Associations between gene polymorphisms and selected meat traits in cattle — A review

Zalewska, Magdalena; Puppel, Kamila; Sakowski, T.

doi:10.5713/ab.20.0672

Cited by 16 publications

(10 citation statements)

References 74 publications

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“…Meat quality is an important quality trait of livestock and poultry meat products that directly influences the production performance and economic situation of farms [ 42 , 43 ]. Thus, exploring and finding candidate association variants and genes for meat quality may improve breeding efficiency and the consumer’s desire to buy meat [ 12 ]. As suggested by several studies, the accuracy of GWAS and the heritability ( h 2 ) of traits have a close relationship.…”

Section: Discussionmentioning

confidence: 99%

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Genome-Wide Association Study of Potential Meat Quality Trait Loci in Ducks

Guo

Huang

Bai

et al. 2022

Genes

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With continuously increasing living standards and health requirements of consumers, meat quality is becoming an important consideration while buying meat products. To date, no genome-wide association study (GWAS) for copy number variants (CNVs) and single nucleotide polymorphisms (SNPs) has been conducted to reveal the genetic effects on meat quality in ducks. This study analyzed the phenotypic correlation and heritability of fat, water, collagen, and protein content of duck breast muscle. To identify the candidate variants for meat quality, we performed a GWAS using 273 ducks from an F2 population. The results of the SNP GWAS showed that the BARHL2, COPS7B, and CCDC50 genes were associated with fat content; BLM, WDR76, and EOMES with water content; CAMTA1, FGD5, GRM7, and RAPGEF5 with collagen production; and RIMS2, HNRNPU, and SPTBN1 with protein content. Additionally, 3, 7, 1, and 3 CNVs were associated with fat, water, collagen, and protein content, respectively, in duck breast muscle. The genes identified in this study can serve as markers for meat quality. Furthermore, our findings may help devise effective breeding plans and selection strategies to improve meat quality.

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Section: Discussionmentioning

confidence: 99%

“…The main factor that affects muscle tenderness is thermally dissolved collagen. Meat quality, similar to other traits, is co-regulated by several factors related to environmental conditions and genetic background [ 11 , 12 , 13 ]. However, almost all meat quality traits have been shown to be potentially heritable [ 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

Genome-Wide Association Study of Potential Meat Quality Trait Loci in Ducks

Guo

Huang

Bai

et al. 2022

Genes

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“…Fatty acid synthase (FAS or FASN) is a multifunctional enzyme complex that organizes de novo biosynthesis of long-chain fatty acids (Raza et al, 2018) and synthesizes saturated and unsaturated fatty acids (Pećina & Ivanković, 2021). There are associates of genetic polymorphism with meat quality traits (Zalewska, Puppel, & Sakowski, 2021). The polymorphism of the TE-FASN gene in sheep revealed the impact of the genotypes on the fatty acid content (Esteves et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Dr. Novel missense variant L46Q of fatty acid synthase gene and fatty acids content in Awassi sheep

Al‐Shuhaib

Kareem

2022

Acta Sci. Anim. Sci.

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This study was conducted to investigate the association between the polymorphism of the FASN gene with fatty acid content in Awassi sheep. A total of 100 male Awassi sheep between the ages of one and two and a half years old were used in this study. Phenotypic measurement was recorded at slaughter, and from each animal, the longissimus dorsi (LD) muscle samples were taken to analyze the fatty acid profile. Genotyping, sequencing reactions, and in silico tools were performed to confirm the variants in amplified fragments. The result of genotyping revealed two genotypes (AA and AB) of the ovine FASN gene (exon 3). Novel SNP (L46Q) was discovered only within the FASN gene (AB genotype). All utilized in silico tools revealed remarkably deleterious effects for the L46Q on the mutant protein structure, function, and stability. Association analysis revealed that the AB genotype has significantly (p < 0.05) higher levels of animal length and monounsaturated fatty acids (MUFA) with lower amounts of saturated fatty acids (SFA) content than the AA genotype. In conclusion, novel SNP (L46Q) was discovered within the FASN gene (AB genotype), made the animals that has the AB genotype associated with good meat quality traits and this polymorphism may serve as markers for meat quality.

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“…Moreover, SNP in the gene encoding stearoyl-CoA desaturase (SCD), a rate-limiting enzyme that catalyses monounsaturated fatty acid (MUFA) synthesis, is reported to influence fat melting point (FMP), SFA, MUFA, and polyunsaturated fatty acid (PUFA) composition in beef [37][38][39][40]. The fatty acid binding protein 4 (FABP4) functions include fatty acid uptake, transport, and metabolism [41], and the influence of FABP4 genotypes on fatty acid composition is documented [42]. For instance, the GG genotype of the c.388G>A, c.408G>C, and c.456A>G SNP had higher MUFA composition in Korean cattle compared to the other genotypes [43].…”

Section: Introductionmentioning

confidence: 99%

Towards Sustainable Sources of Omega-3 Long-Chain Polyunsaturated Fatty Acids in Northern Australian Tropical Crossbred Beef Steers through Single Nucleotide Polymorphisms in Lipogenic Genes for Meat Eating Quality

et al. 2022

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This study aimed to identify single nucleotide polymorphisms (SNP) in lipogenic genes of northern Australian tropically adapted crossbred beef cattle and to evaluate associations with healthy lipid traits of the Longissimus dorsi (loin eye) muscle. The hypothesis tested was that there are significant associations between SNP loci encoding for the fatty acid binding protein 4 (FABP4), stearoyl-CoA desaturase (SCD) and fatty acid synthase (FASN) genes and human health beneficial omega-3 long-chain polyunsaturated fatty acids (ω3 LC-PUFA) within the loin eye muscle of northern Australian crossbred beef cattle. Brahman, Charbray, and Droughtmaster crossbred steers were fed on Rhodes grass hay augmented with desmanthus, lucerne, or both, for 140 days and the loin eye muscle sampled for intramuscular fat (IMF), fat melting point (FMP), and fatty acid composition. Polymorphisms in FABP4, SCD, and FASN genes with significant effects on lipid traits were identified with next-generation sequencing. The GG genotype at the FABP4 g.44677239C>G locus was associated with higher proportion of linoleic acid than the CC and CG genotypes (p < 0.05). Multiple comparisons of genotypes at the SCD g.21266629G>T locus indicated that the TT genotype had significantly higher eicosapentaenoic, docosapentaenoic, and docosahexaenoic acids than GG genotype (p < 0.05). Significant correlations (p < 0.05) between FASN SNP and IMF, saturated and monounsaturated fatty acids were observed. These results provide insights into the contribution of lipogenic genes to intramuscular fat deposition and SNP marker-assisted selection for improvement of meat-eating quality, with emphasis on alternate and sustainable sources of ω3 LC-PUFA, in northern Australian tropical crossbred beef cattle, hence an acceptance of the tested hypothesis.

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Associations between gene polymorphisms and selected meat traits in cattle — A review

Cited by 16 publications

References 74 publications

Genome-Wide Association Study of Potential Meat Quality Trait Loci in Ducks

Genome-Wide Association Study of Potential Meat Quality Trait Loci in Ducks

Dr. Novel missense variant L46Q of fatty acid synthase gene and fatty acids content in Awassi sheep

Towards Sustainable Sources of Omega-3 Long-Chain Polyunsaturated Fatty Acids in Northern Australian Tropical Crossbred Beef Steers through Single Nucleotide Polymorphisms in Lipogenic Genes for Meat Eating Quality

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