ArticleMolecular biology reports2013
Association of CAST gene polymorphisms with carcass and meat quality traits in Yanbian cattle of China.
Article in Molecular biology reports, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 23 citations in OpenAlex.
- Effects of Different Fattening Periods on Slaughtering Performance, Meat Quality, and Muscle Histochemical Characteristics of Yanbian Cattle.Animals : an open access journal from MDPI · 2026Article
- Use of a graph neural network to the weighted gene co-expression network analysis of Korean native cattle.Scientific reports · 2022Article
- Effects of Dietary Protein Levels on Growth Performance, Carcass Traits, Serum Metabolites, and Meat Composition of Tibetan Sheep during the Cold Season on the Qinghai-Tibetan Plateau.Animals : an open access journal from MDPI · 2020Article
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- Validation Study of SNPs in CAPN1-CAST Genes on the Tenderness of Muscles (Animals : an open access journal from MDPI · 2019Article
- Association of μ-Calpain and Calpastatin Polymorphisms with Meat Tenderness in a Brahman-Angus Population.Frontiers in genetics · 2018Article
- Molecular cloning, sequence identification, and gene expression analysis of bovine ADCY2 gene.Molecular biology reports · 2014Article
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Authors and funding
7 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Bovine calpastatin (CAST) gene polymorphisms have been associated with meat tenderness traits; however, little is known about how the CAST gene affects beef quality traits. In this study, 25 single nucleotide polymorphisms were detected in the CAST gene using polymerase chain reaction with single-strand conformation polymorphism and gene sequencing. Different preponderant genotypes were found at the corresponding gene locus. The E1-1, E1-2, and C3-1 loci were correlated with meat tenderness height and highly correlated with the fatty acid content and the amino acid content. The E4-2 locus was not correlated with meat tenderness, but it was correlated with cooking loss, brightness, and yellowness, among others. The CAST gene is a potential marker for these meat quality traits, but further research is required.
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