发明名称 |
DNA markers for meat tenderness |
摘要 |
A method for assessing the tenderness of meat from an animal, comprising the step of testing the animal for the presence or absence of a genetic marker selected from the group consisting of: (1) an allele of the gene encoding calpastatin (CAST) associated with peak-force variation or genetic variation located other than in the CAST gene which shows allelic association with the CAST allele; and (2) an allele of the gene encoding lysyl oxidase (LOX) associated with instron compression of the semitendinosis muscle or genetic variation located other than in the LOX gene which shows allelic association with the LOX allele. |
申请公布号 |
AU2002229406(B2) |
申请公布日期 |
2006.11.16 |
申请号 |
AU20020229406 |
申请日期 |
2002.02.08 |
申请人 |
MEAT AND LIVESTOCK AUSTRALIA LIMITED;THE STATE OF QUEENSLAND THROUGH ITS DEPARTMENT OFPRIMARY INDUSTRIES;COMMONWEALTH SCIENTIFIC AND INDUSTRIAL RESEARCH ORGANISATION;THE UNIVERSITY OF NEW ENGLAND;THE STATE OF NEW SOUTH WALES THROUGH ITS DEPARTMENT OF AGRICULTURE |
发明人 |
WILLIAM JOHN BARENDSE |
分类号 |
C12Q1/68;G01N33/53;A23L13/00;A23L13/70;C07K14/81;C12N9/06;C12N15/09;C12N15/11;G01N33/566 |
主分类号 |
C12Q1/68 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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