Effects of calpastatin and μ-calpain markers in beef cattle on tenderness traits
Effects of calpastatin and μ-calpain markers in beef cattle on tenderness traits
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DOI：
10.2527/2006.843520x
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发表时间：
2006-03-01
影响因子：
3.3
通讯作者：
Smith, TPL
中科院分区：
文献类型：
--
作者：
Casas, E;White, SN;Smith, TPL
本研究的目的是评估钙蛋白酶抑制蛋白（CAST）和mu-calpain（CAPN 1）基因的单核苷酸多态性（SNP）与具有不同遗传背景的人群中的肉嫩度和适口性性状的关联。研究中使用了三个人群。一个种群由普通牛组成，包括来自赫里福德、安格斯、红安格斯、利木赞、夏洛来、盖尔布维和西门塔尔的杂交动物（GPE 7; n = 539）。另一个种群由具有普通牛影响的普通牛组成，包括来自赫里福德、安格斯、布兰格斯、Beefmaster、Bonsmara和Romosinuano的杂交动物（GPE 8; n = 580）。第三个种群是印度牛，由纯种婆罗门组成（STARS; n = 444）。评价的性状是肉嫩度测量华纳-布拉茨勒剪切力（WBSF;公斤）在14天后，和性状的评价，包括嫩度评分，多汁性和风味强度的训练感官小组。在GPE 7和GPE 8群体中，CAST基因的SNP对WBSF和压痛评分具有显著（P < 0.003）影响。在CAST遗传TT基因型的动物的肉比遗传CC基因型的动物更嫩。CAPN 1基因标记对GPE 7和GPE 8的压痛评分有显著性影响（P < 0.03）。在CAPN 1遗传CC基因型的动物的肉比遗传TT基因型的动物更嫩。在GPE 8群体中，CAST和CAPN 1基因的标记与风味强度相关。与其他基因型相比，在CAST上遗传CC基因型和在CAPN 1上遗传TT基因型的动物产生具有强烈风味的牛排。在GPE 8上检测到WBSF的CAST和CAPN 1之间的相互作用（P < 0.05）。由于某些细胞中的观察数量有限，因此相互作用的统计学显著性值得怀疑。在CAST和CAPN 1基因上开发的标记适用于鉴定具有生产更嫩的肉的遗传潜力的动物。
The objective of this study was to assess the association of single nucleotide polymorphisms (SNP) developed at the calpastatin (CAST) and mu-calpain (CAPN1) genes with meat tenderness and palatability traits in populations with diverse genetic backgrounds. Three populations were used in the study. One population consisted of Bos taurus that included crossbred animals derived from Hereford, Angus, Red Angus, Limousin, Charolais, Gelbvieh, and Simmental (GPE7; n = 539). Another population consisted of Bos taurus with Bos indicus influence, including crossbred animals from Hereford, Angus, Brangus, Beefmaster, Bonsmara, and Romosinuano (GPE8; n = 580). The third population was Bos indicus and consisted of purebred Brahman (STARS; n = 444). Traits evaluated were meat tenderness measured as Warner-Bratzler shear force (WBSF; kg) at 14 d postmortem, and traits evaluated by trained sensory panels that included tenderness score, juiciness, and flavor intensity. A SNP at the CAST gene had a significant (P < 0.003) effect on WBSF and tenderness score in the GPE7 and GPE8 populations. Animals inheriting the TT genotype at CAST had meat that was more tender than those inheriting the CC genotype. The marker at the CAPN1 gene was significant (P < 0.03) for tenderness score in GPE7 and GPE8. Animals inheriting the CC genotype at CAPN1 had meat that was more tender than those inheriting the TT genotype. Markers at the CAST and CAPN1 genes were associated with flavor intensity in the GPE8 population. Animals inheriting the CC genotype at CAST and the TT genotype at CAPN1 produced steaks with an intense flavor when compared with the other genotypes. An interaction between CAST and CAPN1 was detected (P < 0.05) for WBSF on GPE8. The statistical significance of the interaction is questionable because of the limited number of observations in some cells. Markers developed at the CAST and CAPN1 genes are suitable for use in identifying animals with the genetic potential to produce meat that is more tender.