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dc.contributor.authorPitchford, W.en
dc.contributor.authorKruk, Z.en
dc.contributor.authorMorris, C.en
dc.contributor.authorCullen, N.en
dc.contributor.authorHyndman, D.en
dc.contributor.authorCrawford, A.en
dc.contributor.authorBottema, C.en
dc.identifier.citationAssociation for the Advancement of Animal Breeding and Genetics. Proceedings, 2003; 15:409-412en
dc.description.abstractRecords of cooking loss for M. longissimus dorsi and M. semitendinosus from a beef cattle experiment in New Zealand and Australia were analysed to test for linkage to DNA markers on all chromosomes except the sex chromosomes. This was part of a search for quantitative trait loci (QTL) for production, carcass and meat quality traits. Two extreme Bos taurus breeds, Jersey (J) and Limousin (L), were used to generate around 400 back-cross progeny in each country. For M. longissimus dorsi, there were four significant QTL for cooking loss (BTA 6, 7, 10, and 14) and three other locations where QTL effects approached significance (BTA 16, 24, and 25). There was also a QTL approaching significance on BTA 21 for cooking loss from the M. semitendinosus. The effects of L alleles relative to J alleles ranged from -0.66 to 1.42 phenotypic standard deviations (SD=1.8%) which would be sufficient to account for breed differences observed in other trials. None of the QTL were in regions homeologous to the RN or RYR1 genes in pigs that result in increased cooking loss.en
dc.titleQTL for cooking loss in Bos taurus cattleen
dc.typeConference paperen
dc.contributor.conferenceAssociation for the Advancement of Animal Breeding and Genetics Conference (15th : 2003 : Melbourne, Australia)en
pubs.library.collectionAgriculture, Food and Wine publicationsen
dc.identifier.orcidPitchford, W. [0000-0002-5213-3978]en
dc.identifier.orcidBottema, C. [0000-0001-6245-0099]en
Appears in Collections:Agriculture, Food and Wine publications

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