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

Simple item page
dc.contributor.authorMorris, C.
dc.contributor.authorCullen, N.
dc.contributor.authorHickey, S.
dc.contributor.authorDobbie, P.
dc.contributor.authorVeenvliet, B.
dc.contributor.authorManley, T.
dc.contributor.authorPitchford, W.
dc.contributor.authorKruk, Z.
dc.contributor.authorBottema, C.
dc.contributor.authorWilson, T.
dc.date.issued2006
dc.descriptionThe definitive version is available at www.blackwell-synergy.com
dc.description.abstractSingle 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).
dc.identifier.citationAnimal Genetics, 2006; 37(4):411-414
dc.identifier.doi10.1111/j.1365-2052.2006.01483.x
dc.identifier.issn0268-9146
dc.identifier.issn1365-2052
dc.identifier.orcidPitchford, W. [0000-0002-5213-3978]
dc.identifier.orcidBottema, C. [0000-0001-6245-0099]
dc.identifier.urihttp://hdl.handle.net/2440/23901
dc.language.isoen
dc.publisherBlackwell Publishing Ltd
dc.source.urihttp://www.blackwell-synergy.com/doi/abs/10.1111/j.1365-2052.2006.01483.x
dc.subjectCalpain 1
dc.subjectcalpastatin
dc.subjectcattle
dc.subjectmeat
dc.subjecttenderness
dc.titleGenotypic effects of calpain 1 and calpastatin on the tenderness of cooked M. longissimus dorsi steaks from Jersey x Limousin, Angus and Hereford-cross cattle
dc.typeJournal article
pubs.publication-statusPublished

Files

Collections

Agriculture, Food and Wine publications