Relationship of the bovine IGF1, TG, DGAT1 and MYF5 genes to meat colour, tenderness and cooking loss

ΔΕΝ ΔΙΑΤΙΘΕΤΑΙ ΠΕΡΙΛΗΨΗBovine 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

Effects of initial fattening age on carcass characteristics and meat quality in Simmental bulls imported from Austria to Turkey

The aim of this study was to determine the effects of initial fattening age on carcass and meat quality of Simmental bulls imported from Austria to Turkey. These animals were allocated to two initial ages of fattening groups, namely young (n = 74) and old group (n = 61) at 5.5 and 7.5 months old, respectively. After reaching the target final weights, the animals were slaughtered and the carcass characteristics, area and circumference of the longissimus thoracis et lumborum (LTL) muscle, marbling score, and meat quality, including cooking loss, water-holding capacity (WHC), shear force (WBSF), and colour parameters were evaluated in six animals per group. A comparison of hot and cold carcass weights and dressing percentages, LTL circumference, fat thickness values and marbling score indicated no significant differences between young and old groups. However, the LTL area was significantly affected by the initial age. There were no significant differences between groups in WHC, cooking loss, and WBSF values and meat colour parameters. The results of this study showed that the initial fattening age of bulls showed no significant effect on carcass and meat quality parameters, except the LTL area. The LTL area was significantly higher in young group than the old group. Further studies are needed to improve carcass and meat quality of imported Simmental bulls through modifying the initial fattening age.Keywords: Age, beef, carcass quality, Simmenta

Relationship of the bovine IGF1, TG, DGAT1 and MYF5 genes to meat colour, tenderness and cooking loss

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