Journal
MEAT SCIENCE
Volume 97, Issue 2, Pages 143-150Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2014.01.021
Keywords
Calpastatin; CAST gene; Pork quality; Meat texture traits; Pig
Categories
Funding
- Polish Ministry of Science and Higher Education [NN311 349139]
- Foundation for Polish Science
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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/Hpall and CAST/Rsal, 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 CASTgene as a genetic marker in breeding programmes which allows performing a selection focussed on improving the quality of pork. (c) 2014 Elsevier Ltd. All rights reserved.
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