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Meat Sci ; 96(2 Pt A): 775-82, 2014 Feb.
Article in English | MEDLINE | ID: mdl-24200570

ABSTRACT

First we looked for putative causative mutations in the CAST and CAPN1 genes associated with meat tenderness and found a total of 31 and 7 polymorphisms, respectively, in the Parda de Montaña and Pirenaica breeds. Tenderness was not affected by mutations in CAPN1. However, three SNPs located at intron 5 (BTA7: g.98533962C>G on UMD 3.0), exon 7 (g.98535683A>G) and intron 12 (g.98545188T>A) of the CAST gene were significantly associated with meat tenderness at 7 days post-mortem in the Parda de Montaña breed. The haplotypes h2 and h5 showed significant associations with meat toughness being consistent with the SNP association results, which showed that the g.98535683A>G SNP in CAST might be the causative mutation of the effect found in this study. This mutation changes the amino acid sequence at position p.Thr182Ala (NM_174003). This amino acid substitution could affect the interacting regions between the calpastatin L-domain and calpain, and then could generate a more stable union between calpain and calpastatin.


Subject(s)
Calcium-Binding Proteins/genetics , Cattle/genetics , Meat/analysis , Polymorphism, Single Nucleotide , Amino Acid Substitution/physiology , Animals , Breeding , Calpain/genetics , Cattle/classification , Exons , Gene Frequency , Haplotypes , Introns , Mutation
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