Yıl: 2018 Cilt: 37 Sayı: 1 Sayfa Aralığı: 49 - 59 Metin Dili: Türkçe DOI: 10.30782/uluvfd.398947 İndeks Tarihi: 27-04-2021

Genetik ve Postmortem Mekanizmaların Sığır Eti Renk Özellikleri Üzerine Etkisi

Öz:
Bu makale genetik ve çevresel faktörlerin sığır eti renk özelliklerine etkileri hakkındaki güncel bilgilerin bir derlemesidir. Sığır eti üretim işletmelerinde, renk özellikleri bakımından tercih edilen et ürünlerinin üretilebilmesi için çevresel ve genetik faktörlerden oluşan mekanizmaların anlaşılabilmesi gerekmektedir. Bu bağlamda genotipik ve çevresel etkiler arasındaki interaksiyonların bu özelliği nasıl etkilediği hakkında genel bir bakış açısı sunulmuştur. Et rengi, tüketicilerin seçimini ve dolayısıyla ürünlerin ekonomik değerlerini belirlemektedir. Et renginin belirlenmesinde kullanılan güncel yöntemler, postmortem süreç ile çevresel ve LEP, CAPN, CAST, AKR1B1, GHR, MYOD, DNAH2, USP43, ANK1 aday genlerinden oluşan faktörlerin et rengi üzerine etkileri sunulmuştur. Bununla birlikte sığır yetiştiriciliğinde çevresel ve genetik faktörler arasındaki interaksiyonlara ait spesifik örnekler özetlenmiştir. Sonuç olarak, optimum et renginin elde edilebilmesi sadece kesim öncesi ve sonrası sürece ait nitelikler değil aynı zamanda moleküler mekanizmalara da bağlıdır
Anahtar Kelime:

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Öz:
This paper is a review of current knowledge about environmental and genetic effects on beef colour. In order for beef production industriesto consistently produce preferred meat with respect to colour parameters, there must be an understanding of the mechanisms through envi ronmental factors, as well as the contribution of genetics. Thus, a brief overview of beef colour is presented to understand how genotype andenvironment may interact to influence this trait. Essentially, colour of beef can have significant effects on consumer’s choice and thus it candetermine the economical value of the product. The current methods for evaluating meat colour, the influence of postmortem process andenvironmental factors, as well as the candidate genes including LEP, CAPN, CAST, AKR1B1, GHR, MYOD, DNAH2, USP43, ANK1, on beefcolour are presented. In addition, specific examples of interactions between the processing environment and genetics in cattle breeding aresummarized. Consequently, achieving optimal beef colour will entirely depend not only on the quality of the pre- and post-slaughter processbut also on the molecular mechanisms.
Anahtar Kelime:

Belge Türü: Makale Makale Türü: Derleme Erişim Türü: Erişime Açık
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APA ARDIÇLI S (2018). Genetik ve Postmortem Mekanizmaların Sığır Eti Renk Özellikleri Üzerine Etkisi. , 49 - 59. 10.30782/uluvfd.398947
Chicago ARDIÇLI Sena Genetik ve Postmortem Mekanizmaların Sığır Eti Renk Özellikleri Üzerine Etkisi. (2018): 49 - 59. 10.30782/uluvfd.398947
MLA ARDIÇLI Sena Genetik ve Postmortem Mekanizmaların Sığır Eti Renk Özellikleri Üzerine Etkisi. , 2018, ss.49 - 59. 10.30782/uluvfd.398947
AMA ARDIÇLI S Genetik ve Postmortem Mekanizmaların Sığır Eti Renk Özellikleri Üzerine Etkisi. . 2018; 49 - 59. 10.30782/uluvfd.398947
Vancouver ARDIÇLI S Genetik ve Postmortem Mekanizmaların Sığır Eti Renk Özellikleri Üzerine Etkisi. . 2018; 49 - 59. 10.30782/uluvfd.398947
IEEE ARDIÇLI S "Genetik ve Postmortem Mekanizmaların Sığır Eti Renk Özellikleri Üzerine Etkisi." , ss.49 - 59, 2018. 10.30782/uluvfd.398947
ISNAD ARDIÇLI, Sena. "Genetik ve Postmortem Mekanizmaların Sığır Eti Renk Özellikleri Üzerine Etkisi". (2018), 49-59. https://doi.org/10.30782/uluvfd.398947
APA ARDIÇLI S (2018). Genetik ve Postmortem Mekanizmaların Sığır Eti Renk Özellikleri Üzerine Etkisi. Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 37(1), 49 - 59. 10.30782/uluvfd.398947
Chicago ARDIÇLI Sena Genetik ve Postmortem Mekanizmaların Sığır Eti Renk Özellikleri Üzerine Etkisi. Uludağ Üniversitesi Veteriner Fakültesi Dergisi 37, no.1 (2018): 49 - 59. 10.30782/uluvfd.398947
MLA ARDIÇLI Sena Genetik ve Postmortem Mekanizmaların Sığır Eti Renk Özellikleri Üzerine Etkisi. Uludağ Üniversitesi Veteriner Fakültesi Dergisi, vol.37, no.1, 2018, ss.49 - 59. 10.30782/uluvfd.398947
AMA ARDIÇLI S Genetik ve Postmortem Mekanizmaların Sığır Eti Renk Özellikleri Üzerine Etkisi. Uludağ Üniversitesi Veteriner Fakültesi Dergisi. 2018; 37(1): 49 - 59. 10.30782/uluvfd.398947
Vancouver ARDIÇLI S Genetik ve Postmortem Mekanizmaların Sığır Eti Renk Özellikleri Üzerine Etkisi. Uludağ Üniversitesi Veteriner Fakültesi Dergisi. 2018; 37(1): 49 - 59. 10.30782/uluvfd.398947
IEEE ARDIÇLI S "Genetik ve Postmortem Mekanizmaların Sığır Eti Renk Özellikleri Üzerine Etkisi." Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 37, ss.49 - 59, 2018. 10.30782/uluvfd.398947
ISNAD ARDIÇLI, Sena. "Genetik ve Postmortem Mekanizmaların Sığır Eti Renk Özellikleri Üzerine Etkisi". Uludağ Üniversitesi Veteriner Fakültesi Dergisi 37/1 (2018), 49-59. https://doi.org/10.30782/uluvfd.398947