Citation
Genetic Markers in the Calpastatin Gene Associated with Beef Tenderness

Material Information

Title:
Genetic Markers in the Calpastatin Gene Associated with Beef Tenderness
Series Title:
18th Annual Undergraduate Research Symposium
Creator:
Roe, Victoria
Language:
English

Subjects

Subjects / Keywords:
Center for Undergraduate Research
Biological Sciences
Genre:
Conference papers and proceedings
poster ( aat )

Notes

Abstract:
Genetic markers or SNPs (single nucleotide polymorphisms), are small fragments of DNA with a known location on a chromosome. This is important because if a set of SNPs that affect carcass properties and palatability traits can be identified, they can be used to improve breeding and improving beef quality. For this study, 502 animals from the UF Angus-Brahman multibreed herd were used to investigate the role of a SNP in calpastatin gene in beef tenderness. DNA was extracted from blood using DNeasy Blood & Tissue Kit (Qiagen). A real-time PCR and high resolution melt curve analysis was performed for one SNP in the calpastatin gene. An association analysis was performed to determine if the SNP had an effect on beef tenderness measured by Warner-Bratzler shear force. It was found that the SNP was not significant across genotypes. However, it was found that there was a trend for the Warner-Bratzler shear force to be higher (tougher meat) in animals with higher Brahman percentage. This is consistent with previous studies that showed Angus beef tends to be more tender than Brahman beef. Based on the findings of the present study, further investigations are needed using other polymorphisms in these genes. ( en )
General Note:
Research Authors: V. N. Roe, J. Leal, and R. G. Mateescu - University of Florida
General Note:
University Scholars Program
General Note:
Faculty Mentor: Raluca Mateescu - Animal Sciences, University of Florida

Record Information

Source Institution:
University of Florida
Rights Management:
Copyright Victoria Roe. Permission granted to University of Florida to digitize and display this item for non-profit research and educational purposes. Any reuse of this item in excess of fair use or other copyright exemptions requires permission of the copyright holder.

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Genetic Markers in the Calpastatin Gene Associated with Beef Tenderness Victoria N. Roe J. Leal, and R. G. Mateescu Department of Animal Sciences, University of Florida, Gainesville, FL Introduction Objectives Conclusions Methods Genetic markers or SNPS (single nucleotide polymorphisms) Small fragments of DNA associated with a specific gene such as tenderness or flavor If identified, can be used to select superior bulls early in life and have consistent higher beef quality Tenderization Meat is aged before it goes to market to increase the decomposition of structural proteins (postmortem proteolysis). Variation in tenderness is caused by differences in the rate and extent of postmortem proteolysis Calpastatin (CAST) CAST regulates the Calpain gene which breaks down the structural proteins in muscle Use Warner Bratzler Shear Force to measure the degree of tenderness of individuals from different breed groups Detect the polymorphism (change in DNA) in the CAST gene that leads to more tender meat per Determine if differences in tenderness were significant between groups Long term goal: To provide the Beef Industry with genetic tools to predict the quality of beef DNA Extraction DNA was extracted from both buffy coat and whole blood using Qiagen QIAamp DNA Blood Mini Kit. DNA was then diluted for use in PCR Polymerase Chain Reaction (PCR) Forward and reverse primers for the CAST 1 SNP were used in the master mix A real time PCR and high resolution melt curve analysis was performed Trends across breed groups and genotypes were determined using SAS analysis. Results Frequency of the GG genotype was very low (0.01). See Figure A CAST1 SNP was not significant across genotypes. There was a trend for the Warner Bratzler shear force to be higher (tougher meat) in animals with higher Brahman percentage. See Figure B Our results are consistent with previous studies that showed Angus beef tends to be more tender than Brahman beef. Further investigation is needed either using other polymorphisms in these genes or with larger sample size for the GG genotype. Figure A. Average Warner Bratzler shear force (kg) for CC, CG and GG genotypes of CAST1. 4.37 CC (n=316) 4.28 CG (n=182) 3.61 GG (n=4) 0.0 0.5 1.0 1.5 2.0 2.5 3.0 3.5 4.0 4.5 5.0 Warner Brazler Shear Force (kg) Tenderness across Genotypes 3.81 3.96 3.84 4.13 4.51 4.27 3.40 3.60 3.80 4.00 4.20 4.40 4.60 100% A 75% A Brangus 50% A 25% A 0% A Warner Brazler Shear Force (kg) Tenderness across breed groups Figure B. Average Warner Bratzler shear force (kg) for across the 6 breed groups from 100% Angus to 100% Brahman. Acknowledgments Florida Beef Council Florida Cattlemen Association UF Florida Agricultural Experiment Station