The DNA-test for the genetic variation in the gene identified as Calpastatin (CAST) is associated with meat quality. Calpastatin is responsible for inhibiting proteases that affect meat tenderness after slaughter. Two variations within this gene have been identified that, collectively, are significantly associated many favourable conditions in pigs. Two tests are available, the DNA-test for Codon 249 and the DNA-test for Codon 638.
Test specific information
The genetic factor is continuously present, and affects the meatquality.
The Turnaround Time (TAT) depends on various factors, such as the shipment time of your sample to the test location, the test method(s) and whether the tests are performed completely or partially by a Partner Lab or Patent owner.
The TAT of tests performed at our facilities is normally 10 working days after receipt of the sample at the testing laboratory (VHL, VHP or Certagen). For tests performed by a Partner Laboratory (so-called "partner lab test") or patent owner, the TAT is at least 20 working days after receipt of your sample. Because the shipment time to our Partner Labs or patent owner may vary due to factors we cannot influence, the mentioned 20 working days are therefore an estimate.
Sometimes it is necessary to re-run your sample. We call this a retest. In that case, the TAT will of course be extended.
Location of disease or trait
Meat quality can be assessed in the meat.
For this test samples from all breeds are accepted.
For this DNA test we accept the following materials: Hair, Semen, Blood EDTA, Blood Heparin, Tissue. Please contact Dr. Van Haeringen Laboratorium if you wish to submit other material as listed.
Meat quality is based on many genetic factors. For each factor, a separate test result will be returned.
Various genetic factors influencing meat quality are inherited in a dominant or recessive mode. Meat quality is influenced by a large number of genetic factors.
Severity of Disease
Genetic characteristics are not a disease.