Effect of TG5 and LEP polymorphisms on the productivity, chemical composition, and fatty acid profile of meat from Simmental bulls.

The analysis of slaughter traits and the chemical and FA composition of meat from the Simmental bulls genotyped for the and genes revealed a genetic basis for the quantitative and qualitative characteristics of meat productivity. Thus, the genetic variability of bulls regarding the and genes can be used to improve the quantitative and qualitative indicators of meat productivity in Simmental cattle through marker-assisted selection.