Abstract
This review considers the unique characteristics of Chinese cattle and intramuscular fat content (IMF) as factors influencing meat quality, including tenderness, flavor, and juiciness of meat. Due to its nutritional qualities, meat contributes to a healthy and balanced diet. The intramuscular fat content and eating quality of beef are influenced by many factors, which can generally be divided into on-farm and pre-slaughter factors (breed, sex of cattle, age at slaughter, housing system, diet, and pre-slaughter handling) and postmortem factors (post-slaughter processing, chilling temperature, and packaging). Meat quality traits can also be influenced by the individual genetic background of the animal. Worldwide, the function of genes and genetic polymorphisms that have potential effects on fattening of cattle and beef quality have been investigated. The use of DNA markers is recognized as a powerful and efficient approach to achieve genetic gain for desirable phenotypic characteristics, which is helpful for economic growth. The polymorphisms of the SIRT4, SIRT6, SIRT7, CRTC3, ABHD5, KLF6, H-FABP, and ELOVL6 genes for body and growth characteristics of cattle, and also for beef quality, are considered with the aim of highlighting the significance of beef intramuscular fat content, and that growth, body, and meat quality characteristics are polygenically regulated.
Highlights
Beef is favored in both domestic and foreign markets due to its high protein content, low cholesterol, essential amino acids content, minerals, vitamins, and greater digestibility and absorption which can reach 95%
The haplotype combination Hap1/4 was significantly related with withers height, greater body length, hip width, rump length, intramuscular fat, and ultrasound loin area
It was revealed that CREB-Regulated Transcription Coactivator 3 (CRTC3) controls lipid breakdown, mitochondrial production, andwere oxidation examined in the skeletal muscles of CRTC3 knocked-out mice, while the results indicated reduced of fatty acids [47,48,49]
Summary
Beef is favored in both domestic and foreign markets due to its high protein content, low cholesterol, essential amino acids content, minerals, vitamins, and greater digestibility and absorption which can reach 95%. The SIRT4, SIRT6, SIRT7, CRTC3, ABHD5, KLF6, H-FABP, and ELOVL6 genes are some candidate genes that have been identified as regulating meat and carcass traits through metabolic controls, fatty acid oxidation, fat deposition, and lipid synthesis. The SIRT7 gene affects the traits related to growth and meat quality in Qinchuan cattle [15]. It has been reported that the ABHD5 gene is related to improve carcass quality traits and can be used as a biomarker for selection in Chinese cattle [16]. The identified SNPs in Qinchuan cattle can be used to improve our understanding about the genes overall to inform on their value for marker-assisted selection of body, carcass, and meat traits of Qinchuan cattle
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
