Impact of Genetic and Postmortem Mechanisms on Beef Colour Parameters

Year 2018, Volume: 37 Issue: 1, 49 - 59, 15.03.2018

Sena Ardicli

https://doi.org/10.30782/uluvfd.398947

Abstract

This paper is a review of current
knowledge about environmental and genetic effects on beef colour. In order for
beef production industries to consistently produce preferred meat with respect
to colour parameters, there must be an understanding of the mechanisms through
environmental factors, as well as the contribution of genetics. Thus, a brief
overview of beef colour is presented to understand how genotype and environment
may interact to influence this trait. Essentially, colour of beef can have
significant effects on consumer’s choice and thus it can determine the
economical value of the product. The current methods for evaluating meat
colour, the influence of postmortem process and environmental factors, as well
as the candidate genes including LEP,
CAPN, CAST, AKR1B1, GHR, MYOD,
DNAH2, USP43, ANK1, on beef
colour are presented. In addition, specific examples of interactions between
the processing environment and genetics in cattle breeding are summarized. Consequently,
achieving optimal beef colour will entirely depend not only on the quality of
the pre- and post-slaughter process but also on the molecular mechanisms. 

Keywords

Candidate gene, environmental factors, cattle, meat colour, meat quality

Genetik ve Postmortem Mekanizmaların Sığır Eti Renk Özellikleri Üzerine Etkisi

Abstract

Bu makale genetik ve çevresel faktörlerin
sığır eti renk özelliklerine etkileri hakkındaki güncel bilgilerin bir
derlemesidir. Sığır eti üretim işletmelerinde, renk özellikleri bakımından
tercih edilen et ürünlerinin üretilebilmesi için çevresel ve genetik
faktörlerden oluşan mekanizmaların anlaşılabilmesi gerekmektedir. Bu bağlamda
genotipik ve çevresel etkiler arasındaki interaksiyonların bu özelliği nasıl
etkilediği hakkında genel bir bakış açısı sunulmuştur. Et rengi, tüketicilerin
seçimini ve dolayısıyla ürünlerin ekonomik değerlerini belirlemektedir. Et
renginin belirlenmesinde kullanılan güncel yöntemler, postmortem süreç ile
çevresel ve LEP, CAPN, CAST, AKR1B1, GHR, MYOD, DNAH2, USP43, ANK1 aday genlerinden
oluşan faktörlerin et rengi üzerine etkileri sunulmuştur. Bununla birlikte
sığır yetiştiriciliğinde çevresel ve genetik faktörler arasındaki
interaksiyonlara ait spesifik örnekler özetlenmiştir. Sonuç olarak, optimum et
renginin elde edilebilmesi sadece kesim öncesi ve sonrası sürece ait nitelikler
değil aynı zamanda moleküler mekanizmalara da bağlıdır.

Keywords

Aday gen, çevresel faktörler, sığır, et rengi, et kalitesi

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