卡尔帕斯塔丁基因中的多态性改变了易受刺激的牛中的牛肉软化:一项初步研究
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
概括
在calpastatin (CAST) 基因中具有AA基因型的宁静的内罗尔牛产生更多的嫩牛肉. 刺激性牛或具有AG等位基因的牛具有较少的软牛肉和较高的calpastatin活性.
科学领域:
- 动物科学动物科学
- 遗传学 是一个遗传学.
- 食品科学 食品科学 食品科学
背景情况:
- 牛肉柔软度的变化是肉类行业的一个重大挑战,特别是在*Bos taurus indicus*品种.
- 卡尔帕斯塔丁 (CAST) 基因多态是预测牛肉质量特征的潜在标记物.
研究的目的:
- 调查卡尔帕斯塔丁 (CAST) 基因单核酸多形态 (SNP) 与不同气质的内罗尔牛的牛肉柔软性之间的关联.
- 了解气质和CAST基因型对牛肉质量参数的综合影响.
主要方法:
- 纳洛尔牛的基因型为CAST SNP,并评估气质.
- 动物被分为平静的 (AA,AG) 和容易兴奋的 (AA,AG) 组.
- 尸体特征 (pH,温度,颜色),牛肉软化 (剪切力,MFI) 和calpastatin活性在28天的老化过程中得到评估.
主要成果:
- 在CAST基因中具有AA基因型的平静动物在28天后表现出明显更多的嫩牛肉.
- 易受刺激的牛和具有AG等位基因的牛表现出减少的柔软性和增加的calpastatin活性.
- 易受刺激的动物表现出较慢的牛肉软化过程.
结论:
- 在CAST基因中的AA等位基因,与平静的气质相结合,是内罗尔牛的牛肉柔软度增强的有利指标.
- 针对CAST基因型的气质和遗传选择的管理策略可以提高牛肉的质量.
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