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Eighteen Nellore steers were classified as either excitable (high index) or calm (low index) temperament, and high or low WB Shear Force (SF) in Longissimus lumborum at 16 days postmortem, with a subset assigned to four groups: HTHS–high temperament and SF (n = 5); HTLS–high temperament and low SF (n = 4); LTHS–low temperament and high SF (n = 4); LTLS–low temperament and SF (n = 5). Only the second calpastatin peak was detected at 48 h in the all samples, and the calpastatin activity only differed (P <.05) between shear force groups. High WBSF groups had greater expression of CAST gene (P <.05) in the high and low temperament. Western blots showed a calpastatin fragmentation pattern very particular to each group with high molecular weight bands present in the HTHS. Temperament was not a determinant factor in postmortem proteolysis variation. However, greater WBSF aged meat from high temperament animals had greater calpastatin activity and less calpastatin fragments formed during the postmortem period analyzed. • After 48 hours postmortem, only peak 2 of calpastatin was observed • Excitable temperament may be related not only to rate of tenderization but also the extension of the process; • High WBSF groups had greater expression of CAST independent of temperament; • Western blots showed a calpastatin fragmentation pattern with high molecular weight bands (80–90 kDa) in the HTHS group. [ABSTRACT FROM AUTHOR]

The objective of this research was to determine the association of SNPs in the candidate genes Calpain ( CAPN1 ), Calpastatin ( CAST ) and Myoglobin ( MB ) with colorimetric parameters (L *, a *, b *, C *, hue) in a F1 population (n = 164) obtained from crossing Bos taurus × Bos indicus and Bos indicus × Bos indicus. SNPs were analyzed using PCR-RFLP and SSCP. Colorimetric measurements were performed in the muscles Longissimus thoracis et lumborum ( LTL ) and Semitendinosus ( ST ) at 7, 14 and 21 days postmortem applying the methodology CIE L* a* b*. The CAST gene showed a significant effect on the b* and hue* parameters in both muscles. MB gene showed significant association with all colorimetric parameters in both LTL and ST muscles, except with b* parameter. The CAPN1 gene did not show any significant association. These results suggest an important role of genetics in meat color variation for cattle raised under the tropic conditions. [ABSTRACT FROM AUTHOR]

Abstract: The objective of this study was to evaluate the effects of seven single nucleotide polymorphisms (SNPs) in Calpain 1 and Calpastatin genes previously associated with meat tenderness attributes in other cattle breeds in Korean Hanwoo cattle. The Hanwoo resource population was used to study association of 7 SNPs with beef tenderness, flavor, juiciness, intramuscular fat and shear force. In this association study, CAST:c.182A>G (+0.14, P =0.04) and CAST:c.1985G>C (−0.12, P =0.02) had significant effects on juiciness, but no effects on other traits. In contrast, CAPN1:c.1589G>A was associated with meat tenderness (P =0.01) and juiciness (P =0.04). The CAPN1:c.1589G>A (Val530Ile) SNP marker displayed significant effect on the meat tenderness score which is strongly supported by molecular modeling of the CAPN1:c.1589G>A (Val530Ile) variant that inhibits CAST protein from binding more strongly than the wild-type protein, which may explain its effect on meat tenderness. [Copyright &y& Elsevier]

Abstract: First we looked for putative causative mutations in the CAST and CAPN1 genes associated with meat tenderness and found a total of 31 and 7 polymorphisms, respectively, in the Parda de Montaña and Pirenaica breeds. Tenderness was not affected by mutations in CAPN1. However, three SNPs located at intron 5 (BTA7: g.98533962C>G on UMD 3.0), exon 7 (g.98535683A>G) and intron 12 (g.98545188T>A) of the CAST gene were significantly associated with meat tenderness at 7days post-mortem in the Parda de Montaña breed. The haplotypes h2 and h5 showed significant associations with meat toughness being consistent with the SNP association results, which showed that the g.98535683A>G SNP in CAST might be the causative mutation of the effect found in this study. This mutation changes the amino acid sequence at position p.Thr182Ala (NM_174003). This amino acid substitution could affect the interacting regions between the calpastatin L-domain and calpain, and then could generate a more stable union between calpain and calpastatin. [Copyright &y& Elsevier]

Abstract: The aim of the present study, the third in a series of three papers, is to show the effects of PRKAG3 and CAST gene polymorphisms on the quality traits of the Slovenian dry-cured ham “Kraški pršut” and their interaction with ham producers. Significant interaction of polymorphisms with producer in the case of salt content, lipid oxidation (PRKAG3 Ile199Val), proteolysis index (CAST Arg249Lys) and pastiness (CAST Ser638Arg) indicated that genotype manifestation was reliant on the manufacturing practice. PRKAG3 Ile199Val polymorphism affected several physico-chemical, rheological and sensory traits. The Ile/Ile genotype yielded less salty and softer hams, indicating beneficial effects on dry-cured ham quality. The effect of CAST polymorphisms was less pronounced, although the observed associations with pastiness, proteolysis index and several free amino acid concentrations indicate its possible influence on proteolysis, with haplotype CAST 249Arg/638Ser being associated with a higher degree of proteolysis. [Copyright &y& Elsevier]

Abstract: The functional single polymorphisms identified in the calpastatin (CAST) gene have been related to the rate of meat tenderization and the protein turnover after slaughter, and the Ile199Val polymorphism identified in the coding region of the protein kinase AMP-activated (PRKAG3) gene has been proven to affect ultimate pH in muscle. The aim of the present study was to show the effects of these genetic polymorphisms on the quality traits of Spanish dry-cured ham Jamón Serrano. A tissue sample from 665 crossbreed pigs were genotyped for PRKAG3 Ile199Val, CAST Arg249Lys and CAST Ser638Arg polymorphisms, and a subsample of 120 dry cured hams was selected to perform physico-chemical, rheological, instrumental colour and sensory analyses. Associations between the polymorphisms and several quality traits of dry-cured ham, mainly related to flavour and texture, were found. The genotypes PRKAG3 Ile/Ile, CAST249 Arg/Arg and CAST638 Arg/Arg, and the haplotype CAST 249Arg–638Arg were the most favourable for Jamón Serrano production. [Copyright &y& Elsevier]

Abstract: This study aimed to evaluate the effects of PRKAG3 Ile199Val and CAST Arg249Lys and CAST Ser638Arg polymorphisms on the quality traits of the French dry-cured ham Jambon de Bayonne and their interaction with salt reduction. Significant (p<0.05) and suggestive associations (p<0.10) between the polymorphisms and several quality traits of dry-cured ham, mainly related to processing and textural properties, were found. PRKAG3 Ile/Val and CAST 249Lys/638Arg presented the highest scores for sensory and processing properties, whatever the salt content. [Copyright &y& Elsevier]

Abstract: This study aimed to investigate differential allele expression (DAE) and polymorphism and parent-of-origin effects on expression of genes related to beef traits. CAST, related to meat tenderness, and DGAT1 and leptin, related to fat deposition, were evaluated. In bovine fetal tissues CAST was expressed twice as much (P<0.05) in muscle of homozygous GG than in heterozygous AG. Leptin was expressed about one-tenth as much (P<0.05) in heterozygous TpCm (allele T of paternal origin and allele C of maternal origin) than in homozygous CC. No DAE was observed. The evidence of polymorphism effect on expression of CAST and parent-of-origin effect on leptin contributes to a better understanding of events controlling the expression of genes of economic interest in cattle. Furthermore, if the parent-of-origin effects observed in fetal tissues are confirmed in adult tissues and associated to phenotypic variation, this parental origin criterion may be considered in marker-assisted selection of beef traits. [Copyright &y& Elsevier]

Abstract: This study aimed to detect variability in CAST, CAPN1 and CAPN3 porcine genes and to investigate the effect of CAST and CAPN1 polymorphisms on the activity of native and autolyzed μ-calpain and m-calpain, measured from 1 to 72h post-mortem in Longissimus dorsi (LD) muscle of 30 pigs. Effects of polymorphisms on meat quality parameter such as pH, color and drip loss were also evaluated. Samples carrying CAST EU137105:g.76,872AA genotype showed higher autolyzed μ-calpain activity 24 and 72h post-mortem, as well as lower drip loss values. Expression of CAST, CAPN1 and CAPN3 was assessed in LD muscles divergent for shear force. Higher CAST and CAPN3 expression was found in LD with high shear force (P <0.2), confirming a direct role for calpastatin but not for calpain 3 in meat tenderization. In conclusion, CAST gene affected post-mortem activation time of calpain and drip loss. [Copyright &y& Elsevier]

Abstract: Two-dimensional electrophoresis was used to compare dry-cured biceps femoris insoluble protein fraction according to genotype (PRKAG3Ile199Val and CASTLys249Arg/Ser638Arg) as well as salt and pastiness level. The PRKAG3 affected mainly muscle metabolic enzymes, indicating its possible influence on muscle metabolism with heterozygotes Ile/Val appearing different from both homozygous genotypes. The effect of CAST was smaller, affecting the quantity of one actin fragment. Dry-cured ham salt and pastiness level affected a wide variety of protein spots including metabolic enzymes, plasma proteins, chaperones and myofibrillar proteins, including protein fragments, indicating the connection with proteolysis. Pastiness was associated with salt content, reflected also by the fact that many spots were affected by both factors. Despite the absence of extreme pastiness (or low salt samples), some protein spots (actin, MHC fragment, desmin fragment) exhibited important differences in intensity according to pastiness (and salt level) suggesting they could be used as potential quality markers. [Copyright &y& Elsevier]

Abstract: The present studies aimed at an analysis of the expression level of genes PKM2 and CAST in Longissimus lumborum [LL] muscle tissue of pigs differing as regards the glycolytic potential [GP] and drip loss [DL] from the LL muscle, with reference to the genetic group. The studies covered a total of 65 pigs: 20 purebred Landrace [L], 22 crossbreeds of Landrace with the Yorkshire [L×Y] and 23 three-breed crosses (Landrace×Yorkshire)×Duroc [(L×Y)×D]. In the case of gene PKM2 one may observe in (L×Y)×D crossbreds, compared to L×Y crossbreds, an increased expression, closely related with the increase in dry matter content, including intramuscular fat, as well as a more favourable progress of glycolytic and energy metabolism during the early time post mortem (pH45 and R 1). Compared with Landrace animals, the lower expression of the CAST gene observed in (L×Y)×D pigs is manifested by a marked improvement of meat quality (R 1 pH45 pH24, pH48), arising from the rate of glycolytic and energy metabolism, typical for normal meat, that in effect results in its higher culinary and technological value. [Copyright &y& Elsevier]

Abstract: The purpose of the studies was to demonstrate to what degree genotypes of calpastatin (CAST/RsaI) and myogenin (MYOG) genes as well as the interaction between them may affect the carcass and meat quality of pigs. The investigations were conducted on 397 stress resistant pigs (free of RYR1 T allele). It was demonstrated that the favourable effect of the variants of CAST and MYOG genes on carcass quality traits depends on the cut. The gene variant favourably affecting the weight of ham simultaneously had a negative effect on the weight of the loin. It was also shown that the interaction between CAST and MYOG genotypes has a significant effect on backfat thickness. The effect of a given combination of CAST and MYOG genotypes on carcass traits is related to the weight of a substantial cut (ham, loin). Genotypes at loci CAST/RsaI and MYOG have a significant effect on the value of certain traits and parameters of meat quality and its technological value (genotype CAST on pH at 35min and 2, 3, 24, 48, 96, 144h post-mortem (pH35, pH2, pH3, pH24, pH48, pH96, pH144, respectively), R1 (IMP/ATP), electrical conductivity at 3 and 4h post-mortem (EC3, EC4), technological yield of meat in curing and thermal processing (TY) and protein content in the muscle tissue, while genotype MYOG on pH48, EC35, EC3, EC24 and dry matter content). [Copyright &y& Elsevier]

Abstract: The study objective was to evaluate the effects of mutations in two genes, PRKAG3 and CAST, on fresh and dry-cured processing characteristics. Processing and curing followed normal commercial procedures. A 100 g sample of the semimembranosus was excised and frozen for later DNA harvest. Genotypes for CAST, and PRKAG3 were determined after DNA extraction from the frozen samples. The PRKAG3 marker had no affect on dry-cured ham processing characteristics. The CAST gene marker was a significant source (P &#60;0.05) of variation for cured ham moisture content and tended to be a significant source (P &#60;0.10) for yield, ham weight loss, salt content and Minolta color change. The data demonstrate that the CAST 11 genotype is associated with greater processing yields. Alternatively, selection or sorting for the CAST 22 genotype should produce cured hams that exhibit more efficient moisture loss and, as a result, require less processing time and contain greater salt content. [Copyright &y& Elsevier]