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.: Home > Animal Science Papers and Reports > 2004 > Volume 22 Number 2 > Edyta Juszczuk-Kubiak1, Stanis³aw Jَzef Rosochacki 1,2, Krystyna Wiciٌska1, Tomasz Szreder1, Tomasz Sakowski1

A novel RFLP/AluI polymorphism of the bovine calpastatin (CAST) gene and its association with selected traits of beef

Edyta Juszczuk-Kubiak1, Stanis³aw Jَzef Rosochacki 1,2, Krystyna Wiciٌska1, Tomasz Szreder1, Tomasz Sakowski1
1 Polish Academy of Sciences Institute of Genetics and Animal Breeding, Jastrzêbiec, 05-552 Wَlka Kosowska, Poland 2 Chair of Sanitary Biology and Biotechnology, Bia³ystok Technical University, Wiejska 45, 15-351 Bia³ystok, Poland
Abstract :

Calpastatin (CAST) is a specific inhibitor of the ubiquitous calcium-dependent proteases .  ƒت-calpain and m-calpain, found in mammalian tissues. The level of components included into the calpain-calpastatin system determine the rate of post mortem tenderization of meat. In the coding region of the bovine CAST gene (CAST) the new nucleotide sequence polymorphism
was found being a substitution Gپ¨C at position 61 nt within the exon 1C (consensus sequence
. GenBank AF117813). This sequence fragment of SNP position has already been deposited in the GenBank database under accession no. AY258325. Consensus of bovine CAST sequence with that of human (GenBank M86257 and M28230) revealed that Gپ¨C substitution was located at position 1460 nt of exon 12. Computer analysis of the mutation showed the Serپ¨Thr substitution at position 20 of amino acid sequence of CAST protein. The mutation creates a new AluI restriction site and, therefore, can be easily detected with PCR-RFLP. The CAST RFLP-AluI polymorphism was studied in 138 bulls of seven breeds, including the native
Polish Red (PR, preserved), and Polish Black-and-White (BW) breed. The frequency of alleles C and G varied between the breeds considered, the mean reaching 0.69 and 0.31, respectively. No homozygous genotype GG was found in Red Angus, Charolaise and Hereford bulls.Analysis of meat of 84 BW bulls revealed differences between animals of different genotypes. Meat
of GC bulls showed higher cooking loss and was darker in colour than meat of both homozygous
genotypes. Between GC and CC bulls significant difference appeared in the total content of hem pigment of meat. The message from these results is that CAST gene may probably be considered as a candidate marker for beef quality.

Keywords :
beef / calpastatin / SNP/AluI / tenderization / sensory evaluation

Date Deposited : 11 Aug 2011 10:23

Last Modified : 11 Aug 2011 10:23

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Volume 22, Number 2, - 2004

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