01905naa a2200373 a 450000100080000000500110000800800410001902400390006010000190009924501500011826000090026852008510027765000120112865000160114065000190115665000170117565000100119265000100120265000220121265300110123465300110124565300160125670000200127270000260129270000200131870000210133870000150135970000190137470000180139370000230141170000170143470000260145177300540147719837842023-03-28       2014    bl uuuu     u00u1 u    #d7 a10.1016/j.meatsci.2013.08.0012DOI1 aTIZIOTO, P. C.  aCalcium and potassium content in beefbinfluences on tenderness and associations with molecular markers in Nellore cattle.h[electronic resource]  c2014  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.  aCalpain  aCalpastatin  aNorisoprenoids  aShear stress  aCarne  aMetal  aNutrição animal  aIonone  aKCNJ11  aShear force1 aGROMBONI, C. F.1 aNOGUEIRA, A. R. de A.1 aSOUZA, M. M. de1 aMUDADU, M. de A.1 aTHOLON, P.1 aROSA, A. do N.1 aTULLIO, R. R.1 aMEDEIROS, S. R. de1 aNASSU, R. T.1 aREGITANO, L. C. de A.  tMeat Sciencegv. 96, n. 1, p. 436-440, jan. 2014.