title: Association of calpastatin gene polymorphisms and meat quality traits in pig.
abstract: 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.
authors.affiliation: Laboratory of Genomics, National Research Institute of Animal Production, Krakowska 1, 32-083 Balice, Poland. Electronic address: katarzyna.ropka@izoo.krakow.pl.
authors.forename: K
authors.initials: K
authors.lastname: Ropka-Molik
authors.affiliation: Department of Animal Genetics and Breeding, National Research Institute of Animal Production, Krakowska 1, 32-083 Balice, Poland.
authors.forename: A
authors.initials: A
authors.lastname: Bereta
authors.affiliation: Department of Animal Genetics and Breeding, National Research Institute of Animal Production, Krakowska 1, 32-083 Balice, Poland.
authors.forename: M
authors.initials: M
authors.lastname: Tyra
authors.affiliation: Department of Animal Genetics and Breeding, National Research Institute of Animal Production, Krakowska 1, 32-083 Balice, Poland.
authors.forename: M
authors.initials: M
authors.lastname: Różycki
authors.affiliation: Laboratory of Genomics, National Research Institute of Animal Production, Krakowska 1, 32-083 Balice, Poland.
authors.forename: K
authors.initials: K
authors.lastname: Piórkowska
authors.affiliation: Department of Animal Genetics and Breeding, National Research Institute of Animal Production, Krakowska 1, 32-083 Balice, Poland.
authors.forename: M
authors.initials: M
authors.lastname: Szyndler-Nędza
authors.affiliation: Laboratory of Genomics, National Research Institute of Animal Production, Krakowska 1, 32-083 Balice, Poland.
authors.forename: T
authors.initials: T
authors.lastname: Szmatoła
mesh_terms: D000273:Adipose Tissue; D000818:Animals; D001947:Breeding; D002135:Calcium-Binding Proteins / Q000235:genetics*; D003116:Color; D005787:Gene Frequency; D005819:Genetic Markers; D005838:Genotype; D006239:Haplotypes; D006244:Hardness; D006863:Hydrogen-Ion Concentration; D007438:Introns; D008460:Meat / Q000032:analysis* / Q000592:standards; D018482:Muscle, Skeletal; D009154:Mutation; D010641:Phenotype; D011044:Poland; D011110:Polymorphism, Genetic; D013314:Stress, Mechanical; D013552:Swine / Q000235:genetics*; D014867:Water
chemical_list: D002135:Calcium-Binding Proteins; D005819:Genetic Markers; D014867:Water; C033668:calpastatin
keywords: CAST gene; Calpastatin; Meat texture traits; Pig; Pork quality