Association of calpastatin gene polymorphisms and meat quality traits in pig

Calpastatin is associated with the rate of post mortem degradation of structural proteins due to the regulation of calpain activity. In the present research, the associations between polymorphisms within 6th intron of porcine CAST gene and several meat quality traits were analyzed. The CAST gene pol...

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Bibliographic Details
Published in:Meat science 2014-06, Vol.97 (2), p.143-150
Main Authors: Ropka-Molik, K., Bereta, A., Tyra, M., Różycki, M., Piórkowska, K., Szyndler-Nędza, M., Szmatoła, T.
Format: Article
Language:English
Subjects:
Adipose Tissue
Animals
Breeding
Calcium-Binding Proteins - genetics
Calpastatin
CAST gene
Color
Gene Frequency
Genetic Markers
Genotype
Haplotypes
Hardness
Hydrogen-Ion Concentration
Introns
Meat - analysis
Meat - standards
Meat texture traits
Muscle, Skeletal
Mutation
Phenotype
Pig
Poland
Polymorphism, Genetic
Pork quality
Stress, Mechanical
Swine - genetics
Water
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Summary:Calpastatin is associated with the rate of post mortem degradation of structural proteins due to the regulation of calpain activity. In the present research, the associations between polymorphisms within 6th intron of porcine CAST gene and several meat quality traits were analyzed. The CAST gene polymorphisms affected meat colour, pH, water holding-capacity (WHC) and texture parameters (toughness, firmness, cohesiveness, chewiness, and resilience) measured in longissimus dorsi and semimembranosus muscles. The analysis performed on the most numerous breeds maintained in Poland, suggested that the most interesting polymorphisms were CAST/HpaII and CAST/RsaI, which had the greatest effect on WHC regardless of the breed analyzed and had an effect on meat pH, firmness and toughness for most breeds. Interestingly, for almost all breeds, the significant effect of both mutations on intramuscular fat content (IMF) was detected. The provided data confirmed the use of CAST gene as a genetic marker in breeding programmes which allows performing a selection focussed on improving the quality of pork. •Calpastatin is related with post mortem proteolysis in muscle cells.•Three polymorphisms within 6 intron of porcine CAST gene were analysed.•The CAST gene polymorphisms affected meat colour, pH, water holding-capacity (WHC).•The CAST gene polymorphisms affected meat texture parameters.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2014.01.021