Effect of calpastatin gene (CAST) polymorphism on pork quality
2016
Boruszewska,Kinga | Przybylski,Wiesław | Grzywacz,Łukasz | Jaworska,Danuta | Żelechowska,Elżbieta | Terman,Arkadiusz
The aim of the study was to assess the effect of calpastatin gene (CAST/RsaI) polymorphism on technological and sensory quality of pork, the range of glycolytic and proteolytic post mortem changes and slaughter value. The up-till-now study results on the correlation between CAST/RsaI polymorphism and pork quality are inconsistent and the effect of the CAST gene polymorphism on meat quality is not fully explained.The research was carried out on 65 hybrid pigs of the PenArLan breeding company. Fatteners of the DD genotype at locus CAST/RsaI had higher meat content in carcass, higher ultimate pH and cooking yield, lower glycolytic potential and protein content as compared to CD and CC genotypes. This has been reflected in higher sensory tenderness. Results concerning the proteolysis level of myofibrillar proteins indicated that the DD genotype was intermediate between CC and CD. In conclusion, fatteners of the DD genotype are more suitable for meat production and pork quality than the other CAST/RsaI genotypes.
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