Marker Assisted Selection for Beef Palatability Characteristics
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چکیده
منابع مشابه
Genetic Selection to Improve the Quality and Composition of Beef Carcasses
The livestock and meat industry is under increasing pressure to reduce fat while maintaining tenderness and palatability of its products. In the case of slaughter cattle, considerable variation exists in composition of beef carcasses and tenderness of product, a significant part of which is genetic in origin. In this paper, results from the Germplasm Evaluation (GPE) program at the Roman L. Hru...
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Literatures have reported that a lot of drought related genes were cloned and individual gene showed positive effects under controlled stress experiments, but were not much effective in the field. Although, the progresses by conventional breeding approaches were achievable as some drought varieties have been released to the farmers in the recent years but this is not adequate to cope up with th...
متن کاملModelling of beef sensory quality for a better prediction of palatability.
Despite efforts by the industry to control the eating quality of beef, there remains a high level of variability in palatability, which is one reason for consumer dissatisfaction. In Europe, there is still no reliable on-line tool to predict beef quality and deliver consistent quality beef to consumers. Beef quality traits depend in part on the physical and chemical properties of the muscles. T...
متن کاملGenetic parameters for concentrations of minerals in longissimus muscle and their associations with palatability traits in Angus cattle.
The objective of this study was to estimate genetic parameters for concentrations of minerals in LM and to evaluate their associations with beef palatability traits. Samples of LM from 2,285 Angus cattle were obtained and fabricated into steaks for analysis of mineral concentrations and for trained sensory panel assessments. Nine minerals, including calcium, copper, iron, magnesium, manganese, ...
متن کاملGenetic parameters for concentrations of minerals in longissimus muscle and their associations with palatability traits in Angus cattle1
The objective of this study was to estimate genetic parameters for concentrations of minerals in LM and to evaluate their associations with beef palatability traits. Samples of LM from 2,285 Angus cattle were obtained and fabricated into steaks for analysis of mineral concentrations and for trained sensory panel assessments. Nine minerals, including calcium, copper, iron, magnesium, manganese, ...
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