Relationship between various meat qualities, tenderness, and Jenoubi and crossbreed cows' CAPN1 gene polymorphism

Abstract

139 calves of the Jenoubi breed and crossbred were used (73 and 66 calves, respectively), their ages ranging between 2-3 years, from Thi- Qar governorate. Blood and meat samples were collected, and tests were performed on them. The polymerase chain reaction (PCR) and sequencing techniques were used to detect the gene genotypes. The results showed moderate to high allelic frequencies that correlate with the tenderness of the CAPN1 gene. The two genotypes, GG and AG, showed significant variations (P< 0.05) in most sensory traits at sites 316 and 530, including tenderness, juiciness, and general acceptability. Additionally, the genotype GG within the Jenoubi breed significantly outperformed in pH, water holding capacity, and cooking loss, with values of 5.81, 7.65, and 49.76, respectively. While the GG genotype of cross animals at site 316 showed better water-holding capacity and cooking loss. There are relationships between genotypes of this gene in two different sites so that it might be used in the selection program of local and their crosses. Keywords: CAPN1 gene, Meat quality, Tenderness, Jenoubi cattle