Einfluss von drei Einzelnucleotidpolymorphismen im CAPN1 Gen auf die Zartheit von Rindfleisch
- Soria, Liliana A.
- Corva, Pablo Marcelo
- Sica, Andrea Branda
- Schor, Alejandro
- Melucci, Lilia Magdalena
- Villarreal, Edgardo L.
- Mezzadra, Carlos Alberto
- Cantet, Rodolfo Juan Carlos
- Miquel, Maria Cristina
DOIAbstract
Meat tenderness is an important trait in beef cattle production, as consumers consider tenderness the most important attribute of beef palatability. There is ample evidence that post mortem proteolysis of myofibrillar proteins is responsible for the decline in shear force uring storage. The bovine micromolar calcium-activated neutral protease CAPN1) gene encodes the large subunit of μ-calpain, which is thought to be one of the most important enzymes involved in post mortem tenderization (KOOHMARAIE 1996). Three single-nucleotide polymorphisms (SNPs) on the CAPN1 gene (316, 530 and 4 751 markers)have been associated with tenderness in different cattle breeds (PAGE et al. 2002, PAGE et al. 2004, WHITE et al. 2005). A more recent study confi...
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