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Aktuální molekulární polymorfizmy genů a molekulární metody analýzy kvality masa u masných plemen skotu
Venusová, Eva
Due to increasing demand for quality from costumers also grows up demand for superior meat. On meat quality takes part great number of genes together with outer environment. Thus, goal of my bachelors thesis is to describe polymorphisms and candidate genes associated with cattle focused for meat yield. In this thesis are described candidate genes for marbling in which belongs genes DGAT1, thyroglobulin and leptin where have been proofed an influence on amount of intramuscular fat in meat. In scope of meat tenderness were further described genes CAST and CAPN1. Other genes associated with on growth of muscle fibers and muscle amount of cattle are of MYOD family, IGF family and gene MSTN. In terms of the topic of bachelors thesis are also mentioned molecular methods analyses and selection methods which serves for detection of suitable candidate genes and their polymorphisms influencing quality of cattle meat.
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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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Cattle Candidate Genes for Meat Production Traits
BLÁHOVÁ, Alice
The objective of this study was to compile a summary of the most important candidate genes for meat production. The studied genes were: GH, GHR, MSTN, MyoD family, leptin, IGF, TG5, SCD, DGAT and STAT5A. Growth hormone (GH) is involved in physiological processes of growth and metabolism. Growth hormone receptor (GHR) has been proposed as a candidate gene for meat production in cattle. Myostatin is a significant marker. It affects the amount of muscle, reduces marbling and elevate meat tenderness. MyoD family are proteins that play a role in regulating muscle differentiation. MyoD family include the genes: MYF3, MYF4, MYF5 and MYF6. Leptin is in association with the storage of fat, food intake and energy balance. The thyroglobulin gene (TG5) is the precursor for thyroid hormones. These hormones have important role in formation and differentitation of cells. Product of the SCD genes is stearoyl? CoA denaturase. This enzym is responsible for conversion of saturated fatty acids into monoinsaturated fatty acids. DGAT1 genes is a candidate gene for marbling of meat and fat in milk. STAT5A gene is a group of transcription factors and is very important intracellular mediator of prolactin.
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