Association Between Single Nucleotide Polymorphism Of CALPAIN1 Gene With Chicken Meat Tenderness In Malaysian Native And Commercial Broiler Line
ABSTRACT Meat tenderness is one of the most important factors affecting consumers' assessment of meat quality. Variation in meat tenderness among chickens is genetically controlled and it is also influenced by environmental factors. There has been an increased interest in genetic polymorphisms...
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| Summary: | ABSTRACT Meat tenderness is one of the most important factors affecting consumers' assessment of meat quality. Variation in meat tenderness among chickens is genetically controlled and it is also influenced by environmental factors. There has been an increased interest in genetic polymorphisms associated with the variation in meat tenderness among chicken breeds. Understanding and identifying the polymorphisms of candidate genes will facilitate selection programs for genetic improvement in tenderness. Calpain1 (CAPN1), a gene encoding the enzyme μ-calpain which degrades myofibrillar proteins post-mortem, is a physiological candidate gene for meat tenderness. In Malaysia there are two commercially available chicken lines, native and commercial broilers. Native breeds are known to have lower meat tenderness compared to the broilers. The aim of this study is to investigate the reported association between the single nucleotide polymorphisms (SNPs) G3535A, C7198A and G9950A markers in the CAPN1 gene with the tenderness of chicken breast meat from the two Malaysian breeds. Ten, five months old native chickens and ten, 42 days old broilers were collected from the local market. The tenderness for all chickens’ breast meats were determined by Warner- Bratzler shear force. Thawing and cooking losses were also measured. Polymerase chain reaction (PCR) was used to amplify the previously identified regions located within the CAPN1 gene. The broiler samples showed significantly (P˂0.05) smaller shear force values and lower thawing loss rates than the native chicken samples, whereas they were similar in the rates of cooking loss. Polymorphisms were identified for all markers. There were no significant (p>0.05) differences in the allelic frequencies of the three loci SNPs between the two chicken populations. For SNP G3535A the allele G was less frequent than the allele A. In the loci SNP G9950A the allele G was dominant in both populations where the frequency of allele A was zero in broilers and was much less frequent in the native population. For the SNP C7198A, the allele C was more polymorphic than the allele A in the native population. Thus, the markers C7198A, G3535A and G9950A in the CAPN1 gene were not significantly associated with variation in meat tenderness between the studied populations. Therefore, further study is needed to confirm the functional molecular mechanism of these SNPs and evaluate their associations in different Malaysian chicken breeds. |
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