Fecha/hora: 12/06/2024 06:47:16

Biblioteca(s): 	INIA Las Brujas.	
Fecha corriente: 	21/02/2014	
Fecha de la última actualización: 	04/10/2019	
Autoria: 	SORIA, L. A.; CORVA, P. M.; BRANDA, A.; SCHOR, A.; MELUCCI, L. M.; VILLARREAL, E. L.; MEZZADRA, C. A.; CANTET, R. J. C.; MIQUEL, M. C.	
Afiliación: 	LILIANA A. SORIA, Facultad de Ciencias Veterinarias, Universidad de Buenos Aires, Argentina; PABLO M. CORVA, Facultad de Ciencias Agrarias, Universidad Nacional de Mar del Plata, Balcarce, Argentina; ANDREA BRANDA SICA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ALEJANDRO SCHOR, Facultad de Agronomia, Universidad de Buenos Aires, Argentina; LILIA M. MELUCCI, Facultad de Ciencias Agrarias, Universidad Nacional de Mar del Plata, Balcarce, Argentina; EDGARDO L. VILLARREAL, Instituto Nacional de Tecnología Agropecuaria, Balcarce, Argentina; CARLOS A. MEZZADRA, Instituto Nacional de Tecnología Agropecuaria, Balcarce, Argentina; RODOLFO J. C. CANTET, Facultad de Agronomía, Universidad de Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; MARÍA C. MIQUEL, Facultad de Ciencias Veterinarias, Universidad de Buenos Aires, Argentina.	
Título: 	Effect of three single-nucleotide polymorphisms in CAPN1 gene on beef tenderness (brief report). [Einfluss von drei Einzelnucleotidpolymorphismen im CAPN1 Gen
auf die Zartheit von Rindfleisch (Brief Report)].	
Año de publicación: 	2009	
Fuente/Imprenta: 	Archiv fur Tierzucht (Archives Animal Breeding), 2009, Volume 52, Issue 5, Pages 546-549.	
ISSN: 	0003-9438	
DOI: 	10.5194/aab-52-546-2009	
Idioma: 	Inglés	
Notas: 	Article history: Received 24 April 2008 / Accepted 18 April 2009 / Published 10 Oct 2009.	
Contenido: 	Abstract. 
Meat tenderness is an important trait in beef cattle production, as consumers consider tenderness the most important attribute of beef palatability. There is ample evidence that post mortem proteolysis of myofibrillar proteins is responsible for the decline in shear force during storage. The bovine micromolar calcium-activated neutral protease (CAPN1) gene encodes the large subunit of &#956;-calpain, which is thought to be one of the most important enzymes involved in post mortem tenderization (KOOHMARAIE 1996). Three single-nucleotide polymorphisms (SNPs) on the CAPN1 gene (316, 530 and 4 751 markers) have been associated with tenderness in different cattle breeds (PAGE et al. 2002, PAGE et al. 2004, WHITE et al. 2005). A more recent study confirmed that markers 316 and 4 751 had an effect on beef tenderness (VAN EENENNAAM et al. 2007). The objective of this research was to determine the existence of polymorphisms and to assess the effect of the reported SNP in the bovine CAPN1 gene on tenderness from a sample of Angus and Brangus steers fattened on pasture.	
Palabras-Clave: 	MEAT; Meat tenderness.	
Categoría del tema: 	L01 Ganadería	
URL: 	http://www.ainfo.inia.uy/digital/bitstream/item/13413/1/aab-52-546-2009.pdf
https://www.arch-anim-breed.net/52/546/2009/aab-52-546-2009.pdf	
Registro original: 	INIA Las Brujas (LB)	
Ejemplares: 	LB - (12816-1) - PXI - AP - DD - PP/AAB/2009 -  -  - DIS