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United States Department of Agriculture

Agricultural Research Service

Title: Testing for Interactions Between Calpastatin and U-Calpain Markers in Beef Cattle on Tenderness Traits

Authors
item Casas, Eduardo
item White, Stephen
item Wheeler, Tommy
item Shackelford, Steven
item Koohmaraie, Mohammad
item Riley, David
item Chase, Chadwick
item Johnson, D - UNIV. FLORDIA
item Smith, Timothy

Submitted to: Midwestern Section of the American Society of Animal Science
Publication Type: Abstract Only
Publication Acceptance Date: October 8, 2005
Publication Date: March 22, 2006
Repository URL: http://asas.org/abstracts/2006sectional/2006MWAbstracts.pdf
Citation: Casas, E., White, S.N., Wheeler, T.L., Shackelford, S.D., Koohmaraie, M., Riley, D.G., Chase, C.C., Johnson, D.D., Smith, T.P. 2006. Testing for interactions between Calpastatin and u-Calpain markers in beef cattle on tenderness traits [abstract]. Midwestern Section of the American Society of Animal Science. 84(Suppl. 2):135. Paper No. 329.

Technical Abstract: The objective was to assess the association of single nucleotide polymorphisms (SNP) at the calpastatin (CAST) and u-calpain (CAPN1) genes with meat tenderness and palatability traits. Three populations were used; a population from Bos taurus that included crossbred animals derived from Hereford, Angus, Red Angus, Limousin, Charolais, Gelbvieh, and Simmental (GPE7; n = 539). Another population from Bos taurus with Bos indicus influence that included crossbred animals from Hereford, Angus, Brangus, Beefmaster, Bonsmara, and Romosinuano (GPE8; n = 580). The third was Bos indicus population comprised from purebred Brahman (STARS; n = 444). Traits evaluated were meat tenderness measured as Warner-Bratzler shear force at 14 d post-mortem (WBSF; kg), and traits evaluated by trained sensory panels that included tenderness, juiciness, and beef flavor intensity. An SNP at the CAST gene had a significant (P < 0.003) effect on WBSF and tenderness in the GPE7 and GPE8 populations. Animals inheriting the TT genotype had meat more tender than those inheriting the CC genotype. The marker at the CAPN1 gene was significant (P < 0.03) for tenderness in GPE7 and GPE8. Animals inheriting the CC genotype had meat more tender than those inheriting the TT genotype. Markers at the CAST and CAPN1 genes were associated with beef flavor intensity in the GPE8 population. Animals inheriting the CC genotype at CAST and the TT genotype at CAPN1 produced steaks with more intense beef flavor when compared to the other genotypes. An interaction between CAST and CAPN1 was detected (P < 0.05) for WBSF on GPE8. Markers developed at the calpastatin and u-calpain genes are suitable to be used in conjunction to identify animals with the genetic potential to produce meat that is more tender.

Last Modified: 10/20/2014