Association of Prkag3 Gene Polymorphisms with Meat Quality Traits in Chinese Meat-Type Quality Chicken Populations

2011 ◽  
Vol 343-344 ◽  
pp. 631-636 ◽  
Author(s):  
Hua Dong Yin ◽  
Xiao Ling Zhao ◽  
Zhi Chao Zhang ◽  
Na Na Zhou ◽  
Qing Zhu
Keyword(s):  
Water Content ◽  
Meat Quality ◽  
Crude Protein ◽  
Polymorphism Analysis ◽  
Quality Traits ◽  
Single Strand Conformational Polymorphism ◽  
Meat Quality Traits ◽  
Potential Association ◽  
Quality Chickens ◽  
Meat Type

In this study, we aimed to detect the single nucleotide polymorphism (SNPs) of the chicken PRKAG3 gene and discern the potential association with meat quality traits. A total of 240 meat-type quality chickens were screened by using single-strand conformational polymorphism analysis (SSCP) and DNA sequencing. Two SNPs (g.1744G>C and g.3207A>G) were identified in chicken PRKAG3 with medium polymorphism (0.25C were significantly associated with water content, crude protein, and crude ash (P<0.05/0.01). The SNP genotypes g.3207A>G were significantly associated with water content, and crude protein (P<0.01). The results suggested that PRKAG3 gene is potential major genes or is in close linkage disequilibrium with the QTL affecting meat quality traits in this population of chickens.

scholarly journals Effects of Slaughter Age on Muscle Characteristics and Meat Quality Traits of Da-Heng Meat Type Birds

Animals ◽  
2019 ◽  
Vol 10 (1) ◽  
pp. 69 ◽  
Author(s):  
Jingjing Li ◽  
Chaowu Yang ◽  
Han Peng ◽  
Huadong Yin ◽  
Yan Wang ◽  
...  
Keyword(s):  
Meat Quality ◽  
Breast Muscle ◽  
Muscle Performance ◽  
Chicken Breast ◽  
Drip Loss ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Age Related ◽  
Slaughter Age ◽  
Meat Type

Due to the increasing demand for producing chickens with high meat quality, there is a need to determine its mode of action on chicken meat quality traits across a wider age spectrum. In this study, five groups of 200 male Da-Heng meat type birds were reared until slaughter age of 60, 90, 120, 150, 180 days old and breast muscle performance, meat quality traits, and myofiber characteristics were evaluated. The larger body weight and breast weight of chicken are based on larger myofiber diameter and area, less myofiber density for the older birds than younger birds. There was an age effect on all meat quality traits of chicken breast muscle (p < 0.05). Older chickens often presented a higher pH, lower drip loss, higher shear force, darker, and redder breast meat. The correlation coefficients showed that myofiber characteristics played an important role in breast pH values, drip loss, and meat color (p < 0.05). Besides, significant correlations were also found between meat quality traits (p < 0.05). Further studies are needed to explore the biochemical character and potential molecular mechanism of chicken breast muscle to determine the factors that causes these age-related differences in meat quality in the current study.

Carcass and meat quality characteristics of Bandur ram lambs

2017 ◽  
Author(s):  
N. Naveen Kumar ◽  
M. R. Jayashankar ◽  
Nagaraja Ramakrishnappa ◽  
Wilfred Ruban ◽  
R. M. Sreesujatha
Keyword(s):  
Meat Quality ◽  
Crude Protein ◽  
Area Measurement ◽  
Quality Traits ◽  
Crude Fibre ◽  
Meat Quality Traits ◽  
Fat Thickness ◽  
The Mean ◽  
Ram Lambs ◽  
Water Holding

The present study was aimed at characterizing carcass and meat quality traits in Bandur/ Mandya ram lambs. Eighteen ram lambs were slaughtered at the age of six months by Halal method. The pre-slaughter weight (PSW), hot carcass weight (HCW) and dressing percentage based on PSW recorded were 13.49 ± 0.26 kg, 6.44 ± 0.14 kg and 47.77 ± 0.70 per cent, respectively. The mean loin eye area was 15.43 ± 0.64 cm2. The mean primal cut weights for leg, loin, rack, chuck, and breast and fore shank were 2.090 ± 43.35, 0.675 ± 29.40, 0.646 ± 28.82, 2.036 ± 47.35 and 0.601 ± 23.97 kg, respectively. The highest proportion of meat was recorded in leg (25.06%) and chuck (23.23%). The meat quality traits viz., pH, water holding capacity, Warner-Bratzler Shear Force value, cooking loss and back fat thickness were 6.35 ± 0.05, 49.74 ± 3.33 per cent, 3.75 ± 0.14, 26.01 ± 2.19 per cent and 0.26 ± 0.02 cm, respectively. The mean percentage values for proximate principles viz., moisture, crude protein, crude fibre, ether extract, and total ash were 72.10 ± 0.38, 19.76 ± 0.34, 0.24 ± 0.03, 7.23 ± 0.47 and 1.01 ± 0.04 per cent, respectively. Compared to earlier reports higher loin eye area measurement was observed in the present study indicating higher muscular development in Bandur ram lambs.

scholarly journals Characterization of the fast skeletal troponin C (<i>TNNC2</i>) gene in three Chinese native sheep breeds

2008 ◽  
Vol 51 (6) ◽  
pp. 572-581 ◽  
Author(s):  
Q. Xu ◽  
K. Kang ◽  
F. Yan ◽  
J. An ◽  
Y. Chen
Keyword(s):  
Skeletal Muscle ◽  
Meat Quality ◽  
Troponin C ◽  
Farm Animals ◽  
Polymorphism Analysis ◽  
Putative Open Reading Frame ◽  
Quality Traits ◽  
Marbling Score ◽  
Positive Effects ◽  
Meat Quality Traits

Abstract. Fast skeletal muscle troponin C (TNNC2) protein plays a critical role in skeletal muscle contraction and has been proposed to be involved in meat quality traits in farm animals. Here, we report the cloning of the gene TNNC2 from native Chinese sheep. Sequence analysis indicated that the gene TNNC2 contains a putative open reading frame of 483 base pair, encoding a protein of 160 amino acids. We employed the polymerase chain reaction-single strand conformation polymorphism analysis to study the relationship between the TNNC2 gene polymorphisms and meat quality traits. A single site mutation (T/ −) was detected in the first intron, which created three genotypes TT (T/ T), TD (T/ −) and DD (−/ −). Compared with the DD and TD genotypes, the genotype TT conferred lower in carcass weight (P<0.05), longissimus thoracis et lumborum shear force (P<0.05) and drip loss rate (P<0.05), and higher in pH value (P<0.01) and marbling score (P<0.01). The results indicated that the allele T had positive effects on tenderness and marbling score, and suggest that the allele could be used as a molecular marker to study the meat quality in sheep.

Associations of Polymorphisms in Four Candidate Genes with Carcass and/or Meat-Quality Traits in Two Meat-Type Chicken Lines

2013 ◽  
Vol 24 (1) ◽  
pp. 53-65 ◽  
Author(s):  
Yanfa Sun ◽  
Ranran Liu ◽  
Xiqing Lu ◽  
Yaodong Hu ◽  
Guiping Zhao ◽  
...  
Keyword(s):  
Candidate Genes ◽  
Meat Quality ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Meat Type

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

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

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

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.

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

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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