Akademik Veri Yönetim Sistemi
Veterinary Medicine and Science, cilt.12, sa.3, 2026 (SCI-Expanded, Scopus)
Background: The quality of meat is influenced by both genetic factors and environmental influences. The c.282C>G polymorphism of the CAST gene is a substitution of cytosine with guanine (C/G) deployed in intron five and exhibited an essential effect on meat tenderness, cook loss and meat colour. The effect of the CAST gene on meat quality parameters has been studied extensively in several cattle breeds. However, the results are inconsistent. To solve the unclearness because of variation, large sample sizes or meta-analyses were required. Objectives: The aim of the study was to evaluate the genotypes and alleles of the c.282C>G polymorphism of the CAST gene in cattle and to investigate its relationship with some meat quality traits. Methods: For this purpose, the genotype and allele frequencies of 22 studies were determined and combined with meta-analysis. In addition, meta-analyses were applied for studies reporting tenderness, redness, yellowness, lightness and cook loss parameters. Heterogeneity was examined using the Cochran Q test, and publication bias was analysed using the Begg and Mazumdar test. Results and Conclusions: As a result of the meta-analysis, the combined ratios of CC, GC and GG genotypes were estimated as 0.430 (Cochran Q = 110.710; p < 0.001), 0.440 (Cochran Q = 59.950; p < 0.001) and 0.130 (Cochran Q = 67.620; p < 0.001) with random effects model. The combined ratios of C and G alleles were 0.648 and 0.352 (Cochran Q = 240.620; p < 0.001). The highest combined ratios were obtained for GC genotype and C allele. According to the results, a consensus was reached that there is a significant relationship between meat quality and the CAST gene c.282C>G polymorphism. The current study may provide crucial information on improving meat quality in cattle breeding.