Association of calpastatin gene polymorphisms and meat quality traits in pig

• Published in: Meat science Vol. 97; no. 2; pp. 143 - 150
• Main Authors: Ropka-Molik, K., Bereta, A., Tyra, M., Różycki, M., Piórkowska, K., Szyndler-Nędza, M., Szmatoła, T.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.06.2014
• Subjects: Adipose Tissue; Animals; Breeding; Calcium-Binding Proteins - genetics; Calpastatin; CAST gene; Color; Gene Frequency; Genetic Markers; Genotype; Haplotypes; Hardness; Hydrogen-Ion Concentration; Introns; Meat - analysis; Meat - standards; Meat texture traits; Muscle, Skeletal; Mutation; Phenotype; Pig; Poland; Polymorphism, Genetic; Pork quality; Stress, Mechanical; Swine - genetics; Water; Poland; Meat texture traits; Calpastatin; CAST gene; Pork quality; Pig
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2014.01.021

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/HpaII and CAST/RsaI, 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 CAST gene as a genetic marker in breeding programmes which allows performing a selection focussed on improving the quality of pork. •Calpastatin is related with post mortem proteolysis in muscle cells.•Three polymorphisms within 6 intron of porcine CAST gene were analysed.•The CAST gene polymorphisms affected meat colour, pH, water holding-capacity (WHC).•The CAST gene polymorphisms affected meat texture parameters.