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Home > Archives > Volume 20, No 8 (2022) > Article

DOI: 10.14704/nq.2022.20.8.NQ44605

Association of CAST gene polymorphisms with meat texture in Egyptian buffalo

Iman E. El-Araby, Sara M. El-Badry, Amir H. Abd El-Fattah, Ayman A. Saleh

Abstract

Aim: the aim of our study was to estimate the effects of a SNP in the calpastatin gene on meat quality parameters in Egyptian buffalo. Subjects and methods: our study estimated the effect of single nucleotide polymorphisms (SNP) in calpastatin gene on meat texture in 60 samples of Egyptian buffalo males by texture profile analysis and Taqman SNP genotyping assay. All data were collected then tabulated and underwent for statistical analysis. Results: our study showed that CAST-2 SNP had significant effects on the meat texture parameters (P < 0.0001). Animals inheriting the homozygous genotype GG had meat that was more tender,lower in firmness, cohesiveness, gumminess, springiness and chewiness than those inheriting the GA genotype. Conclusion: from the results, it can be concluded that this SNP in the calpastatin gene is associated with meat tenderness, firmness, cohesiveness, gumminess, springiness and chewiness in Egyptian buffalo.

Keywords

calpastatin,texture profile analysis, Egyptian buffalo

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