Effects of leptin and thyroglobulin gene polymorphisms on beef quality in Holstein breed bulls in Turkey

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dc.authoridKÖK, SÜLEYMAN/0000-0002-9677-3571
dc.authorwosidKÖK, SÜLEYMAN/I-1376-2014
dc.contributor.authorKok, Suleyman
dc.contributor.authorVapur, Guldan
dc.date.accessioned2024-06-12T11:07:37Z
dc.date.available2024-06-12T11:07:37Z
dc.date.issued2021
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe relationship between three single-nucleotide polymorphisms (SNP) markers and the beef quality of Turkish Holstein bulls (THB) was investigated. The markers in leptin (LEP) gene (E2JW and E2FB) and thyroglobulin (TG) gene (C422T) were determined by polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) in one hundred THB. Texture, pH, and marbling score (MS) are three of the most dominating determinants of meat quality. In THB, the relationship between 3 SNPs and beef quality characteristics of musculus longissimus dorsi (MLD) was investigated. The mean pH value of the raw beef samples with the TG G422T CC genotype was 5.33 +/- 0.30 on day 7 and 5.31 +/- 0.32 on day 14. The mean pH value of the raw beef samples with the LEP E2JW AA and AT genotypes measured on day 7 and day 14 (P < 0.05) was significantly different. The beef of THB with the AA and AT genotypes seemed to have different texture values compared to cooked beef samples of the TT genotype on day 7 (P < 0.05). There were no associations between pH value, Warner-Bratzler shear force (WBSF) scores, and MS in the E2FB genotypes. Regarding the LEP E2JW/ LEP E2FB/TG C422T markers, THB with the AA/CT/CC genotypes were found to produce beef of higher quality compared to other genotypes.en_US
dc.description.sponsorshipScientific Research Projects Commission of Trakya University [TUBAP-2016-82]en_US
dc.description.sponsorshipThis study has been supported by the Scientific Research Projects Commission of Trakya University with the project number TUBAP-2016-82.en_US
dc.identifier.doi10.3906/vet-2009-12
dc.identifier.endpage247en_US
dc.identifier.issn1300-0128
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85106228540en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage238en_US
dc.identifier.trdizinid485973en_US
dc.identifier.urihttps://doi.org/10.3906/vet-2009-12
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/485973
dc.identifier.urihttps://hdl.handle.net/20.500.14551/22107
dc.identifier.volume45en_US
dc.identifier.wosWOS:000642323400006en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherTubitak Scientific & Technological Research Council Turkeyen_US
dc.relation.ispartofTurkish Journal Of Veterinary & Animal Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLeptin Geneen_US
dc.subjectThyroglobulin Geneen_US
dc.subjectBeef Textureen_US
dc.subjectMarbling Scoreen_US
dc.subjectMarker-Assisted Selectionen_US
dc.subjectHolstein Cattleen_US
dc.subjectIntramuscular Faten_US
dc.subjectTraitsen_US
dc.subjectAssociationen_US
dc.subjectCattleen_US
dc.subjectDgat1en_US
dc.titleEffects of leptin and thyroglobulin gene polymorphisms on beef quality in Holstein breed bulls in Turkeyen_US
dc.typeArticleen_US

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