scholarly journals Association of SNP g.232 G>T Calpain Gene with Growth and Live Meat Quality Prediction using Ultrasound Images in Bali Cattle

2021 ◽  
Vol 26 (2) ◽  
pp. 49
Author(s):  
Dairoh Dairoh ◽  
Jakaria Jakaria ◽  
Mokhamad Fakhrul Ulum ◽  
Andi Baso Lompengeng Ishak ◽  
Cece Sumantri
Keyword(s):  
Meat Quality ◽  
Intramuscular Fat ◽  
Longissimus Dorsi ◽  
Thoracic Vertebrae ◽  
Ultrasound Images ◽  
Fat Percentage ◽  
Marbling Score ◽  
Pcr Rflp ◽  
Bali Cattle ◽  
Calpain Gene

Bali cattle (<em>Bos javanicus</em>) are native Indonesian cattle, domesticated from banteng (<em>Bibos banteng</em>). Genes that have an important role in meat quality are calcium-activated neutral protease genes, known as calpains (CAPN). The objective of this study was to evaluate the polymophisms of calpain gene SNP g.232 G&gt;T by PCR-RFLP technique and its influence on growth trait and meat quality of Bali cattle detected by ultrasound imaging of <em>longissimus dorsi</em> thickness (LDT), back fat thickness (BFT), marbling score (MS), and intramuscular fat percentage (PIMF). The polymorphisms of CAPN1 gene were analyzed by PCR-RFLP using BglII restriction enzyme (n=52 cattle). The ultrasound images of longissimus dorsi muscle were carried out transversally and longitudinal between 12<sup>th</sup> -13<sup>th </sup>thoracic vertebrae then analyzed by Image-J NIH software. Result showed that  SNP g.232 G&gt;T of CAPN1 gene was polymorphic in Bali cattle. SNP g.232 G&gt;T of CAPN1 gene in Bali cattle has higher diversity which was showed of 0.48 heterozygosity value and was in Hardy-Weinberg equilibrium. The polymorphisms of SNP g.232 G&gt;T was associated significantly (P&lt;0.05) with bodyweight at 730 days, marbling score (MS), and intramuscular fat percentage (PIMF). It suggests that the CAPN1 gene in Bali cattle is a candidate for Marker Assisted Selection (MAS), which influences body weight at 730 days, marbling score, and percentage of intramuscular fat.

scholarly journals POLYMORPHISM STEAROYL-COA DESATURASE (SCD) GENE AND ASSOCIATON WITH CHARACTERISTICS MEAT IN BALI CATTLE

2016 ◽  
Vol 41 (4) ◽  
pp. 188
Author(s):  
A. Alwiyah ◽  
H. Naraini ◽  
P. P. Agung ◽  
J. Jakaria
Keyword(s):  
Meat Quality ◽  
Direct Sequencing ◽  
Saturated Fatty Acids ◽  
Intramuscular Fat ◽  
Quality Traits ◽  
Marbling Score ◽  
Meat Quality Traits ◽  
Genotype Frequencies ◽  
Stearoyl Coa Desaturase ◽  
Bali Cattle

Stearoyl-CoA desaturase (SCD) is an enzyme produced by SCD gene which is responsible for a conversion of saturated fatty acids (SFA) to mono-unsaturated fatty acid (MUFA) in adipose tissue. This enzyme affects the fats in intramuscular so having influence on marbling. The purpose of this study was to obtain the polymorphisms of the SCD gene and their associations with meat quality traits in Bali cattle. The number of samples used were 48 heads of cattle consisted of 24 bulls and 24 cows from BPTU-HMT Bali cattle in the province of Bali. The SCD gene has been amplified using forward primer 5’-ACC CCT TGG TGT GTG GTT GTT CTT C-3 ‘and reverses primer 5'-CCT GAC GAT ACT ATG TTT CTA CTT C-3'. The polymorphisms of the SCD gene were identified by direct sequencing method. Meat quality traits such as thick of longissimus dorsi (TLD), thick of back fat (TBF), thick of fat rump (TFR), thick of rump (TR), marbling score (MS), and the percentage of intramuscular fat (PIMF) were analyzed using the Veterinary Ultrasound Scanner. To determine Hardy-Weinberg equilibrium status, both allele and genotype frequencies were analyzed using GENEPOP program (V3.2). Association of the SCD gene SNP and meat quality traits was analyzed by GLM. This result showed that there were 5 monomorphic SNPs (c.10153A>G, c.10318C>A, c.10329C>T, g.10394G>A, g.10486A>C) and 3 polymorphic SNPs (g.10360G>A, g.10428C>T, g. 10487G>A) were in HW equilibrium. Association analysis showed that g.10428C>T SNP significantly affected marbling score (MS) and percentage of intramuscular fat (PIMF) (P<0.05). Based on these results, g.10428C>T SNP of the SCD gene may be used as a candidate marker to select meat quality traits in Bali cattle.

scholarly journals Analysis of FTO and PLIN2 Polymorphisms in Relation to Carcass and Meat Quality Traits in Pigs

2019 ◽  
Vol 19 (1) ◽  
pp. 71-83 ◽  
Author(s):  
Daniel Polasik ◽  
Eva-Maria Kamionka ◽  
Mirosław Tyra ◽  
Grzegorz Żak ◽  
Arkadiusz Terman
Keyword(s):  
Meat Quality ◽  
Fat Content ◽  
Longissimus Dorsi ◽  
Quality Traits ◽  
Large White ◽  
Meat Quality Traits ◽  
Pcr Rflp ◽  
Perilipin 2 ◽  
Water Holding ◽  
Intramuscular Fat Content

AbstractThe aim of this study was to analyze the association of polymorphisms in alpha-ketoglutarate-dependent dioxygenase (FTO) and perilipin 2 (PLIN2) genes with carcass and meat quality traits in pigs reared in Poland. The research covered 578 sows that belong to the following breeds: Duroc, Hampshire, Polish Landrace, Pietrain, Puławska and Polish Large White. FTO (FM244720:g.400C>G) and PLIN2 (GU461317:g.98G>A) genes variants were determined by means of PCR-RFLP and ACRS-PCR methods respectively. Association between individual genotypes and analyzed traits was calculated by means of GLM procedure for Polish Landrace, Polish Large White and Puławska breeds separately and for all six breeds together in case of FTO gene. The results showed that FTO variants were associated with weight of loin without backfat and skin (WL), loin eye area (AL) and meat percentage (MP) in Polish Large White (P≤0.05), mean backfat thickness from 5 measurements (BFT) and pH measured 45 min after slaughter in m. longissimus dorsi (pH24 ld) as well as with water holding-capacity (WHC) in Puławska breed (P≤0.01). PLIN2 genotypes, however were correlated with WL and height of the loin eye (HL) in Polish Large White and Puławska (P≤0.05), AL in Polish Large White (P≤0.01) as well as luminosity (L*) in Puławska (P≤0.05) pigs. We observed most consistent relationships of PLIN2 SNP with intramuscular fat content (IMF) and WHC. In 3 analyzed breeds GG genotype was connected with highest values of these traits (P≤0.05).

scholarly journals Polymorphism of ADIPOQ and EDG1 genes in Indonesian beef cattle

2018 ◽  
Vol 43 (4) ◽  
pp. 323
Author(s):  
S. Sutikno ◽  
R. Priyanto ◽  
C. Sumantri ◽  
J. Jakaria
Keyword(s):  
Beef Cattle ◽  
Promoter Region ◽  
Marbling Score ◽  
Blood Samples ◽  
Adipoq Gene ◽  
Pcr Rflp ◽  
Hardy Weinberg Equilibrium ◽  
Cattle Blood ◽  
Bali Cattle ◽  
Novel Snp

The ADIPOQ and EDG1 genes were responsible in intramuscular fat deposition and marbling scores. This study was aimed to identify polymorphism of indel g.81966364D>I in promoter region of ADIPOQ gene and SNP c.-312A>G in 5' UTR of EDG1 gene in Indonesian beef cattle. Blood samples were collected from 211 cattle, including Bali (44), Madura (20), Pesisir (18), Katingan (20), PO (22), Pasundan (20), SO (12), Brahman (20), Simmental (15) and Limousin (18). Polymorphism of ADIPOQ gene was analyzed using PCR and direct sequencingmethods, whereas EDG1 gene was analyzed using PCR-RFLP (MscI enzyme) and direct sequencingmethods. Results of genotyping indel g.81966364D>I was monomorphic (DD genotype). The SNP c.-312A>G was polymorphic (AA and AG genotype) in Madura, Pesisir, Pasundan, Brahman, and Limousine. The Frequencies of allele A and G were 0.95, 0.92, 0.98, 0.95, 0.94 and 0.05, 0.08, 0.02, 0.05, 0.06 respectively. The values of Ho and He were 0.05-0.17 and 0.05-0.15 respectively and in Hardy-Weinberg equilibrium (P>0.05). In Bali, Katingan, PO, SO and Simmental were monomorphic (GG genotype). In Bali cattle, two novel SNP candidates were found in position of c.-399C>T and c.-273C>G which were potential to be used as genetic markers of marbling score for Bali cattle. As result this study, it can be concluded that ADIPOQ gene was similar while EDG1 gene was different in Indonesian beef cattle. in addition, found two candidates potential SNP in Bali cattle.

The effect of sex on some carcass and meat quality traits in Texel ewe and ram lambs

2012 ◽  
Vol 52 (7) ◽  
pp. 601 ◽  
Author(s):  
C. R. Craigie ◽  
N. R. Lambe ◽  
R. I. Richardson ◽  
W. Haresign ◽  
C. A. Maltin ◽  
...  
Keyword(s):  
Meat Quality ◽  
Past Research ◽  
Intramuscular Fat ◽  
Quality Parameters ◽  
Gender Effects ◽  
Fat Percentage ◽  
The Past ◽  
Ewe Lambs ◽  
Longissimus Lumborum ◽  
Ram Lambs

Much of the past research into gender effects on lamb meat quality has focussed on comparing ram lambs with castrated males, but more recent comparisons between ram and ewe lambs have yielded variable results. The objective of the current research was to compare meat quality parameters of M. longissimus lumborum (LL), and M. semimembranosus (SM) from pasture-fed Texel ram (n = 94) and ewe (n = 114) lambs slaughtered at an average age of 144 days in a commercial abattoir. After aging carcasses for between 7 and 9 days, LL and SM were significantly tougher (higher shear values) for ram compared with ewe lambs (P < 0.001). LL from rams had significantly lower intramuscular fat percentage, and higher moisture content than LL from ewes. Differences in LL intramuscular fat percentage or ultimate pH did not explain the sex effect on LL shear force when tested individually or together as additional covariates in the model. Ram SM was lighter in colour (higher L*) and had a higher cooking loss than that of ewes (P < 0.001). The correlations between some of the traits within and between muscles clearly differed between the sexes. Finishing ram lambs to the specifications used in this experiment resulted in meat with relatively minor, but statistically significant differences in quality relative to that from ewe lambs.

scholarly journals Dietary calcium supplementation promotes the accumulation of intramuscular fat

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Zhiwang Zhang ◽  
Tingli Pan ◽  
Yu Sun ◽  
Siqi Liu ◽  
Ziyi Song ◽  
...  
Keyword(s):  
Meat Quality ◽  
Calcium Supplementation ◽  
Intramuscular Fat ◽  
Dietary Calcium ◽  
Fat Content ◽  
C2c12 Cells ◽  
Longissimus Dorsi ◽  
Fat Accumulation ◽  
Calcium Addition ◽  
Intramuscular Fat Content

Abstract Background In the livestock industry, intramuscular fat content is a key factor affecting meat quality. Many studies have shown that dietary calcium supplementation is closely related to lipid metabolism. However, few studies have examined the relationship between dietary calcium supplementation and intramuscular fat accumulation. Methods Here, we used C2C12 cells, C57BL/6 mice (n = 8) and three-way cross-breeding pigs (Duroc×Landrace×Large white) (n = 10) to study the effect of calcium addition on intramuscular fat accumulation. In vitro, we used calcium chloride to adjust the calcium levels in the medium (2 mmol/L or 3 mmol/L). Then we measured various indicators. In vivo, calcium carbonate was used to regulate calcium levels in feeds (Mice: 0.5% calcium or 1.2% calcium) (Pigs: 0.9% calcium or 1.5% calcium). Then we tested the mice gastrocnemius muscle triglyceride content, pig longissimus dorsi muscle meat quality and lipidomics. Results In vitro, calcium addition (3 mmol/L) had no significant effect on cell proliferation, but promoted the differentiation of C2C12 cells into slow-twitch fibers. Calcium supplementation increased triglyceride accumulation in C2C12 cells. Calcium addition increased the number of mitochondria and also increased the calcium level in the mitochondria and reduced the of key enzymes activity involved in β-oxidation such as acyl-coenzyme A dehydrogenase. Decreasing mitochondrial calcium level can alleviate lipid accumulation induced by calcium addition. In addition, calcium addition also reduced the glycolytic capacity and glycolytic conversion rate of C2C12 cells. In vivo, dietary calcium supplementation (1.2%) promoted the accumulation of triglycerides in the gastrocnemius muscle of mice. Dietary calcium supplementation (1.5%) had no effect on pig weight, but significantly improved the flesh color of the longissimus dorsi muscle, reduced the backfat thickness and increased intramuscular fat content in pigs. Besides, calcium addition had no effect on longissimus dorsi pH, electrical conductivity and shear force. Conclusions These results suggest that calcium addition promotes intramuscular fat accumulation by inhibiting the oxidation of fatty acids. These findings provide a new tool for increasing intramuscular fat content and an economical strategy for improving meat quality.

Effect of DGAT1 and TG gene polymorphisms on intramuscular fat and on milk production traits in different cattle breeds in Hungary

2008 ◽  
Vol 56 (2) ◽  
pp. 181-186 ◽  
Author(s):  
István Anton ◽  
Katalin Kovács ◽  
László Fésüs ◽  
József Várhegyi ◽  
László Lehel ◽  
...  
Keyword(s):  
Milk Production ◽  
Milk Fat ◽  
Longissimus Dorsi ◽  
Production Traits ◽  
Milk Production Traits ◽  
Fat Percentage ◽  
Longissimus Dorsi Muscle ◽  
Cattle Breeds ◽  
Pcr Rflp ◽  
The Difference

The objective of this study was to estimate the effect of the thyroglobulin (TG) locus on beef quality traits in some beef cattle breeds and to investigate the effect of the DGAT1 locus on milk production traits in the Hungarian Holstein Friesian population. TG and DGAT1 genotypes were determined by polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) assay. At the TG locus TT bulls showed the highest fat percentage values in the longissimus dorsi muscle (m. longissimus dorsi); the difference between CC and TT genotypes was significant. DGAT1 GC/GC cows had the highest milk, fat and protein yield values. Due to the relatively small number of GC/GC cows the difference proved to be significant only between AA/AA and AA/GC genotypes.

Unravelling the complex interactions between genetics, animal age and nutrition as they impact on tissue deposition, muscle characteristics and quality of Australian sheep meat

2007 ◽  
Vol 47 (10) ◽  
pp. 1229 ◽  
Author(s):  
R. D. Warner ◽  
D. W. Pethick ◽  
P. L. Greenwood ◽  
E. N. Ponnampalam ◽  
R. G. Banks ◽  
...  
Keyword(s):  
Meat Quality ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Carcass Composition ◽  
Early Weaning ◽  
Fat Percentage ◽  
Complex Interactions ◽  
Sheep Meat ◽  
Australian Sheep

The combined effects of age and genetics and Poll Dorset sire and growth path were studied in two separate experiments (n = 595 and 627, respectively). In the first experiment, containing genotype crosses typically used in Australia (Merino, Poll Dorset, Border Leicester) and sires selected for growth or muscling, sheep were slaughtered at 4, 8, 14 and 22 months. The second experiment used Poll Dorset sires selected for high muscling, fat or growth with progeny having two levels of nutrition postweaning. Border Leicesters expressed higher levels of carcass fat percentage and intramuscular fat and produced the heaviest carcass. Merinos had the lowest subcutaneous fat depth and highest carcass lean percentage when compared at the same age. The progeny of Poll Dorset sires selected for high muscling (PDm) expressed a shift toward glycolytic fibres relative to those from Merino sires, and PDm sires produced progeny with reduced spine and limb length and higher carcass muscle : mineral ratios, suggesting skeletal stunting. Genotype meat quality differences were minimal except that PDm sire topsides were tougher and Merinos produced higher pH meat. With age (4–22 months), lambs became heavier and fatter, fibres shifted towards oxidative and away from glycolytic, muscle myoglobin increased, the meat became darker and redder and tenderness declined. Early weaning had no effect on the time to reach slaughter weight, provided nutrition was not restricted. The sire genetics influence on the carcass composition far outweighed the effect of nutrition postweaning. Lambs on a restricted diet tended to have less acceptable meat quality but this was not evident in lambs from sires selected for high fatness. Sensory tenderness was improved and intramuscular fat was higher in lamb progeny from sires selected for high fatness.

The effects of marbling on flavour and juiciness scores of cooked beef, after adjusting to a constant tenderness

2004 ◽  
Vol 44 (7) ◽  
pp. 645 ◽  
Author(s):  
J. M. Thompson
Keyword(s):  
Intramuscular Fat ◽  
Peak Force ◽  
Longissimus Dorsi ◽  
Fat Percentage ◽  
Shear Forces ◽  
Using Data ◽  
The Individual ◽  
Curvilinear Relationships ◽  
Individual Scores ◽  
The Relationship

Relationship between consumer sensory scores and intramuscular fat percentage were examined using data from 3613 striploin (M. longissimus dorsi) samples. These samples were sensory tested, using consumer taste panels, after 14 days ageing. There were curvilinear relationships between sensory scores for tenderness, juiciness, like flavour and overall liking and intramuscular fat percentage, showing that these relationships plateaued between 15�and 17% intramuscular fat. High correlations (r > 0.86) between sensory scores meant that the individual scores were confounded. In an attempt to minimise this confounding, flavour and juiciness scores were adjusted for an independent measure of tenderness, namely peak force. There were curvilinear relationships between flavour and juiciness scores, with peak force indicating that the relationship plateaued at the higher shear forces. After adjustment for peak force, the relationships between the flavour and juiciness scores and the intramuscular fat percentage (after adjustment for peak force) also showed positive curvilinear relationships. These plateaued at the higher levels of intramuscular fat percentage (14 and 20%, for flavour and juiciness scores, respectively). These results show that if young animals are processed in a manner where myofibrillar toughness is controlled, flavour and juiciness scores for beef samples that are served as grilled steaks to Australian consumers will tend to plateau at the higher intramuscular fat percentage.

scholarly journals Are Marbling and the Prediction of Beef Eating Quality Affected by Different Grading Sites?

2021 ◽  
Vol 8 ◽  
Author(s):  
Jingjing Liu ◽  
Grzegorz Pogorzelski ◽  
Alix Neveu ◽  
Isabelle Legrand ◽  
David Pethick ◽  
...  
Keyword(s):  
Meat Quality ◽  
Economic Value ◽  
Assessment System ◽  
Eating Quality ◽  
Thoracic Vertebrae ◽  
Marbling Score ◽  
Cull Cows ◽  
Global Quality ◽  
Significant Difference ◽  
Fat Thickness

For the European abattoirs, the preferred carcass grading site is at the fifth rib, and cutting at the tenth rib as in Australia could lead to a lower economic value of the carcass. Therefore, the objective of this study was to compare the grading scores of marbling and the meat and fat color on Musculus longissimus thoracis et lumborum (LTL) at the fifth and the tenth thoracic vertebrae. The consequences on the prediction of beef eating quality using the Meat Standards Australia (MSA) grading scheme were also evaluated for cull cows, which produce the majority of beef consumed in France. Carcasses from 208 French cattle, mainly Limousine cows, were graded according to the Australian Beef Carcase Chiller Assessment System (ABCAS) used for the implementation of the MSA system. The results indicate that there was no significant difference in the marbling score, between the fifth and the tenth ribs and hence in the MSA index and in the Global Quality [meat quality (MQ4)] scores calculated from marbling values from either the fifth rib or the tenth rib. However, the meat color at the tenth rib was significantly darker than that at the fifth rib (p &lt; 0.01), and the fat color at the tenth rib was significantly yellower than that at the fifth rib (p &lt; 0.001). The results of this study suggest that the grading of marbling can be conducted on M. LTL at the fifth thoracic vertebrae for routine use of the MSA system in France and, more generally, in Europe. However, further investigation and adjustment would be needed for other critical MSA scores (such as rib fat thickness) while respecting the European carcass quartering practices.

Sign in / Sign up

Export Citation Format

Share Document