Polymorphism in the Calpastatin Gene Alters Beef Tenderization in Excitable Cattle: A Preliminary Study
Ana Cláudia da Silva1, Patricia Maloso Ramos2, Aline Silva Mello César3
1Departmento de Zootecnia, Escola Superior de Agricultura "Luiz de Queiroz", Universidade de São Paulo, Piracicaba 13400-900, SP, Brazil.
Animals : an Open Access Journal From MDPI
|June 13, 2025
Summary
Calm Nellore cattle with the AA genotype in the calpastatin (CAST) gene produce more tender beef. Excitable cattle or those with the AG allele had less tender beef and higher calpastatin activity.
Area of Science:
- Animal Science
- Genetics
- Food Science
Background:
- Beef tenderness variability is a significant challenge in the meat industry, particularly in *Bos taurus indicus* breeds.
- Calpastatin (CAST) gene polymorphisms are potential markers for predicting beef quality traits.
Purpose of the Study:
- To investigate the association between calpastatin (CAST) gene Single Nucleotide Polymorphisms (SNPs) and beef tenderness in Nellore cattle with varying temperaments.
- To understand the combined effects of temperament and CAST genotype on beef quality parameters.
Main Methods:
- Nellore cattle were genotyped for CAST SNPs and temperament was assessed.
- Animals were categorized into calm (AA, AG) and excitable (AA, AG) groups.
- Carcass traits (pH, temperature, color), beef tenderization (shear force, MFI), and calpastatin activity were evaluated over 28 days of aging.
Main Results:
- Calm animals with the AA genotype in the CAST gene exhibited significantly more tender beef at 28 days.
- Excitable cattle and those with the AG allele showed reduced tenderness and increased calpastatin activity.
- Excitable animals demonstrated a slower beef tenderization process.
Conclusions:
- The AA allele in the CAST gene, combined with a calm temperament, is a favorable indicator for enhanced beef tenderness in Nellore cattle.
- Management strategies targeting temperament and genetic selection for CAST genotypes can improve beef quality.
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