The Role of Dairy Cattle Genes In United States Beef Production

Abstract

Cattle carrying genes from dairy breeds or dairy-beef crossbreds make up 20 to 25% of the United States beef supply. Dairy breeds may contribute desired growth and milk traits, but compared to beef breeds at equal finish they have lower dressing percent, ratio of gain to feed, and cutout percent; overall palatability of the beef is close to equal. Dairy cows have higher maintenance requirements, longer postpartum intervals, and more teat and udder problems. Cull dairy heifers and cows bred to beef sires for special purposes may be utilized to a greater extent. Crossbred dairy-beef cows may create a desirable blend of traits and exploit heterosis and complementarity. However, a continuous flow of genes from dairies to the beef supply except as a by-product does not appear likely in the short term. Diverting any selection differential from dairy to beef characters, except those of dual benefit, such as calving ease, does not appear warranted. For the long term, research to quantify and clarify cause and effect relationships among characters such as milk production, ratio of muscle to bone, maintenance requirements, appetite, and gastrointesrinal tract capacity should have high priority, because the results would be useful for both dairy and beef production. © 1983, American Dairy Science Association. All rights reserved.