Bachelor thesis: Genetic markers for beef quality, focuses on genes associated with traits affecting the beef quality. In the first part of this thesis the intravital factors affecting beef quality. The second part deals with candidate genes affecting the quality of beef. CAPN1 and CAST were for meat tenderness, SCD and FASN for fatty acid composition and TG and LEP for marbling. In the last part of this thesis is summarized the findings of the leptin gene and its association with marbling and intramuscular fat content
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