Associations between gene polymorphisms and selected meat traits in cattle - A review

  • Zalewska, Magdalena (Department of Bacterial Physiology, Institute of Microbiology, Faculty of Biology, University of Warsaw) ;
  • Puppel, Kamila (Institute of Animal Science, Warsaw University of Life Sciences) ;
  • Sakowski, Tomasz (Department of Biotechnology and Nutrigenomics, Institute of Genetics and Animal Biotechnology, Polish Academy of Sciences (PAS))
  • 투고 : 2020.09.25
  • 심사 : 2020.12.22
  • 발행 : 2021.09.01


Maintaining a high level of beef consumption requires paying attention not only to quantitative traits but also to the quality and dietary properties of meat. Growing consumer demands do not leave producers many options for how animals are selected for breeding and animal keeping. Meat and carcass fatness quality traits, which are influenced by multiple genes, are economically important in beef cattle breeding programs. The recent availability of genome sequencing methods and many previously identified molecular markers offer new opportunities for animal breeding, including the use of molecular information in selection programs. Many gene polymorphisms have thus far been analyzed and evaluated as potential candidates for molecular markers of meat quality traits. Knowledge of these markers can be further applied to breeding programs through marker-assisted selection. In this literature review, we discuss the most promising and well-described candidates and their associations with selected beef production traits.



This work was supported by the National Center for Research and Development (grant agreement: SUSAN/I/SusCatt/01/2017) as part of the European research program ERA-NET CO-FUND SUSAN (grant agreement No. 696231).


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