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Study of the influence of genes related to muscle oxidative processes on beef color

Colaborador(es): Falomir Lockhart, A. H | Rogberg Muñoz, Andrés | Papaleo Mazzuco, J | Goszczynski, D. E | Lirón, J. P | Fernández, M. E | Añón, María Cristina | Melucci, Lilia Magdalena | Giovambattista, G.
ISSN: 0309-1740.Tipo de material: Artículos y capítulos. Recurso electrónico.Tema(s): SNP | PROTEINS | OXIDATIVE PROCESSES | OXIDATIVE PROCESS | MOBILE SECURITY | MEATS | MEAT COLOR | GSTP1 | GENETICS | GENES | GENE EXPRESSION | DETOXIFICATION | COLORIMETRY | COLOR | Recursos en línea: Haga clic para acceso en línea | LINK AL EDITOR. En: Meat Science vol.108 (2015), p.17-20Resumen: The biochemical bases of meat color are determined by the concentration and redox state of myoglobin, hemoglobin, cytochromes, and other pigments. Post-mortem depletion of cellular oxygen results in oxidative stresses that consume NADH and affects reducing activity, while enzymatic detoxification influences the cellular oxidative processes, both affecting meat color. The aim of this work was to study the influence of several genes related to cellular oxidative processes that could affect CIELAB meat color parameters. The study was performed in steers that received a grass-based diet combined with grain, hays and silages. Results suggest a possible link between colorimetric parameters [a*, b* and chroma] and SNPs in the GSTP1 gene [P less than 0.05]. Although the influence of the enzymes, encoded by GSTP1 gene, on meat color has been proposed previously at biochemical level and protein expression level, further association studies in different populations and functional studies of proteins are needed to confirm the genetic determination of that gene on meat color.
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The biochemical bases of meat color are determined by the concentration and redox state of myoglobin, hemoglobin, cytochromes, and other pigments. Post-mortem depletion of cellular oxygen results in oxidative stresses that consume NADH and affects reducing activity, while enzymatic detoxification influences the cellular oxidative processes, both affecting meat color. The aim of this work was to study the influence of several genes related to cellular oxidative processes that could affect CIELAB meat color parameters. The study was performed in steers that received a grass-based diet combined with grain, hays and silages. Results suggest a possible link between colorimetric parameters [a*, b* and chroma] and SNPs in the GSTP1 gene [P less than 0.05]. Although the influence of the enzymes, encoded by GSTP1 gene, on meat color has been proposed previously at biochemical level and protein expression level, further association studies in different populations and functional studies of proteins are needed to confirm the genetic determination of that gene on meat color.

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