da Silva Ana Cláudia, Maloso Ramos Patricia, Silva Mello César Aline, do Vale João Pedro Sousa, da Luz E Silva Saulo, Francisquine Delgado Eduardo
Departmento de Zootecnia, Escola Superior de Agricultura "Luiz de Queiroz", Universidade de São Paulo, Piracicaba 13400-900, SP, Brazil.
Departmento de Zootecnia, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga 13635-900, SP, Brazil.
Animals (Basel). 2025 May 27;15(11):1568. doi: 10.3390/ani15111568.
The variability in beef tenderness is a problem for industry and can be difficult to overcome, especially for cattle. The objective of this study was to determine the association between calpastatin () polymorphisms (Single Nucleotide Polymorphism, SNP) and tenderness in beef of Nellore cattle with divergent temperaments. The animals were genotyped, their temperaments were evaluated, and contrasting groups were formed based on these combined factors ( = 21; calm = 10, 5 AA and 5 AG; and excitable = 11, 4 AA and 7 AG). Carcass pH and temperature decline were monitored (24 h), beef color was measured, and tenderization was assessed by shear force and myofibrillar fragmentation index (MFI) during beef aging (28 d). Calpastatin activity was also determined (24 h). Treatments of temperament and genotype as well as interactions were tested in a randomized block design in a factorial arrangement of 2 (temperament: calm and excitable) × 2 (genotypes: AA and AG). Calm animals harboring the AA allele in the gene were associated with tender beef at 28 d. Excitable cattle or animals harboring the AG allele were associated with less tender beef; excitable AG showed greater calpastatin activity. Excitable animals produced beef with a slower tenderization process and less extension.
牛肉嫩度的变异性对该行业来说是个问题，且难以克服，尤其是对于肉牛而言。本研究的目的是确定钙蛋白酶抑制蛋白（）基因多态性（单核苷酸多态性，SNP）与不同性情的内洛尔牛牛肉嫩度之间的关联。对动物进行基因分型，评估它们的性情，并基于这些综合因素形成对比组（= 21；温顺 = 10，5 个 AA 和 5 个 AG；易兴奋 = 11，4 个 AA 和 7 个 AG）。监测胴体pH值和温度下降情况（24小时），测量牛肉颜色，并在牛肉成熟期间（28天）通过剪切力和肌原纤维破碎指数（MFI）评估嫩化情况。还测定了钙蛋白酶抑制蛋白活性（24小时）。在2（性情：温顺和易兴奋）×2（基因型：AA和AG）的析因安排的随机区组设计中，对性情和基因型处理以及相互作用进行了测试。在基因中携带AA等位基因的温顺动物与28天时的嫩牛肉相关。易兴奋的牛或携带AG等位基因的动物与嫩度较低的牛肉相关；易兴奋的AG表现出更高的钙蛋白酶抑制蛋白活性。易兴奋的动物生产的牛肉嫩化过程较慢且嫩化程度较低。
