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Relationship of a PCR-SSCP at the bovine calpastatin locus with calpastatin activity and meat tenderness



Relationship of a PCR-SSCP at the bovine calpastatin locus with calpastatin activity and meat tenderness



Special Circular Ohio Agricultural Research and Development Center ( 170): 19-25



This study was designed to investigate the effects of calpastatin activity and myofibril fragmentation index on meat tenderness and the effects of calpastatin genotypes determined using PCR-SSCP (polymerase chain reaction-single strand conformation polymorphism) analysis on these variables. Forty-seven purebred Angus bulls were slaughtered at approximately 13 to 15 months of age.

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Accession: 003545299

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