Effect of three single-nucleotide polymorphisms in &amp;lt;i&amp;gt;CAPN1&amp;lt;/i&amp;gt; gene on beef tenderness (Brief Report)

L A Soria,L M Melucci,A Schor,E L Villarreal,P M Corva,R J C Cantet,C A Mezzadra,A B Sica,M C Miquel

doi:10.5194/aab-52-546-2009

Abstract

Abstract. 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 during 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.

Highlights

Meat tenderness is an important trait in beef cattle production, as consumers consider tenderness the most important attribute of beef palatability
All Angus animals were produced at INTA Balcarce Experiment Station from cows belonging to a closed experimental herd
Marker 316 showed a significant effect on Warner-Bratzler shear force (WBSF) at 7 days (P

Summary

Introduction

Meat tenderness is an important trait in beef cattle production, as consumers consider tenderness the most important attribute of beef palatability. 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

Objectives

Methods

Results