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 turn-around-time of a test depends to a large extent on the logistics of sample transportation to the laboratory. After receiving the sample at the test location, you can normally expect the result within 10 working days. A longer delivery time applies to tests carried out by a Partner Lab.
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.