Association of polymorphisms in candidate genes with carcass and taste panel assessed meat quality traits in a commercial population of Angus-sired beef cattle

Associations between polymorphisms in candidate genes and economically important meat quality traits were assessed in a commercial population of Aberdeen Angus-cross animals. A number of traits were measured including 20 carcass and sirloin measurements recorded shortly after slaughter and also following maturation, 1 mechanical measure of tenderness and 7 taste panel assessed sensory traits. Polymorphisms tested included those in the calpain, leptin and myostatin genes. A number of significant and potentially important associations were found. An association was observed between a SNP in the calpain gene and meat tenderness, measured by both the tenderometer and the taste panel (P=0.01 for both), where the allele associated with tenderness was also associated with heavier hindquarters. Additionally we found significant associations between a leptin SNP and overall liking (P=0.02) and a DGAT1 SNP and sirloin fat depth (P