Marcadores moleculares y genes asociados a calidad de carne en el ganado bovino
La carne bovina es una fuente de proteína, la cual posee propiedades fisicoquímicas como la terneza, jugosidad, marmóreo, sabor y retención de agua, que influyen sobre la calidad de la misma. En la actualidad, con ayuda técnicas moleculares como la reacción en cadena de la polimerasa, electroforesis y secuenciación, donde se pueden analizar y detectar marcadores moleculares, se ha descubierto en varias razas bovinas que cambios de algún nucleótido en genes como la calpaína y la calpastatina principalmente, pueden afectar las propiedades antes mencionadas generando una carne mucho mas llamativa para el consumidor, por esta razón el uso de marcadores moleculares como una herramienta de selección cada día toma mas fuerzas, debido a que se pued... Ver más
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Marcadores moleculares y genes asociados a calidad de carne en el ganado bovino Li X, Ekerljung M, Lundström K, Lundén A. Association of polymorphisms at DGAT1, leptin, SCD1, CAPN1 and CAST genes with color, marbling and water holding capacity in meat from beef cattle populations in Sweden. Meat Sci. 2013; 94(2):153-158. https://doi.org/10.1016/j.meatsci.2013.01.010 Curi RA, Chardulo LAL, Mason MC, Arrigoni MDB, Silveira AC, De Oliveira HN. Effect of single nucleotide polymorphisms of CAPN1 and CAST genes on meat traits in Nellore beef cattle (Bos indicus) and in their crosses with Bos taurus. Anim Genet. 2009; 40:456–462. https://doi.org/10.1111/j.1365-2052.2009.01859.x Carvalho ME, Eler JP, Bonin MN, Rezende FM, Biase FH, Meirelles FV, Regitano LC, Coutinho LL, Balieiro JC, Ferraz JB. Genotypic and allelic frequencies of gene polymorphisms associated with meat tenderness in Nellore beef cattle. Genet Mol Res. 2017; 16(1). https://doi.org/10.4238/gmr16018957 Shin SC, Chung ER. 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Genetic, management and nutritional factors affecting intramuscular fat deposition in beef cattle—a review. Asian Austral J Anim. 2018; 31(7):1043–1061. https://doi.org/10.5713/ajas.18.0310 Lagonigro R, Wiener P, Pilla F, Woolliams JA, Williams JL. A new mutation in the coding region of the bovine leptin gene associated with feed intake. Animal Genetics. 2003; 34(5):371-374. https://doi.org/10.1046/j.1365-2052.2003.01028.x Hou G, Huang M, Gao X, Li J, Gao H, Ren H, et al. Association of Calpain 1 (CAPN1) and HRSP12 allelic variants in beef cattle with carcass traits. Afr J Biotechnol 2011; 10(63):13714–13718. http://dx.doi.org/10.5897/AJB11.338 Pratiwi N, Maskur M, Priyanto R, Jakaria J. Novel SNP of calpain-1 (CAPN1) gene and its association with carcass and meat characteristics traits in Bali cattle. J Indones Trop Anim Agric. 2016; 41(3):109–116. https://doi.org/10.14710/jitaa.41.3.109-116 Barendse W. Assessing lipid metabolism. Int. Pat. Appl. 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Biochem Biophys Res, 2005; 332(3):697-701. https://doi.org/10.1016/j.bbrc.2005.05.010 Artículo de revista Núm. 1 , Año 2024 : RECIA 16(1):ENERO-JUNIO 2024 1 16 sabor Revista Colombiana de Ciencia Animal - RECIA propiedades organolépticas proteasas Calpastatina Calpaina Pérez-Cordero, Alexander Montes-Vergara, Donicer E Camargo Pitalua, Camilo A La carne bovina es una fuente de proteína, la cual posee propiedades fisicoquímicas como la terneza, jugosidad, marmóreo, sabor y retención de agua, que influyen sobre la calidad de la misma. En la actualidad, con ayuda técnicas moleculares como la reacción en cadena de la polimerasa, electroforesis y secuenciación, donde se pueden analizar y detectar marcadores moleculares, se ha descubierto en varias razas bovinas que cambios de algún nucleótido en genes como la calpaína y la calpastatina principalmente, pueden afectar las propiedades antes mencionadas generando una carne mucho mas llamativa para el consumidor, por esta razón el uso de marcadores moleculares como una herramienta de selección cada día toma mas fuerzas, debido a que se puede obtener la información de que caracteristicas tendrá la carne de un individuo y de la descendencia, con el simple hecho de analizar una muestra biológica que contenga su ADN, en la presente revisión se describen algunos genes que tienen efecto sobre las propiedades de la carne y se mencionan polimorfismos de nucleótidos que pueden afectarlas, enfatizando en el gen calpaína y calpastatina, y su influencia en las distintas caracteristicas. Universidad de Sucre Publication https://revistas.unisucre.edu.co/index.php/recia/article/view/1071 Mateescu,RG. Genetics of meat quality. In: The genetics of cattle. DJ Garrick and A. Ruvinsky (2 Ed.). CABI Publishing. New York. 2014. https://doi.org/10.1079/9781780642215.0544 Moyen C, Goudenege S, Poussard S, Sassi AH, Brustis JJ, Cottin P. Involvement of micro-calpain (CAPN 1) in muscle cell differentiation. Int. J Biochem Cell Biol. 2004; 36(4):728-743. https://doi.org/10.1016/s1357-2725(03)00265-6 Van den Maagdenberg K, Claeys E, Stinckens A, Buys N, De Smet S. Effect of age, muscle type, and insulin-like growth factor-II genotype on muscle proteolytic and lipolytic enzyme activities in boars1. J Anim Sci. 2007; 85(4):952-960. http://dx.doi.org/10.2527/jas.20063 Desgarennes-Alcalá CM, Moral Sd, Meza-Villalvazo VM, Peña-Castro JM, Zárate-Martínez JP, Abad-Zavaleta J. Estimación de las frecuencias alélicas y genotípicas de los genes CAPN1 Y CAST asociados a la calidad de la carne en bovinos de la Cuenca del Papaloapan. Nova Scientia 2017 ;9(19):211-228. https://doi.org/10.21640/ns.v9i19.996 Goll DE, Thompson VF, Li H, Wei W, Cong J. The calpain system. Physiol Rev. 2003; 83(3):731-801. https://doi.org/10.1152/physrev.00029.2002 Weller J. Current and Future Developments in Patents for Quantitative Trait Loci in Dairy Cattle. Recent Pat. DNA Gene Seq. 2007; 1:69–76. https://doi.org/10.2174/187221507779814489 Falomir Lockhart AH. El color de la carne bovina: Estudio de la influencia y asociación de polimorfismos en genes candidatos. 2020. https://notablesdelaciencia.conicet.gov.ar/handle/11336/144733 FAO. La situación de los recursos zoogeneticos mundiales para la alimentación y la agricultura, 2010. https://www.fao.org/documents/card/en/c/1b5aaa26-cf58-44a9-83f7-8998d117fb70 6. Moreno N, Carabaño MJ, Venturini G, Rueda J, González C, Serrano M, et al,. Combinación de información de expresión diferencial y genotipado de genoma completo para redefinir regiones qtls asociados a caracteres de calidad de carne en bovino. Revista Complutense de Ciencias Veterinarias, 2012; 6(1):50-54. https://link.gale.com/apps/doc/A310150453/IFME?u=anon~cb55f2c2&sid=googleScholar&xid=fdcbfc7e Doelle W, Rokem S, Berovic M. In: Methods in biotechnology, Vol. 2, Ed. Horst (Ed.). Horst W. Doelle, Stefan Rokem, Marin Berovic 2009. https://www.eolss.net/ebooklib/bookinfo/biotechnology.aspx Kappes SM. Utilization of gene mapping information in livestock animals. Theriogenology, 1999; 51:135. https://doi.org/10.1016/s0093-691x(98)00237-4 Dekkers JCM. Commercial application of marker- and gene-assisted selection in livestock: strategies and lessons. J Anim Sci. 2004; 82:E313-328. https://doi.org/10.2527/2004.8213_supple313x Soria LA & Corva PM. Factores genéticos y ambientales que determinan la terneza de la carne bovina Genetic and environmental factors influencing beef tenderness. Arch. Latinoam. Prod. Anim. 2004; 12(2). https://ojs.alpa.uy/index.php/ojs_files/article/view/20 Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0. https://creativecommons.org/licenses/by/4.0 Español proteases Journal article Molecular markers and genes associated with meat quality in cattle Beef is a source of protein, which has physicochemical properties such as tenderness, juiciness, marbling, flavor and water retention, which influence its quality. Currently, with the help of molecular techniques such as polymerase chain reaction, electrophoresis and sequencing, where molecular markers can be analyzed and detected, it has been discovered in several bovine breeds that changes of some nucleotide in genes such as calpain and calpastatin. Mainly, they can affect the aforementioned properties, generating a much more attractive meat for the consumer, for this reason the use of molecular markers as a selection tool is gaining more strength every day, because information can be obtained about what characteristics the meat will have. meat of an individual and the offspring, with the simple act of analyzing a biological sample that contains its DNA, in this review we describe some genes that have an effect on the properties of meat and mention nucleotide polymorphisms that can affect them, emphasizing the calpain and calpastatin gene, and their influence on the different characteristics. tenderness flavor Calpain Calpastatin organoleptic properties 10.24188/recia.v16.n1.2024.1071 https://doi.org/10.24188/recia.v16.n1.2024.1071 https://revistas.unisucre.edu.co/index.php/recia/article/download/1071/1129 https://revistas.unisucre.edu.co/index.php/recia/article/download/1071/1130 e1071 https://revistas.unisucre.edu.co/index.php/recia/article/download/1071/1128 2027-4297 e1071 2024-03-26T06:54:31Z 2024-03-26T06:54:31Z 2024-03-26 |
| institution |
UNIVERSIDAD DE SUCRE |
| thumbnail |
https://nuevo.metarevistas.org/UNIVERSIDADDESUCRE/logo.png |
| country_str |
Colombia |
| collection |
Revista Colombiana de Ciencia Animal - RECIA |
| title |
Marcadores moleculares y genes asociados a calidad de carne en el ganado bovino |
| spellingShingle |
Marcadores moleculares y genes asociados a calidad de carne en el ganado bovino Pérez-Cordero, Alexander Montes-Vergara, Donicer E Camargo Pitalua, Camilo A ternura sabor propiedades organolépticas proteasas Calpastatina Calpaina proteases tenderness flavor Calpain Calpastatin organoleptic properties |
| title_short |
Marcadores moleculares y genes asociados a calidad de carne en el ganado bovino |
| title_full |
Marcadores moleculares y genes asociados a calidad de carne en el ganado bovino |
| title_fullStr |
Marcadores moleculares y genes asociados a calidad de carne en el ganado bovino |
| title_full_unstemmed |
Marcadores moleculares y genes asociados a calidad de carne en el ganado bovino |
| title_sort |
marcadores moleculares y genes asociados a calidad de carne en el ganado bovino |
| title_eng |
Molecular markers and genes associated with meat quality in cattle |
| description |
La carne bovina es una fuente de proteína, la cual posee propiedades fisicoquímicas como la terneza, jugosidad, marmóreo, sabor y retención de agua, que influyen sobre la calidad de la misma. En la actualidad, con ayuda técnicas moleculares como la reacción en cadena de la polimerasa, electroforesis y secuenciación, donde se pueden analizar y detectar marcadores moleculares, se ha descubierto en varias razas bovinas que cambios de algún nucleótido en genes como la calpaína y la calpastatina principalmente, pueden afectar las propiedades antes mencionadas generando una carne mucho mas llamativa para el consumidor, por esta razón el uso de marcadores moleculares como una herramienta de selección cada día toma mas fuerzas, debido a que se puede obtener la información de que caracteristicas tendrá la carne de un individuo y de la descendencia, con el simple hecho de analizar una muestra biológica que contenga su ADN, en la presente revisión se describen algunos genes que tienen efecto sobre las propiedades de la carne y se mencionan polimorfismos de nucleótidos que pueden afectarlas, enfatizando en el gen calpaína y calpastatina, y su influencia en las distintas caracteristicas.
|
| description_eng |
Beef is a source of protein, which has physicochemical properties such as tenderness, juiciness, marbling, flavor and water retention, which influence its quality. Currently, with the help of molecular techniques such as polymerase chain reaction, electrophoresis and sequencing, where molecular markers can be analyzed and detected, it has been discovered in several bovine breeds that changes of some nucleotide in genes such as calpain and calpastatin. Mainly, they can affect the aforementioned properties, generating a much more attractive meat for the consumer, for this reason the use of molecular markers as a selection tool is gaining more strength every day, because information can be obtained about what characteristics the meat will have. meat of an individual and the offspring, with the simple act of analyzing a biological sample that contains its DNA, in this review we describe some genes that have an effect on the properties of meat and mention nucleotide polymorphisms that can affect them, emphasizing the calpain and calpastatin gene, and their influence on the different characteristics.
|
| author |
Pérez-Cordero, Alexander Montes-Vergara, Donicer E Camargo Pitalua, Camilo A |
| author_facet |
Pérez-Cordero, Alexander Montes-Vergara, Donicer E Camargo Pitalua, Camilo A |
| topicspa_str_mv |
ternura sabor propiedades organolépticas proteasas Calpastatina Calpaina |
| topic |
ternura sabor propiedades organolépticas proteasas Calpastatina Calpaina proteases tenderness flavor Calpain Calpastatin organoleptic properties |
| topic_facet |
ternura sabor propiedades organolépticas proteasas Calpastatina Calpaina proteases tenderness flavor Calpain Calpastatin organoleptic properties |
| citationvolume |
16 |
| citationissue |
1 |
| citationedition |
Núm. 1 , Año 2024 : RECIA 16(1):ENERO-JUNIO 2024 |
| publisher |
Universidad de Sucre |
| ispartofjournal |
Revista Colombiana de Ciencia Animal - RECIA |
| source |
https://revistas.unisucre.edu.co/index.php/recia/article/view/1071 |
| language |
Español |
| format |
Article |
| rights |
http://purl.org/coar/access_right/c_abf2 info:eu-repo/semantics/openAccess Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0. https://creativecommons.org/licenses/by/4.0 |
| references |
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