Australian Cooperative Research Centre for Beef Genetic Technologies, University of New England, Armidale, NSW 2351, Australia.
J Anim Sci. 2012 Aug;90(8):2850-60. doi: 10.2527/jas.2011-4928. Epub 2012 Feb 24.
We investigated the effects of calpain-system genetic markers on consumer beef quality ratings, including interactions of marker effects with hormonal growth promotant (HGP) use and tenderstretch hanging. Brahman cattle in New South Wales (NSW; n = 164) and Western Australia (WA; n = 141) were selected at weaning from commercial and research herds to achieve balance and divergence in calpastatin (CAST) and calpain 3 (CAPN3) gene marker status. Genotypes for μ-calpain (CAPN1-4751 and CAPN1-316) were also determined. Angus cattle (49 in NSW, 17 in WA) with favorable CAST and CAPN3 alleles, balanced for CAPN1-316 status, were also studied. Half the cattle at each site had HGP (Revalor-H, containing 200 mg trenbolone acetate and 20 mg 17β-estradiol) implants during grain finishing. One side of each carcass was suspended from the Achilles tendon (AT) and the other from the pelvis [tenderstretch (TS)]. Meat Standards Australia consumer panels scored 7-d aged striploin steaks from both AT and TS sides, and 7-d aged rump and oyster blade steaks from the AT side of each carcass. Two favorable CAST alleles increased tenderness ratings of AT-striploin, TS-striploin, rump, and oyster blade steaks by, respectively, 6.1, 4.2, 4.2, and 3.1 units, and overall liking by 4.7, 2.8, 2.9, 3.7 (all P < 0.04). Two favorable CAPN1-4751 alleles increased tenderness of AT-striploin, TS-striploin, and rump steaks by 6.5, 4.3, and 3.9 units, and overall liking by 5.6, 3.1, and 4.1 units. Two favorable CAPN3 alleles improved rump steaks by 3.7, 3.3, 3.7, and 3.5 units, for tenderness, juiciness, liking the flavor, and overall liking. There were no significant CAPN1-316 effects. The effect of HGP was greatest for the AT-striploin (reducing tenderness and overall liking by 8.2 units, P < 0.001), then TS-striploin (-5.6 for tenderness, -5.0 for overall liking, P < 0.001), and then rump (-4.4 for tenderness, -3.3 for overall liking, P < 0.007). Processing conditions differed considerably between NSW and WA. Rump steaks from NSW scored about 10 units greater than those from WA, but Angus and Brahman steaks from the same location with the same marker alleles had similar scores. In contrast, NSW Angus striploin steaks scored about 15 units greater for tenderness and overall liking (P < 0.001) than cattle with the same marker alleles at the other 3 location × breed combinations, which had generally similar scores. Therefore, calpain-system gene markers have beneficial effects on eating quality, consistent with our previous findings for objective meat quality.
我们研究了钙蛋白酶系统遗传标记对消费者牛肉质量评分的影响，包括标记效应与激素生长促进剂（HGP）使用和嫩度拉伸悬挂的相互作用。新南威尔士州（NSW；n = 164）和西澳大利亚州（WA；n = 141）的断奶后的婆罗门牛从商业和研究牛群中选择，以实现钙蛋白酶抑制剂（CAST）和钙蛋白酶 3（CAPN3）基因标记状态的平衡和差异。还确定了 μ-钙蛋白酶（CAPN1-4751 和 CAPN1-316）的基因型。在 NSW 有 49 头 Angus 牛，在 WA 有 17 头 Angus 牛，它们具有有利的 CAST 和 CAPN3 等位基因，CAPN1-316 状态平衡，也进行了研究。每个地点的一半牛在谷物育肥期间接受了 HGP（Revalor-H，含有 200mg 倍他雄烷醋酸酯和 20mg 17β-雌二醇）植入物。每个胴体的一侧从跟腱（AT）悬挂，另一侧从骨盆悬挂[嫩度拉伸（TS）]。澳大利亚肉类标准消费者小组从 AT 和 TS 两侧对 7 天龄的里脊牛排进行评分，并从每个胴体的 AT 侧对 7 天龄的臀部和牡蛎刀片牛排进行评分。两个有利的 CAST 等位基因分别使 AT-里脊牛排、TS-里脊牛排、臀部和牡蛎刀片牛排的嫩度评分提高了 6.1、4.2、4.2 和 3.1 个单位，总体喜好度提高了 4.7、2.8、2.9、3.7（均 P <0.04）。两个有利的 CAPN1-4751 等位基因分别使 AT-里脊牛排、TS-里脊牛排和臀部牛排的嫩度提高了 6.5、4.3 和 3.9 个单位，总体喜好度提高了 5.6、3.1 和 4.1 个单位。两个有利的 CAPN3 等位基因分别使臀部牛排的嫩度、多汁性、风味喜好度和总体喜好度提高了 3.7、3.3、3.7 和 3.5 个单位。CAPN1-316 没有显著影响。HGP 的影响在 AT-里脊牛排（降低嫩度和总体喜好度 8.2 个单位，P <0.001）中最大，然后是 TS-里脊牛排（降低嫩度 5.6，降低总体喜好度 5.0，P <0.001），然后是臀部牛排（降低嫩度 4.4，降低总体喜好度 3.3，P <0.007）。新南威尔士州和西澳大利亚州的加工条件差异很大。来自新南威尔士州的臀部牛排评分比来自西澳大利亚州的高出约 10 个单位，但来自同一地点、具有相同标记等位基因的安格斯和婆罗门牛的评分相似。相比之下，新南威尔士州的安格斯里脊牛排的嫩度和总体喜好度评分提高了约 15 个单位（P <0.001），而在其他 3 个地点×品种组合中具有相同标记等位基因的牛的评分相似。因此，钙蛋白酶系统基因标记对食用质量有有益的影响，这与我们之前对客观肉质的研究结果一致。
