RESUMEN
Animal husbandry is one of man's oldest occupations. It began with the domestication of animals and developed continuously, in parallel with the evolution of human society. The selection and improvement of goats in Romania was not a clearly defined objective until around 1980. In recent years, with the increasing economic value given to goats, breeding programs are becoming established. In Romania, a few goat genetic studies using microsatellites and mtDNA have been carried out; however, a systematic characterization of the country's goat genomic resources remains missing. In this study, we analyzed the genetic variability of Carpatina goats from four distinct geographical areas (northern, north-eastern, eastern and southern Romania), using the Illumina OvineSNP60 (RefSeq ARS1) high-density chip for 67 goats. Heterozygosity values, inbreeding coefficients and effective population size across all autosomes were calculated for those populations that inhabit high- and low-altitude and high- and low-temperature environments. Diversity, as measured by expected heterozygosity (HE), ranged from 0.413 in the group from a low-temperature environment to 0.420 in the group from a high-temperature environment. Within studied groups, the HT (high temperature) goats were the only group with a positive but low average inbreeding coefficient value, which was 0.009. After quality control (QC) analysis, 46,965 SNPs remained for analysis (MAF < 0.01). LD was calculated for each chromosome separately. The Ne has been declining since the time of domestication, having recently reached 123, 125, 185 and 92 for the HA (high altitude), LA (low altitude), HT (high temperature) and LT (low temperature) group, respectively. Our study revealed a low impact of inbreeding in the Carpatina population, and the Ne trend also indicated a steep decline in the last hundred years. These results will contribute to the genetic improvement of the Carpatina breed.
RESUMEN
Beef aging is one of the most common methods used for improving its qualities. The main goal of the present study was to analyse the influence of different cold pressed oils and aromatic herbs during marination process on the nutritional, textural, and sensory attributes of the final grilled sirloin samples. In order to fulfil this goal, methods like GC-MS, HPLC/DAD/ESI-MS, HLPC-RID were performed to quantify fatty acids, phenolic acids, and organic acids, respectively. Textural and sensory analysis were performed with CT 3 Texture Analyser and hedonic test. The results showed high improvement of the meat grilled samples regarding the content of phenolic acids, and textural and sensory characteristics. Pearson values indicate strong positive correlations between raw and grilled samples regarding their content in phenolic acids. Hardness, chewiness, gumminess decreased during marination, meanwhile, resilience, and cohesiveness increased. Sensory analysis highlighted that meat samples marinated with olive oil and rosemary for 120 h reached the highest hedonic score among the tested samples.
