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

Leal-Gutiérrez, Joel D.; Jiménez-Robayo, L.M.; Ariza, Manuel Fernando; Manrique, Carlos; López, Juan Jesús Carrasco; Martínez, Carlos Alberto; Pinilla, Yudi T.; Castro, Shirley Palacios; García, N.; Bedoya, Carlos A.; Jiménez, Alejandro

doi:10.21071/az.v64i245.371

Cited by 10 publications

(9 citation statements)

References 29 publications

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“…To account for effects of cooking loss on tenderness unrelated to muscle proteolysis ( Kołczak et al, 2007 ; Bouhrara et al, 2011 , 2012 ), cooking loss was included as a covariate in the association analysis. Leal-Gutiérrez et al (2015) found a highly significant association between the Cast5 marker and water holding capacity in raw meat. However, Cast5 had no significant effect on cooking loss.…”

Section: Discussionmentioning

confidence: 88%

“… Curi et al (2009) showed that Cast5 was significantly associated with shear force (SF) and the myofibrillar fragmentation index, reporting the T allele as the favorable one. An association between Cast5 and water holding capacity in raw meat in a crossbred Bos indicus–Bos taurus population was found by Leal-Gutiérrez et al (2015) . McClure et al (2012) assessed the association of 28 SNPs in calpastatin with WBSF of Longissimus dorsi steaks of 3360 animals.…”

Section: Discussionmentioning

confidence: 98%

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Association of μ-Calpain and Calpastatin Polymorphisms with Meat Tenderness in a Brahman–Angus Population

et al. 2018

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Autogenous proteolytic enzymes of the calpain family are implicated in myofibrillar protein degradation. As a result, the μ-calpain gene and its specific inhibitor, calpastatin, have been repeatedly investigated for their association with meat quality traits in cattle; however, no functional mutation has been identified for these two genes. The objectives of this study were: (1) to assess breed composition effect on tenderness; (2) to perform a linkage disequilibrium (LD) analysis in μ-calpain and calpastatin genes as well as an association analyses with tenderness; and (3) to analyze putative functional SNPs inside the significant LD block for an effect on tenderness. Tenderness measurements and genotypes for 16 SNPs in μ-calpain gene and 28 SNPs in calpastatin gene from 673 steers were analyzed. A bioinformatic analysis identified “putative functional SNPs” inside the associated LD block – polymorphisms able to produce a physical and/or chemical change in the DNA, mRNA, or translated protein in silico. Breed composition had a significant (P < 0.0001) effect on tenderness where animals with more than 80% Angus composition had the most tender meat. One 11-kb LD-block and three LD-blocks of 37, 17, and 14 kb in length were identified in the μ-calpain and calpastatin genes, respectively. Out of these, the LD-block 3 in calpastatin, tagged by SNPs located at 7-98566391 and 7-98581038, had a significant effect on tenderness with the TG-CG diplotype being approximately 1 kg more tender than the toughest diplotype, TG-CG. A total of 768 SNPs in the LD-block 3 of calpastatin were included in the bioinformatic analysis, and 28 markers were selected as putative functional SNPs inside the LD-block 3 of calpastatin; however, none of them were polymorphic in this population. Out of 15 initial polymorphisms segregating inside the LD-block 3 of calpastatin in this population, markers ARSUSMARC116, Cast5, rs730723459, and rs210861835 were found to be significantly associated with tenderness.

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Section: Discussionmentioning

confidence: 88%

Section: Discussionmentioning

confidence: 98%

Association of μ-Calpain and Calpastatin Polymorphisms with Meat Tenderness in a Brahman–Angus Population

et al. 2018

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“…The drip loss can be considered of high economic and productive importance due to the weight loss of the meat that takes place during storage, which affects meat quality (Leal-Gutiérrez et al, 2015). In breast meat, drip loss varied between 1.25% and 1.74% (Table 3), without significant differences among treatments (P > 0.05).…”

Section: Resultsmentioning

confidence: 99%

MEAT QUALITY PARAMETERS OF BROILER CHICKENS FED DIETS CONTAINING CHICORY (Cichorium intybus) VINASSE

Velasco

Soto

Williams

et al. 2018

Chil. j. agric. anim. sci.

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The decline in the availability of cereals and oilseeds has led to the study of different ingredients in animal feeding that do not affect meat quality. Chicory (Cichorium intybus) vinasse is a by-product of chicory processing, which could be used as a source of protein in animal diets. The aim of this study was to evaluate carcass yield and meat quality parameters of broiler chickens fed with chicory vinasse as a replacement for soybean meal during the fattening stage. A total of 320 broiler chickens and 5 treatments replacing soybean meal for chicory vinasse were used: 0 (T0), 25 (T1), 50 (T2), 75 (T3) and 100% (T4). Carcass yield, pH, drip loss, color, composition and sensorial acceptance of meat were determined. Carcass yield ranged from 54.27 to 71.46%, with a higher yield in T0 and T1 (P ≤ 0.05). The pH value was 5.79-6.23; drip loss was 1.19-3.05%; color difference (ΔE) ranged from 0.70 to 3.94; and the sensorial acceptance was high for the treatments including vinasse (P > 0.05). No significant differences (P > 0.05) were observed in breast composition. However, there were significant differences (P ≤ 0.05) in lightness (L *) and composition of the thigh in T4 compared with T0. Therefore, the replacement of soybean meal for chicory vinasse in the diet of broiler chickens during fattening above 25% causes a decrease in carcass yield, while a 100% chicory vinasse replacement affects the lightness and chemical composition of the thigh.

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“…The burgers with ammonium hydroxide in solutions of 0.5% and 1.0% w / v yielded the highest values p <0.05) of CRA, in contrast the formulations with 1.5% and the control presented the lowest values during the days of storage at 4 °C. The CRA is one of the most important quality parameters of the meat, it is directly linked to the perception of juiciness and weight loss of the product during later stages such as cooking and other technological processes [27]; when the concentration of HA was increased to 1.5%, the burgers showed a reduction in the CRA, this can be explained by the influence of the pH that determines the number of reactive groups of the proteins and their capacity to bind water [28].…”

Section: Resultsmentioning

confidence: 99%

Effect of ammonium hydroxide on the quality of beef burgers

Correa¹,

Morales²,

Martelo³

2018

ces

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The incidence of the different levels of ammonium hydroxide (% HA = 0.5, 1 and 1.5) was analyzed in the quality characteristics of the beef burger, a raw unprocessed fresh processed meat product, through the formulation that attributes parameters that allowed to evaluate some characteristics such as pH, water retention capacity (CRA), chromatic values and microbiology. 90/10 beef (low percentage of fat) was used as raw material, the results of this investigation showed that pH and CRA were significantly increased (p <0.05) during the first 3 days of treatment, the highest Incorporation of ammonium hydroxide (1.5% HA) decreased the CRA. The chromatic values for * increased significantly (p <0.05) during the entire period of storage in storage (4 ± 1°C) and acceptable microbial counts were obtained according to Colombian regulations. All these results showed the potential to use ammonium hydroxide solutions at 0.5% w/v to improve the quality characteristics of beef burgers.

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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

Cited by 10 publications

References 29 publications

Association of μ-Calpain and Calpastatin Polymorphisms with Meat Tenderness in a Brahman–Angus Population

Association of μ-Calpain and Calpastatin Polymorphisms with Meat Tenderness in a Brahman–Angus Population

MEAT QUALITY PARAMETERS OF BROILER CHICKENS FED DIETS CONTAINING CHICORY (Cichorium intybus) VINASSE

Effect of ammonium hydroxide on the quality of beef burgers

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