Acknowledgements
Financial support received from the AAFC Peer Review Program
(1821) and the Alberta Meat and Livestock Agency (2012R20R) is gratefully
acknowledged. Drs. N. Prieto and Ó. López-Campos thank the
Alberta Crop Industry Development Fund (2011C313F) and Livestock
Gentec, the Canadian Beef Grading Agency and the Alberta Livestock
and Meat Agency (2012S008S) for their funding support, respectively.
The authors also thank the Lacombe Research Centre operational, processing
and technical staff for their dedication and expert assistance.