Single-nucleotide polymorphisms for matrix metalloprotease-1 can affect perimysial strength and intramuscular fat content but not growth rate of cattle

PURSLOV, P.; CHRISTENSEN, S.; MONTEAVARO C.

ANIMAL PRODUCTION SCIENCE

CSIRO PUBLISHING

Lugar: Collingwood; Año: 2020

1836-5787

Context. Single-nucleotide polymorphisms (SNPs) in the gene coding for matrix metalloprotease-1 (MMP-1) are known to affect the level of intramuscular fat found in cattle. As well as a signalling molecule affecting adipogenesis, MMP-1 is a major collagenase involved in the turnover of connective tissue.Aims. The aim of the work was to assess whether SNPs in the gene for MMP-1 may affect the mechanical properties of intramuscular connective tissue, and therefore meat texture.Methods.Allelic frequencies of three SNPs for MMP-1 were determined in a group of black Aberdeen Angus cattle whose growth characteristics had been traced for 450 days before slaughter. Associations between the alleles of each of the three SNPs and growth rate, killing out percentage, half-carcass weight, intramuscular fat content, cooking loss,strength of perimysium in cooked M. semitendinosus and Warner?Bratzler peak force of cooked M. longissimus dorsi were studied.Key results. None of the SNPs studied had any effect on growth curves, and only one SNP (ss77831914) showed differences in half-carcass weight between alleles. Carcass yield and killing out percentage showed a small difference between alleles of ss7783924. No effects were found on the Warner?Bratzler peak force of M. longissimus dorsi cooked to70_C. Two SNPs (ss77831914 and ss77831924) showed significant differences between alleles in the raw strength of perimysium in M. semitendinosus and the amount of intramuscular fat.Conclusions. Commonly occurring SNPs of the major collagenase MMP-1 can affect the strength of intramuscular connective tissue as well as intramuscular fat content. Although these differences in connective tissue strength do not influence Warner?Bratzler measures of toughness at a cooking temperature of 70_C, they may contribute to differences intoughness in low-temperature, long-time cooking.Implications. Because none of the SNPs had effects on the growth curves of the cattle studied, selection of animals.