info:eu-repo/semantics/article
Effect of three single-nucleotide plymorphisms in CAPN1 gene on beef tenderness
Einfluss von drei Einzelnucleotidpolymorphismen im CAPN1 Gen auf die Zartheit von Rindfleisch
Fecha
2009-10Registro en:
Soria, Liliana A.; Corva, Pablo Marcelo; Sica, Andrea Branda; Schor, Alejandro; Melucci, Lilia Magdalena; et al.; Effect of three single-nucleotide plymorphisms in CAPN1 gene on beef tenderness; Archiv Fur Tierzucht; Archiv für Tierzucht; 52; 5; 10-2009; 546-549
0003-9438
2363-9822
CONICET Digital
CONICET
Autor
Soria, Liliana A.
Corva, Pablo Marcelo
Sica, Andrea Branda
Schor, Alejandro
Melucci, Lilia Magdalena
Villarreal, Edgardo L.
Mezzadra, Carlos Alberto
Cantet, Rodolfo Juan Carlos
Miquel, Maria Cristina
Resumen
Meat tenderness is an important trait in beef cattle production, as consumers consider tenderness the most important attribute of beef palatability. There is ample evidence that post mortem proteolysis of myofibrillar proteins is responsible for the decline in shear force uring storage. The bovine micromolar calcium-activated neutral protease CAPN1) gene encodes the large subunit of μ-calpain, which is thought to be one of the most important enzymes involved in post mortem tenderization (KOOHMARAIE 1996). Three single-nucleotide polymorphisms (SNPs) on the CAPN1 gene (316, 530 and 4 751 markers)have been associated with tenderness in different cattle breeds (PAGE et al. 2002, PAGE et al. 2004, WHITE et al. 2005). A more recent study confirmed that markers 316 and 4 751 had an effect on beef tenderness (VAN EENENNAAM et al. 2007). The objective of this research was to determine the existence of polymorphisms and to assess the effect of the reported SNP in the bovine CAPN1 gene on tenderness from a sample of Angus and Brangus steers fattened on pasture.