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

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 in...

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Bibliographic Details
Published in:Meat science 2015-10, Vol.108, p.17-20
Main Authors: Falomir-Lockhart, A.H., Rogberg-Muñoz, A., Papaleo-Mazzucco, J., Goszczynski, D.E., Lirón, J.P., Fernández, M.E., Añon, M.C., Melucci, L.M., Giovambattista, G.
Format: Article
Language:English
Subjects:
Animal Feed
Animals
Cattle - genetics
Color
Diet - veterinary
Genetics
Glutathione Peroxidase - genetics
Glutathione Peroxidase - metabolism
Glutathione S-Transferase pi - genetics
Glutathione S-Transferase pi - metabolism
GSTP1
Isoenzymes - genetics
Isoenzymes - metabolism
L-Lactate Dehydrogenase - genetics
L-Lactate Dehydrogenase - metabolism
Meat color
Molecular Chaperones - genetics
Molecular Chaperones - metabolism
Muscle, Skeletal - metabolism
Myoglobin - metabolism
Oxidation-Reduction
Oxidative processes
Polymorphism, Single Nucleotide
Red Meat
SNP
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Summary: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
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2015.05.005