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Advances of Molecular Markers and Their Application for Body Variables and Carcass Traits in Qinchuan Cattle

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College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China
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Department of Animal Production, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
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Department of Poultry, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
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Department of Pathology, Faculty of Veterinary Medicine, Alexandria University, Edfina 22758, Egypt
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Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Alexandria University, Edfina 22578, Egypt
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Department of Physiology, University of Sarajevo, Veterinary Faculty, Zmaja od Bosne Sarajevo 9071000, Bosnia and Herzegovina
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Animal Science, School of Agriculture and Environment, Massey University, Palmerston North 4442, New Zealand
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National Beef Cattle Improvement Center, Northwest A&F University, Yangling 712100, China
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Author to whom correspondence should be addressed.
Genes 2019, 10(9), 717; https://doi.org/10.3390/genes10090717
Received: 7 August 2019 / Revised: 5 September 2019 / Accepted: 10 September 2019 / Published: 17 September 2019
(This article belongs to the Section Animal Genetics and Genomics)
This review considers the unique characteristics of Chinese cattle and intramuscular fat content (IMF) as factors influencing meat quality, including tenderness, flavor, and juiciness of meat. Due to its nutritional qualities, meat contributes to a healthy and balanced diet. The intramuscular fat content and eating quality of beef are influenced by many factors, which can generally be divided into on-farm and pre-slaughter factors (breed, sex of cattle, age at slaughter, housing system, diet, and pre-slaughter handling) and postmortem factors (post-slaughter processing, chilling temperature, and packaging). Meat quality traits can also be influenced by the individual genetic background of the animal. Worldwide, the function of genes and genetic polymorphisms that have potential effects on fattening of cattle and beef quality have been investigated. The use of DNA markers is recognized as a powerful and efficient approach to achieve genetic gain for desirable phenotypic characteristics, which is helpful for economic growth. The polymorphisms of the SIRT4, SIRT6, SIRT7, CRTC3, ABHD5, KLF6, H-FABP, and ELOVL6 genes for body and growth characteristics of cattle, and also for beef quality, are considered with the aim of highlighting the significance of beef intramuscular fat content, and that growth, body, and meat quality characteristics are polygenically regulated. View Full-Text
Keywords: gene; markers; body; carcass; Qinchuan; cattle gene; markers; body; carcass; Qinchuan; cattle
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Raza, S.H.A.; Khan, R.; Abdelnour, S.A.; Abd El-Hack, M.E.; Khafaga, A.F.; Taha, A.; Ohran, H.; Mei, C.; Schreurs, N.M.; Zan, L. Advances of Molecular Markers and Their Application for Body Variables and Carcass Traits in Qinchuan Cattle. Genes 2019, 10, 717.

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