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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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