Meat Tenderness Genetic and Genomic Variation Sources in Commercial Beef Cattle

Meat Tenderness Genetic and Genomic Variation Sources in Commercial Beef Cattle

To assess genetic group (GGR; Bos indicus [Bi], Bos taurus [Bt] and crosses [BtxBi]) and to confirm the calpain (CAPN316 and CAPN4751) and calpastatin (CAST‐T1) single nucleotide polymorphism (SNP) effects on Warner–Bratzler shear force (WBSF), 196 animals under commercial conditions were analyzed....

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Veröffentlicht in:Journal of food quality 2016-04, Vol.39 (2), p.150-156
Hauptverfasser: Rubio Lozano, María Salud, Alfaro‐Zavala, Selene, Sifuentes‐Rincón, Ana María, Parra‐Bracamonte, Gaspar Manuel, Braña Varela, Diego, Medina, Rubén Danilo Méndez, Pérez Linares, Cristina, Ríos Rincón, Francisco, Sánchez Escalante, Armida, Torrescano Urrutia, Gastón, Figueroa Saavedra, Fernando
Format: Artikel
Sprache:eng
Schlagworte:
Beef
Bos indicus
Bos taurus
Consumption
Genetics
Mathematical models
Meat
Reduction
Resource management
Shear
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Zusammenfassung:To assess genetic group (GGR; Bos indicus [Bi], Bos taurus [Bt] and crosses [BtxBi]) and to confirm the calpain (CAPN316 and CAPN4751) and calpastatin (CAST‐T1) single nucleotide polymorphism (SNP) effects on Warner–Bratzler shear force (WBSF), 196 animals under commercial conditions were analyzed. A model was fitted including the effect of GGR and considering residuals as adjusted WBSF (aWBSF). Another model was fitted to evaluate the SNP effect on aWBSF. Allele substitution effect (α) and combined favorable alleles in CAPN and CAST on aWBSF were evaluated. GGR showed a significant effect (P 
ISSN:0146-9428
1745-4557
DOI:10.1111/jfq.12185