Candidate gene polymorphism effects on the fatty acid composition of Wagyu- Cross beef
Journal: REVISTA MVZ CÓRDOBA (Vol.28, No. 2)Publication Date: 2023-08-30
Authors : Luis Enrique Sánchez-Ramos; Ana Maria Sifuentes-Rincón; Juan Gabriel Magaña-Monforte; Víctor Ricardo Moreno-Medina; Gaspar Manuel Parra-Bracamonte;
Page : 1-11
Keywords : Candidate gene; crossbreeding; fatty acid; marbling; marker-assited selection; meat quality; red meat; single nucleotide polymorphism;
Abstract
Objective. To assess the fatty acids composition (FA) in Wagyu beef and its crosses with Angus, Beefmaster, Brangus and Hereford, and to analyze its relationship with genetic markers related to lipid metabolism. Materials and methods. 111 Longissimus dorsi samples were collected and grouped by genetic group. FA were extracted and quantified in a gas-liquid chromatography and DNA markers theoretically associated to FA were typed. Hardy-Weinberg equilibrium and linkage disequilibrium were examined, the effect of crosses and the effect of genotypes were estimated. Results. The crosses did not show substantial differences in FA composition. Nine SNPs showed association with FA composition, and a significant effect was found in the SLC2A4 marker ss62538460 which influenced SFA, MUFA and MUFA/SFA; PLTP ss77832104 and IGF2R ss77831885 markers, influenced C16:0, MYOZ1 ss77832104 on C17:1 and PPARGC1A c.1892+19 on C18:2. In addition, previously described effects of MEF2C ss38329156 and SCD c.878 were supported. Conclusions. These results are first evidence on FA deposition in Wagyu cattle and their crosses, and proposes some loci in candidate genes with the possibility of implementation in assisted selection strategies.
Other Latest Articles
- Retrospective Study On Cystic Echinococcosis in Livestock in Northern Türkiye
- Chemical composition of chicken intestines pre-dried with vegetable meals: alternative protein for aquaculture
- Seroprevalence and risk factors for brucellosis and leptospirosis in swine from rural communities of Argentina
- Use of active yeasts in shrimp nutrition
- Hygienic and sanitary characterization of bovine milk from the Nariño province
Last modified: 2024-11-06 00:34:55