牛肉质性状相关基因的研究进展

Abstract

Abstract: Calpain system played an important role in muscle protein hydrolysis and muscle tenderization after animal slaughter. Fatty acid binding proteins affected muscle tenderness, flavor and juiciness, and had high relevance to backfat thickness, marbling, tenderness and water capacity of meat traits through taking part in the transport and metabolism of fatty acids. Myogenic regulatory factors controled the fusion of muscle cell and formation of muscle fiber during the muscle differentiation process. Myostatin, a negative regulator for muscle growth, could affect lean meat percentage of animal and better meat quality traits. Several meat quality candidate genes in cattle including calpain system family, fatty acid binding protein gene, myogenic regulatory factor, and myostatin were summarized in order to find the way to improve the quantity and quality of meat and further improve the meat quality traits through marker-assisted selection.

Key words: meat quality traits; functional gene; research progress

CLC Number:

S823

FU Shi-jun, GUO Shi-jin, KAN De-ying, LI Jin-lin, LI Feng, TANG Shao-wei, SHEN Zhi-qiang. Research Progress on Meat Quality Traits Candidate Genes in Cattle[J]. , 2013, 40(9): 158-165.

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