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Analýza asociace polymorfismu UASMS2 v genu leptin s intramuskulárním tukem a marblingem u skotu
Klementová, Kristýna
The current trend in beef production is quality improvement. Meat quality is influen-ced by many factors, eg. genetic background, age, nutrition, sex, breed, environment, housing type, etc. One of these factors is the quality of beef and storage of intramuscular fat and marbling. Marbling has an effect on juiciness, tenderness and flavor of the meat. This paper describes the influence of UASMS2 polymorphism in the gene leptin to the quality of beef meat, storage of intramuscular fat and marbling. The study was conducted on 174 bulls of Czech pied cattle breed. For the determination of genotypes were used sequencing method. Based on the association analysis was detected significant effect on the quality of the meat and intramuscular fat deposition. The results of association analy-sis were compared with previously published scientific articles by other authors. The work includes a literature review for topic of candidate genes, the current state of the problem, significance and methods for studying genes and storing fat in cattle.
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