The benefits of Wagyu genetics in crossbreeding

Well-planned crossbreeding with the Wagyu generates hybrid vigour and complementary traits that are crucial for the commercial breeder.

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The aim of crossbreeding is to introduce characteristics of one breed into another to enhance the carcass traits and other desirable traits of these breeds in the crossbred animal.

While Wagyu genetics are traditionally introduced to other breeds to increase marbling and eating quality, several highly successful producers have used Wagyu genetics to increase the fertility and survivability of their animals’ progeny.

HYBRID VIGOUR

Inbreeding depression and hybrid vigour, or heterosis, are two manifestations of the same breeding phenomenon.

•  Inbreeding depression This is the decrease in the performance of inbred animals, most noticeably in traits such as fertility and survivability. Originally, only 167 black Wagyu and 16 red Wagyu (Akaushi) were brought to the US from Japan. This limited genetic spread and the resultant inbreeding reduces survivability, especially when the animals are young.

It is thus critical for Wagyu breeders to acquire as much of this limited genetic diversity as possible to maximise the genetic diversification of their herds.

To achieve this, the inbreeding coefficient should be managed to less than 10%. This is easily determined using the Mating Predictor in Breedplan.

•  Hybrid vigour (heterosis)

This phenomenon, the inverse of inbreeding depression, is visible in the increased performance of hybrids over the performance of purebreds and fullbloods. It is most noticeable in traits such as fertility and survivability, and is manifested in traits such as conception rate and weaning rate.

Thus, by crossbreeding other breeds with Wagyu, breeders can introduce the marbling and eating quality of the Wagyu in the other breed, while retaining the positive traits of the other breed.