Preliminary observations upon relation between the G77A polymorphism in CATD gene and lysosomal proteinases activity and sensory traits of meat from bulls of three breeds

• Autorzy: Rosochacki S J , Juszczuk-Kubiak E. , Barton L. , Sakowski T. , Poloszynowicz J. , Baranowski A. , Matejczyk M.

Warianty tytułu

PL

Zwiazek miedzy polimorfizmem G77A w genie CATD a aktywnoscia niektorych lisosomalnych proteinaz w miesniach szkieletowych i jakoscia sensoryczna miesa buhajow trzech ras

• Języki publikacji: EN

Abstrakty

EN

Observations were carried out on 31 Black-and-White (BW), 16 Charolaise (CH) and 18 Simmental (S) bulls at the age of 12-15 months. Determined were: taste, aroma, tenderness and consistency of longissimus dorsi muscle. Fragment of the bovine CATD gene encoding procathepsin D was amplified and subjected to RFLP analysis with restriction nuclease ApaI. Only two genotypes were identified:GG and GA, the frequencies of the alleles being 0.806 and 0.194 in BW, 0.656 and 0.344 in CH and 0.639 and 0.361 in S bulls, respectively.In the muscle, the total cathepsin D (CatD), pepstatin-sensitive cathepsin D (PSCatD), pepstatininsensitive and leupeptin-insensitive acid autolytic activities (PIAAA and LIAAA, respectively) were determined. No interbreed differences in CatD, PSCatD and the percent of inhibition in cathepsin D were found. PIAAA and LIAAA significantly differed between breeds (P≤0.01), being higher In BW by 47.9, 46.4 and 34.6% than in CH and by 40.8, 37.5 and 22.7% than in S bulls, respectively.The percent AAA inhibition by leupeptin in BW bulls was by 14.9% higher than in CH and by 24.2% than in S bulls. In CH bulls, the inhibition of AAA by pepstatin depended on the genotype, being higher in GA than GG animals by 15.83% (P≤0.05). The protein percent of muscle in CH and S bulls was by 33.4 % and 36.7 % higher, respectively, than of BW bulls muscle. Highly significant differences in sensory traits of muscle were identified between BW and CH or S bulls.The sensory traits assessed were higher in meat of CH and S than of BW bulls by 36.09 % and 35.54% in aroma, by 35.67% and 33.15% in taste, by 32.24% and 21.31% in tenderness and by 36.68% and 38.24% in consistency, respectively. These differences were identified as significant in aroma, taste, tenderness and consistency between the meat of BW and CH or S bulls (P≤0.01).Within tenderness, the difference was found significant also between CH and S bulls (P≤0.05, by 9.01%higher in CH). When the genotypes (GA and GG) were combined with estimated sensory parameters, only in meat of BW bulls significant differences were identified between genotypes In aroma, taste and consistency (P≤0.01) in favour of GG genotype bulls.

PL

Badano związek między polimorfizmem G77A w genie CATD a aktywnością enzymów proteolitycznych i jakością sensoryczna mięśnia najdłuższego grzbietu 31 buhajkówh rasy cb (BW), 16 rasy charolaise (CH) i 18 rasy simental (S). Wykazano wysoko istotne różnice w kwaśnej aktywności autolitycznej (AAA), AAA nieczułej na pepstatynę (PIAAA) i AAA nieczułej na leupeptynę (LIAAA) między buhajami rasy fryzyjskiej (aktywności wyższe) a zwierzętami ras charolaise i simental (aktywności niższe). Mięso buhajków rasy BW różniło się istotnie od mięsa buhajków ras charolaise i simental pod względem smaku, aromatu, tekstury i konsystencji (niższe wskaźniki tych cech charakteryzowały mięso buhajków BW). Stwierdzono, że genotyp (GA lub GG) nie wiązał się ani z aktywnością badanych enzymów proteolitycznych w mięsie buhajków wszystkich trzech ras, ani z wartościami cech mięsa buhajków ras CH i S. Mięso zwierząt rasy BW o genotypie GG okazało się wartościowsze pod względem aromatu,smaku, konsystencji i kruchości niż mięso buhajków o genotypie GA.

Słowa kluczowe

EN

animal breeding; meat; proteolytic enzyme; CATD gene; cattle; cattle breed; beef; bull; proteinase activity; sensory trait; gene polymorphism

• Wydawca: -
• Czasopismo: Animal Science Papers and Reports
• Rocznik: 2008
• Tom: 26
• Numer: 1
• Opis fizyczny: p.25-35,fig.,ref.

Twórcy

autor

Rosochacki S J

• Polish Academy of Sciences, Institute of Genetics and Animal Breeding, Jastrzebiec, 05-552 Wolka Kosowska, Poland

autor

Juszczuk-Kubiak E.

autor

Barton L.

autor

Sakowski T.

autor

Poloszynowicz J.

autor

Baranowski A.

autor

Matejczyk M.

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