Meat tenderness

Analysis of the genetic effects of CAPN1 gene polymorphisms on chicken meat tenderness

J. T. Shu, Zhang, M., Shan, Y. J., Xu, W. J., Chen, K. W., and Li, H. F., Analysis of the genetic effects of CAPN1 gene polymorphisms on chicken meat tenderness, vol. 14, pp. 1393-1403, 2015.

The micromolar calcium-activated neutral protease gene (CAPN1) is a physiological candidate gene for meat tenderness. Four previously identified single nucleotide polymorphism (SNP) markers located within the CAPN1 gene were evaluated for their associations with variation in the meat tenderness of a Chinese indigenous chicken breed, a higher meat quality breed (i.e., Qingyuan partridge chicken), and the commercial Recessive White chicken breed.

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