Association of A-FABP gene polymorphism in intron 1 with meat quality traits in Junmu No. 1 white swine

Gene ◽  
2011 ◽  
Vol 487 (2) ◽  
pp. 170-173 ◽  
Author(s):  
Yan Gao ◽  
Yonghong Hong Zhang ◽  
Shumin Zhang ◽  
Fujuan Li ◽  
Shuai Wang ◽  
...  
Keyword(s):  
Gene Polymorphism ◽  
Meat Quality ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Intron 1 ◽  
Fabp Gene

scholarly journals Myopalladin gene polymorphism is associated with rabbit meat quality traits

2017 ◽  
Vol 16 (3) ◽  
pp. 400-404 ◽  
Author(s):  
Jie Wang ◽  
Yu Shi ◽  
Mauricio A. Elzo ◽  
Yuan Su ◽  
Xianbo Jia ◽  
...  
Keyword(s):  
Gene Polymorphism ◽  
Meat Quality ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Rabbit Meat

scholarly journals Effect of a c-MYC Gene Polymorphism (g.3350G>C) on Meat Quality Traits in Berkshire

2015 ◽  
Vol 28 (11) ◽  
pp. 1545-1550 ◽  
Author(s):  
J. D. Oh ◽  
E. S. Kim ◽  
H. K. Lee ◽  
K. D. Song
Keyword(s):  
Gene Polymorphism ◽  
Meat Quality ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
I Gene

Polymorphisms in A-FABP gene associated with meatquality traits of beef cattle in Gansu

2017 ◽  
Author(s):  
Xuejiao An ◽  
Yongqing L. ◽  
Shengguo Zhao ◽  
Yuliang Wen ◽  
Yuan Cai
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Ph Value ◽  
Cooking Loss ◽  
Sequencing Analysis ◽  
Quality Traits ◽  
Marbling Score ◽  
Meat Quality Traits ◽  
Fabp Gene

The polymorphisms of A-FABP gene which associated with meat quality traits of beef cattle divided in five groups(Qingyang native beef cattle group, Pingliang native beef cattle group, Qinchuan beef cattle group, South Devon beef crossbreed group, Simmental beef crossbreed group) in Gansu was studied. Three types of bands defined as genotypes GG, GC and CC were discovered in the study. According to the results we could find the mutation of c. 408 g > c existed in A- FABP gene’s exon3 area by sequencing analysis of gene in three different kinds. The analysis of A-FABP gene polymorphisms associated with meat quality traits like pressing lose, shear force, cooking loss, marbling score, meat color and pH value, showed that pressing loss with genotype GG was significantly greater than genotype CC (P less than 0.05), shear force with genotype GG was significantly greater than genotype GC and genotype CC (P less than 0.01), cooking loss and pH value with genotype GG were significantly greater than genotype GC (P less than 0.05) and genotype CC (P less than 0.01). This mutation of A-FABP gene could be considered as a locus associated with meat quality traits.

scholarly journals Calpastatin gene polymorphism is associated with rabbit meat quality traits

2016 ◽  
Vol 45 (1) ◽  
pp. 342-345 ◽  
Author(s):  
Jie Wang ◽  
Mauricio A. Elzo ◽  
Xianbo Jia ◽  
Shiyi Chen ◽  
Songjia Lai
Keyword(s):  
Gene Polymorphism ◽  
Meat Quality ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Rabbit Meat

Relationships Between Single Nucleotide Polymorphisms of the H-FABP Gene and Slaughter and Meat Quality Traits in Chicken

2009 ◽  
Vol 47 (7-8) ◽  
pp. 511-520 ◽  
Author(s):  
Xiaoyan You ◽  
Yiping Liu ◽  
Xiaosong Jiang ◽  
Huarui Du ◽  
Zuohua Liu ◽  
...  
Keyword(s):  
Single Nucleotide Polymorphisms ◽  
Meat Quality ◽  
Quality Traits ◽  
Nucleotide Polymorphisms ◽  
Single Nucleotide ◽  
Meat Quality Traits ◽  
Fabp Gene

Association analysis between CMYA5 gene and meat quality traits in Hunan black pig

2013 ◽  
Vol 38 (1) ◽  
pp. 64-68
Author(s):  
Ji ZHU ◽  
Jian LIU ◽  
Jian-bang SUN ◽  
Shi-liu YANG ◽  
Jing-ru LI ◽  
...  
Keyword(s):  
Meat Quality ◽  
Association Analysis ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
I Gene

scholarly journals Prediction of meat quality traits in the abattoir using portable near-infrared spectrometers: heritability of predicted traits and genetic correlations with laboratory-measured traits

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Simone Savoia ◽  
Andrea Albera ◽  
Alberto Brugiapaglia ◽  
Liliana Di Stasio ◽  
Alessio Cecchinato ◽  
...  
Keyword(s):  
Meat Quality ◽  
Near Infrared ◽  
External Validation ◽  
Genetic Correlations ◽  
Genetic Selection ◽  
Quality Traits ◽  
Eye Muscle ◽  
Meat Quality Traits ◽  
Color Traits ◽  
Selection Of

Abstract Background The possibility of assessing meat quality traits over the meat chain is strongly limited, especially in the context of selective breeding which requires a large number of phenotypes. The main objective of this study was to investigate the suitability of portable infrared spectrometers for phenotyping beef cattle aiming to genetically improving the quality of their meat. Meat quality traits (pH, color, water holding capacity, tenderness) were appraised on rib eye muscle samples of 1,327 Piemontese young bulls using traditional (i.e., reference/gold standard) laboratory analyses; the same traits were also predicted from spectra acquired at the abattoir on the intact muscle surface of the same animals 1 d after slaughtering. Genetic parameters were estimated for both laboratory measures of meat quality traits and their spectra-based predictions. Results The prediction performances of the calibration equations, assessed through external validation, were satisfactory for color traits (R2 from 0.52 to 0.80), low for pH and purge losses (R2 around 0.30), and very poor for cooking losses and tenderness (R2 below 0.20). Except for lightness and purge losses, the heritability estimates of most of the predicted traits were lower than those of the measured traits while the genetic correlations between measured and predicted traits were high (average value 0.81). Conclusions Results showed that NIRS predictions of color traits, pH, and purge losses could be used as indicator traits for the indirect genetic selection of the reference quality phenotypes. Results for cooking losses were less effective, while the NIR predictions of tenderness were affected by a relatively high uncertainty of estimate. Overall, genetic selection of some meat quality traits, whose direct phenotyping is difficult, can benefit of the application of infrared spectrometers technology.

scholarly journals Phenotypic and genetic variation of ultraviolet–visible-infrared spectral wavelengths of bovine meat

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Giovanni Bittante ◽  
Simone Savoia ◽  
Alessio Cecchinato ◽  
Sara Pegolo ◽  
Andrea Albera
Keyword(s):  
Meat Quality ◽  
Genetic Improvement ◽  
Near Infrared ◽  
Infrared Region ◽  
Phenotypic Variance ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Infrared Spectral ◽  
Portable Spectrometers ◽  
Absorbance Spectra

AbstractSpectroscopic predictions can be used for the genetic improvement of meat quality traits in cattle. No information is however available on the genetics of meat absorbance spectra. This research investigated the phenotypic variation and the heritability of meat absorbance spectra at individual wavelengths in the ultraviolet–visible and near-infrared region (UV–Vis-NIR) obtained with portable spectrometers. Five spectra per instrument were taken on the ribeye surface of 1185 Piemontese young bulls from 93 farms (13,182 Herd-Book pedigree relatives). Linear animal model analyses of 1481 single-wavelengths from UV–Vis-NIRS and 125 from Micro-NIRS were carried out separately. In the overlapping regions, the proportions of phenotypic variance explained by batch/date of slaughter (14 ± 6% and 17 ± 7%,), rearing farm (6 ± 2% and 5 ± 3%), and the residual variances (72 ± 10% and 72 ± 5%) were similar for the UV–Vis-NIRS and Micro-NIRS, but additive genetics (7 ± 2% and 4 ± 2%) and heritability (8.3 ± 2.3% vs 5.1 ± 0.6%) were greater with the Micro-NIRS. Heritability was much greater for the visible fraction (25.2 ± 11.4%), especially the violet, blue and green colors, than for the NIR fraction (5.0 ± 8.0%). These results allow a better understanding of the possibility of using the absorbance of visible and infrared wavelengths correlated with meat quality traits for the genetic improvement in beef cattle.

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