Studies on the effects of the calpain family of genes on meat tenderness, carcass traits, and growth traits in beef cattle

This study was designed to investigate the effects of genotypes of the calpain family on meat tenderness and activities of the calpain family to predict animal performance and growth for use in marker assisted selection. First, genetic relationships between activities of the calpain family and carcass traits, growth traits, and meat traits of beef cattle were examined using genetic markers selected from domains of calpastatin, calpain I, calpain II, calpain III, and calpain IV genes. Second, gene sequences and polymorphisms were identified in the calpain family of genes in the bovine and ovine genomes using mutation detection techniques such as SSCP (single stand conformation polymorphism), sequencing, and RFLP (restriction fragment length polymorphism) analysis. Third, this study was to generate genetic information that will be useful to the beef industry in selection of animals. The results of this study may aid in the improvement of economically important quantitative traits of beef cattle via marker-assisted selection programs. Individual genetic information may increase genetic progress and accuracy of selection. This study also may provide genetic information for specific loci that will have commercial application in the improvement of meat traits.; This study was carried out to investigate the effects of calpain family genotypes on calpastatin (CAC), calpain I (UAC), calpain II (MAC), pH, myofibril fragmentation index (MFI), and Warner Bratzler Shear Force (WBS). Purebred Angus calves (233) came from lines divergently selected for high or low blood serum insulin-like growth factor I (IGF-I) concentration at the Eastern Ohio Resource Development Center (EORDC). Calpain family genotypes were determined using PCR-SSCP (polymerase chain reaction - single strand conformation polymorphism) and PCR-RFLP.; Successive cDNA cloning was achieved using the rapid amplification of cDNA ends (RACE) technique; a 621 bp ovine calpain I cDNA was cloned. A PCR-cloning technique was used in this study, and sequences that showed polymorphisms were sequenced and submitted to GenBank. It may be possible to use calpastatin and calpain genotypes classified by PCR-SSCP and RFLP procedures in marker assisted selection programs to change calpastatin activity and improve meat tenderness.