The single and combined effects of polymorphism in the intron 12 of the bovine calpastatin (CAST) gene on quality traits of meat were examined in seventy-one young bulls of four beef breeds (Charolaise, Limousine, Aberdeen Angus, Hereford) and one dual purpose breed (Simmental). Three single nucleotide polymorphisms (SNP) were considered. The analysed meat traits were pH, fat content, water-holding capacity, thermal drip loss, and results of instrumental and sensory evaluation, all measured in longissimus dorsi (LD) muscle 48 or 72 h post mortem. The genetic variants at the intron 12 of the bovine CAST gene showed a marked effect on beef quality. Analyses of meat revealed differences between animals of different genotypes. Genotypes TC/TA at locus CAST/AluI-BseYI and GG at locus CAST/NdeI showed lower thermal drip loss than two remaining genotypes at each of these loci. Moreover, allele G at the polymorphic NdeI site appeared favourable for the tenderness of beef as evaluated by penetration force. In addition, significant relations were shown between combined CAST genotypes and tenderness, juiciness and flavour of meat.
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.