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Asociace polymorfizmu kandidátních genů s masnou užitkovostí skotu
PŮBAL, Václav
Molecular genetic research has a very dynamic development, and also genetically based economic production traits of domestic animals and plants are in the spotlight of researchers and breeders. This paper summarizes an actual overview on the field of candidate genes and their SNP associations with beef quality and yield, with their short description, resulting assigning the genes for practical breeding. There were described 10 genes: CAST (calpastatin), PLAG1 (pleomorphic adenoma gene), ANK1 (ankyrin 1), FABP4 (fatty acid binding protein 4), FASN (fatty acid synthase), SCD (stearoyl-CoA desaturase), LEP (leptin), MSTN (myostatin), IGF2 (insulin-like growth factor 2) and TG (thyroglobulin).
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Genetické markery pro kvalitu hovězího masa
Darkwahová, Nicola
Bachelor thesis: Genetic markers for beef quality, focuses on genes associated with traits affecting the beef quality. In the first part of this thesis the intravital factors affecting beef quality. The second part deals with candidate genes affecting the quality of beef. CAPN1 and CAST were for meat tenderness, SCD and FASN for fatty acid composition and TG and LEP for marbling. In the last part of this thesis is summarized the findings of the leptin gene and its association with marbling and intramuscular fat content.
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Possibilites of improving the quality of beef by ageing
BENEŠ, Karel
Internal and external factors affect the quality of meat, however ageing affects final product. Main objective of this work was to determine the effects of ageing on selected physical factors (pH, colour, water holding capacity and texture shear force) which affect meat quality from consumer and further meat processing perspective. Measuring of those factors was performed in periodical time sequences (one day post-mortem and 14 days of ageing) and factors of raw and heat-modified meat were measured. There were two hundred and fifty-eight samples from Czech pied cattle used in research. Musculus longissimus lumborum et thoracis (sirloin) was analyzed. Statistically high shear force difference (P=0.001) was identified at heat-modified and aged samples (decrease from 22.574 kg to 14.885 kg). Decrease of shear force during ageing of raw meat samples was observed at normal pH (pH < 5.8) beef ? from 6.403 kg to 5.982 kg. Correlations between pH and water holding capacity was found at samples which undergone ageing (r = 0.879 ***) and also at one day post-mortem samples (r = 0.872 ***). Middle correlation was observed between colour and pH at all colour parameters ? L* (r = -0.479 ***), a* (r = -0.478 ***) and b* (r = -0.581 ***). Water holding capacity and pH have influence on shear force of raw beef and also heat-modified beef; this was confirmed by correlation analysis. Lightness (L*) and water holding capacity affect heat-modified samples texture which was confirmed with multi-regression linear analysis (R2 = 0.565). As shown above the influence of meat ageing on quality parameters is high and properly aged meat from young bulls has better texture values. If the aged beef will be sold regularly it could be expected that consumer demand will increase especially due to remove the inconsistency of the quality of beef.
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