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Genetics and Sustainability
by NCBA
The Relationship Between Genetics and Beef Industry Longevity
A long-lasting beef industry means shared value among environmental stewardship, economic viability and social responsibility — NCBA’s three pillars of sustainability. This combination of factors not only drives the United States’ contributions to meeting the global demand for beef but also the ability for cattle producers to continue operating.
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As we often hear, U.S. beef production is more efficient than ever before. We are able to produce more pounds of beef with fewer head of cattle and fewer resources. Undoubtedly, this is the result of a few things: developments in animal nutrition, modified production practices and the cattle producer’s commitment to continuous improvement. Often left out of consideration, however, is the contribution of genetic advancements.
“We talk a lot about sustainability. It’s become a little bit of a buzzword, but I think it is central to everything we do and what we’ve been doing as an industry for a really long time,” said Troy Rowan, Ph.D., assistant professor and state extension specialist at the University of Tennessee Institute of Agriculture Genomics Center for the Advancement of Agriculture.1
Despite cattle producers’ work as dedicated stewards of the land and their livestock, the beef industry is experiencing a shift in demand. As Rowan’s research states, the changes the beef industry is undergoing are driven by “economic, social and environmental pressures to increase its efficiency.2”
This brings us back to NCBA’s three pillars of sustainability. So, the question then becomes what can we start today to help address the pressure to increase efficiency as an industry? The simple answer is genetic improvements.
How Do Genetics Relate to Sustainability?
Beef cattle are situated in a very unique ecological niche. Rowan draws a connection between the beef cow’s ability to not only provide a service to the environment but to humankind as well. This combination results in sustainable food production — an increasingly prevalent topic and one that genetics can contribute to.
“Genetics play a critical role in building a sustainable food supply, which is crucial to addressing the world’s protein needs,” said Matthew Cleveland, Ph.D., senior director, Global Beef Sustainability and Product Development for ABS Global.
Of course, increasing the efficiency of U.S. beef production through genetics is not something that happens overnight. It takes time and resources to create the right beef genetics for a more viable food supply.
Genetics do have the ability of making positive change on a global scale. However, they also can improve the overall sustainability of an individual cattle operation, and as Cleveland said, “True sustainability starts with better breeding.”
Continued on page 36