Beef palatability is a complex concept and could be described through an array of features
such as tenderness, juiciness and flavor traits. Improving the eating experience when …

High intramuscular fat (IMF) awards price premiums to beef producers and is associated
with meat quality and flavor. Studying gene interactions and pathways that affect IMF might …

The aim of the study was to detect polymorphisms in the leptin gene and to determine the
association of these polymorphisms with growth and carcass traits in Nellore cattle. The …

Intramuscular fat (IMF) and backfat thickness (BFT) are critical economic traits impacting
meat quality. However, the genetic variants controlling these traits need to be better …

This chapter summarizes the current knowledge of quantitative and molecular genetic
aspects of meat quality. The implications of genetic improvement of meat quality for the cattle …

In beef cattle farming, growth and carcass traits are important for genetic breeding programs.
Molecular markers can be used to assist selection and increase genetic gain. The ADIPOQ …

MicroRNAs (miRNAs) are key regulators of gene expression, potentially affecting several
biological processes, whose function can be altered by sequence variation. Hence, the …

Cis-acting effects of noncoding variants on gene expression and regulatory molecules
constitute a significant factor for phenotypic variation in complex traits. To provide new …

With the increasing consumption of meat and Brazil\'s growing prominence in the global
beef cattle industry, there is a pressing need for research aimed at enhancing meat …

The aim of this study was to evaluate the allele substitution effects of IGF1, GH and PIT1
markers on the estimated breeding values (EBVs) for birth (BW) and weaning weights (WW) …