Calpain 1 gene expression in liver tissue and the association of novel calpain 1 single-nucleotide polymorphisms (SNPs) with meat quality in Bali cattle

Abstract

Calpain 1 (CAPN1) is an enzyme that influences meat tenderization, and it is involved in post mortem proteolysis. The bovine CAPN1 gene was chosen as a candidate gene for DNA sequencing to identify novel single-nucleotide polymorphisms (SNPs) in exons 8–10 and assess their associations with meat quality in Bali cattle. In an analysis of 95 Bali cattle, two novel SNPs (g.5327C>T and g.5959C>T) were identified in exons and four novel SNPs (g.5534C>T, g.5807A>C, g.5857G>A, and g.5869T>C) were discovered in introns. Allelic frequency was evaluated, and Hardy–Weinberg equilibrium was found for all SNPs in Bali cattle. The marbling score and intramuscular fat content as determined by ultrasound were associated with g.5869T>C and g.5959C>T. g.5327C>T was associated with pH and meat color in Bali cattle, whereas two other SNPs (g.5869T>C and g.5959C>T) were associated with Warner–Bratzler shear force and meat color. Furthermore, g.5869T>C was associated with linolenic acid content, and g.5959C>T with caprylic and linolenic acid levels. However, intronic SNPs (g.5534C>T, g.5807A>C, and g.5857G>A) did not significantly affect meat quality in Bali cattle. Quantitative real-time PCR of liver tissue revealed that the mRNA expression of CAPN1 significantly differed (P<0.05) among the CT, CC, and TT genotypes. The results suggest that genetic variability in loci within CAPN1 might be associated with meat quality in Bali cattle.