman bulls, from the Cooperative Research Centre for Beef Genetic Technologies (Beef CRC) experimental dataset, were used in this study. SC was adjusted to age and body weight measured at 6 mo (SC6), 12 mo (SC12), 18 mo (SC18), and 24 mo of age (SC24). Body weight (BW) measured at 6 mo (BW6), 12 mo (BW12), 18 mo (BW18), and 24 mo of age (BW24) was used as criteria to describe the environment for SC in each age. All the animals measured were genotyped using medium-density SNP chips ("50k" or "70k" SNP) and their genotype were imputed using a reference panel with 729,068 SNP. The environment gradient (EG) was obtained by standardizing the solutions of the contemporary groups obtained by Animal Model with BW as the dependent variable. Then, the reaction norms (RN) were determined through a Random Regression Model. The breeding values (EBV) were estimated using either A-1 or H-1. The rank correlation was obtained using Spearman's correlation among the EBV estimated for the traits in analysis. For SC6 and SC24, higher estimates of heritability (h²) were obtained using A-1, when compared with those observed with H-1. In those ages, the improvement of the environment decreases the h² coefficient. On the other hand, the h² for SC12 and SC18 increased as the environment became more favorable, regardless of the matrix used. The RN for SC6 and SC24 estimated using A-1 and H-1 showed a decrease of variance from the worst to the best environment, an indication of existence of GxE. On the other hand, for SC12 and SC18, there were no significant differences between the EBV estimated in the lower and in the higher environments, regardless of the kinship matrix used, suggesting absence of GxE on those ages. Spearman's correlation among EBV estimated using A-1 and H-1 in different EG was practically equal to unity for all traits evaluated. In our study, there was weak evidence of GxE effect on SC in ages suitable for selection for sexual precocity. So, the absence of GxE at 12 and 18 mo means that these ages are advantageous for measuring SC to selection for sexual precocity. The advantage is that no changes in classification were observed when the sires were evaluated in different environments.

Beef production systems rely on efficient cow-calf operations, that is, farms where the cow herd has a high level of fertility and pregnancies are common. Bull fertility also plays an important role in terms of pregnancy rates. To increase herd fertility, cattle breeders and genetic selection programs use some indicator traits that are related to fertility. A common indicator trait used is scrotal circumference (SC), which like most reproduction traits are influenced by the animal's genetics and its environment. For some traits, when the environment has a large effect and it interacts with the genetics of the animals, selection might be less successful. Therefore, it is important to investigate genotype by environment interactions and their effect on reproduction traits used for selection. In this study, SC was measured at four different ages in Brahman cattle. We found weak evidence of genotype by environment effect on SC measured at 12 and 18 mo. In short, SC measured at these ages can be a good indicator of sexual precocity. No changes in sire rankings were observed when SC was measured at those ages, meaning that selecting the best sire is more straightforward than if the environment was playing a bigger role.

Goat sausages containing chitosan towards a healthier product: microbiological, physico-chemical textural evaluation.

Goat meat is extensively known for its interesting nutritional value and for being an important source of protein with high quality. Its food derivatives are, therefore, a good alternative to develop new products addressed to health conscious consumers. In this work, a healthier goat product, namely, a low fat fresh sausage, was produced with the objective of evaluating the effect of inclusion of chitosan on quality, stability and shelf life. Sausages containing 2% chitosan were formulated with different fat levels (5%, 12.5% and 20%, w/w) and stored at 4 °C for 15 days. Results indicated the incorporation of 2% (w/w) chitosan was technologically feasible, due to the reduction of microbial growth and lipid oxidation, as well as the enhancement of red color. Additionally, the treated samples improved all the characteristics associated with cooking, showing the ability to bind water and fat and acquiring a firmer texture compared with control samples. Additionally, the reduction of fat content is technologically feasible without negative influences on the final product.

Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life.

A low fat fresh pork sausage based on chitosan was developed with the objective of obtaining a new functional meat product with improved properties and health claims promoting cholesterol reduction. Sausages were formulated with chitosan (2%, w/w) and different fat levels (5%, 12.5% and 20%, w/w). The results indicated that incorporation of 2% chitosan into produced pork sausages with health claims of reduction of cholesterol is technologically feasible. In addition, the chitosan reduced the microbial growth, revealing interesting fat and water absorption capacities, reduced lipid oxidation, provided greater stability in terms of colorimetric parameters and promoted positive firmer texture and gumminess. The reduction of fat content to levels of 5% was positively achieved with the incorporation of chitosan. Sensorial analysis showed that panelists did not detect any significant difference in taste and any unfavorable effect on the sausage appearance as a consequence of chitosan addition and variation of fat.