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ANIMAL GENETICS |
,2
* Department of Animal Science, Iowa State University, Ames 50011;
and
Sygen International, Franklin, KY 42134;
and
Sygen International, Rosmalen 5241 LN, The Netherlands; and
and
Sygen International, Kingston Bagpuize OX13 5AS, U.K.
2 Correspondence: 3033 Nashville Rd., Franklin, KY 42134 (phone: 270-598-7442; fax: 270-586-0312; e-mail: daniel.ciobanu{at}sygeninternational.com).
Suggestive QTL affecting raw firmness scores and average Instron force, tenderness, juiciness, and chewiness on cooked meat were mapped to pig chromosome 2 using a three-generation intercross between Berkshire and Yorkshire pigs. Based on its function and location, the calpastatin (CAST) gene was considered to be a good candidate for the observed effects. Several missense and silent mutations were identified in CAST and haplotypes covering most of the coding region were constructed and used for association analyses with meat quality traits. Results demonstrated that one CAST haplotype was significantly associated with lower Instron force and cooking loss and higher juiciness and, therefore, this haplotype is associated with higher eating quality. Some of the sequence variation identified may be associated with differences in phosphorylation of CAST by adenosine cyclic 3', 5'-monophosphate-dependent protein kinase and may in turn explain the meat quality phenotypic differences. The beneficial haplotype was present in all the commercial breeds tested and may provide significant improvements for the pig industry and consumers because it can be used in marker-assisted selection to produce naturally tender and juicy pork without additional processing steps.
Key Words: Calpastatin • Haplotype • Meat Quality • Pig • Tenderness
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