JARQ 30, 203-211 (1996) Progress in Breeding Techniques for Effective Beef Cattle Production in Japan Taro OBATA*, Hisato TAKEDA, Masahiro SATOH and Yas- uhiko WADA Department of Animal Breeding and Genetics, National Institute of Animal Industry (NIAI) (Tsukuba, Ibaraki, 305 Japan) Abstract Considerable genetic improvement of Japanese beef cattle has been achieved using traditional on-station testing schemes. To make full use of the characteristics of Japanese beef cattle, however, it is more appropriate to carry out on-farm progeny testing programs, based on the BLUP (best linear unbiased prediction) animal model. The introduction of MOET (multiple ovulation and embryo transfer) could lead to dramatic changes in conven- tional beef cattle improvement schemes, rather than replacing traditional breeding schemes. In the near future, biotechnology will enable to obtain easier and more accurate assessments through the determination of the specific DNA segment responsible for the desired pheno- typic trait. This paper describes the progress in breeding techniques for effective beef cattle production in Japan. Discipline: Animal industry Additional key words: genetic resources, on-farm progeny test, BLUP selection). Introduction This paper describes the progress in breeding tech­ niques for effective beef cattle production, especially With the complete liberalization of beef imports for indigenous beef cattle (Wagyu) in Japan. implemented in 1991, beef market competition be­ came very severe. Competition within Japan, both Background of beef cattle production with international and amongst home market producers, greatly intensified. To deal with such, I) Historical background of cattle production in especially international, competition some survival Japan strategies need to be developed. The strategies in­ The history of beef cattle raising in Japan is very clude cost reduction (use of low-cost feeds), econom­ short compared to that of Europe, due to the fol­ ical production systems (optimum fattening period), lowing 2 reasons. At first, the climatic conditions high quality meat (grade improvement and uniformi­ of Japan are suitable for the cultivation of grain ty), safe meat (healthy and without additives), etc. and the only purpose for cattle raising was to sup­ However, genetic improvement is the basis for port rice cultivation. And second, the predominance the successful outcome of these strategies. The fol­ of Buddhism for a long period of time prevented lowing aspects are very important: (1) utilization the consumption of meats, especially that of 4-legged of valuable genetic resources based on unique cross­ animals. Though meat has been consumed in Japan breeding history, (2) genetic improvement using tradi­ only for about 130 years since the beginning of the tional breeding methods through the spread of Meiji era, it only reached widespread popularity in computers (on-station and on-farm progeny test, the last 30 years. Therefore, Japanese beef cattle BLUP procedure using animal model), and (3) were not subjected to improvement for meat produc­ introduction of new breeding technology (multiple tion until the mid-1950s. ovulation and embryo transfer, DNA marker-assisted Present address: • Research Planning and Coordination, NIAi (Tsukuba, Ibaraki, 305 Japan) 204 JARQ 30(3) 1996 In the Meiji era, many foreign cattle were in­ type of Japanese Black cattle can still be found in troduced to Japan and initially extensively crossbred Mishima cattle designated as a natural treasure in with the native cattle under the guidance of the Japan. They are late maturing breeds with a nar­ government. As a result, tbe gene pool of Japanese rower body compared to the modern Japanese beef cattle was diluted and greatly expanded. After Black9>. the initial spur of crossbreeding was over, cattle breed­ In Chugoku district, several pre-crossbred strains ers started to improve their breeds without such cross­ (Tsuru) had been developed during tbe Edo era breeding. As these activities were promoted by each ( 1600- 1867) and they were used for carrying fire­ prefecture, the unique characteristics of Japanese cat­ wood to ignite iron sand for steel production. They 6 tle persist even now ·8>. were used as draft animals. After the Meiji restora­ tion in 1867, the government promoted the introduc­ 2) Description of Japanese beef cattle breeds tion of foreign cattle breeds for crossbreeding with In total in 1995 there were 2,965,000 beef cattle native cattle in order to improve body size and milk in Japan. These can be classified into 2 basic production. As shown in Table 1, various kinds of types: one, 1,872,000 indigenous Japanese beef cat­ breeds were introduced and crossbred with each tle and the other, 1,093,000 non-indigenous fatten­ regional native cattle. As a result, the genetic diver­ ing dairy cattle and crossbreeds. The category of sity of the indigenous cattle markedly expanded. crossbreed accounts for a small but expanding part After the mid-1950s, agricultural machinery of the total due to the current popularity of cross­ predominated and the use of chemical fertilizers be­ breeding of Japanese Black with Holstein cattle. The came popular in agriculture, supplanting and reduc­ indigenous beef cattle breed is called Wagyu. There ing the role of draft cattle. As a result, these cattle are 4 breeds, Japanese Black (90.20Jo), Japanese were raised for beef production. Brown (7.6%), Japanese Poll (0.1%), and Japanese Japanese Black can be found in all the regions Shorthorn cattle (2.1 %). Each breed has its own of Japan. Recently, the number of this breed has history and distinct characteristics which are described increased in the Kyushu and Hokkaido regions. In in detail in the next paragraph. contrast, in the Chugoku region, which was once (I) Japanese Black the main production area of this breed, it has been As most Japanese Black were crossbred, a modem decreasing. type of this breed evolved. However the original Overall this breed shows a dull black coat and Table 1. Foreign breeds crossed with native cattle in each prefecture Name of Foreign breeds Prefecture modern breed used for crossing Japanese Black Kyoto Brown Swiss Hyogo Shorthorn, Devon, Brown Swiss Okayama Shorthorn, Devon Hiroshima Simmental, Brown Swiss, Shorthorn, Ayrshire Tottori Brown Swiss, Shorthorn Shimane Devon, Brown Swiss, Simmental, Ayrshire Yamaguchi Devon, Ayrshire, Brown Swiss Ehime Shorthonr Ohita Brown Swiss, Simmemal Kagoshima Brown Swiss, Devon, Holstein Japanese Brown Kochi Simmental, Korean cattle Kumamoto Simmemal, Korean cattle, Devon Japanese Poll Yamaguchi Aberdeen-Angus. Japanese Shorthorn Aomori Shorthorn Iwate Shorthorn Akita Shorthorn, Devon, Ayrshire T. Obata et al.: Progress in Breeding Techniques for Japa11ese Beef Cal/[e 205 skin, horns, but no humps are observed. The body (2) Japanese Brown size is small to medium. The withers' height and The Japanese Brown breed consists of 2 distinct body weight of the mature female and male are strains. One is mainly reared in Kumamoto Pref. 124 cm, 420 kg and 137 cm, 700 kg, respectively. and the other in Kochi Pref. Since the developmen­ The milk yield for 180 days is about 1,000 kg. The tal processes of these strains are quite differem, they records of the performance and progeny tests are are usually described separately. shown in Tables 2 and 33>, Compared to the other Kumamoto strain: Originally in Kumamoto Pref., Japanese indigenous breeds, Japanese Black a re not­ a strain of red-colored cattle was reared. This strain ed for their capacity to produce beef with a higlh was developed from imported Korean cattle. After degree of fat marbling but with a thin fat layer the late 1900s, many foreign breeds such as Simmen­ beneath the skin and surrounding the internal organs. tal and Devon were imported and crossed with this breed. When a crossing was performed with Sim­ mental cattle, in particular, cattle with a large body Table 2. Performance testing records of Japanese beef size were produced. This breed is characterized by cattle•> a high rate of body-weight gain and a large rib eye {1993) area. Japanese Japanese Japanese Items Kochi strain: Kochi strain was developed from Black Brown<l Shorthorn crossing Simmental with Korean cattle introduced Number of tested 406 30 from Kyushu island. The period during which this bull calves 80 crossing was practiced was substantially shorter than Binh weight (kg) 31.7 34.9 39.1 Initial weight (kg) 264.1 319.8 313.0 that for the Kumamoto strain. As a result, the di.lu­ Final weight (kg) 400.2 469.5 491.1 tion of the original breed's characteristics was reduced 365-day weight (kg) 426.1 448.1 451.0 and important differences were maintained. They Daily gain (kg) l.21 1.34 l.27 also have a yellow brown coat, with a much lighter Concentrate intake (kg) 632 764 772 color, than that of the Kumamoto strain. The cattle Forage intakebl (kg) 340 297 618 TON/kg gain (kg) 4.52 4.86 4.93 with black skin at their horns, hoofs, eyelids, muz­ zle, tongue, switch and anus fetched a higher value a) : Performance testing period lasted 140 days in all breeds. because they were typical of the original Korean b): Air-dry basis. breed. The beef production performance of this c): Kumamoto strain. strain is very similar to that of the Kumamoto strain. (3) Japanese Poll Table 3. Progeny testing records of Japanese beef cattle This breed has been developed since 1916 from (I 993) a cross between the indigenous cattle with Aberdeen Japanese Japanese Japanese Angus bulls imported from England. Japanese Black Items Black Brownd) Shorthorn bulls were crossed with those females in order to improve their meat quality in 1975, and it is likely Number of tested 76 5 bulls •> 6 that there are not many pure bred Japanese Poll Testing period (day) 364 329 308 cattle left. Their coat color is black and they lack Initial age (day) 263.0 306.l 277.0 horns.