The association of CAPN1, CAST, SCD, and FASN polymorphisms with beef quality traits in commercial crossbred cattle in the Czech Republic

Abstract

Genetic variability of four polymorphisms (CAPN1, CAST, SCD, and FASN) was evaluated and the relationships between them and the beef quality traits (tenderness and fatty acid composition) in Czech crossbred cattle population were assessed. Totally 331 animals were genotyped using multiplex PCR-RFLP. For the CAST NM174003.2:c.155C>T the CC genotype was associated with higher Warner-Bratzler shear force (CC > CT, P < 0.001; CC > TT, P < 0.05) and our results (CC > TT > CT) suggest a possible effect of overdominance. The CAPN1 AF252504.2:c.947G>C did not significantly influence the beef tenderness (strongly influenced by misbalance between the genotype frequencies) suggesting the breed specific effect of this marker. Our association study of the SCD AB075020:c.878T>C polymorphism revealed a positive effect of allele C on myristoleic acid content (CC > CT > TT, P < 0.01). The significant influence of FASN AF285607:g.17924A>G on fatty acid profile was confirmed in the content of myristoleic acid (AG > GG, P < 0.05), palmitoleic acid (AA > AG > GG, P < 0.05, P < 0.001), stearic acid (AA > GG, P < 0.05), myristic acid (AG > GG, P < 0.05), and palmitic acid (AG > GG, P < 0.05). Thus in our population the SNPs of FASN and SCD appeared to be useful markers for selection of animals according to the fatty acid profile as well as SNP of CAST for beef tenderness.  

Polymorphic effects of FABP4 and SCD genes on intramuscular fatty acid profiles in longissimus muscle from two cattle breeds

“…For both genes (FABP4 and SCD) we obtained values of genetic diversity (0.3967, 0.4927), heterozygosity (0.3636, 0.4545) and PIC value (0.3180, 0.3713). Both genes (FABP4 and SCD) were shown to be polymorphic (Oh et al 2012;Kaplanová et al 2013) and our study confirms this observation. Both genes were found to be in the genetic Hardy-Weinberg equilibrium.…”

“…Mannen (2011) confirmed that alanine compared to valine increases the proportion of monounsaturated fatty acids at the expense of saturated fatty acids and also decreases the melting point of IMF. Similar conclusions were reached by other authors (Taniguchi et al 2004;Matsuhashi et al 2011;Kaplanová et al 2013).…”

Diet and Genetics Influence Beef Cattle Performance and Meat Quality Characteristics

“…Several genes are reported to be responsible for variation in fat content and FA composition in beef. The genes encode for cocaine-and amphetamine-regulated transcript [188], leptin [189], diacylglycerol O-acyltransferase, the growth hormone 1 [190] sterol regulatory element-binding protein 1 [191], fatty acid synthase, stearoyl-CoA desaturase and fatty acid binding protein 4 [112,[192][193][194]. This review will focus on fatty acid synthase, stearoyl-CoA desaturase and fatty acid binding protein 4 genes.…”

The effect of SNP polymorphisms in growth hormone gene on weight and linear growth in crossbred Red Angus × Kalmyk heifers

“…in cattle reliably connected with the marbling of beef and backfat depth [5][6][7][8]. Functional substitutions in the nucleotide sequence were also revealed in the genes of calpain (CAPN1) and calpastatin (CAST), which cause the formation of meat tenderness [9][10][11]. In addition, a positive association of single nucleotide polymorphisms in GDF5 gene with the development of bone tissue, ligaments and tendons was found.…”