Candidate genes for beef quality

摘要: In Swedish beef retail cuts there are marked differences in meat quality, e.g. tenderness and marbling, between individual animals. A proportion of these explained by the animals' genetic make up. number polymorphisms key genes have been reported for their association with quality traits major candidate this paper DGAT1, Leptin, TG, CAPN1, CAST, DNAJA1. Genotype information on 400 individuals from five breeds (Charolais, Hereford, Angus, Simmental Limousin) regarding eight located four was compared to literature reports. The results frequency analyses revealed only minor deviations previous However, study differed both other Bos Taurus included that a lower "tender" T allele observed marker CAPN1-4571 gene encoding proteolytic enzyme calpain. This could be result "sampling effect" due small sample size i.e. samples not representative overall population. In an upcoming effects pure need complemented crossbreeds order achieve adequate sizes. Systematic gender, feed, age, slaughter treatment should minimized, especially considered limited animal material available. Potential breeding animals may, when associations well established, genotyped add about potential producing high beef.