Impact of Genetic and Postmortem Mechanisms on Beef Colour Parameters

Öz

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. 

Anahtar Kelimeler

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

Genetik ve Postmortem Mekanizmaların Sığır Eti Renk Özellikleri Üzerine Etkisi

Öz

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.

Anahtar Kelimeler

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

Kaynakça

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