Lee, Seung-Hwan

Kim, Seung-Chang

Yang, Boh-Suk

Hong, Seong-Koo

Chai, Han-Ha

Cho, Soo-Hyun

Kim, Hyeong-Cheol

Lim, Dajeong

Choi, Bong-Hwan

Dang, Chang-Gwan

Sharma, Aditi

Gondro, Cedric

2014

The objective of this study was to evaluate the effects of seven single nucleotide polymorphisms (SNPs) in Calpain 1 and Calpastatin genes previously associated with meat tenderness attributes in other cattle breeds in Korean Hanwoo cattle. The Hanwoo resource population was used to study association of 7 SNPs with beef tenderness, flavor, juiciness, intramuscular fat and shear force. In this association study, CAST:c.182A > G (+ 0.14, P = 0.04) and CAST:c.1985G > C (- 0.12, P = 0.02) had significant effects on juiciness, but no effects on other traits. In contrast, CAPN1:c.1589G > A was associated with meat tenderness (P = 0.01) and juiciness (P = 0.04). The CAPN1:c.1589G > A (Val530Ile) SNP marker displayed significant effect on the meat tenderness score which is strongly supported by molecular modeling of the CAPN1:c.1589G > A (Val530Ile) variant that inhibits CAST protein from binding more strongly than the wild-type protein, which may explain its effect on meat tenderness.

Meat Science, 96(4), p. 1501-1508

1873-4138

0309-1740

https://hdl.handle.net/1959.11/15289

en

Elsevier BV

Mutations in calpastatin and µ-calpain are associated with meat tenderness, flavor and juiciness in Hanwoo (Korean cattle): Molecular modeling of the effects of substitutions on the calpastatin/µ-calpain complex

Journal Article

Publication