The Impact of Genetics on Beef Quality: A Study of the Nelor Breed in Brazil

Genetic Markers and Their Impact on MEAT Quality

In a large-scale study that analyzed 6.9 thousand young Nelor bulls, scientists identified key genes that affect muscle development and meat tenderness. Using modern genomics, transcriptomics, and proteomics methods, the researchers were able to study in detail the characteristics that determine meat quality.

One of the significant discoveries was that the genes responsible for the organization of the cell cytoskeleton and apoptosis processes play a critical role in muscle development. The cytoskeleton is a structure that maintains the shape of the cell and participates in its movement. An increase in the loin eye area (LEA), an international indicator reflecting muscle mass and meat yield from the carcass, is directly related to the activity of these genes.

The Impact of Marbling on Organoleptic Qualities

Marbling, or intramuscular fat, is one of the key factors determining the taste and juiciness of meat. During the study, scientists discovered proteins responsible for the synthesis of fatty acids and their composition, as well as proteins involved in actin binding and microtubule formation. These proteins play an important role in cellular functions and fat metabolism. Regulation of these substances directly affects the accumulation of intramuscular fat, which in turn determines the organoleptic qualities of beef.

Application of the research results in breeding

The data obtained open new horizons for the selection and breeding of Nelor bulls. Knowing which genes and proteins affect meat quality, breeders can more accurately select individuals for breeding, which will improve the meat characteristics of the livestock. This is especially important in the context of growing demand for high-quality meat in both domestic and international markets.

The study by Brazilian scientists emphasizes the importance of genetics in the production of high-quality meat. Understanding the genetic basis affecting muscle development and marbling opens up new opportunities for improving beef cattle, which in turn can lead to an increase in the quality of beef available to consumers. Innovative approaches in animal breeding and selection based on scientific evidence could be key to the successful development of beef cattle production in Brazil and beyond.