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Association Between Single Nucleotide Polymorphism Of Calpain1 Gene And Meat Tenderness Traits In Different Genotypes Of Chicken: Malaysian Native And Commercial Broiler Line

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dc.contributor.authorAbtehal Y. Anaasen_US
dc.contributor.authorMohd Nazmi Bin Abd Manapen_US
dc.date.accessioned2024-05-28T04:25:14Z
dc.date.available2024-05-28T04:25:14Z
dc.date.issued2016
dc.descriptionVolume:10 No:2en_US
dc.description.abstractMeat Tenderness is one of the most important factors affecting consumers' assessment of meat quality. Variation in meat tenderness is genetically controlled and varies among breeds, and it is also influenced by environmental factors that can affect its creation during rigor mortis and postmortem. The final postmortem meat tenderization relies on the extent of proteolysis of myofibrillar proteins caused by the endogenous activity of the proteolytic calpain system. This calpain system includes different calcium-dependent cysteine proteases, and an inhibitor, calpastatin. It is widely accepted that in farm animals including chickens, the μ-calpain gene (CAPN1) is a physiological candidate gene for meat tenderness. This study aimed to identify the association of single nucleotide polymorphism (SNP) markers in the CAPN1 gene with the tenderness of chicken breast meat from two Malaysian native and commercial broiler breed crosses. Ten, five months old native chickens and ten, 42 days commercial broilers were collected from the local market and breast muscles were removed two hours after slaughter, packed separately in plastic bags and kept at -20ºC for 24 h. The tenderness phenotype for all chickens’ breast meats was determined by Warner-Bratzler Shear Force (WBSF). Thawing and cooking losses were also measured in the same breast samples before using in WBSF determination. Polymerase chain reaction (PCR) was used to identify the previously reported C7198A and G9950A SNPs in the CAPN1 gene and assess their associations with meat tenderness in the two breeds. The broiler breast meat showed lower shear force values and lower thawing loss rates than the native chickens (p<0.05), whereas there were similar in the rates of cooking loss. The study confirms some previous results that the markers CAPN1 C7198A and G9950A were not significantly associated with the variation in meat tenderness in chickens. Therefore, further study is needed to confirm the functional molecular mechanism of these SNPs and evaluate their associations in different chicken populations.en_US
dc.identifier.epage117
dc.identifier.issn1000-4031
dc.identifier.issue2
dc.identifier.spage114
dc.identifier.urihttps://publications.waset.org/search?q=Association+Between+Single+Nucleotide+Polymorphism+Of+Calpain1+Gene+And+Meat+Tenderness+Traits+In+Different+Genotypes+Of+Chicken%3A+Malaysian+Native+And+Commercial+Broiler+Line
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/5585
dc.identifier.volume10
dc.language.isoen_USen_US
dc.publisherWorld Academy of Science, Engineering and Technologyen_US
dc.relation.ispartofInternational Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineeringen_US
dc.subjectCAPNl, chicken, meat tenderness, meat quality, SNPs.en_US
dc.titleAssociation Between Single Nucleotide Polymorphism Of Calpain1 Gene And Meat Tenderness Traits In Different Genotypes Of Chicken: Malaysian Native And Commercial Broiler Lineen_US
dc.typeArticleen_US
dspace.entity.typePublication

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