Abstract The slaughter value of cattle and beef quality are influenced by many factors, which can generally be divided into antemortem (breed, sex, age, housing system, diet, pre-slaughter handling) and postmortem (post-slaughter processing, chilling temperature, packaging). Studies of many authors have shown that meat quality traits can be also influenced by the individual genetic background of an animal. Numerous studies have been conducted worldwide to determine the functions of various genes as well as polymorphisms with potential effects on fattening and slaughter value of cattle and on beef quality. This study reviews the most important research done on the associations of polymorphisms in the calpain, calpastatin and myostatin genes with carcass traits and beef quality. Knowledge about the genes and chromosome regions associated with desired meat quality characteristics may prove very helpful when selecting pairs for mating and estimating the breeding value of offspring, mainly because it is difficult to improve meat quality traits based on conventional selection methods due to their low heritability and polygenic regulation. Furthermore, meat quality evaluation is expensive and can only be carried out after slaughter.

中文翻译：

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CAST、CAPN1和MSTN基因多态性与屠宰价值和牛肉品质的关联

摘要 牛和牛肉的屠宰价值受多种因素的影响，一般可分为宰前（品种、性别、年龄、圈舍制度、饮食、宰前处理）和宰后（宰后加工、冷藏温度、包装）。许多作者的研究表明，肉质性状也会受到动物个体遗传背景的影响。世界范围内进行了大量研究，以确定各种基因的功能以及对牛的育肥和屠宰价值以及牛肉质量有潜在影响的多态性。本研究回顾了关于钙蛋白酶、钙蛋白酶抑制素和肌生长抑制素基因多态性与胴体性状和牛肉品质的关联的最重要研究。在选择交配配对和估计后代的育种价值时，有关与所需肉质特征相关的基因和染色体区域的知识可能非常有用，主要是因为传统选择方法难以改善肉质性状，因为它们的遗传力低和多基因调控。此外，肉质评估费用昂贵，只能在屠宰后进行。