Table 2 - uploaded by Hoyoung Chung
Content may be subject to copyright.
Source publication
The objective of this study was to determine whether the genetic variants of CAPN1 developed in several cattle populations can be applied for Hanwoo, regarding genetic effects on meat traits. The traits were examined for 286 purebred Hanwoo steers with genotypes classified by restriction fragment length polymorphism (RFLP) and single strand conform...
Citations
... The samples were divided into four equal parts to determine meat tenderness, vacuum packed, and aged at 2 °C for 0, 7, 14, and 21 days. After this period, the meat was cooked in a water bath (RAYPA, BOD-12) at 71 °C for 50 min (Chung et al., 2014;Corva et al., 2007) and then stored for 12 h at 2 °C in a refrigerator (Bosch, KAN58A40J). Each meat sample was subdivided into five equal parts, cylindrical in shape, making a longitudinal cut in the muscle fiber direction (White et al., 2005). ...
... The authors found no effects between the marker CAPN-530 and shear force in B. taurus and B. indicus crosses. In addition, other studies reported significant associations of the CAPN-530 marker with shear force (Page et al., 2002;Chung et al., 2014). However, although these associations previously reported were not replicated in our research, it is necessary to indicate that the validations of the markers depend on the specific nature of the cattle population studied. ...
Single nucleotide polymorphisms are variations of a single nucleotide base pair and can be associated to phenotypic characteristics. This study aimed to determine the association of CAPN1 and CAST gene polymorphisms with the tenderness of Creole cattle meat from the Amazonas region, Peru. The texture profile (adhesiveness, cohesiveness, Warner-Bratzler shear force, elasticity, gumminess, and chewiness) of 100 animals was determined in 100 g of Longissimus dorsi et lumborum muscle. Allelic frequencies, genotypic frequencies, and Hardy-Weinberg equilibrium (HWE) of calpain (CAPN-316, CAPN-530) and calpastatin (CAST-2959) gene polymorphisms were studied. Allelic and genotypic frequencies were calculated, as well as the Hardy-Weinberg equilibrium with the Chi-square test. The texture profile of each group of samples corresponding to a polymorphism was compared with the Duncan’s test and the t-test for independent samples (p < 0.05). Genotypic frequencies were 78 % GG and 22 % CC for CAPN-316; 68 % GG, 5 % GA, and 27 % AA for CAPN-530; and 74 % AA, 18 % AG, and 8 % GG for CAST-2959. The CAPN-316, CAPN-530, and CAST-2959 polymorphisms were not in Hardy-Weinberg equilibrium. The CC genotype of CAPN-316 marker influences meat tenderness on day 21 of meat aging. In contrast, the GG genotype of CAST-2959 marker affects meat tenderness at days 14 and 21 of meat aging concerning the other genotypes.
Bos taurus ; SNPs; CAPN-316 and CAST-2959; Warner-Bratzler; meat aging
... Furthermore, Gill et al. (2009) reported that subjects with the CC genotype at the CAPN_316 marker show lower tenderometer values, higher hindquarter weights and tenderness scores by the taste panel, compared to the other genotypes. Many other studies identified the C allele as most favourable for meat tenderness at the markers: Calpain_316 (Page et al. 2002), Calpain_4751 (White et al. 2005) and UoGCAST1, also known as CAST_282 (Schenkel et al. 2006) (Casas et al. 2006;Gill et al. 2009;Chung et al. 2014). For the other two calpastatin gene makers (CAST_2870 and CAST_ 2959) identified by Cong et al. (1998) and Barendse (2002), the favourable allele is the A (Morris et al. 2006;Ribeca et al. 2009). ...
The Aosta cattle breeds have a key role in the economy of the Aosta Valley. In addition to the meat and milk production these autochthonous breeds are important for their cultural value, and for their role in the maintenance of the mountain environment. The knowledge of their genetic makeup represents a fundamental asset to managing the reproduction of the popula-tion in order to maintain the existing genetic diversity and, as a possible input, to apply gen-omic selection in a small population. A total of 3195 Aosta cows were genotyped with the GeneSeek Genomic Profiler (GGP) Bovine 100K by Neogen in the framework of the DUALBREEDING-2 project. The Aosta Black-Chestnut and Chestnut-Herèn resulted to be a unique population. The Aosta female population had shorter ROH than bulls and shared ROH_islands that harbour adaptative and functional genes. Allele frequencies of major genes highlight the possibility for selection for both milk and meat quality variants and that the Aosta cattle popula-tion is free from the known Mendelian inheritance diseases found in cosmopolitan breeds (e.g. BLAD, CVM, HCD).
... To date, the identification of relevant genetic and genomic markers continues, especially for determining the tenderness of the meat. Therefore, the authors proposed strategic stages for studying marker expression based on improving the sensory quality of beef, starting with the detection of biomarkers that identify the primary biological properties of meat [29,30]. ...
In beef cattle breeding, genome-wide association studies (GWAS) using single nucleotide
polymorphisms (SNPs) arrays can reveal many loci of various production traits, such as growth, productivity, and meat quality. With the development of genome sequencing technologies, new opportunities are opening up for more accurate identification of areas associated with these traits. This article aims to develop a novel approach to the lifetime evaluation of cattle by 3-D visualization of economic-biological and genetic features. The purpose of this study was to identify significant variants underlying differences in the qualitative characteristics of meat, using imputed data on the sequence of the entire genome. Samples of biomaterial of young Aberdeen-Angus breed cattle (n = 96) were the material for carrying out genome-wide SNP genotyping. Genotyping was performed
using a high-density DNA chip Bovine GPU HD BeadChip (Illumina Inc., San Diego, CA, USA), containing ~150 thousand SNPs. The following indicators were selected as phenotypic features: chest width and chest girth retrieved by 3-D model and meat output on the bones. Correlation analysis showed a reliable positive relationship between chest width and meat output on the bones, which can potentially be used for lifetime evaluation of meat productivity of animals
Keywords: precision livestock farming; phenotypic features; body condition score; live weight estimation; multiple depth cameras
... It is noteworthy that the number and population frequency as well as connections from block 1 to the next varied among Angus, Argentine and Bolivian Creole cattle and BrahmanComposite breeds. Similar results were published by Chung et al. (2014), who reported an LD block between exon 14 and intron 17. This is relevant because certain CAPN1 haplotypes have been associated with meat tenderness (Chung et al., 2014; Lee et al., 2014; White et al., 2005. ...
In Bolivia, beef production is mainly based on two genotypes, Bos taurus (Creole cattle) and B. indicus (zebu), being weight gain the main selection criteria used by farmers. However, meat quality and especially tenderness must be incorporated in the selection process. Meat tenderness is partly determined by the calpain CAPN1)/ calpastatin (CAST) protein system. Thus, the objective of the present work was to determine and (compare the genetic variability of the CAPN1 gene in Creole (CreBo), Brahman (BraBo) and Nellore (NelBo) breeds in Bolivia. DNA was extracted from blood samples from 147 CreBo, 59 BraBo and 93 NelBo, and three polymorphisms were genotyped using ARMSPCR (CAPN1316 and CAPN14751) and PCRRFLP (CAPN1530). Furthermore, CAPN1316 and CAPN14751 SNPs were analyzed with Axiom™ Bos 1 Genotyping Array r3 and the Axiom™ ArBos 1 Genotyping Array. Allele frequencies associated with higher tenderness in CreBo, BraBo and NelBo were 0.22, 0 and 0.09 (CAPN1316 C; P < 0.001), 0.76, 0.16 and 0.08 (CAPN14751 C; P < 0.001), and 0.77, 0.92 and 0.94 (CAPN1530 G; P < 0.001). Linkage disequilibrium (LD) analysis revealed the presence of two LD blocks. Our results evidence that CreBo has a higher frequency of alleles associated with higher meat tenderness than the cebuine breeds. These markers could be used in breeding programs to improve Bolivian cattle herd meat quality either by selection within Creole breeds or crosses with cebuine cattle
... For the CAPN (exon 14) and CAPN (exon 9) genes, Chung et al. (2014) evaluated the genetic variants using the PCR-SSCP technique; they found three different band patterns (GG, GA and AA and CC, CG and GG, respectively) for each gene that was associated with meat tenderness in Hanwoo cattle. Sun et al. (2018) evaluated the relationship between SNPs of the CAST gene (exon 9) using the PCR-SSCP technique and meat quality traits in Chinese cattle and three distinct patterns (TT, CT and CC) were identified that were associated with parameters related to meat tenderness and marbling score. ...
... The coding region of CAPN1 gene polymorphisms association with meat quality has been widely reported in cattle. Chung et al. (2014) revealed that the CAPN1 gene had a significant effect on meat tenderness in Hanwoo cattle. Furthermore, the polymorphism of CAPN1 gene has been reported to be associated with fatty acid and amino acid in Yanbian Yellow cattle (Xin et al. 2010). ...
Bali cattle ( Bos javanicus ) are native Indonesian cattle, domesticated from banteng ( Bibos banteng ). Genes that have an important role in meat quality are calcium-activated neutral protease genes, known as calpains (CAPN). The objective of this study was to evaluate the polymophisms of calpain gene SNP g.232 G>T by PCR-RFLP technique and its influence on growth trait and meat quality of Bali cattle detected by ultrasound imaging of longissimus dorsi thickness (LDT), back fat thickness (BFT), marbling score (MS), and intramuscular fat percentage (PIMF). The polymorphisms of CAPN1 gene were analyzed by PCR-RFLP using BglII restriction enzyme (n=52 cattle). The ultrasound images of longissimus dorsi muscle were carried out transversally and longitudinal between 12<sup>th</sup> -13<sup>th </sup>thoracic vertebrae then analyzed by Image-J NIH software. Result showed that SNP g.232 G>T of CAPN1 gene was polymorphic in Bali cattle. SNP g.232 G>T of CAPN1 gene in Bali cattle has higher diversity which was showed of 0.48 heterozygosity value and was in Hardy-Weinberg equilibrium. The polymorphisms of SNP g.232 G>T was associated significantly (P<0.05) with bodyweight at 730 days, marbling score (MS), and intramuscular fat percentage (PIMF). It suggests that the CAPN1 gene in Bali cattle is a candidate for Marker Assisted Selection (MAS), which influences body weight at 730 days, marbling score, and percentage of intramuscular fat.
... La calpastatina es una proteína que inhibe la actividad de la µ-calpaína y m-calpaína 34 . Las isoformas de calpaína influyen en la proteasa micromolar neutra que es activada por la µ-calpaína, cuya función es codificar una cisteína proteasa que degrada a proteínas miofibrilares post mortem [14][15][16][17][18][19][20][21][22] . ...
... La variabilidad positiva (47%) por µ-calpaína es explicada por la abundancia de color amarillo en el músculo y la actividad de la µ-calpaína con la proteína de choque térmico de 70 KDa o Hsp70 que influyen en las coordenadas del color de la carne de manera interactiva . Este mecanismo está dado porque el daño de especies reactivas de oxígeno post mortem del retículo endoplasmático de las células, permiten liberar Ca 2+ en el citosol, activando de esta manera la µ-calpaína [17][18][19][20][21][22][23][24][25][26][27][28][29][30] . Por consiguiente, las proteínas son el sustrato principal de la µ-calpaína y sus características influyen en el color de la carne. ...
Las propiedades fisicoquímicas como terneza, color, jugosidad, sabor, marmoleo, pH y capacidad de retención de agua, son consideradas como los atributos que tienen mayor importancia en la calidad de la carne. El manejo pos mortem influye en el funcionamiento del sistema proteolítico de las enzimas μ-calpaínas y calpastatinas, que están codificadas por los genes CAPN1 y CAST, respectivamente. Esta revisión muestra las asociaciones de los polimorfismos CAPN1 y CAST con el fin de explicar las propiedades fisicoquímicas antes mencionadas, que determinan las características relacionadas con la calidad de la carne. Existen polimorfismos de CAPN1 y CAST asociados a propiedades fisicoquímicas particulares de la carne, pero no todos los polimorfismos se asocian con las propiedades mencionadas. La actividad del sistema proteolítico de las enzimas varía según el manejo peri y post mortem. La presencia o ausencia de un polimorfismo varía entre razas. Por consiguiente, las asociaciones de polimorfismos de nucleótido simple con las propiedades fisicoquímicas de la carne mencionadas en esta revisión podrían ayudar a mejorar los indicadores de calidad de la carne bovina.
... Many molecular markers have been reported to be associated with meat quality. Effects of genetic variants of the calpain gene on meat tenderness have been found in bovine (Chung et al., 2014;Lee et al., 2014). The double muscling gene in cattle has very large effects on carcass attributes and meat tenderness (Grobet et al., 1997). ...
To determine the genetic basis of pork eating quality traits and cooking loss, we herein performed a genome-wide association study (GWAS) for tenderness, juiciness, oiliness, umami, overall liking and cooking loss by using whole genome sequences of heterogeneous stock F6 pigs which were generated by crossing 4 typical western pig breeds (Duroc, Landrace, Large White and Pietrain) and 4 typical Asian pig breeds (Erhualian, Laiwu, Bamaxiang and Tibetan). We identified 50 associated loci (QTLs) and most of them are novel. Seven loci also showed pleiotropic associations with different traits. In addition, we identified multiple promising candidate genes for these traits, including PAK1 and AQP11 for cooking loss, EP300 for tenderness, SDK1 for juiciness, FITM2 and 5-linked MYH genes for oiliness, and TNNI2 and TNNT3 for overall liking. Our results provide not only a better understanding of the genetic basis for meat quality, but also a potential application in future breeding for these complex traits.
... The frequency ratio of the TGC with the CAPN1 316 CC genotype is quite low. Except for Aberdeen Angus [22] and Hanwoo cattle [24] , Bos taurus with CC genoype have not been observed in previous studies [11,25,26 ] . The CAPN1 4751 C allele frequency (0.412) that is considered to have a favourable impact on the beef tenderness seems to be higher than the other breeds except for Aberdeen Angus (0.65) [22] and Hanwoo cattle (0.80) [24] . ...
... Except for Aberdeen Angus [22] and Hanwoo cattle [24] , Bos taurus with CC genoype have not been observed in previous studies [11,25,26 ] . The CAPN1 4751 C allele frequency (0.412) that is considered to have a favourable impact on the beef tenderness seems to be higher than the other breeds except for Aberdeen Angus (0.65) [22] and Hanwoo cattle (0.80) [24] . TGC with the CAPN1 4751 CC genotype frequency (0.171) were found to be higher compared to Nellore (0.00) and Canchim (0.07) [4] , Simmental and their crossbreeds (0.05) [26] . ...
... TGC with the CAPN1 4751 CC genotype frequency (0.171) were found to be higher compared to Nellore (0.00) and Canchim (0.07) [4] , Simmental and their crossbreeds (0.05) [26] . The ratio of TGC with CC genotype, which is favourable for meat tenderness, is lower than Brahman crossbreeds (0.53) [26] , Aberdeen Angus (0.41) [22] and Hanwoo cattle (0.64) [24] populations. ...
Acetyl-CoA carboxylase beta (ACACB) is a functional candidate gene that impacts fat deposition. In the present study, we sequenced exon 37–intron 37, exon 46–intron 46, and intron 47 of yak ACACB using hybrid pool sequencing to search for variants and genotyped the gene in 593 Gannan yaks via Kompetitive allele-specific polymerase chain (KASP) reaction to determine the effect of ACACB variants on carcass and meat quality traits. Seven single nucleotide polymorphisms were detected in three regions. Eight effective haplotypes and ten diplotypes were constructed. Among them, a missense variation g.50421 A > G was identified in exon 37 of ACACB, resulting in an amino acid shift from serine to glycine. Correlation analysis revealed that this variation was associated with the cooking loss rate and yak carcass weight (p = 0.024 and 0.012, respectively). The presence of haplotypes H5 and H6 decreased Warner–Bratzler shear force (p = 0.049 and 0.006, respectively), whereas that of haplotypes H3 and H4 increased cooking loss rate and eye muscle area (p = 0.004 and 0.034, respectively). Moreover, the presence of haplotype H8 decreased the drip loss rate (p = 0.019). The presence of one and two copies of haplotypes H1 and H8 decreased the drip loss rate (p = 0.028 and 0.004, respectively). However, haplotype H1 did not decrease hot carcass weight (p = 0.011), whereas H3 increased the cooking loss rate (p = 0.007). The presence of one and two copies of haplotype H6 decreased Warner–Bratzler shear force (p = 0.014). The findings of the present study suggest that genetic variations in ACACB can be a preferable biomarker for improving yak meat quality.
