Genernas påverkan på köttkvaliteten
Multiple factors are involved in control of beef sensory quality so great variation can be induced. The perception of meat quality can be affected anywhere in the product chain. Both the environment and the set of genes of the animals have an effect on the final output. A problem facing the beef ind...
| Autor principal: | |
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| Formato: | First cycle, G2E |
| Lenguaje: | sueco sueco |
| Publicado: |
2012
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| Acceso en línea: | https://stud.epsilon.slu.se/4866/ |
| _version_ | 1855570754002747392 |
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| author | Ryberg, Louise |
| author_browse | Ryberg, Louise |
| author_facet | Ryberg, Louise |
| author_sort | Ryberg, Louise |
| collection | Epsilon Archive for Student Projects |
| description | Multiple factors are involved in control of beef sensory quality so great variation can be induced. The perception of meat quality can be affected anywhere in the product chain. Both the environment and the set of genes of the animals have an effect on the final output. A problem facing the beef industry today is the significant variations in meat quality between individual animals, which is reflected in the uneven quality of the meat that reaches the consumer. If the quality of meat in stores varies significantly over time, the consumers’ trust may decrease.
Heritage is a contributing factor to the variation in the quality of beef. Research shows that there are single genes with effects on properties such as tenderness and marbling. To carry on the breeding of marker genes for our Swedish beef breeds, it is important to examine the impact genes have on our Swedish animal material.
This study mainly includes genes affecting meat tenderness and marbling, which have all been associated with one or several specific mutations in various studies and populations. Beef tenderness is mainly influenced by the genes that control the expression of the proteolytic enzyme calpain and its inhibitor calpastatin. Meat tenderness can also be affected by the protein myostatin and the enzyme lysyl oxidase. The meat marbling can be influenced by enzymes affecting fat metabolism, thyroglobulin, DGAT (acyl CoA: diacylglyceroltransferas) and leptin. This study also includes genes PRKAG1 and DNAJA1. The effects of these genes have only been investigated in few studies.
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| format | First cycle, G2E |
| id | RepoSLU4866 |
| institution | Swedish University of Agricultural Sciences |
| language | Swedish swe |
| publishDate | 2012 |
| publishDateSort | 2012 |
| record_format | eprints |
| spelling | RepoSLU48662012-10-02T08:57:49Z https://stud.epsilon.slu.se/4866/ Genernas påverkan på köttkvaliteten Ryberg, Louise Animal genetics and breeding Food composition Multiple factors are involved in control of beef sensory quality so great variation can be induced. The perception of meat quality can be affected anywhere in the product chain. Both the environment and the set of genes of the animals have an effect on the final output. A problem facing the beef industry today is the significant variations in meat quality between individual animals, which is reflected in the uneven quality of the meat that reaches the consumer. If the quality of meat in stores varies significantly over time, the consumers’ trust may decrease. Heritage is a contributing factor to the variation in the quality of beef. Research shows that there are single genes with effects on properties such as tenderness and marbling. To carry on the breeding of marker genes for our Swedish beef breeds, it is important to examine the impact genes have on our Swedish animal material. This study mainly includes genes affecting meat tenderness and marbling, which have all been associated with one or several specific mutations in various studies and populations. Beef tenderness is mainly influenced by the genes that control the expression of the proteolytic enzyme calpain and its inhibitor calpastatin. Meat tenderness can also be affected by the protein myostatin and the enzyme lysyl oxidase. The meat marbling can be influenced by enzymes affecting fat metabolism, thyroglobulin, DGAT (acyl CoA: diacylglyceroltransferas) and leptin. This study also includes genes PRKAG1 and DNAJA1. The effects of these genes have only been investigated in few studies. Köttkvaliteten kan påverkas på olika ställen i produktionskedjan, där både miljön och generna har effekt på den slutliga kvaliteten. Ett problem för nötköttindustrin idag är att det finns betydande variationer i köttkvaliteten mellan enskilda djur, vilket avspeglas i en ojämn kvalitet hos det kött som i slutänden når konsumenterna. Om konsumenterna inte kan vara säkra på vilken köttkvalitet de köper i butikerna kan förtroendet minska. Arvet är en bidragande faktor till variation i nötköttets kvalitet. Forskning visar att det finns enskilda gener med effekt på egenskaper som mörhet och marmorering. För att bedriva avel på markörgener för våra svenska köttraser är det viktigt att undersöka vilken effekt generna har för vårt svenska djurmaterial. Denna litteraturstudie omfattar främst gener som påverkar köttets mörhet och marmorering, där samtliga gener har visat på en eller flera enskilda mutationer i olika studier och populationer. Köttets mörhet påverkas främst av de gener som styr uttrycket av det proteolytiska enzymet calpain och dess inhibitor calpastatin. Köttets mörhet kan också påverkas av proteinet myostatin och av enzymet lysyl oxidas. Köttets marmorering kan påverkas av enzymer med effekt på fettmetabolismen, thyroglobulin, DGAT (acyl-CoA:diacylglyceroltransferas) och leptin. Denna litteraturstudie omfattar även generna DNAJA1 och PRKAG1. Effekten av dessa gener har endast undersökts i fåtal studier. 2012-09-27 First cycle, G2E NonPeerReviewed application/pdf sv https://stud.epsilon.slu.se/4866/1/ryberg_l_121002.pdf Ryberg, Louise, 2012. Genernas påverkan på köttkvaliteten. First cycle, G2E. Uppsala: (VH) > Dept. of Animal Breeding and Genetics (until 231231) <https://stud.epsilon.slu.se/view/divisions/OID-670.html> urn:nbn:se:slu:epsilon-s-1697 swe |
| spellingShingle | Animal genetics and breeding Food composition Ryberg, Louise Genernas påverkan på köttkvaliteten |
| title | Genernas påverkan på köttkvaliteten |
| title_full | Genernas påverkan på köttkvaliteten |
| title_fullStr | Genernas påverkan på köttkvaliteten |
| title_full_unstemmed | Genernas påverkan på köttkvaliteten |
| title_short | Genernas påverkan på köttkvaliteten |
| title_sort | genernas påverkan på köttkvaliteten |
| topic | Animal genetics and breeding Food composition |
| url | https://stud.epsilon.slu.se/4866/ https://stud.epsilon.slu.se/4866/ |