GENETIC MARKERS AS ONE OF TOOLS FOR PRODUCTION OF TENDERNESS MEAT IN CATTLE
<div><span style="font-size: medium;">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 varia...
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2010-11-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/102 |
| _version_ | 1811259252893810688 |
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| author | Nina Moravčíková Martina Miluchová Michal Gábor Anna Trakovická |
| author_facet | Nina Moravčíková Martina Miluchová Michal Gábor Anna Trakovická |
| author_sort | Nina Moravčíková |
| collection | DOAJ |
| description | <div><span style="font-size: medium;">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.</span></div><div><br /></div><div><br /></div><div><span style="font-size: medium;"><span style="font-size: 12px;"><strong>doi:10.5219/102</strong></span></span></div> |
| first_indexed | 2024-04-12T18:27:40Z |
| format | Article |
| id | doaj.art-e7c79e27144140d0a4cce464039539a5 |
| institution | Directory Open Access Journal |
| issn | 1338-0230 1337-0960 |
| language | English |
| last_indexed | 2024-04-12T18:27:40Z |
| publishDate | 2010-11-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-e7c79e27144140d0a4cce464039539a52022-12-22T03:21:12ZengHACCP ConsultingPotravinarstvo1338-02301337-09602010-11-0144162110.5219/102GENETIC MARKERS AS ONE OF TOOLS FOR PRODUCTION OF TENDERNESS MEAT IN CATTLENina MoravčíkováMartina MiluchováMichal GáborAnna Trakovická<div><span style="font-size: medium;">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.</span></div><div><br /></div><div><br /></div><div><span style="font-size: medium;"><span style="font-size: 12px;"><strong>doi:10.5219/102</strong></span></span></div>http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/102cattlemeattendernessSNPsCAPN1CAST |
| spellingShingle | Nina Moravčíková Martina Miluchová Michal Gábor Anna Trakovická GENETIC MARKERS AS ONE OF TOOLS FOR PRODUCTION OF TENDERNESS MEAT IN CATTLE Potravinarstvo cattle meat tenderness SNPs CAPN1 CAST |
| title | GENETIC MARKERS AS ONE OF TOOLS FOR PRODUCTION OF TENDERNESS MEAT IN CATTLE |
| title_full | GENETIC MARKERS AS ONE OF TOOLS FOR PRODUCTION OF TENDERNESS MEAT IN CATTLE |
| title_fullStr | GENETIC MARKERS AS ONE OF TOOLS FOR PRODUCTION OF TENDERNESS MEAT IN CATTLE |
| title_full_unstemmed | GENETIC MARKERS AS ONE OF TOOLS FOR PRODUCTION OF TENDERNESS MEAT IN CATTLE |
| title_short | GENETIC MARKERS AS ONE OF TOOLS FOR PRODUCTION OF TENDERNESS MEAT IN CATTLE |
| title_sort | genetic markers as one of tools for production of tenderness meat in cattle |
| topic | cattle meat tenderness SNPs CAPN1 CAST |
| url | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/102 |
| work_keys_str_mv | AT ninamoravcikova geneticmarkersasoneoftoolsforproductionoftendernessmeatincattle AT martinamiluchova geneticmarkersasoneoftoolsforproductionoftendernessmeatincattle AT michalgabor geneticmarkersasoneoftoolsforproductionoftendernessmeatincattle AT annatrakovicka geneticmarkersasoneoftoolsforproductionoftendernessmeatincattle |