Boz Irk Sığırın Et Gevrekliğini Belirlemede CAST ve CAPN1 Genlerindeki Kimi SNP'lerin Kullanımı

Bu çalışmanın amaçı saf Boz ırk sığırın (TGC) kimi genotipik özellikleri ile et gevreklik özelliği arasındaki ilişkiyi araştırmaktır. Kesim sonrası sığır etlerinde artan kalsiyum aktivitesi ile et gevrekliği arasında doğrusal bir ilişki vardır. Kalpastatin (CAST), memeli dokularında bulunan kalpain'in (CAPN1) nötr bir proteaz inhibitörüdür. Sığır CAST ve CAPN1 genlerinde üç polimorfik yer (UoG-CAST, CAPN1 316 ve 4751) et kalite markörü olarak bilinir. Saf TGC'ın longissimus dorsi (LD) kası gevreklik özellikleri ile 3 et kalite markörünün ilişkileri araştırılıp tartışılmıştır. Genotipleri tanımlamada PCR-RFLP ve ARMS-PCR metotları kullanılmıştır. Etin su tutma kapasitesi (WHC), pişme kaybı (CL) ve tekstürünü (SF) belirlemek için LD kası örnekleri üzerinde çalışılmıştır. Extansif koşullarda yetiştirilen iki yaşındaki TGC sığırların SF ortalama ve standart hataları düveler de 4.339±0.217 kg/cm2, erkekler de 4.689±0.569 kg/cm2 olduğu saptanmıştır. Çalışılan et örneklerinde UoG-CAST (C/G), CAPN1 316 (C/G) ve CAPN1 4751(C/T) polimorfizmlerinin her iki alleli de gözlenmiştir. Et gevrekliği üzerine olumlu etkisi olan genotiplerin, kas liflerini kesmek için ortalama CAST-CC için 3.943±0.441 kg/cm2, CAPN1 4751-CC için 4.537±1.666 kg/cm2 ve CAPN1 316-GC için 3.869±0.721 kg/cm2 SF uygulanmıştır. Örneklerde CAPN1 316-CC genotipinde sığır belirlenmemiştir. Dişi ve erkek sığırlara ait tüm örneklerin dahil olduğu WHC, CL ve SF ortalama ve standart hata değerleri sırasıyla; %11.693±0.761, %26.952±0.636 ve 4.483±0.252 kg/cm2 olarak belirlenmiştir. Sonuç olarak, safkan TGC da et gevrekliğine özgü SNP markörlerin genetik çeşitliliğin olması, daha gevrek etli TGC sığır yetiştirme sürecine katkıda bulunabilir.

The Use of Various SNPs in CAST and CAPN1 Genes to Determine the Meat Tenderness in Turkish Grey Cattle

The aim of this study is to investigate the relationship between some genotypic characteristics of purebred Turkish Grey Cattle (TGC) and beef tenderness characteristics. There is a linear relationship between meat tenderness and the increasing calcium activity after slaughtering. Calpastatin (CAST) is a neutral protease inhibitor of Calpain (CAPN1) in mammalian tissues. The three polymorphic places in the CAST and the CAPN1 genes in cattle (UoG-CAST, CAPN1 316 and 4751) are known as the markers of beef quality. The relationship between the tenderness traits of the longissimus dorsi (LD) and the 3 beef quality markers (3 SNPs) in pure TGC have been investigated and discussed. PCR-RFLP and ARMS-PCR methods were utilized to identify the genotypes. In order to determine the water holding capacity (WHC), cooking loss (CL) and the shear force (SF), samples extracted from LD were probed. The average and standard error SF of a two-year-old TCG bred in extensive conditions was 4.339±0.217 kg/cm2 for the heifers and 4.689±0.569 kg/cm2 for bulls. Both alleles of the UoG-CAST (C/G), the CAPN1 316 (C/G) and the CAPN1 4751(C/T) polymorphisms in the samples were observed. The average SF of 3.943±0.441 kg/cm2, 4.537±1.666 kg/cm2, and 3.869±0.721 kg/cm2 were used for the CAST-CC, the CAPN1 4751-CC and the CAPN1 316-GC, respectively in order to cut the muscle fibers of the genotypes that have a positive effect on tenderness. No cattle of the CAPN1 316-CC genotype was identified among the samples. The average and standart error WHC, CL and SF values for the entire sample including heifers and bulls were found as 11.693±0.761%, 26.952±0.636%, and 4.483±0.252 kg/cm2, respectively. In conclusion, the presence of genetic variation in specific SNP markers of beef tenderness in purebred TGC can contribute to the process of raising TGC with more tender meat.

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