Effect of polymorphsims in the DECR1 and LDHB genes on beef color stability
The mitochondrial 2,4-dienoyl CoA reductatse gene (DECR1) encodes an enzyme that is associated with the beta-oxidation of polyunsaturated fatty enoyl-CoA esters. The lactate dehydrogenase B gene (LDHB) encodes an enzyme that catalyzes the interconversion of muscle lactate to pyruvate. These enzymes affect the oxidative capacity of muscles and potentially influences meat color stability. Meat color plays a crucial role in customer preference of retail beef cuts, and losses of $1 billion annually can be attributed to discolored products. This experiment was created to evaluate the influence of polymorphisms in the DECR1 and LDHB genes on beef color stability. A population of 140 beef cattle finished on grain and grass based diets was harvested, and steaks from these animals were evaluated by panel and instrumental means. Measurements were taken every 12 hours for 156 hours to evaluate the overall appearance of the steaks. Steaks were separated into high, moderate, or low color stability groups. DNA was extracted from individual tissue samples and SNPs within the DECR1 and LDHB genes were identified. Real time polymerase chain reaction (RT-PCR) and High Resolution Melt curve analysis were run on the extracted DNA samples to determine the genotypes of the cattle. A regression analysis was used to test the association between the new SNPs in the DECR1 and LDHB genes and the beef color stability.
beef, meat, quality