Structure of beef liver catalase

The three-dimensional structure of beef liver catalase has been determined to 2.5 å resolution by a combination of isomorphous and molecular replacement techniques. Heavy-atom positions were found using vector search and difference Fourier methods. The tetrameric catalase molecule has 222 symmetry with one of its dyads coincident with a crystallographic 2-fold axis. The known polypeptide sequence has been unambiguously fitted to the electron density map. The heme is well buried in a hydrophobic pocket, 20 Å below the surface of the molecule, and accessible through a hydrophobic channel. Residues that line the heme pocket belong to two different subunits. Tyr357 is the proximal heme ligand and the catalytically important residues on the distal side are residues His74 and Asnl47. The tertiary structure consists of four domains: an extended non-globular amino-terminal arm, which stabilizes the quaternary structure; an anti-parallel, eight-stranded β-barrel providing the residues on the distal side of the heme; a rather random “wrapping domain” around the subunit exterior including the proximal heme ligand; and a final λ-helical structure resembling the E, F, G and H helices of the globins.     

Functional analysis of beef tenderness

Meat tenderness represents a complex assembly of different cellular pathways. As a consequence, genomics studies have revealed many different proteins considered as tenderness markers. So it is difficult to have an overview of tenderness in terms of cellular pathways. In this work cellular pathways of tenderness were analyzed, an interactome of 330 proteins was designed, and explanations of tenderization processes were proposed.     

Developing replacement beef heifers

The replacement heifer represents the next generation of genetic progress for the cow herd. Producers invest a substantial amount of capital in these females, even if they fail to become pregnant. In order to get a return on this investment, it is imperative that these heifers become pregnant early in the first breeding season, calve with a minimum of dystocia, breed back in a timely fashion, and then continue to be productive for a number of years. Practitioners working with heifer development programs need to emphasize a systemic approach that evaluates these females at critical times. These programs need to address such areas as weaning and nutritional management, genetic selection, prebreeding evaluation, the breeding season, and heifer management from pregnancy examination through the end of their first calving season. This increased level of scrutiny should not end until the heifer weans her first calf and is determined to be pregnant the second time. This type of program will ensure optimal reproductive rates, female longevity, and a positive return on the producer's investment.     

Autophagy during beef aging

The conversion of muscle into meat is a complex process of major concern for meat scientists due to its influence on the final meat quality. The aim of this study was to investigate the occurrence of autophagic processes in the conversion of muscle into meat. Our findings demonstrated, for the first time, the occurrence of autophagic processes in the muscle tissue at early postmortem period (2 h to 24 h) in both beef breeds studied (Asturiana de los Valles and Asturiana de la Montaña) showing significant time-scale differences between breeds, which could indicate a role of this process in meat maturation. These breeds have different physiological features: while Asturiana de los Valles is a meat-specialized breed showing high growth rate, an elevated proportion of white fibers in the muscle and low intramuscular fat level, Asturiana de la Montaña is a small- to medium-sized rustic breed adapted to less-favored areas, showing more red fibers in the muscle and a high intramuscular fat content.     

Crystallographic study of beef liver catalase

An orthorhombic form of beef liver catalase crystals has been examined by X-ray diffraction and electron microscopy. The space group is P2₁2₁2₁ with $\text{a = 89}\text{A}\text{?}\text{, b = 140}\text{A}\text{?}\text{, and}\text{c = 231}\text{A}\text{?}$. Electron micrographs show the presence of broad channels arrayed in a hexagonal manner. The solvent content of these orthorhombic crystals is considerably less than that for previously reported trigonal crystals of beef liver catalase although the packing arrangement appears to be virtually the same, suggesting a possible symmetry transition upon dehydration.     

Scrotal circumference of Australian beef bulls

Normal range for scrotal circumference in Australian beef bulls was established using more than 300,000 measurements of breed, management group, age, liveweight, and scrotal circumference. The data used were derived from Australian bull breeders and two large research projects in northern Australia. Most bulls were within 250 to 750 kg liveweight and 300 to 750 days of age. The differences between breeds and variances within breeds were higher when scrotal circumference was predicted from age rather than liveweight, because of variance in growth rates. The average standard deviation for predicted scrotal circumference from liveweight and age was 25 and 30 mm, respectively. Scrotal circumference by liveweight relationships have a similar pattern across all breeds, except in Waygu, with a 50 to 70 mm range in average scrotal circumference at liveweights between 250 and 750 kg. Temperate breed bulls tended to have higher scrotal circumference at the same liveweight than tropically adapted breeds. Five groupings of common beef breeds in Australian were identified, within which there were similar predictions of scrotal circumference from liveweight. It was concluded that liveweight and breed are required to identify whether scrotal circumference is within normal range for Australian beef bulls that experience a wide range of nutritional conditions.     

The development of beef breeding bulls

Management of the bull battery will have a dramatic impact on profitability of the cow/calf enterprise. It is critical that young bulls be selected and developed to maximize longevity and productivity for the eventual buyer. Bulls must be structurally sound, healthy, and have adequate libido in order to service the required number of females. Once bulls complete their first breeding season, special care must be taken in order to ensure that they recover and regain needed body condition and pass a bull breeding soundness examination (BBSE). Mature bulls that have reached their genetic potential for growth require less intensive management, but the health program and annual BBSE cannot be overlooked. Mature bulls are also more likely to carry venereal disease and should be screened according to local disease incidence and state regulations. All bulls, regardless of age, should be observed early during the breeding season to ensure that they are physically capable of mounting and servicing females. The establishment of a complete management program, especially for young bulls, is essential to ensure that ranch resources are used efficiently, including maintenance of a high level of reproductive performance of the cow herd.     

Synchronization of estrus after treatment with Luprostiol in beef cows and in beef and dairy heifers

Four trials were conducted to study synchronous estrous response in beef cows and in beef and dairy heifers to Luprostiol (13, thia-PG-F(2)alpha analog) in comparison with other prostaglandin products. In Trial 1, 60 virgin beef heifers were observed for estrus for 5 d and artificially inseminated. Heifers not observed in estrus within 5 d were randomly assigned to receive 15 mg Luprostiol or 25 mg Lutalyse. In Trial 2, 75 multiparous, lactating beef cows were randomly assigned to receive either 15 mg Luprostiol, 25 mg Lutalyse or 500 mcg Estrumate. All cows received a second injection of the respective treatment 11 d later. In Trial 3, 96 multiparous, lactating beef cows were randomly assigned to receive 15 mg Luprostiol or 25 mg Lutalyse. All cows received a second injection of the respective treatment 11 d later. In Trial 4, virgin dairy heifers were palpated per rectum. Seventy-seven heifers with a palpable corpus luteum (CL) were randomly assigned to receive 15 mg Luprostiol or 500 mcg Estrumate. In all trials animals were artificially inseminated 12 h following observed estrus. Estrous response during the 5-d synchronized period was 44% for Luprostiol and 42% for Lutalyse treated heifers in Trial 1. It was 52, 56 and 60%, respectively, for Luprostiol, Lutalyse and Estrumate treated cows in Trial 2; 23% for Luprostiol and 19% for Lutalyse treated cows in Trial 3; and 68% for Luprostiol and 70% for Estrumate treated heifers in Trial 4. Treatment with Luprostiol results in a similar synchronous estrous response as with the other prostaglandin products used in these studies.     

The effect of temperature on the formation of mutagens in heated beef stock and cooked ground beef

The microsome-activatable mutagens (chromatographically distinguishable from benzo[a]pyrene and from the mutagens produced from pyrolysed amino acids and proteins) previously found in beef extract and in bacterial nutrients which contain beef extract are produced when beef stock is heated. Reflux boiling of beef stock at 100°C results in a linear increase in mutagenic activity toward Salmonella strain TA1538. The rate of production of mutagenic activity at temperatures between 68°C and 98°C conforms closely to the Arrhenius equation, yielding an activation energy of 23 738 calories per mole. Extrapolation from these data predicts a sharp rise in the rate of mutagen formation between 140 and 180°C. This expectation is confirmed when ground beef patties (hamburgers) are prepared in various conventional electrically-heated appliances which operate at different cooking temperatures within this range. The mutagenic activity of hamburger cooked at high temperatures is limited to the surface layers; the temperature of the inside of the hamburger does not exceed 100°C during cooking. No mutagenic activity is found in comparable samples of uncooked meat. The results indicated that the mutagens may be formed as a result of the temperatures encountered in certain conventional cooking procedures.