Calpastatin (cast) gene polymorphism and selected meat quality traits in pigs

Abstract

The investigation was carried out on a group of 245 pigs (114 NN and 131 Nn as regards RYR1) belonging to different breeds. Determined was meat pH, colour, water holding capacity, drip loss during storage and sensory assessment of raw meat consistency. Several significant relations were proved between the examined meat traits and polymorphic forms of the calpastatin gene. Polymorphism at locus cast /HinfI was related to pH 1 value (P<0.05), colour saturation and colour lightness of meat (P<0.05). Polymorphism of the calpastatin gene identified with endonucleases MspI and Rsa I has influenced other meat traits connected with water binding capacity and consistency of raw meat. It was found that at locus cast/MspI animals of aa genotype had firmer and springier meat (P<0.05) than those of aB and BB genotypes. At cast/Rsa I locus meat of pigs of BB genotype appeared firmer and springier than that of aB (P<0.01) or aa genotype pigs (P<0.05). Significantly lower drip loss during meat storage was observed in pigs of aa genotype at locus cast/MspI, and of BB genotype at locus cast/Rsa I when compared to pigs of remaining genotypes (P<0.05).