Mutations in calpastatin and 渭-calpain are associated with meat tenderness, flavor and juiciness in Hanwoo (Korean cattle): Molecular modeling of the effects of substitutions in the calpastatin/渭-calpain complex

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• 作者：Seung-Hwan Lee ; Seung-Chang Kim ; Han-Ha Chai ; Soo-Hyun Cho ; Hyeong-Cheol Kim ; Dajeong Lim ; Bong-Hwan Choi ; Chang-Gwan Dang ; Aditi Sharma ; Cedric Gondro ; Boh-Suk Yang ; Seong-Koo Hong
• 关键词：CAST ; CAPN1 ; Tenderness ; Shear force ; Intramuscular fat ; Hanwoo
• 刊名：Meat Science
• 出版年：April, 2014
• 年：2014
• 卷：96
• 期：4
• 页码：1501-1508
• 全文大小：713 K

文摘

The objective of this study was to evaluate the effects of seven single nucleotide polymorphisms (SNPs) in Calpain 1 and Calpastatin genes previously associated with meat tenderness attributes in other cattle breeds in Korean Hanwoo cattle. The Hanwoo resource population was used to study association of 7 SNPs with beef tenderness, flavor, juiciness, intramuscular fat and shear force. In this association study, CAST:c.182A > G (+ 0.14, P = 0.04) and CAST:c.1985G > C (鈭?#xA0;0.12, P = 0.02) had significant effects on juiciness, but no effects on other traits. In contrast, CAPN1:c.1589G > A was associated with meat tenderness (P = 0.01) and juiciness (P = 0.04). The CAPN1:c.1589G > A (Val530Ile) SNP marker displayed significant effect on the meat tenderness score which is strongly supported by molecular modeling of the CAPN1:c.1589G > A (Val530Ile) variant that inhibits CAST protein from binding more strongly than the wild-type protein, which may explain its effect on meat tenderness.