Submitted to: Midwestern Section of the American Society of Animal Science
Publication Type: Peer reviewed journal
Publication Acceptance Date: 12/31/2005
Publication Date: 3/15/2005
Citation: Nonneman, D.J., Rohrer, G.A., Shackelford, S.D., Wheeler, T.L., Koohmaraie, M. 2005. Lack of association of calpastatin haplotypes with meat quality in a Duroc-Landrace swine resource population. Proc., Midwestern Section of the American Society of Animal Science. Abstract #38. p. 9. Interpretive Summary:
Technical Abstract: Three main components of pork eating quality are tenderness, juiciness and flavor. A genome scan for meat quality traits was performed on a Duroc-Landrace F2 population to identify regions associated with these traits. QTL for taste-panel tenderness scores and slice shear force were detected on chromosome 2 (60-66 cM). Calpastatin maps near this region (72 cM) and is an obvious candidate for affecting meat tenderness in swine. BACs containing the calpastatin gene (CAST) were subcloned and sample sequenced to obtain genomic sequence. Roughly half of the coding region was sequenced from genomic DNA of eight F2 pigs and a total of 32 SNPs were identified. One SNP resulted in an arginine or lysine coding difference in exon 13 (nucleotide 939 of the full-length heart calpastatin cDNA). Three haplotypes were detected based on comparative sequencing and analysis of six SNPs in the F2 animals. Frequency of the lysine coding allele was 0.74 based on 354 genotypes. For the haplotype, the frequency of the most common allele was 0.73 and the other two alleles had similar frequencies (0.13 and 0.14) based on 334 genotypes. Association analyses were conducted for measures of tenderness and CAST SNP genotypes. Effects of the haplotype and of the amino acid changing alleles were evaluated separately. No effect (p > 0.20) of CAST on tenderness in either analysis could be detected. Therefore, the QTL for tenderness detected must be caused by genetic variation at another locus in this resource population.