INVESTIGADORES
GRIGIONI Gabriela Maria
artículos
Título:
Genetic and management factors affecting beef quality in grazing Hereford stress
Autor/es:
L MELUCCI; M PANARACE; P FEULA; E VILLARREAL; G GRIGIONI; F CARDUZA; L SORIA; C MEZZADRA; ME ARCEO; J PAPALEO; P CORVA; M IRURUETA; A. ROGBERG-MUÑOZ; MC MIQUET
Revista:
MEAT SCIENCE
Editorial:
ELSEVIER SCI LTD
Referencias:
Año: 2012 vol. 92 p. 768 - 774
ISSN:
0309-1740
Resumen:
Attributes contributing to differences in beef quality of 206 Hereford steers finished on pasture were
assessed. Beef quality traits evaluated were: Warner?Bratzler meat tenderness and muscle and fat color at
one and seven days after slaughter and trained sensory panel traits (tenderness, juiciness, flavor, and
marbling) at seven days. Molecular markers were CAPN1 316 and an SNP in exon 2 on the leptin gene
(E2FB). Average daily live weight gain, ultrasound monthly backfat thickness gain and rib-eye area gain
were estimated. Molecular markers effects on meat quality traits were analyzed by mixed models. Association
of meat quality with post weaning growth traits was analyzed by canonical correlations. Muscle color and
marbling were affected by CAPN1 316 and E2FB and Warner?Bratzler meat tenderness by the former. The
results confirm that marker assisted selection for tenderness is advisable only when beef aging is a common
practice. The most important sources of variation in tenderness and color of meat remained unaccounted
for.finished on pasture were
assessed. Beef quality traits evaluated were: Warner?Bratzler meat tenderness and muscle and fat color at
one and seven days after slaughter and trained sensory panel traits (tenderness, juiciness, flavor, and
marbling) at seven days. Molecular markers were CAPN1 316 and an SNP in exon 2 on the leptin gene
(E2FB). Average daily live weight gain, ultrasound monthly backfat thickness gain and rib-eye area gain
were estimated. Molecular markers effects on meat quality traits were analyzed by mixed models. Association
of meat quality with post weaning growth traits was analyzed by canonical correlations. Muscle color and
marbling were affected by CAPN1 316 and E2FB and Warner?Bratzler meat tenderness by the former. The
results confirm that marker assisted selection for tenderness is advisable only when beef aging is a common
practice. The most important sources of variation in tenderness and color of meat remained unaccounted
for.?Bratzler meat tenderness and muscle and fat color at
one and seven days after slaughter and trained sensory panel traits (tenderness, juiciness, flavor, and
marbling) at seven days. Molecular markers were CAPN1 316 and an SNP in exon 2 on the leptin gene
(E2FB). Average daily live weight gain, ultrasound monthly backfat thickness gain and rib-eye area gain
were estimated. Molecular markers effects on meat quality traits were analyzed by mixed models. Association
of meat quality with post weaning growth traits was analyzed by canonical correlations. Muscle color and
marbling were affected by CAPN1 316 and E2FB and Warner?Bratzler meat tenderness by the former. The
results confirm that marker assisted selection for tenderness is advisable only when beef aging is a common
practice. The most important sources of variation in tenderness and color of meat remained unaccounted
for.flavor, and
marbling) at seven days. Molecular markers were CAPN1 316 and an SNP in exon 2 on the leptin gene
(E2FB). Average daily live weight gain, ultrasound monthly backfat thickness gain and rib-eye area gain
were estimated. Molecular markers effects on meat quality traits were analyzed by mixed models. Association
of meat quality with post weaning growth traits was analyzed by canonical correlations. Muscle color and
marbling were affected by CAPN1 316 and E2FB and Warner?Bratzler meat tenderness by the former. The
results confirm that marker assisted selection for tenderness is advisable only when beef aging is a common
practice. The most important sources of variation in tenderness and color of meat remained unaccounted
for.?Bratzler meat tenderness by the former. The
results confirm that marker assisted selection for tenderness is advisable only when beef aging is a common
practice. The most important sources of variation in tenderness and color of meat remained unaccounted
for.firm that marker assisted selection for tenderness is advisable only when beef aging is a common
practice. The most important sources of variation in tenderness and color of meat remained unaccounted
for.