期刊
MEAT SCIENCE
卷 96, 期 2, 页码 775-782出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2013.10.003
关键词
Tenderness; Cattle; CAST; CAPN1; SNP
资金
- Aragon Government
- Programa de Doutorado Sanduiche no Exterior (PDSE-CAPES) [5145-11-2]
- INIA [INIA-RZP-2009-005, RZP-2010-002, RTA-2010-057]
- Research Group Funds of the Aragon Government [A11, A49]
First we looked for putative causative mutations in the CAST and CAPN1 genes associated with meat tenderness and found a total of 31 and 7 polymorphisms, respectively, in the Parda de Montana and Pirenaica breeds. Tenderness was not affected by mutations in CAPN1. However, three SNPs located at intron 5 (BTA7: g.98533962C>G on UMD 3.0), exon 7 (g.98535683A>G) and intron 12 (g.985451881>A) of the CAST gene were significantly associated with meat tenderness at 7 days post-mortem in the Parda de Montana breed. The haplotypes h(2) and h(5) showed significant associations with meat toughness being consistent with the SNP association results, which showed that the g.98535683A>G SNP in CAST might be the causative mutation of the effect found in this study. This mutation changes the amino acid sequence at position p.Thr182Ala (NM_174003). This amino add substitution could affect the interacting regions between the calpastatin L-domain and calpain, and then could generate a more stable union between calpain and calpastatin. (C) 2013 Elsevier Ltd. All rights reserved.
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