Italian Journal of Animal Science (Jan 2010)

Polymorphisms in genes affecting meat quality in European beef breeds

  • A. Valentini,
  • J. Williams,
  • N. Razzaq,
  • H. Leveziel,
  • D. Delourme,
  • V. Armarger,
  • S. Dunner,
  • M.E. Miranda,
  • M.L. Checa,
  • A. Crisà,
  • C. Marchitelli

DOI
https://doi.org/10.4081/ijas.2005.2s.34
Journal volume & issue
Vol. 4, no. 2s
pp. 34 – 36

Abstract

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Many of the qualitative differences noticed in the meats of various calf species depend from environmental characteristics (different reproduction systems, butchering age, etc.). Undoubtedly, there are some genetic factors that influence said quality, such as the composition of fat acids (poly-saturated and saturated), fat distribution, muscle fibre, connective tissue make up.

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