Association of single nucleotide polymorphisms in CAPN1, CAST and MB genes with meat color of Brahman and crossbreed cattle

Castro, Susan; Ríos, M Hernández; Ortiz, Yurany Teresa; Manrique, Carlos; Jiménez, Arturo; Ariza, Fernando

doi:10.1016/j.meatsci.2016.02.021

Cited by 10 publications

(7 citation statements)

References 22 publications

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“…Polymorphisms in the MB gene show a particularly strong link to colour. Castro et al (2016) identified two SNPs that were statistically significantly associated with colour parameters; the meat of 5870TT (presence of thymines in intron 1 at position 5 870) and MB11732CC [presence of cytosines in 3'untranslated regions (3'UTR) region at position 11 732] homozygous individuals had a more distinct and saturated red colour with a lower hue angle (Castro et al 2016).…”

Section: Genetic Basis Of Meat Quality Characteristicsmentioning

confidence: 99%

Meat quality - Genetic background and methods of its analysis

Kowalczyk¹,

Kaliniak-Dziura²,

Prasow³

et al. 2022

Czech J. Food Sci.

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Growing consumer awareness is forcing food producers to supply raw material and products of increasingly high quality and health-promoting properties. Knowledge of the genetic background of quality characteristics is taking on great importance, enabling selection based on molecular markers. The increasing throughput of molecular techniques, in combination with an expanding bioinformatics infrastructure, is leading to continual improvement in understanding of the molecular mechanisms influencing meat quality. This has resulted in the identification of polymorphic nucleotides [single nucleotide polymorphisms (SNPs)] showing a relationship with meat characteristics such as tenderness [polymorphism in the calpain (CAPN) and calpastatin (CAST) genes], marbling [diacylglycerol o-acyltransferase 1 (DGAT1)], colour, pH and water-holding capacity (WHC) [CAST, stearoyl-CoA desaturase (SCD) and others], and fatty acid profile (SCD1). An increasingly wide range of methods is used for analysis, from techniques based on amplification of nucleic acids [polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) and amplification refractory mutation system-PCR (ARMS-PCR)] through Sanger sequencing to high-throughput next-generation sequencing (NGS) techniques. This paper is a review of the literature on polymorphism of genes determining the quality characteristics of meat and molecular methods used to detect them.

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Section: Genetic Basis Of Meat Quality Characteristicsmentioning

confidence: 99%

Meat quality - Genetic background and methods of its analysis

Kowalczyk¹,

Kaliniak-Dziura²,

Prasow³

et al. 2022

Czech J. Food Sci.

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“…Cafe et al (2010) provided further evidence that selection based on CAST gene markers may improve meat tenderness in Brahman cattle. Further, Castro et al (2016) reported that several SNP in the CAST gene showed significant effects on the b* and hue* parameters of the longissimus thoracis et lumborum and semitendinosus muscles in Brahman and Brahman crossbred cattle. The CAST gene has also been found to have a large effect on pork quality (Rohrer et al 2012) and muscle fibre traits in chicken (Liu et al 2008;Zhang et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Calpastatin gene polymorphism is associated with rabbit meat quality traits

Wang

Elzo

Jia

et al. 2016

Journal of Applied Animal Research

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The objective of this study was to investigate single nucleotide polymorphisms in the calpastatin (CAST) gene and to test their association with meat quality traits in Hyla, Champagne, and Tianfu Black rabbit breeds. We detected one single nucleotide polymorphism (g.16441502 C > T) located at 67 bp in intron 3 of the CAST gene in Chromosome 11. The three rabbit populations had intermediate levels of genetic diversity in the CAST gene. The statistical analysis indicated that rabbits with the TT genotype had a significantly greater yellowness at 0 and 24 h postmortem than those with the CC genotype (P < .05) in the longissimus dorsi muscle. Rabbits with CC genotype had higher intramuscular fat content than those with CT and CC genotypes in both longissimus dorsi and biceps femoris muscles in the three breeds (P < .05). Our results indicated that the CAST gene may be used as a possible candidate for marker-assisted selection in rabbit meat breeding programmes. ARTICLE HISTORY

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“…La calpastatina es una proteína que inhibe la actividad de la µ-calpaína y m-calpaína 34 . Las isoformas de calpaína influyen en la proteasa micromolar neutra que es activada por la µ-calpaína, cuya función es codificar una cisteína proteasa que degrada a proteínas miofibrilares post mortem [14][15][16][17][18][19][20][21][22] .…”

Section: Introductionunclassified

Asociación de polimorfismos en los genes CAPN y CAST con propiedades fisicoquímicas de la carne bovina: una revisión

Saucedo-Uriarte

Colca

Diaz-Quevedo

et al. 2021

Ces. Med. Vet. Zootec.

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Las propiedades fisicoquímicas como terneza, color, jugosidad, sabor, marmoleo, pH y capacidad de retención de agua, son consideradas como los atributos que tienen mayor importancia en la calidad de la carne. El manejo pos mortem influye en el funcionamiento del sistema proteolítico de las enzimas μ-calpaínas y calpastatinas, que están codificadas por los genes CAPN1 y CAST, respectivamente. Esta revisión muestra las asociaciones de los polimorfismos CAPN1 y CAST con el fin de explicar las propiedades fisicoquímicas antes mencionadas, que determinan las características relacionadas con la calidad de la carne. Existen polimorfismos de CAPN1 y CAST asociados a propiedades fisicoquímicas particulares de la carne, pero no todos los polimorfismos se asocian con las propiedades mencionadas. La actividad del sistema proteolítico de las enzimas varía según el manejo peri y post mortem. La presencia o ausencia de un polimorfismo varía entre razas. Por consiguiente, las asociaciones de polimorfismos de nucleótido simple con las propiedades fisicoquímicas de la carne mencionadas en esta revisión podrían ayudar a mejorar los indicadores de calidad de la carne bovina.

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Association of single nucleotide polymorphisms in CAPN1, CAST and MB genes with meat color of Brahman and crossbreed cattle

Cited by 10 publications

References 22 publications

Meat quality - Genetic background and methods of its analysis

Meat quality - Genetic background and methods of its analysis

Calpastatin gene polymorphism is associated with rabbit meat quality traits

Asociación de polimorfismos en los genes CAPN y CAST con propiedades fisicoquímicas de la carne bovina: una revisión

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