Meat quality - Genetic background and methods of its analysis

Growing consumer awareness is forcing food producers to supply raw material and products of increasingly high quality health-promoting properties. Knowledge the genetic background characteristics taking on great importance, enabling selection based molecular markers. The increasing throughput techniques, in combination with an expanding bioinformatics infrastructure, leading continual improvement understanding mechanisms influencing meat quality. This has resulted identification polymorphic nucleotides [single nucleotide polymorphisms (SNPs)] showing a relationship such as tenderness [polymorphism calpain (CAPN) calpastatin (CAST) genes], marbling [diacylglycerol o-acyltransferase 1 (DGAT1)], colour, pH water-holding capacity (WHC) [CAST, stearoyl-CoA desaturase (SCD) others], fatty acid profile (SCD1). An wide range methods used for analysis, from techniques amplification nucleic acids [polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) refractory mutation system-PCR (ARMS-PCR)] through Sanger sequencing high-throughput next-generation (NGS) techniques. paper review literature genes determining detect them.