{"title":"Genetic markers associated with beef quality: A review","authors":"","doi":"10.1016/j.livsci.2024.105583","DOIUrl":null,"url":null,"abstract":"<div><div>Classic animal breeding focuses on changes in genetic composition of populations through selection and breeding systems designed to increase the frequency of favorable alleles incrementing production by improving traits of commercial interest. Meat quality involves traits that have received considerable attention in genetic breeding programs in recent years. The genomic selection using single nucleotides polymorphisms (SNPs) markers is a strong tool to obtain desired phenotypes for economically important traits, including those which are perceived by consumers. Trait such as back and intramuscular fat contribute to the juiciness, flavor and tenderness of beef, all of which directly influences consumer choice. Over the years, many studies have been conducted resulting in multiple quantitative trait locus (QTLs) candidates for carcass and meat quality traits, and an extensive database has been created. Traits such as marbling score, intramuscular fat and subcutaneous fat thickness (which includes back fat and rump fat thickness), have been associated with 2448, 192 and 1044 QTLs, respectively. Although genetic analyses are costly and laborious, the use of molecular markers help to increase favorable genes in the population. Their advance is becoming more concrete and acceptable as a measure of economic importance.</div></div>","PeriodicalId":18152,"journal":{"name":"Livestock Science","volume":null,"pages":null},"PeriodicalIF":1.8000,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Livestock Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1871141324001896","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"AGRICULTURE, DAIRY & ANIMAL SCIENCE","Score":null,"Total":0}
引用次数: 0
Abstract
Classic animal breeding focuses on changes in genetic composition of populations through selection and breeding systems designed to increase the frequency of favorable alleles incrementing production by improving traits of commercial interest. Meat quality involves traits that have received considerable attention in genetic breeding programs in recent years. The genomic selection using single nucleotides polymorphisms (SNPs) markers is a strong tool to obtain desired phenotypes for economically important traits, including those which are perceived by consumers. Trait such as back and intramuscular fat contribute to the juiciness, flavor and tenderness of beef, all of which directly influences consumer choice. Over the years, many studies have been conducted resulting in multiple quantitative trait locus (QTLs) candidates for carcass and meat quality traits, and an extensive database has been created. Traits such as marbling score, intramuscular fat and subcutaneous fat thickness (which includes back fat and rump fat thickness), have been associated with 2448, 192 and 1044 QTLs, respectively. Although genetic analyses are costly and laborious, the use of molecular markers help to increase favorable genes in the population. Their advance is becoming more concrete and acceptable as a measure of economic importance.
期刊介绍:
Livestock Science promotes the sound development of the livestock sector by publishing original, peer-reviewed research and review articles covering all aspects of this broad field. The journal welcomes submissions on the avant-garde areas of animal genetics, breeding, growth, reproduction, nutrition, physiology, and behaviour in addition to genetic resources, welfare, ethics, health, management and production systems. The high-quality content of this journal reflects the truly international nature of this broad area of research.