The effect of the calpastatin gene (cast) on the qualitative composition of dried products

In recent years, more and more attention has been paid to food quality issues. Consumers are becoming demanding about the composition and properties of food products, and manufacturers and researchers are actively working to develop new methods of product quality control and improvement. One of the key factors affecting the quality of cured products is the calpastatin gene (CAST). This gene encodes a protein that plays the role of an inhibitor of milk protein fermentation. This means that with the activity of this gene, meat products will have a softer texture and better preservation during the drying process and acquire their delicate taste. Research shows that the expression of the CAST gene can be changed both by natural mutations and under the influence of various environmental factors. Understanding the mechanisms of regulation of this gene can help improve the quality of dried products and optimize their production processes. However, the question of how exactly the CAST gene affects the qualitative composition of dried products has not been fully studied. Some studies indicate that an increase in the expression of this gene may lead to an increase in the content of beneficial amino acids and essential fatty acids in dried products. Other studies suggest the possibility of using techniques to modify the expression of the CAST gene to create new types of dried products with specific properties. In this article, we will consider the results of our own scientific research on the effect of the calpastatin gene on the quality of dried products. The purpose of these studies is to conduct a comparative analysis of the quality of dried products obtained from animals of different genotypes according to the gene of meat productivity – calpastatin (CAST). The polymorphism of the calpastatin gene was analyzed by PCR-PDRF. The polymorphism of this gene is represented by two alleles – M and N. The frequency of occurrence of CASTNN and CASTMN genotypes in crossbred sheep (Russian meat merino×charolais, Russian meat merino×ile-de-France) was 33.0 and 20.0 0%, in sheep (Russian meat merino × Russian meat merino) – 20.0%. A further stage of our work was to conduct research on the quality of products obtained from purebred sheep carriers of different genotypes, which were evaluated by indicators of nutritional value (physico-chemical; amino acid composition). The analysis of the obtained data revealed a higher content of amino acids necessary for a living organism in the product obtained from animals with selectively important alleles in a homozygous state. The application of the results reflected in the article will allow for the in vivo selection of animals with high quality meat products based on an assessment of the allelic state of the cal- pastatin gene (CAST).

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