Chemistry: molecular biology and microbiology – Measuring or testing process involving enzymes or... – Involving nucleic acid
Reexamination Certificate
2007-07-03
2007-07-03
Myers, Carla J. (Department: 1634)
Chemistry: molecular biology and microbiology
Measuring or testing process involving enzymes or...
Involving nucleic acid
C435S007100, C536S023500, C536S024310, C530S350000
Reexamination Certificate
active
10739904
ABSTRACT:
Single nucleotide polymorphisms (SNPs) in the gene encoding micromolar calcium activated neutral protease (mu-calpain) effect meat tenderness in bovine. These SNPs correspond to position 18 of exon 9 of Seq. ID No. 3, position 17 of exon 14 of Seq. ID No. 4, and position 185 on intron 19 of Seq. ID No. 4, of the CAPN1 gene encoding mu-calpain. Alleles wherein the SNP at position 18 of exon 9 encodes alanine at amino acid 316 of bovine mu-calpain, the SNP at position 17 on exon 14 encodes valine at amino acid 530 of bovine mu-calpain, and the SNP at position 185 on intron 19 is an cytosine, are all indicative of increased meat tenderness. Any one or all of these SNPs may be used as markers for selecting bovines having superior meat tenderness, and selecting animals for breeding purposes.
REFERENCES:
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Brent T. Page et al., Evaluation of SNPS and haplotypes in CAPN1 for Association with meat tenderness in cattle, Plant, Animal & Microbe Genomes X Conference, Jan. 12-16, 2002, San Diego, CA.
N.G. Cullen et al., A single-nucleotide polymorphism on Calpain-1 is associated with meat tenderness in cattle, Proceedings of the New Zealand Society of Animal Production 63:53-56.
T.P.L. Smith et al., BovineCAPN1maps to a region of BTA29 containing a quantitative trait locus for meat tenderness, 2000 American Society of Animal Science, J. Anim. Sci. 2000 78:2589-2594.
Casas Eduardo
Smith Timothy P.
Deck Randall E.
Fado John D.
Myers Carla J.
Shaw Lesley
The United States of America as represented by the Secretary of
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