Association of polymorphisms in calpain 1, (mu/I) large subunit, calpastatin, and cathepsin D genes with meat quality traits in double‐muscled Piemontese cattle

Abstract

Five single-nucleotide polymorphisms (SNPs) located in the calpain 1, (mu/I) large subunit (CAPN1), calpastatin (CAST), and cathepsin D (CTSD) genes were analyzed in a large sample of Piemontese cattle. The aim of this study was to evaluate allele and genotype frequencies of these SNPs and to investigate associations of CAPN1, CAST, and CTSD gene variants with meat quality traits. Minor allele frequencies ranged from 30 to 48%. The presence of the A allele at CAPN530 increased yellowness and drip loss. The CAST282 G allele was associated with an increased drip loss compared to the C allele, and the CAST2959 A allele decreased redness compared to the G allele.

Analysis of the genetic effects of CAPN1 gene polymorphisms on chicken meat tenderness

“…Polymorphisms within the CAPN1 gene have been previously investigated in association studies for meat quality traits, mainly for tenderness and marbling (Page et al, 2002;Okumura et al, 2006;Zhang et al, 2007aZhang et al, ,b, 2008Ribeca et al, 2013). In chickens, 4 polymorphisms, 3 synonymous single nucleotide polymorphisms (SNPs) (i.e., C2546T, G3535A, and C7198A), and one SNP within the 3ꞌ-UTR (G9950A) of the CAPN1 gene have been found to have significant effects on meat tenderness (Zhang et al, 2007a(Zhang et al, ,b, 2008.…”

Individual and combined effects of <i>CAPN1</i>, <i>CAST</i>, <i>LEP</i> and <i>GHR</i> gene polymorphisms on carcass characteristics and meat quality in Holstein bulls

“…The SNP G316A in exon 9 (alleles C/G) of the CAPN1 gene has been associated with meat quality traits (Gill et al, 2009;Miquel et al, 2009;Smith et al, 2009;Bonilla et al, 2010;Mazzucco et al, 2010;Pinto et al, 2010;Kaneda et al, 2011), final weight and average daily weight gain (Miquel et al, 2009;Tait et al, 2014). The SNP V530I in exon 14 of the CAPN1 gene has been associated with beef tenderness (Corva et al, 2007;Allais et al, 2011), meat colour and drip loss (Ribeca et al, 2013). The bovine calpastatin (CAST) gene, mapped to chromosome 7, is considered a candidate gene for beef tenderness (Schenkel et al, 2006).…”

Melanina na pele e metabólitos da vitamina D3 no plasma associados com polimorfismos nos genes MC1R (loco Extension) e DBP influenciam maciez e cor de carne de bovinos Nelore sem efeito sobre cálcio plasmático e muscular

“…Em geral, cor de carne não é levada em conta nos programas de melhoramento genético relacionados à qualidade de carne bovina, mas a maioria dos pesquisadores de carne têm medido as variáveis de cor e, em alguns estudos, associações com marcadores moleculares têm sido testadas (LI et al, 2013;MELUCCI et al, 2012;PINTO et al, 2011;REARDON et al, 2010;RIBECA et al, 2012).…”

“…A força de cisalhamento é uma característica influenciada por diversos fatores além da proteólise miofibrilar causada pelas calpaínas (SMITH; JUDGE, 1991;WHEELER et al, 1990WHEELER et al, , 1997. Quanto as variáveis de cor, outros trabalhos também relataram associações com polimorfismos no gene CAST em animais de outras raças (LI et al, 2013;REARDON et al, 2010;RIBECA et al, 2012 …”

“…Indivíduos contendo maiores concentrações O gene MC1R é um dos principais responsáveis pela regulação de melanina na pele de bovinos (ADALSTEINSSON et al, 1995;KLUNGLAND et al, 1995;ROUZAUD et al, 2000ROUZAUD et al, , 2003, enquanto o gene DBP está associado com as diferenças nas concentrações dos metabólitos da vitamina D 3 no plasma de humanos (ENGELMAN et al, 2008;KURYLOWICZ et al, 2006;SINOTTE et al, 2009). Por sua vez, o gene CAST está associado com maciez e cor de carne (CASAS et al, 2006;LI et al, 2013;MELUCCI et al, 2012;PINTO et al, 2010PINTO et al, , 2011REARDON et al, 2010;RIBECA et al, 2012;SCHENKEL et al, 2006 imediatamente submetido à centrifugação de 1.000 × g por 15 minutos para a obtenção do plasma, que foi então congelado à 20C até a realização das análises.…”