APLICAÇÃO DA GENÉTICA MOLECULAR PARA A MELHORIA DA QUALIDADE DA CARNE BOVINA
DOI:
https://doi.org/10.5902/2236117013181Schlagworte:
Marcadores Moleculares, PCR, SNPs.Abstract
A bovinocultura de corte representa grande importância econômica no contexto mundial e nacional. Os objetivos deste trabalho é revisar alguns aspectos relevantes da aplicação da genética molecular para a melhoria da qualidade da carne bovina com vistas à definição de qualidade do produto cárneo e de mercados consumidores mais exigentes. Tendo em vista a necessidade do mercado consumidor em avaliar a carne produzida, faz-se necessário conhecer as características econômicas do produto a ser consumido, assim como padronizar e implementar técnicas mais sofisticadas para a avaliação das propriedades reológicas da carne. Neste contexto, devido aos inúmeros processos bioquímicos no qual estão envolvidos os sistemas de ativação de enzimas proteolíticas e a degradação das proteínas miofibrilares, os métodos moleculares vêm sendo utilizados como ferramenta para a avalição genética dos fatores que influenciam a maciez da carne bovina.
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