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Registro Completo |
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Biblioteca(s): |
Embrapa Gado de Corte; Embrapa Pecuária Sudeste. |
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Data corrente: |
28/01/2014 |
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Data da última atualização: |
28/03/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
TIZIOTO, P. C.; GROMBONI, C. F.; NOGUEIRA, A. R. de A.; SOUZA, M. M. de; MUDADU, M. de A.; THOLON, P.; ROSA, A. do N.; TULLIO, R. R.; MEDEIROS, S. R. de; NASSU, R. T.; REGITANO, L. C. de A. |
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Afiliação: |
POLYANA CRISTINE TIZIOTO, Federal University of Sao Carlos; CAIO FERNANDO GROMBONI, Federal University of Sao Carlos; ANA RITA DE ARAUJO NOGUEIRA, CPPSE; MARCELA MARIA DE SOUZA, Federal University of Sao Carlos; MAURICIO DE ALVARENGA MUDADU, CPPSE; PATRICIA THOLON, CPPSE; ANTONIO DO NASCIMENTO ROSA, CNPGC; RYMER RAMIZ TULLIO, CPPSE; SERGIO RAPOSO DE MEDEIROS, CNPGC; RENATA TIEKO NASSU, CPPSE; LUCIANA CORREIA DE ALMEIDA REGITANO, CPPSE. |
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Título: |
Calcium and potassium content in beef: influences on tenderness and associations with molecular markers in Nellore cattle. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Meat Science, v. 96, n. 1, p. 436-440, jan. 2014. |
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DOI: |
10.1016/j.meatsci.2013.08.001 |
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Idioma: |
Inglês |
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Conteúdo: |
Calcium (Ca) and potassium (K) are essential nutrients in animal nutrition. Furthermore, the Ca content can influence meat tenderness because it is needed by the proteolytic system of calpains and calpastatins, major factors in postmortem tenderization of skeletal muscles. K content, which is needed for muscle contraction, can also affect meat tenderness. This study showed that K positively affects the Warner-Bratzler shear force (WBSF), measured at 14days of meat aging, which means that higher levels of K are related to lower meat tenderness. Additionally, a significant effect (P?0.015) of a SNP in the calcium-activated neutral protease 1 (CAPN1) gene on Ca content was observed. Metal content in beef can affect not only nutritional values but also meat quality traits. Part of this effect may be related to variation in specific genes. |
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Palavras-Chave: |
Ionone; KCNJ11; Shear force. |
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Thesagro: |
Carne; Metal; Nutrição animal. |
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Thesaurus Nal: |
Calpain; Calpastatin; Norisoprenoids; Shear stress. |
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Categoria do assunto: |
--
G Melhoramento Genético |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/123200/1/1-s2.0-S0309174013003665-main.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/172846/1/Calcium-and-potassium-content-in-beef.pdf
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Marc: |
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024 7 $a10.1016/j.meatsci.2013.08.001$2DOI
100 1 $aTIZIOTO, P. C.
245 $aCalcium and potassium content in beef$binfluences on tenderness and associations with molecular markers in Nellore cattle.$h[electronic resource]
260 $c2014
520 $aCalcium (Ca) and potassium (K) are essential nutrients in animal nutrition. Furthermore, the Ca content can influence meat tenderness because it is needed by the proteolytic system of calpains and calpastatins, major factors in postmortem tenderization of skeletal muscles. K content, which is needed for muscle contraction, can also affect meat tenderness. This study showed that K positively affects the Warner-Bratzler shear force (WBSF), measured at 14days of meat aging, which means that higher levels of K are related to lower meat tenderness. Additionally, a significant effect (P?0.015) of a SNP in the calcium-activated neutral protease 1 (CAPN1) gene on Ca content was observed. Metal content in beef can affect not only nutritional values but also meat quality traits. Part of this effect may be related to variation in specific genes.
650 $aCalpain
650 $aCalpastatin
650 $aNorisoprenoids
650 $aShear stress
650 $aCarne
650 $aMetal
650 $aNutrição animal
653 $aIonone
653 $aKCNJ11
653 $aShear force
700 1 $aGROMBONI, C. F.
700 1 $aNOGUEIRA, A. R. de A.
700 1 $aSOUZA, M. M. de
700 1 $aMUDADU, M. de A.
700 1 $aTHOLON, P.
700 1 $aROSA, A. do N.
700 1 $aTULLIO, R. R.
700 1 $aMEDEIROS, S. R. de
700 1 $aNASSU, R. T.
700 1 $aREGITANO, L. C. de A.
773 $tMeat Science$gv. 96, n. 1, p. 436-440, jan. 2014.
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Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
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