Sığırlarda Kalpain ve Kalpastatin Gen Polimorfizmlerinin Et Tekstürünün İyileştirilmesi Çalışmalarında Kullanımı

Year 2019, Volume: 59 Issue: 2, 87 - 96, 13.12.2019

Süleyman Kök , Sertaç Atalay Güldan Vapur M. İhsan Soysal

Abstract

Son yıllarda, tüketici tercihleri doğrultusunda et tekstürünün iyileştirilmesi konusuna ilgi artmış ve özellikte etçi sığır ırklarında bu özelliğini iyileştirilmesine yönelik çalışmalar yapılmıştır. Etin gevrekliğinden üç enzim; μ- kalpain (CAPN1) ve m-kalpain (CAPN2) ile bunların inhibitörü olan kalpastatin (CAST) sorumludur. Yapılan çok sayıda çalışmada, kalpain-kalpastatin sisteminin normal iskelet kası gelişimi için önemli olduğu ve CAST ile CAPN1 lokuslarındaki bazı SNP’lerin et tekstürü ile ilişkili olduğu bildirilmiştir. Çalışmaların çoğunda, CAST ve CAPN1 gen polimorfizmleri ile musculus longissimus dorsi (MLD) kasının Warner Bratzler Shear Force (WBSF) tekstür bıçağının kesme direnci arasında bir ilişkinin olduğu belirlenmiştir. Et sığırcılığında, kalpain geni (CAPN1 316, CAPN1 530 ile CAPN1 4751) ve kalpastatin geni (UoG-CAST, CAST-T1) ile bu genlerdeki varyantlar et tekstürü için aday gen olarak kabul edilmektedir. Sığır eti kalite özelliklerinin erken yaşta belirlenmesi için bu SNP’ler önemli bir fırsat sağlamaktadır. Genetik markır teknolojisinin, çiftlik hayvanlarının genetik gelişimi için gelecek vaad eden umut verici bir araç olduğu düşünülmektedir.

Keywords

CAPN1, CAST, et tekstürü

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