Associations of CAST, CAPN1 and MSTN Genes Polymorphism with Slaughter Value and Beef Quality – A Review

AbstractThe slaughter value of cattle and beef quality are influenced by many factors, which can generally be divided into antemortem (breed, sex, age, housing system, diet, pre-slaughter handling) and postmortem (post-slaughter processing, chilling temperature, packaging). Studies of many authors have shown that meat quality traits can be also influenced by the individual genetic background of an animal. Numerous studies have been conducted worldwide to determine the functions of various genes as well as polymorphisms with potential effects on fattening and slaughter value of cattle and on beef quality. This study reviews the most important research done on the associations of polymorphisms in the calpain, calpastatin and myostatin genes with carcass traits and beef quality. Knowledge about the genes and chromosome regions associated with desired meat quality characteristics may prove very helpful when selecting pairs for mating and estimating the breeding value of offspring, mainly because it is difficult to improve meat quality traits based on conventional selection methods due to their low heritability and polygenic regulation. Furthermore, meat quality evaluation is expensive and can only be carried out after slaughter.

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Advances of Molecular Markers and Their Application for Body Variables and Carcass Traits in Qinchuan Cattle

Genes ◽

10.3390/genes10090717 ◽

2019 ◽

Vol 10 (9) ◽

pp. 717 ◽

Cited By ~ 12

Author(s):

Sayed Haidar Abbas Raza ◽

Rajwali Khan ◽

Sameh A. Abdelnour ◽

Mohamed E. Abd El-Hack ◽

Asmaa F. Khafaga ◽

...

Keyword(s):

Meat Quality ◽

Intramuscular Fat ◽

Fat Content ◽

Housing System ◽

Eating Quality ◽

Beef Quality ◽

Qinchuan Cattle ◽

Balanced Diet ◽

The Individual ◽

Intramuscular Fat Content

This review considers the unique characteristics of Chinese cattle and intramuscular fat content (IMF) as factors influencing meat quality, including tenderness, flavor, and juiciness of meat. Due to its nutritional qualities, meat contributes to a healthy and balanced diet. The intramuscular fat content and eating quality of beef are influenced by many factors, which can generally be divided into on-farm and pre-slaughter factors (breed, sex of cattle, age at slaughter, housing system, diet, and pre-slaughter handling) and postmortem factors (post-slaughter processing, chilling temperature, and packaging). Meat quality traits can also be influenced by the individual genetic background of the animal. Worldwide, the function of genes and genetic polymorphisms that have potential effects on fattening of cattle and beef quality have been investigated. The use of DNA markers is recognized as a powerful and efficient approach to achieve genetic gain for desirable phenotypic characteristics, which is helpful for economic growth. The polymorphisms of the SIRT4, SIRT6, SIRT7, CRTC3, ABHD5, KLF6, H-FABP, and ELOVL6 genes for body and growth characteristics of cattle, and also for beef quality, are considered with the aim of highlighting the significance of beef intramuscular fat content, and that growth, body, and meat quality characteristics are polygenically regulated.

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Analysis of the Possibility of Improving the Indicators of Pork Quality Through Selection with Particular Consideration of Intramuscular Fat (MF) Content / Analiza możliwości poprawy wskaźników jakości wieprzowiny na drodze selekcji ze szczególnym uwzględnieniem zawartości tłuszczu śródmięśniowego (IMF)

Annals of Animal Science ◽

10.2478/v10220-012-0056-9 ◽

2013 ◽

Vol 13 (1) ◽

pp. 33-44 ◽

Cited By ~ 7

Author(s):

Mirosław Tyra ◽

Grzegorz Żak

Keyword(s):

Meat Quality ◽

Genetic Correlations ◽

Performance Testing ◽

Intramuscular Fat ◽

Breeding Value ◽

Entire Group ◽

Quality Traits ◽

Feed Conversion ◽

Meat Quality Traits ◽

Imf Content

Abstract The aim of the study was to estimate coefficients of heritability for intramuscular fat (IMF) content and other fattening, slaughter and meat quality traits of the pig breeds raised in Poland. In addition, genetic correlations were estimated between IMF content and a group of fattening, slaughter and meat quality traits, which enables this parameter to be included in the BLUP estimation of breeding value. The experiment used Polish Landrace (PL), Polish Large White (PLW), Puławska, Hampshire, Duroc, Pietrain and line 990 animals. A total of 4430 gilts of these breeds, tested at Pig Performance Testing Stations (SKURTCh), were investigated. Heritability of IMF was at intermediate level for the two most common breeds raised in Poland (h2 = .318 for PLW, h2 = .291 for PL). In the group of meat quality traits, high heritability was noted for meat colour lightness (L*) measured by Minolta (from h2 = .453 to h2 = .572). No relationships were found between IMF level and indicators of fattening performance. The highest value observed in this group of traits concerned the genetic relationship with daily feed intake (rG = .227) for the entire group of animals. For the PLW and PL breeds, these relationships were with feed conversion (kg/kg gain) (rG = .151 and rG = .167, respectively). One of the higher relationships observed were genetic correlations with water holding capacity (above rG = -.3) and, for the PLW and PL breeds, with meat redness (a*), which amounted to rG = .155 and rG = .143, respectively.

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Effect of housing system and breed on growth, slaughter traits and meat quality traits in rabbits

Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego ◽

10.5604/01.3001.0013.5079 ◽

2018 ◽

Vol 14 (4) ◽

pp. 9-18

Author(s):

Sylwia Pałka ◽

Michał Kmiecik ◽

Łukasz Migdał ◽

Konrad Kozioł ◽

Agnieszka Otwinowska-Mindur ◽

...

Keyword(s):

Meat Quality ◽

Biceps Femoris ◽

Housing System ◽

Quality Traits ◽

Battery System ◽

Housing Systems ◽

Meat Quality Traits ◽

Group I ◽

Longissimus Lumborum ◽

Males And Females

The aim of the study was to determine the effect of housing conditions and breed on the growth, slaughter traits and meat quality traits of Blanc de Termonde (n=34; 15♂, 19♀) and Popielno White (n=28; 15♂, 13♀) rabbits. Until weaning at 35 days of age the young rabbits were kept with their mothers in wooden hutches. After weaning they were divided into two groups. Rabbits from group I (n=42; 21♂ and 21♀) were kept two per cage in a battery system. Each cage was 40 cm wide, 90 cm long and 35 cm high. Animals from group II (n=20; 8♂ and 12♀) were kept in boxes with dimensions of 100 x 100 x 100 cm, on deep litter. Four or five rabbits were kept in each box, with males and females separated. The rabbits were feed pellets ad libitum. They were weighed weekly from birth to 12 weeks of age. Slaughter and dissection were performed at 12 weeks of age. At 45 min after slaughter the pH in the longissimus lumborum and biceps femoris muscles was measured, as well as the colour (L*, a*, b*). In the case of growth and slaughter traits, significant differences between housing systems were observed, but the housing systems was not found to significantly influence the dressing percentage or meat quality traits. Breed did not significantly influence body weight (except for litter weight at birth), slaughter traits, or meat quality traits.

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Genetic improvement of meat quality traits in pigs

10.31274/rtd-180813-13231 ◽

2004 ◽

Author(s):

Douglas Wyatt Newcom

Keyword(s):

Meat Quality ◽

Genetic Improvement ◽

Quality Traits ◽

Meat Quality Traits

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Association analysis between CMYA5 gene and meat quality traits in Hunan black pig

JOURNAL OF HUNAN AGRICULTURAL UNIVERSITY ◽

10.3724/sp.j.1238.2012.00064 ◽

2013 ◽

Vol 38 (1) ◽

pp. 64-68

Author(s):

Ji ZHU ◽

Jian LIU ◽

Jian-bang SUN ◽

Shi-liu YANG ◽

Jing-ru LI ◽

...

Keyword(s):

Meat Quality ◽

Association Analysis ◽

Quality Traits ◽

Meat Quality Traits ◽

I Gene

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Prediction of meat quality traits in the abattoir using portable near-infrared spectrometers: heritability of predicted traits and genetic correlations with laboratory-measured traits

Journal of Animal Science and Biotechnology ◽

10.1186/s40104-021-00555-5 ◽

2021 ◽

Vol 12 (1) ◽

Author(s):

Simone Savoia ◽

Andrea Albera ◽

Alberto Brugiapaglia ◽

Liliana Di Stasio ◽

Alessio Cecchinato ◽

...

Keyword(s):

Meat Quality ◽

Near Infrared ◽

External Validation ◽

Genetic Correlations ◽

Genetic Selection ◽

Quality Traits ◽

Eye Muscle ◽

Meat Quality Traits ◽

Color Traits ◽

Selection Of

Abstract Background The possibility of assessing meat quality traits over the meat chain is strongly limited, especially in the context of selective breeding which requires a large number of phenotypes. The main objective of this study was to investigate the suitability of portable infrared spectrometers for phenotyping beef cattle aiming to genetically improving the quality of their meat. Meat quality traits (pH, color, water holding capacity, tenderness) were appraised on rib eye muscle samples of 1,327 Piemontese young bulls using traditional (i.e., reference/gold standard) laboratory analyses; the same traits were also predicted from spectra acquired at the abattoir on the intact muscle surface of the same animals 1 d after slaughtering. Genetic parameters were estimated for both laboratory measures of meat quality traits and their spectra-based predictions. Results The prediction performances of the calibration equations, assessed through external validation, were satisfactory for color traits (R2 from 0.52 to 0.80), low for pH and purge losses (R2 around 0.30), and very poor for cooking losses and tenderness (R2 below 0.20). Except for lightness and purge losses, the heritability estimates of most of the predicted traits were lower than those of the measured traits while the genetic correlations between measured and predicted traits were high (average value 0.81). Conclusions Results showed that NIRS predictions of color traits, pH, and purge losses could be used as indicator traits for the indirect genetic selection of the reference quality phenotypes. Results for cooking losses were less effective, while the NIR predictions of tenderness were affected by a relatively high uncertainty of estimate. Overall, genetic selection of some meat quality traits, whose direct phenotyping is difficult, can benefit of the application of infrared spectrometers technology.

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Phenotypic and genetic variation of ultraviolet–visible-infrared spectral wavelengths of bovine meat

Scientific Reports ◽

10.1038/s41598-021-93457-5 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Giovanni Bittante ◽

Simone Savoia ◽

Alessio Cecchinato ◽

Sara Pegolo ◽

Andrea Albera

Keyword(s):

Meat Quality ◽

Genetic Improvement ◽

Near Infrared ◽

Infrared Region ◽

Phenotypic Variance ◽

Quality Traits ◽

Meat Quality Traits ◽

Infrared Spectral ◽

Portable Spectrometers ◽

Absorbance Spectra

AbstractSpectroscopic predictions can be used for the genetic improvement of meat quality traits in cattle. No information is however available on the genetics of meat absorbance spectra. This research investigated the phenotypic variation and the heritability of meat absorbance spectra at individual wavelengths in the ultraviolet–visible and near-infrared region (UV–Vis-NIR) obtained with portable spectrometers. Five spectra per instrument were taken on the ribeye surface of 1185 Piemontese young bulls from 93 farms (13,182 Herd-Book pedigree relatives). Linear animal model analyses of 1481 single-wavelengths from UV–Vis-NIRS and 125 from Micro-NIRS were carried out separately. In the overlapping regions, the proportions of phenotypic variance explained by batch/date of slaughter (14 ± 6% and 17 ± 7%,), rearing farm (6 ± 2% and 5 ± 3%), and the residual variances (72 ± 10% and 72 ± 5%) were similar for the UV–Vis-NIRS and Micro-NIRS, but additive genetics (7 ± 2% and 4 ± 2%) and heritability (8.3 ± 2.3% vs 5.1 ± 0.6%) were greater with the Micro-NIRS. Heritability was much greater for the visible fraction (25.2 ± 11.4%), especially the violet, blue and green colors, than for the NIR fraction (5.0 ± 8.0%). These results allow a better understanding of the possibility of using the absorbance of visible and infrared wavelengths correlated with meat quality traits for the genetic improvement in beef cattle.

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