The Use of Various SNPs in CAST and CAPN1 Genes to Determine the Meat Tenderness in Turkish Grey Cattle

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dc.authoridKÖK, SÜLEYMAN/0000-0002-9677-3571
dc.authoridatalay, sertaç/0000-0003-4942-7729
dc.authorwosidKÖK, SÜLEYMAN/I-1376-2014
dc.authorwosidatalay, sertaç/ABA-9134-2020
dc.contributor.authorKok, Suleyman
dc.contributor.authorAtalay, Sertac
dc.date.accessioned2024-06-12T10:54:20Z
dc.date.available2024-06-12T10:54:20Z
dc.date.issued2018
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe aim of this study is to investigate the relationship between some genotypic characteristics of purebred Turkish Grey Cattle (TGC) and beef tenderness characteristics. There is a linear relationship between meat tenderness and the increasing calcium activity after slaughtering. Calpastatin (CAST) is a neutral protease inhibitor of Calpain (CAPN1) in mammalian tissues. The three polymorphic places in the CAST and the CAPN1 genes in cattle (UoG-CAST, CAPN1 316 and 4751) are known as the markers of beef quality. The relationship between the tenderness traits of the longissimus dorsi (LD) and the 3 beef quality markers (3 SNPs) in pure TGC have been investigated and discussed. PCR-RFLP and ARMS-PCR methods were utilized to identify the genotypes. In order to determine the water holding capacity (WHC), cooking loss (CL) and the shear force (SF), samples extracted from LD were probed. The average and standard error SF of a two-year-old TCG bred in extensive conditions was 4.339 +/- 0.217 kg/cm(2) for the heifers and 4.689 +/- 0.569 kg/cm(2) for bulls. Both alleles of the UoG-CAST (C/G), the CAPN1 316 (C/G) and the CAPN1 4751(C/T) polymorphisms in the samples were observed. The average SF of 3.943 +/- 0.441 kg/cm(2), 4.537 +/- 1.666 kg/cm(2), and 3.869 +/- 0.721 kg/cm(2) were used for the CAST-CC, the CAPN1 4751-CC and the CAPN1 316-GC, respectively in order to cut the muscle fibers of the genotypes that have a positive effect on tenderness. No cattle of the CAPN1 316-CC genotype was identified among the samples. The average and standart error WHC, CL and SF values for the entire sample including heifers and bulls were found as 11.693 +/- 0.761%, 26.952 +/- 0.636%, and 4.483 +/- 0.252 kg/cm(2), respectively. In conclusion, the presence of genetic variation in specific SNP markers of beef tenderness in purebred TGC can contribute to the process of raising TGC with more tender meat.en_US
dc.identifier.doi10.9775/kvfd.2017.17617
dc.identifier.endpage8en_US
dc.identifier.issn1300-6045
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85035092875en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://doi.org/10.9775/kvfd.2017.17617
dc.identifier.urihttps://hdl.handle.net/20.500.14551/18997
dc.identifier.volume24en_US
dc.identifier.wosWOS:000418997000001en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherKafkas Univ, Veteriner Fakultesi Dergisien_US
dc.relation.ispartofKafkas Universitesi Veteriner Fakultesi Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBeef Textureen_US
dc.subjectWater Holding Capacityen_US
dc.subjectCooking Lossen_US
dc.subjectCASTen_US
dc.subjectCAPN1en_US
dc.subjectPCR-RFLPen_US
dc.subjectARMS-PCRen_US
dc.subjectSingle Nucleotide Polymorphismsen_US
dc.subjectWater-Holding Capacityen_US
dc.subjectBeef-Cattleen_US
dc.subjectCalpastatin Geneen_US
dc.subjectQuality Traitsen_US
dc.subjectBos-Indicusen_US
dc.subjectMu-Calpainen_US
dc.subjectAssociationen_US
dc.subjectCarcassen_US
dc.subjectLongissimusen_US
dc.titleThe Use of Various SNPs in CAST and CAPN1 Genes to Determine the Meat Tenderness in Turkish Grey Cattleen_US
dc.typeArticleen_US

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