Polymorphism in the Calpastatin Gene Alters Beef Tenderization in Excitable Cattle: A Preliminary Study
The variability in beef tenderness is a problem for industry and can be difficult to overcome, especially for <i>Bos taurus indicus</i> cattle. The objective of this study was to determine the association between calpastatin (<i>CAST</i>) polymorphisms (Single Nucleotide Poly...
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2025-05-01
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| author | Ana Cláudia da Silva Patricia Maloso Ramos Aline Silva Mello César João Pedro Sousa do Vale Saulo da Luz e Silva Eduardo Francisquine Delgado |
| author_facet | Ana Cláudia da Silva Patricia Maloso Ramos Aline Silva Mello César João Pedro Sousa do Vale Saulo da Luz e Silva Eduardo Francisquine Delgado |
| author_sort | Ana Cláudia da Silva |
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| description | The variability in beef tenderness is a problem for industry and can be difficult to overcome, especially for <i>Bos taurus indicus</i> cattle. The objective of this study was to determine the association between calpastatin (<i>CAST</i>) polymorphisms (Single Nucleotide Polymorphism, SNP) and tenderness in beef of Nellore cattle with divergent temperaments. The animals were genotyped, their temperaments were evaluated, and contrasting groups were formed based on these combined factors (<i>n</i> = 21; calm = 10, 5 AA and 5 AG; and excitable = 11, 4 AA and 7 AG). Carcass pH and temperature decline were monitored (24 h), beef color was measured, and tenderization was assessed by shear force and myofibrillar fragmentation index (MFI) during beef aging (28 d). Calpastatin activity was also determined (24 h). Treatments of temperament and genotype as well as interactions were tested in a randomized block design in a factorial arrangement of 2 (temperament: calm and excitable) × 2 (genotypes: AA and AG). Calm animals harboring the AA allele in the <i>CAST</i> gene were associated with tender beef at 28 d. Excitable cattle or animals harboring the AG allele were associated with less tender beef; excitable AG showed greater calpastatin activity. Excitable animals produced beef with a slower tenderization process and less extension. |
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| spelling | doaj-art-232afd331dcc43c0aa2c1b70c6d6917f2025-08-20T02:23:00ZengMDPI AGAnimals2076-26152025-05-011511156810.3390/ani15111568Polymorphism in the Calpastatin Gene Alters Beef Tenderization in Excitable Cattle: A Preliminary StudyAna Cláudia da Silva0Patricia Maloso Ramos1Aline Silva Mello César2João Pedro Sousa do Vale3Saulo da Luz e Silva4Eduardo Francisquine Delgado5Departmento de Zootecnia, Escola Superior de Agricultura “Luiz de Queiroz”, Universidade de São Paulo, Piracicaba 13400-900, SP, BrazilDepartmento de Zootecnia, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga 13635-900, SP, BrazilDepartmento de Ciência e Tecnologia dos Alimentos, Escola Superior de Agricultura “Luiz de Queiroz”, Universidade de São Paulo, Piracicaba 13400-900, SP, BrazilDepartmento de Zootecnia, Escola Superior de Agricultura “Luiz de Queiroz”, Universidade de São Paulo, Piracicaba 13400-900, SP, BrazilDepartmento de Zootecnia, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga 13635-900, SP, BrazilDepartmento de Zootecnia, Escola Superior de Agricultura “Luiz de Queiroz”, Universidade de São Paulo, Piracicaba 13400-900, SP, BrazilThe variability in beef tenderness is a problem for industry and can be difficult to overcome, especially for <i>Bos taurus indicus</i> cattle. The objective of this study was to determine the association between calpastatin (<i>CAST</i>) polymorphisms (Single Nucleotide Polymorphism, SNP) and tenderness in beef of Nellore cattle with divergent temperaments. The animals were genotyped, their temperaments were evaluated, and contrasting groups were formed based on these combined factors (<i>n</i> = 21; calm = 10, 5 AA and 5 AG; and excitable = 11, 4 AA and 7 AG). Carcass pH and temperature decline were monitored (24 h), beef color was measured, and tenderization was assessed by shear force and myofibrillar fragmentation index (MFI) during beef aging (28 d). Calpastatin activity was also determined (24 h). Treatments of temperament and genotype as well as interactions were tested in a randomized block design in a factorial arrangement of 2 (temperament: calm and excitable) × 2 (genotypes: AA and AG). Calm animals harboring the AA allele in the <i>CAST</i> gene were associated with tender beef at 28 d. Excitable cattle or animals harboring the AG allele were associated with less tender beef; excitable AG showed greater calpastatin activity. Excitable animals produced beef with a slower tenderization process and less extension.https://www.mdpi.com/2076-2615/15/11/1568beeffragmentationpHproteolysisstress responsetenderness |
| spellingShingle | Ana Cláudia da Silva Patricia Maloso Ramos Aline Silva Mello César João Pedro Sousa do Vale Saulo da Luz e Silva Eduardo Francisquine Delgado Polymorphism in the Calpastatin Gene Alters Beef Tenderization in Excitable Cattle: A Preliminary Study Animals beef fragmentation pH proteolysis stress response tenderness |
| title | Polymorphism in the Calpastatin Gene Alters Beef Tenderization in Excitable Cattle: A Preliminary Study |
| title_full | Polymorphism in the Calpastatin Gene Alters Beef Tenderization in Excitable Cattle: A Preliminary Study |
| title_fullStr | Polymorphism in the Calpastatin Gene Alters Beef Tenderization in Excitable Cattle: A Preliminary Study |
| title_full_unstemmed | Polymorphism in the Calpastatin Gene Alters Beef Tenderization in Excitable Cattle: A Preliminary Study |
| title_short | Polymorphism in the Calpastatin Gene Alters Beef Tenderization in Excitable Cattle: A Preliminary Study |
| title_sort | polymorphism in the calpastatin gene alters beef tenderization in excitable cattle a preliminary study |
| topic | beef fragmentation pH proteolysis stress response tenderness |
| url | https://www.mdpi.com/2076-2615/15/11/1568 |
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