Meat quality traits and the expression of tenderness-related genes in the loins of young goats at different ages

Abstract

Goat meat is considered healthy because of its low fat content, but it is often rather tough. Tenderness is the most important attribute of quality during meat consumption and there is scarce information about the expression of genes involved in the meat tenderization process in goats. The aim of this trial was to assess certain meat quality traits and the expression, at the messenger RNA (mRNA) and protein levels, of specific genes involved in the tenderization process of the longissimus lumborum (LL) in young male goats (Capra hircus) at different ages. Samples of LL were collected at slaughter from 32 Alpine goats that were divided into three categories: 9 suckling kids (Sk) at 5.4±0.15 weeks of age, 16 chevons (Ch) at 17.1±0.55 weeks of age and 7 post-puberal goats (Pu) at 34.3±2.5 weeks of age. Animal and carcass variables (live weight gain, live weight, carcass weight and fat deposits) and quality traits of meat (lipid content, ultimate pH, color parameters, cooking loss and shear force) were determined. The mRNA abundances of calpain-1 (Capn1), calpain-2 (Capn2), calpastatin (Cast), caspase 3 (Casp3), caspase 9 (Casp9), αB-crystallin (Cryab), heat shock protein 27 (Hsp27), heat shock protein 40 (Hsp40) and heat shock protein 70 (Hsp70) were detected by quantitative PCR. Capn1, Cast, Cryab and Hsp27 protein expression was investigated by ELISA. The Sk group had the leanest carcasses. The meat of the Pu group was the darkest (P<0.05) and the toughest (P<0.05). The redness of meat increased with the age of the goats. The Sk group showed lower mRNA abundances for the Capn2/Cast ratio, Casp3, Cryab, Hsp27, Hsp40 and Hsp70 than the Pu group (P<0.05). Intermediate values were found for the Ch group. Similar results were highlighted for the protein expression of Cryab and Hsp27. The experiment acknowledged a differentiation of the experimental groups based on performance, carcass and meat characteristics, and the genes considered. Moreover, Sk and Pu groups, characterized by a different tenderness of their meat, were clearly discriminated by a different expression of the Hsp.

Whole genome analysis of Black Bengal goat from Savar Goat Farm, Bangladesh

“…Genes that prior studies had implicated in the meat tenderization process, encode proteins including calpain-1 (Capn1), calpain-2 (Capn2), calpastatin (Cast), caspase 3 (Casp3), caspase 9 (Casp9), αBcrystallin (Cryab), heat shock protein 27 (Hsp27), heat shock protein 40 (Hsp40) and heat shock protein 70 (Hsp70) (Saccà et al, 2019). Among these, this study found variants in HSP70, CASP3, CAPN1, CAPN2 and CAST encoding genes.…”

“…Previous studies have investigated the correlation between tenderization of meat and the expression of various genes (2). The goal of this study was to identify specific genetic markers that may correlate to improved meat quality observed in the Black Bengal goat using a whole genome sequencing (WGS) approach.…”

Whole genome analysis of Black Bengal goat from Savar Goat Farm, Bangladesh

“…In addition several variants in HSP70 protein were also found, along with considerable numbers of more in other HSP proteins. The HSP family has previously been heavily linked with the process of meat tenderization [2]. The lipid metabolism pathways being highlighted by the ontology analysis is another indication of specific variants to the observable characteristics of these organisms [11].…”

“…Meat quality in goats is measured by several indicators, the most important of which is the degree of tenderness. Previous studies have investigated the correlation between tenderization of meat and the expression of various genes [2]. The goal of this study was to identify specific genetic markers that may correlate to improved meat quality observed in the Black Bengal goat using a whole genome sequencing (WGS) approach.…”

Physical-Chemical Composition, Fatty Acid Profile and Sensory Attributes of Meat of Lambs Fed With Saccharine Sorghum Silage

“…Meat tenderness is the result of several factors, such as species, breed, age, meat fat, and muscle fibres post-mortem of the animal (Saccà , Corazzin, Bovolenta, & Piasentier, 2019). It is an important factor in meat quality and affects its acceptability by the consumer (Arguello, Castrol, Sanchez-Maciasi, & Capote, 2012).…”