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|Title:||Genotypic effects of calpain 1 and calpastatin on the tenderness of cooked M. longissimus dorsi steaks from Jersey x Limousin, Angus and Hereford-cross cattle|
|Citation:||Animal Genetics, 2006; 37(4):411-414|
|Publisher:||Blackwell Publishing Ltd|
|Abstract:||Single nucleotide polymorphisms (SNPs) in the calpain 1 (CAPN1) and calpastatin (CAST) genes were studied to determine their effects on meat tenderness in Bos taurus cattle. Strip loins (M. longissimus dorsi) were removed from cattle in four resource populations after slaughter (n = 1042), aged under controlled conditions until fixed times after rigor mortis, cooked and measured using a tenderometer. Animals were genotyped for the CAPN1 SNP c.947C>G (p.Ala316Gly; AF252504) and for the CAST SNP c.2959A>G (AF159246). Frequencies of CAPN1 C alleles ranged from 23% to 68%, and CAST A alleles from 84% to 99.5%. From all data combined, the CAPN1 CC genotype (compared with the GG genotype) was associated with a 20.1 ± 1.7% reduced average shear force at intermediate stages of ageing (P < 0.001) and with a 9.5 ± 1.3% reduction near ultimate tenderness (P < 0.001). The heterozygote was intermediate. For CAST, corresponding values for AA compared with AG genotypes were reductions of 8.6 ± 2.0% and 5.1 ± 1.6% respectively (both P < 0.001), but there were too few GG genotypes for comparison. There were small interactions between the CAPN1 and CAST genotypes. For the CAPN1 and CAST genotypes combined, the maximal genotype effect in average shear force was 25.7 ± 5.5% (P < 0.001) at intermediate stages and 15.2 ± 4.8% near ultimate tenderness (P < 0.01).|
|Description:||The definitive version is available at www.blackwell-synergy.com|
|Appears in Collections:||Agriculture, Food and Wine publications|
Aurora harvest 6
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