FIELD: biotechnology.
SUBSTANCE: invention is a method for genetic prediction of beef quality indicators, such as tenderness, juiciness, taste and smell, based on DNA extracted from animal blood, having a combination of the CAPN1316 gene in the SS polymorphic state of the C allele and the CAST2857 gene in the TT polymorphic state of the T allele, based on their additive effect when selecting animals in early age.
EFFECT: invention allows simultaneous determining tenderness, juiciness and taste of beef.
1 cl, 4 tbl
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