Department of Genetic and Evolution, Federal University of Sao Carlos, São Carlos, SP, Brazil.
Meat Sci. 2014 Jan;96(1):436-40. doi: 10.1016/j.meatsci.2013.08.001. Epub 2013 Aug 9.
Calcium (Ca) and potassium (K) are essential nutrients in animal nutrition. Furthermore, the Ca content can influence meat tenderness because it is needed by the proteolytic system of calpains and calpastatins, major factors in postmortem tenderization of skeletal muscles. K content, which is needed for muscle contraction, can also affect meat tenderness. This study showed that K positively affects the Warner-Bratzler shear force (WBSF), measured at 14days of meat aging, which means that higher levels of K are related to lower meat tenderness. Additionally, a significant effect (P≤0.015) of a SNP in the calcium-activated neutral protease 1 (CAPN1) gene on Ca content was observed. Metal content in beef can affect not only nutritional values but also meat quality traits. Part of this effect may be related to variation in specific genes.
钙（Ca）和钾（K）是动物营养中的必需营养素。此外，Ca 含量可以影响肉的嫩度，因为它是钙蛋白酶和钙蛋白酶抑制剂的蛋白水解系统所必需的，而钙蛋白酶和钙蛋白酶抑制剂是死后骨骼肌嫩化的主要因素。需要肌肉收缩的 K 含量也会影响肉的嫩度。本研究表明，K 对 14 天肉老化时测量的 Warner-Bratzler 剪切力（WBSF）有积极影响，这意味着更高水平的 K 与更低的肉嫩度有关。此外，还观察到钙激活中性蛋白酶 1（CAPN1）基因中的 SNP 对 Ca 含量有显著影响（P≤0.015）。牛肉中的金属含量不仅会影响营养价值，还会影响肉质特性。这种影响的部分原因可能与特定基因的变异有关。
