Abstract:
본 발명은 한우고기 육질 예측용 조성물 및 이를 이용한 한우고기 육질 예측 방법에 관한 것이다. 보다 상세하게는, 칼페인/칼파스타틴 유전자로부터 한우고기의 육질에 대한 목표형질인 연도, 다즙성 및 풍미와의 통계적 연관성이 있는 DNA 마커를 선별하고, 이를 포함한 조성물을 이용하여 한우고기의 육질을 예측하는 방법에 관한 것이다. 본 발명에 따른 칼페인/칼파스타틴 유전자의 단일염기다형을 이용하여 한우고기의 육질 관련 형질인 연도, 다즙성 및 풍미에 대한 분자생물학적 수준에서의 해석이 가능하며, 소비자 기호성에 대한 객관적인 유전자 정보 및 한우고기의 육질 관련 유전자 및 단백질에 대한 프로파일을 제공함으로써 한우고기의 육질 개선을 위한 선발 유전자 마커로서 유용하게 사용할 수 있다.
Abstract:
PURPOSE: A method for diagnosing hanwoo (Korean beef) meat quality using a molecular marker related to marbling score in hanwoo is provided to understand fat accumulation in muscles using single nucleotide polymorphisms (SNPs) of FAS gene in hanwoo at a molecular biological level and to early diagnose and select high quality hanwoo. CONSTITUTION: A method for diagnosing hanwoo meat quality comprises the steps of: analyzing the SNP genotype of 251^th base of sequence numbers 1-4; and genetically predicting and determining hanwoo with high marbling score. The method also comprises the step of determining hanwoo with high marbling score when the SNP genotype of sequence number 1 is GC, the SNP genotype of sequence number 2 is AA, the SNP genotype of sequence number 3 is AG, or the SNP genotype of sequence number 4 is GA.
Abstract:
The present invention relates to a composition for predicting the meat quality of hanwoo (Korean beef) and a method for predicting the meat quality of hanwoo using the same. More specifically, the present invention relates to a method for predicting the meat quality of hanwoo using a composition including a DNA marker that is selected from calpain/calpastatin genes and has a statistical relationship with the year, juiciness, and flavor which are target traits for the meat quality of hanwoo. By the single nucleotide polymorphism of the calpain/calpastatin genes according to the present invention, the year, juiciness, and flavor which are target traits related to the meat quality of hanwoo can be analyzed in terms of molecular biology. Also, provided are objective gene information about customer preferences and a profile about genes and proteins related to the meat quality of hanwoo so as to be usefully used as a selected gene marker for improving the meat quality of hanwoo.