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Water holding capacity (WHC) is a more important quality trait in meat and is associated with juiciness and weight loss of meat cutting during technologic procedures like aging, cooking, and thawing. WHC in raw (WHCr) and cooked (WHCc) meat were assessed in 164 cross-castrated bulls. These animals were genotyped in 23 genomic regions in CAPN1, CAST, DES, PRKAG3 and RYR1 genes. CAST2959 polymorphism was established as associated with WHCr in Longissimus dorsi (LD) and animals with genotype AA had the desired parameter. RYR1-11195 marker had association with WHCc in LD and steaks of animals with genotypes GG and GA had bigger weight loss than animals AA. Thus, these polymorphisms would be useful in animal selection and breeding programs involved in this meat feature (WHCr and WHCc) after a validation process.

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Polimorfismos de los genes CAPN1, CAST, DES, PRKAG3 Y RYR1 asociados a la capacidad de retención de agua en crudo y cocinado en carne de bovino en cruces Bos indicus y Bos taurus en Colombia