Effects of Calpastatin and µ -Calpain Genes Polymorphisms on the Meat Tenderness in Friesian Cattle (In Vitro Study)

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Iman E. El-Araby, Sara M. El-Badry, Amir H. Abd El-Fattah, Ayman A. Saleh

Abstract

Aim: this study estimated the effectsof polymorphisms in the calpastatin and µ-calpain genes on meat tenderness inFriesian cattle.Subjects and methods:   the effects of four single nucleotide polymorphisms (SNPs) in calpastatin and calpain1 genes on meat tenderness in 60 samples of Friesian cattle males were estimated by texture profile analysis and Taqman SNP genotyping assay. All data were collected, then tabulated and underwent for statistical analysis. Results:  this study showed that CAST-1 gave only one genotype (AA), while CAST-2, CAPN1-1, and CAPN1-2 had significant effects on the meat tenderness score. CAST-2 showed a significant (P < 0.0001) effect on the tenderness score. Animals carrying the AA genotype at CAST-2 had meat that was more tender than those carrying the AG genotype. The marker at the CAPN1-1 gene was significant (P < 0.0001) for the tenderness score. Animals carrying the CC genotype at CAPN1-1 had meat that was more tender than those carrying the CG or GG genotype. CAPN1-2 showed a significant (P < 0.0001) effect on the tenderness score. Animals carrying the GA genotype at CAPN1-2 had meat that was more tender than those carrying the AA genotype. Conclusion:from the results, it can be concluded thatpolymorphisms in the calpastatin and calpain genes are associated with meat tenderness inFriesian cattle.

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