Calcium and potassium content in beef: influences on tenderness and associations with molecular markers in Nellore cattle.
2014
TIZIOTO, P. C. | GROMBONI, C. F. | NOGUEIRA, A. R. DE A. | SOUZA, M. M. DE | MUDADU, M. DE A. | THOLON, P. | ROSA, A. DO N. | TULLIO, R. R. | MEDEIROS, S. R. DE | NASSU, R. T. | REGITANO, L. C. DE A. | POLYANA CRISTINE TIZIOTO, Federal University of Sao Carlos; CAIO FERNANDO GROMBONI, Federal University of Sao Carlos; ANA RITA DE ARAUJO NOGUEIRA, CPPSE; MARCELA MARIA DE SOUZA, Federal University of Sao Carlos; MAURICIO DE ALVARENGA MUDADU, CPPSE; PATRICIA THOLON, CPPSE; ANTONIO DO NASCIMENTO ROSA, CNPGC; RYMER RAMIZ TULLIO, CPPSE; SERGIO RAPOSO DE MEDEIROS, CNPGC; RENATA TIEKO NASSU, CPPSE; LUCIANA CORREIA DE ALMEIDA REGITANO, CPPSE.
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.
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