Meat quality - Genetic background and methods of its analysis
Growing consumer awareness is forcing food producers to supply raw material and products of increasingly high quality and health-promoting properties. Knowledge of the genetic background of quality characteristics is taking on great importance, enabling selection based on molecular markers. The incr...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2022-01-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202201-0002_meat-quality-genetic-background-and-methods-of-its-analysis.php |
| _version_ | 1797899531464998912 |
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| author | Marek Kowalczyk Agnieszka Kaliniak-Dziura Michał Prasow Piotr Domaradzki Anna Litwińczuk |
| author_facet | Marek Kowalczyk Agnieszka Kaliniak-Dziura Michał Prasow Piotr Domaradzki Anna Litwińczuk |
| author_sort | Marek Kowalczyk |
| collection | DOAJ |
| description | Growing consumer awareness is forcing food producers to supply raw material and products of increasingly high quality and health-promoting properties. Knowledge of the genetic background of quality characteristics is taking on great importance, enabling selection based on molecular markers. The increasing throughput of molecular techniques, in combination with an expanding bioinformatics infrastructure, is leading to continual improvement in understanding of the molecular mechanisms influencing meat quality. This has resulted in the identification of polymorphic nucleotides [single nucleotide polymorphisms (SNPs)] showing a relationship with meat characteristics such as tenderness [polymorphism in the calpain (CAPN) and calpastatin (CAST) genes], marbling [diacylglycerol o-acyltransferase 1 (DGAT1)], colour, pH and water-holding capacity (WHC) [CAST, stearoyl-CoA desaturase (SCD) and others], and fatty acid profile (SCD1). An increasingly wide range of methods is used for analysis, from techniques based on amplification of nucleic acids [polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) and amplification refractory mutation system-PCR (ARMS-PCR)] through Sanger sequencing to high-throughput next-generation sequencing (NGS) techniques. This paper is a review of the literature on polymorphism of genes determining the quality characteristics of meat and molecular methods used to detect them. |
| first_indexed | 2024-04-10T08:31:25Z |
| format | Article |
| id | doaj.art-43694143dfb74780bc36795c0b41609a |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:31:25Z |
| publishDate | 2022-01-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-43694143dfb74780bc36795c0b41609a2023-02-23T03:28:51ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172022-01-01401152510.17221/255/2020-CJFScjf-202201-0002Meat quality - Genetic background and methods of its analysisMarek Kowalczyk0Agnieszka Kaliniak-DziuraMichał Prasow1Piotr Domaradzki2Anna Litwińczuk3Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences, Lublin, PolandInstitute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences, Lublin, PolandInstitute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences, Lublin, PolandInstitute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences, Lublin, PolandGrowing consumer awareness is forcing food producers to supply raw material and products of increasingly high quality and health-promoting properties. Knowledge of the genetic background of quality characteristics is taking on great importance, enabling selection based on molecular markers. The increasing throughput of molecular techniques, in combination with an expanding bioinformatics infrastructure, is leading to continual improvement in understanding of the molecular mechanisms influencing meat quality. This has resulted in the identification of polymorphic nucleotides [single nucleotide polymorphisms (SNPs)] showing a relationship with meat characteristics such as tenderness [polymorphism in the calpain (CAPN) and calpastatin (CAST) genes], marbling [diacylglycerol o-acyltransferase 1 (DGAT1)], colour, pH and water-holding capacity (WHC) [CAST, stearoyl-CoA desaturase (SCD) and others], and fatty acid profile (SCD1). An increasingly wide range of methods is used for analysis, from techniques based on amplification of nucleic acids [polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) and amplification refractory mutation system-PCR (ARMS-PCR)] through Sanger sequencing to high-throughput next-generation sequencing (NGS) techniques. This paper is a review of the literature on polymorphism of genes determining the quality characteristics of meat and molecular methods used to detect them.https://cjfs.agriculturejournals.cz/artkey/cjf-202201-0002_meat-quality-genetic-background-and-methods-of-its-analysis.phpmeat tendernessfatty acid profilemolecular markerssnpmolecular techniques |
| spellingShingle | Marek Kowalczyk Agnieszka Kaliniak-Dziura Michał Prasow Piotr Domaradzki Anna Litwińczuk Meat quality - Genetic background and methods of its analysis Czech Journal of Food Sciences meat tenderness fatty acid profile molecular markers snp molecular techniques |
| title | Meat quality - Genetic background and methods of its analysis |
| title_full | Meat quality - Genetic background and methods of its analysis |
| title_fullStr | Meat quality - Genetic background and methods of its analysis |
| title_full_unstemmed | Meat quality - Genetic background and methods of its analysis |
| title_short | Meat quality - Genetic background and methods of its analysis |
| title_sort | meat quality genetic background and methods of its analysis |
| topic | meat tenderness fatty acid profile molecular markers snp molecular techniques |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-202201-0002_meat-quality-genetic-background-and-methods-of-its-analysis.php |
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