Association Between Single Nucleotide Polymorphism Of Calpain1 Gene And Meat Tenderness Traits In Different Genotypes Of Chicken: Malaysian Native And Commercial Broiler Line

Abtehal Y. Anaas & Mohd. Nazmi Bin Abd. Manap
Meat Tenderness is one of the most important factors affecting consumers' assessment of meat quality. Variation in meat tenderness is genetically controlled and varies among breeds, and it is also influenced by environmental factors that can affect its creation during rigor mortis and postmortem. The final postmortem meat tenderization relies on the extent of proteolysis of myofibrillar proteins caused by the endogenous activity of the proteolytic calpain system. This calpain system includes different calcium-dependent cysteine...
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