Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/34605
Title: Relationship of the bovine IGF1, TG, DGAT1 and MYF5 genes to meat colour, tenderness and cooking loss
Authors: Yalçıntan, Hülya
Ekiz, Bülent
Uludağ Üniversitesi/Veteriner Fakültesi/Genetik Anabilim Dalı.
0000-0003-2758-5945
0000-0002-8015-9032
Ardıçlı, Sena
Şamlı, Hale
Dinçel, Deniz
Vatansever, Buse
Balcı, Faruk
O-3394-2019
AAH-6488-2021
AAH-6192-2021
56607305700
6507670789
56607385000
57203938885
16062981700
Keywords: Veterinary sciences
Genetic markers
Meat quality
Single nucleotide polymorphisms
Marker-assisted selection
Single nucleotide polymorphisms
Quantitative trait loci
Positional candidate genes
Growth-hormone receptor
Thyroglobulin gene
Quality traits
Carcass traits
Association analysis
Intramuscular fat
Beef tenderness
Issue Date: 9-Aug-2017
Publisher: Hellenic Veterinary Medical
Citation: Ardıçlı, S. vd. (2018). ''Relationship of the bovine IGF1, TG, DGAT1 and MYF5 genes to meat colour, tenderness and cooking loss''. Journal of the Hellenic Veterinary Medical Society, 69(3), 1077-1087.
Abstract: Bovine insulin-like growth factor 1 (IGF1), thyroglobulin (TG), diacylglycerol-O-acyltransferase 1 (DGAT1) and myogenic factor 5 (MYF5) genes play an important role in the physiology of lipid and muscle metabolism and are therefore considered as candidate genes for meat production traits in farm animals. The objectives of this study were to investigate single nucleotide polymorphisms (SNPs) in IGF1, TG, DGAT1 and MYF5 genes and to evaluate whether these polymorphisms affected meat colour, tenderness and cooking loss in Holstein cattle. Initially, the SNPs were detected by polymerase chain reaction (PCR) and restriction fragment length polymorphism (RFLP) method. Meat samples (N= 50) derived from M. longissimus thoracis et lumborum (LTL) were used in the current study. Significant differences in variations of meat colour parameters were observed at 24 hours post-mortem. IGF1 was associated with colour parameters of a* and chroma values. In addition, effects of TG were statistically significant on L* and a* values, while, effects of MYF5 were significant on a* value. There was no association of the tested SNPs with meat pH, tenderness and cooking loss. The results presented here may give the valuable information for improving meat colour in cattle.
URI: https://doi.org/10.12681/jhvms.18879
https://www.semanticscholar.org/paper/Relationship-of-the-bovine-IGF1%2C-TG%2C-DGAT1-and-MYF5-Ard%C4%B1%C3%A7l%C4%B1-Samli/e6c68c281d031ee3fb7a9144d4c8dcd76941f3e0?p2df
http://hdl.handle.net/11452/34605
ISSN: 1792-2720
Appears in Collections:Scopus
Web of Science

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