PROTEOMIC ANALYSIS OF CALPAIN / CALPASTATIN COMPLEX'S EFFECT IN NELLORE BEEF CATTLE WITH DIFFERENT GENOTYPES COMBINATIONS FOR TENDERNESS

Abstract

The aim of this research is to evaluate by proteomics tool the effect of calpain/ calpastatin complex in the meat proteolysis post mortem of Nellore beef cattle with contrasting genotypes for tenderness. A total of 192 samples Nellore cattle will be analyzed. Blood samples will be collected at the time of slaughter for subsequent genomic analysis and meat samples of the Longissimus dorsi (LD) muscle will be collected at 1, 12 and 24 hours post-mortem for proteomics analysis. Samples of LD will be maturated for 0, 7 or 14 days. After each period of maturation will be realized proteomics analysis, losses of water for cooking and shear force of meat. The characterization and determination of polymorphic genotype markers (SNP) for m-calpain genes (CAPN4751 and CAPN4753) and the marker UOGCAST1, coupled with the calpastatin will be conducted by Real-Time PCR. The principal proteins identification linked to the meat tenderness process will be performed by analysis of the two-dimensional electrophoresis and Western Blotting.