Association of CAST gene polymorphisms with carcass and meat quality traits in Yanbian cattle of China

Bovine calpastatin (CAST) gene polymorphisms have been associated with meat tenderness traits; however, little is known about how the CAST gene affects beef quality traits. In this study, 25 single nucleotide polymorphisms were detected in the CAST gene using polymerase chain reaction with single-st...

Full description

Saved in:
Bibliographic Details
Published in:Molecular biology reports 2013-02, Vol.40 (2), p.1875-1881
Main Authors: Li, Y. X., Jin, H. G., Yan, C. G., Seo, K. S., Zhang, L. C., Ren, C. Y., Jin, X.
Format: Article
Language:English
Subjects:
Amino acids
Amino Acids - metabolism
Animal Anatomy
Animal Biochemistry
Animal populations
Animals
Biomedical and Life Sciences
Calcium-Binding Proteins - genetics
Cattle
Cattle - genetics
China
Fatty Acids - metabolism
Food Quality
Genetic Association Studies
Genotype
Genotype & phenotype
Histology
Life Sciences
Male
Meat - standards
Meat quality
Molecular biology
Morphology
Muscle, Skeletal - metabolism
Polymorphism
Polymorphism, Single Nucleotide
Sequence Analysis, DNA
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Bovine calpastatin (CAST) gene polymorphisms have been associated with meat tenderness traits; however, little is known about how the CAST gene affects beef quality traits. In this study, 25 single nucleotide polymorphisms were detected in the CAST gene using polymerase chain reaction with single-strand conformation polymorphism and gene sequencing. Different preponderant genotypes were found at the corresponding gene locus. The E1-1, E1-2, and C3-1 loci were correlated with meat tenderness height and highly correlated with the fatty acid content and the amino acid content. The E4-2 locus was not correlated with meat tenderness, but it was correlated with cooking loss, brightness, and yellowness, among others. The CAST gene is a potential marker for these meat quality traits, but further research is required.
ISSN:0301-4851
1573-4978
DOI:10.1007/s11033-012-2243-2