Articles | Volume 61, issue 4
Arch. Anim. Breed., 61, 433–439, 2018
https://doi.org/10.5194/aab-61-433-2018
Arch. Anim. Breed., 61, 433–439, 2018
https://doi.org/10.5194/aab-61-433-2018

Original study 02 Nov 2018

Original study | 02 Nov 2018

Effects of polymorphisms in CAPN1 and CAST genes on meat tenderness of Chinese Simmental cattle

Xiaomei Sun et al.

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Cited articles

Allais, S., Journaux, L., Levéziel, H., Payet-Duprat, N., Raynaud, P., Hocquette, J.-F., Lepetit, J., Rousset, S., Denoyelle, C., and Bernard-Capel, C.: Effects of polymorphisms in the calpastatin and µ-calpain genes on meat tenderness in 3 French beef breeds, J. Anim. Sci., 89, 1–11, 2011. 
Barendse, W., Harrison, B. E., Hawken, R. J., Ferguson, D. M., Thompson, J. M., Thomas, M. B., and Bunch, R. J.: Epistasis between calpain 1 and its inhibitor calpastatin within breeds of cattle, Genetics, 176, 2601–2610, 2007. 
Buzanskas, M. E., Ventura, R. V., Chud, T. C. S., Bernardes, P. A., de Abreu Santos, D. J., de Almeida Regitano, L. C., de Alencar, M. M., de Alvarenga Mudadu, M., Zanella, R., and da Silva, M. V. G. B.: Study on the introgression of beef breeds in Canchim cattle using single nucleotide polymorphism markers, PloS One, 12, e0171660, https://doi.org/10.1371/journal.pone.0171660, 2017. 
Calvo, J., Iguácel, L., Kirinus, J., Serrano, M., Ripoll, G., Casasús, I., Joy, M., Pérez-Velasco, L., Sarto, P., and Albertí, P.: A new single nucleotide polymorphism in the calpastatin (CAST) gene associated with beef tenderness, Meat Sci., 96, 775–782, 2014. 
Casas, E., White, S., Wheeler, T., Shackelford, S., Koohmaraie, M., Riley, D., Chase, C., Johnson, D., and Smith, T.: Effects of and μ-markers in beef cattle on tenderness traits, J. Anim. Sci., 84, 520–525, 2006. 
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Short summary
Genetic markers are important tools for beef cattle breeding. Our work suggests that CAPN1 genetic markers have a positive effect on meat tenderness and marbling traits, the most important meat quality traits for consumers. The associations between the genotyped SNPs in this research and meat quality traits are of potential interest to the beef industry and could lay an important foundation for the expanding panel of functional variation relevant to meat quality.