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Volume 61, issue 4 | Copyright
Arch. Anim. Breed., 61, 433-439, 2018
© Author(s) 2018. This work is distributed under
the Creative Commons Attribution 4.0 License.

Original study 02 Nov 2018

Original study | 02 Nov 2018

Effects of polymorphisms in CAPN1 and CAST genes on meat tenderness of Chinese Simmental cattle

Xiaomei Sun1,2, Xiuxiang Wu3, Yongliang Fan1,2, Yongjiang Mao1,2, Dejun Ji1,2, Bizhi Huang4, and Zhangping Yang1,2 Xiaomei Sun et al.
  • 1Key Lab of Animal Genetics, Breeding & Molecular Design of Jiangsu Province, Yangzhou University, Yangzhou 225009, China
  • 2Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou 225002, China
  • 3Department of Neurobiology, Xuzhou Medical College, Xuzhou 221004, Jiangsu, China
  • 4Academe of grassland and animal science, Kunming 650000, China

Abstract. Considerable evidence has demonstrated that the μ-calpain (CAPN1) gene and its inhibitor calpastatin (CAST) gene are major factors affecting meat quality. Marker-assisted selection (MAS) has been widely used to improve beef quality traits. Therefore, the objective of the present study was to investigate the single nucleotide polymorphisms (SNPs) of bovine CAPN1 and CAST genes using 367 animals representing the four main Chinese cattle breeds and to explore the effects of these SNPs on meat quality traits. Two SNPs within CAPN1 and one SNP in CAST were successfully identified in cattle. Genetic diversity analyses suggested that most SNPs in the four breeds exhibited a moderate genetic diversity. Moreover, associations between individual markers and meat quality traits were analyzed in Chinese Simmental cattle. The CAPN1 4558 A>G locus was found to be significantly associated with shear force value (SFV) and marbling score (BMS), and CAPN1 4684 C>T exerted a significant effect on SFV, while the CAST genotype was not significantly associated with any of the measured traits. SFV, commonly used to measure meat tenderness, represents an important quality trait as it contributes to the flavor of cooked meat. This work confirms the effect of CAPN1 on beef tenderness and lays an important foundation for future cattle breeding.

Short summary
Genetic markers are important tools for beef cattle breeding. Our work suggests that CAPN1 genetic markers have a positive effect on meat tenderness and marbling traits, the most important meat quality traits for consumers. The associations between the genotyped SNPs in this research and meat quality traits are of potential interest to the beef industry and could lay an important foundation for the expanding panel of functional variation relevant to meat quality.
Genetic markers are important tools for beef cattle breeding. Our work suggests that CAPN1...