期刊
ANIMAL PRODUCTION SCIENCE
卷 60, 期 16, 页码 1869-1876出版社
CSIRO PUBLISHING
DOI: 10.1071/AN18789
关键词
adipogenesis; collagen; matrix metalloproteinases
资金
- Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET)
- Fondo para la Investigacion Cientifica y Tecnologica (FONCyT) [PICT 2013-3292]
Context Single-nucleotide polymorphisms (SNPs) in the gene coding for matrix metalloprotease-1 (MMP-1) are known to affect the level of intramuscular fat found in cattle. As well as a signalling molecule affecting adipogenesis, MMP-1 is a major collagenase involved in the turnover of connective tissue. Aims The aim of the work was to assess whether SNPs in the gene for MMP-1 may affect the mechanical properties of intramuscular connective tissue, and therefore meat texture. Methods Allelic frequencies of three SNPs for MMP-1 were determined in a group of black Aberdeen Angus cattle whose growth characteristics had been traced for 450 days before slaughter. Associations between the alleles of each of the three SNPs and growth rate, killing out percentage, half-carcass weight, intramuscular fat content, cooking loss, strength of perimysium in cookedM. semitendinosusand Warner-Bratzler peak force of cookedM. longissimus dorsiwere studied. Key results None of the SNPs studied had any effect on growth curves, and only one SNP (ss77831914) showed differences in half-carcass weight between alleles. Carcass yield and killing out percentage showed a small difference between alleles of ss7783924. No effects were found on the Warner-Bratzler peak force ofM. longissimus dorsicooked to 70 degrees C. Two SNPs (ss77831914 and ss77831924) showed significant differences between alleles in the raw strength of perimysium inM. semitendinosusand the amount of intramuscular fat. Conclusions Commonly occurring SNPs of the major collagenase MMP-1 can affect the strength of intramuscular connective tissue as well as intramuscular fat content. Although these differences in connective tissue strength do not influence Warner-Bratzler measures of toughness at a cooking temperature of 70 degrees C, they may contribute to differences in toughness in low-temperature, long-time cooking. Implications Because none of the SNPs had effects on the growth curves of the cattle studied, selection of animals with the relevant alleles of SNPs ss77831914 ss77831924 could be used to produce more tender meat without affecting carcass yield.
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