Association of selected SNP with carcass and taste panel assessed meat quality traits in a commercial population of Aberdeen Angus-sired beef cattle
Association of selected SNP with carcass and taste panel assessed meat quality traits in a commercial population of Aberdeen Angus-sired beef cattle
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DOI：
10.1186/1297-9686-41-36
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发表时间：
2009-06-25
影响因子：
4.1
通讯作者：
Wiener, Pamela
中科院分区：
文献类型：
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作者：
Gill, Jennifer L.;Bishop, Stephen C.;Wiener, Pamela
背景：本研究的目的是评估8个单核苷酸多态(SNP)对443头商品用阿伯丁安格斯杂交肉牛的影响，这些SNP以前与牛的肉和奶品质性状相关。这8个SNP位于5个基因中：Mu-calain(CAPN1)、calastatin(CAST)、Leptin(LEP)、生长激素受体(GHR)和酰基CoA：二甘油酰基转移酶1(DGAT1)，它们被包括在各种商业测试中，用于检测嫩度、肥满度、屠体组成和产奶量/品质。方法：共检测了27个性状，19个与屠体质量有关的性状，一个机械测量嫩度的指标，其余7个是感官性状，如风味和嫩度与嫩度和味觉面板测量的嫩度以及臀部重量显著相关，在这些地方，遗传CC基因的动物有更多的嫩肉和更重的臀部。瘦素基因UASMS2中的SNP显著影响总体喜好，在这种情况下，小组成员给TT基因的动物分配了更高的分数。GHR基因中的SNP与气味显著相关，与其他基因型相比，遗传AA基因的动物产生的牛排具有强烈的气味。最后，DGAT1基因的SNP与腰肉成熟后的体重和腰部周围的脂肪深度有关，遗传AA型的动物具有更重的腰部和更多的脂肪。结论：本研究结果证实了先前文献中的一些关联。此外，已经确定了新的关联，在其他种群中得到验证后，可以将其纳入育种计划，以改善肉类质量。
Background: The purpose of this study was to evaluate the effects of eight single nucleotide polymorphisms (SNP), previously associated with meat and milk quality traits in cattle, in a population of 443 commercial Aberdeen Angus-cross beef cattle. The eight SNP, which were located within five genes: mu-calpain (CAPN1), calpastatin (CAST), leptin (LEP), growth hormone receptor (GHR) and acylCoA:diacylglycerol acyltransferase 1 (DGAT1), are included in various commercial tests for tenderness, fatness, carcass composition and milk yield/quality.Methods: A total of 27 traits were examined, 19 relating to carcass quality, such as carcass weight and fatness, one mechanical measure of tenderness, and the remaining seven were sensory traits, such as flavour and tenderness, assessed by a taste panel.Results: An SNP in the CAPN1 gene, CAPN316, was significantly associated with tenderness measured by both the tenderometer and the taste panel as well as the weight of the hindquarter, where animals inheriting the CC genotype had more tender meat and heavier hindquarters. An SNP in the leptin gene, UASMS2, significantly affected overall liking, where animals with the TT genotype were assigned higher scores by the panellists. The SNP in the GHR gene was significantly associated with odour, where animals inheriting the AA genotype produced steaks with an intense odour when compared with the other genotypes. Finally, the SNP in the DGAT1 gene was associated with sirloin weight after maturation and fat depth surrounding the sirloin, with animals inheriting the AA genotype having heavier sirloins and more fat.Conclusion: The results of this study confirm some previously documented associations. Furthermore, novel associations have been identified which, following validation in other populations, could be incorporated into breeding programmes to improve meat quality.