Genome association of carcass and palatability traits from Bos indicus-Bos taurus crossbred steers within electrical stimulation status and correspondence with steer temperament 2. Palatability

Genome wide association analyses were conducted for palatability traits in the presence or absence of electrical stimulation. Palatability traits were measured on steaks from Nellore-Angus steers (n = 350). No palatability traits were correlated (vertical bar r vertical bar < 0.18).with steer temperament. Nine SNP on BTA 29 from 35.7 Mb to 48.2 Mb were associated with muscle fiber or overall tenderness, and/or connective tissue amount measured on steaks from carcass sides not electrically stimulated. Only three of these SNP were associated with these traits on the electrically stimulated carcass side. Associated SNP with connective tissue amount were only detected in steaks from carcass sides not subjected to electrical stimulation. Sixteen other BTA 29 SNP were associated with at least one tenderness trait from the electrically stimulated carcass side. One SNP on BTA 4 and 24 were associated with juiciness and overall tenderness, respectively. Candidate genes on BTA 29 included EGA containing fibulin extracellular matrix protein 2 (EFEMP), slingshot protein phosphatase 3 (SSH3), achaete-scute family bHLH transcription factor 2 (ASCL2). Although not detected as a candidate gene, the associated SNP with the various tenderness traits on BTA 29 may indicate the importance of calpain 1 (CAPN1), which has been considered influential on beef tenderness.