Advanced

New alleles in calpastatin gene are associated with meat quality traits in pigs

Ciobanu, D. C.; Bastiaansen, J. W.M.; Lonergan, S. M.; Thomsen, H. LU ; Dekkers, J. C.M.; Plastow, G. S. and Rothschild, M. F. (2004) In Journal of Animal Science 82(10). p.2829-2839
Abstract

Suggestive QTL affecting raw firmness scores and average Instron force, tenderness, juiciness, and chewiness on cooked meat were mapped to pig chromosome 2 using a three-generation intercross between Berkshire and Yorkshire pigs. Based on its function and location, the calpastatin (CAST) gene was considered to be a good candidate for the observed effects. Several missense and silent mutations were identified in CAST and haplotypes covering most of the coding region were constructed and used for association analyses with meat quality traits. Results demonstrated that one CAST haplotype was significantly associated with lower Instron force and cooking loss and higher juiciness and, therefore, this haplotype is associated with higher... (More)

Suggestive QTL affecting raw firmness scores and average Instron force, tenderness, juiciness, and chewiness on cooked meat were mapped to pig chromosome 2 using a three-generation intercross between Berkshire and Yorkshire pigs. Based on its function and location, the calpastatin (CAST) gene was considered to be a good candidate for the observed effects. Several missense and silent mutations were identified in CAST and haplotypes covering most of the coding region were constructed and used for association analyses with meat quality traits. Results demonstrated that one CAST haplotype was significantly associated with lower Instron force and cooking loss and higher juiciness and, therefore, this haplotype is associated with higher eating quality. Some of the sequence variation identified may be associated with differences in phosphorylation of CAST by adenosine cyclic 3′, 5′-monophosphate- dependent protein kinase and may in turn explain the meat quality phenotypic differences. The beneficial haplotype was present in all the commercial breeds tested and may provide significant improvements for the pig industry and consumers because it can be used in marker-assisted selection to produce naturally tender and juicy pork without additional processing steps.

(Less)
Please use this url to cite or link to this publication:
author
publishing date
type
Contribution to journal
publication status
published
keywords
Calpastatin, Haplotype, Meat Quality, Pig, Tenderness
in
Journal of Animal Science
volume
82
issue
10
pages
11 pages
publisher
American Society of Animal Science
external identifiers
  • scopus:1842827630
ISSN
0021-8812
DOI
doi.org/10.2527/2004.82102829x
language
English
LU publication?
no
id
4160eb0c-8025-449f-ab84-d8f765d98ac5
date added to LUP
2018-10-10 13:35:05
date last changed
2018-12-16 05:11:16
@article{4160eb0c-8025-449f-ab84-d8f765d98ac5,
  abstract     = {<p>Suggestive QTL affecting raw firmness scores and average Instron force, tenderness, juiciness, and chewiness on cooked meat were mapped to pig chromosome 2 using a three-generation intercross between Berkshire and Yorkshire pigs. Based on its function and location, the calpastatin (CAST) gene was considered to be a good candidate for the observed effects. Several missense and silent mutations were identified in CAST and haplotypes covering most of the coding region were constructed and used for association analyses with meat quality traits. Results demonstrated that one CAST haplotype was significantly associated with lower Instron force and cooking loss and higher juiciness and, therefore, this haplotype is associated with higher eating quality. Some of the sequence variation identified may be associated with differences in phosphorylation of CAST by adenosine cyclic 3′, 5′-monophosphate- dependent protein kinase and may in turn explain the meat quality phenotypic differences. The beneficial haplotype was present in all the commercial breeds tested and may provide significant improvements for the pig industry and consumers because it can be used in marker-assisted selection to produce naturally tender and juicy pork without additional processing steps.</p>},
  author       = {Ciobanu, D. C. and Bastiaansen, J. W.M. and Lonergan, S. M. and Thomsen, H. and Dekkers, J. C.M. and Plastow, G. S. and Rothschild, M. F.},
  issn         = {0021-8812},
  keyword      = {Calpastatin,Haplotype,Meat Quality,Pig,Tenderness},
  language     = {eng},
  month        = {10},
  number       = {10},
  pages        = {2829--2839},
  publisher    = {American Society of Animal Science},
  series       = {Journal of Animal Science},
  title        = {New alleles in calpastatin gene are associated with meat quality traits in pigs},
  url          = {http://dx.doi.org/doi.org/10.2527/2004.82102829x},
  volume       = {82},
  year         = {2004},
}