Genetic markers as one of tools for production of tenderness meat in cattle

Authors

  • Michal Gábor Slovak University of Agriculture, Faculty of Agrobiology and Food Resources, Department of Genetics and Breeding Biology, Tr. A. Hlinku 2, 949 76 Nitra
  • Anna Trakovická Slovak University of Agriculture, Faculty of Agrobiology and Food Resources, Department of Genetics and Breeding Biology, Tr. A. Hlinku 2, 949 76 Nitra
  • Martina Miluchová Slovak University of Agriculture, Faculty of Agrobiology and Food Resources, Department of Genetics and Breeding Biology, Tr. A. Hlinku 2, 949 76 Nitra
  • Nina Moravčí­ková Slovak University of Agriculture, Faculty of Agrobiology and Food Resources, Department of Genetics and Breeding Biology, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/102

Keywords:

cattle, meat, tenderness, SNPs, CAPN1, CAST

Abstract

Meat tenderness is one of the major characteristic quality of beef not only for consumers but for breeders of beef cattle too. Selection of cattle focussed on an increment of meat tenderness is complicated because this trait has large variability not only between different breeds but between individuals of equal breed too. Similarly a measurement of meat tenderness is expensive because it make after slaughter of animal and ageing of meat post mortem. Therefore it was developed a several methods, by the help of which is possible increase tenderness of meat. However still exist variance in values of meat tenderness which are caused by distinctness genetic base of animal. By using molecular genetic methods was described the most significant candidate genes (CAPN1, CAST) coding formation of the calpains-calpastatin proteolytic system, which exercise an influence on tenderness. The single nucleotide polymorphisms (SNPs) in these genes were using to design commercially genetic marker panels GeneSTAR Tenderness and Igenity Tender-GENE. By help this commercially test is possible to make genotyping and selection of animals for production of tenderness beef meat in meat industry.

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Published

2010-11-13

How to Cite

Gábor, M. ., Trakovická, A. ., Miluchová, M. ., & Moravčí­ková, N. . (2010). Genetic markers as one of tools for production of tenderness meat in cattle. Potravinarstvo Slovak Journal of Food Sciences, 4(4), 16–21. https://doi.org/10.5219/102

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