Journal
MEAT SCIENCE
Volume 90, Issue 3, Pages 711-714Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2011.10.017
Keywords
Calpastatin; Meat tenderness; Genetic variants
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Funding
- National Institute of Animal Science
- Rural Development Administration (RDA), Republic of Korea [PJ008711012012] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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This study was designed to investigate the effects of calpastatin genotypes determined by PCR-SSCP (polymerase chain reaction-single strand conformation polymorphism) on calpastatin activity (CAC) and Warner-Bratzler Shear Force (WBS). Longissimus muscles were prepared from 379 Hanwoo bulls aged approximately 20 months. The selection of PCR primers was based on exons (27 and 28) of the bovine calpastatin cDNA sequences, and genetic variants were detected by SSCP analysis using Taq I restriction enzymes. Sequencing analysis confirmed 4 restriction sites (nucleotide positions 52, 67, 796, and 1369), and a genetic variant was verified at a nucleotide position 641 (C/T substitutions) based on sequences (AF281256). The CAST28 genotypes showing allele frequencies of C (0.429) and T (0.571) were significantly associated with CAC and WBS. A significant positive residual correlation (r = 0.121, P = 0.02) between CAC and WBS was obtained. (C) 2011 Elsevier Ltd. All rights reserved.
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