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| Tissue Expression, Polymorphisms of FABP3 Gene and Its Effect on Carcass and Meat Quality Traits in Yak (Bos grunniens) |
| HU Jiang1, CAO Jian1, ZHANG Li2, ZHAO Zhi-Dong1, WANG Ji-Qing1, LIU Xiu1, LI Shao-Bin1, CHEN Jin-Lin3, LUO Yu-Zhu1,* |
1 College of Animal Science and Technology/Gansu Key Laboratory of Herbivorous Animal Biotechnology, Gansu Agricultural University, Lanzhou 730070, China;
2 Life science and Engineering College, Northwest Minzu University, Lanzhou 730030, China;
3 Nagqu Prefecture Grassland Station, Tibet Autonomous Region, Nagqu 852100, China |
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Abstract The heart fatty acid-binding protein (FABP3), which involved in the regulation of fatty acid absorb and intracellular transport, associated with tenderness and juiciness via effecting on intramuscular fat (IMF) content in muscle. In this study, the expressions of FABP3 gene were detected using qRT-PCR in tissues of Gannan yak (Bos grunniens). The variations of FABP3 gene were screened by single strand conformation polymorphism (SSCP) so as to evaluate their effects on carcass and meat quality traits of yak. The results showed that the FABP3 gene expressed in all of 16 tissues investigated and their relative expression level with the order of heart>longissimus dorsi>rectum>ileum>pancreas>jejunum>others tissues in Gannan yak, and that significantly higher expression was detected in heart than other tissues (P<0.05). Seven mutations, including one mutation in 5'-UTR and intron 1 and 5 in intron 2 of FABP3 gene were identified in 4 yak populations. Variations in 5'-UTR-intron 1 had effect on carcass weight, tenderness and cooking meat percentage of Gannan yak (P<0.05). Allele B1 was associated with an extremely significant increase in carcass weight and a decrease in Warner-Bratzler shear force (P<0.01), and allele C1 was associated with a extremely significant decrease in carcass weight and cooking meat percentage (P<0.01). These results enrich the molecular genetic data of meat quality traits of yak.
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Received: 12 January 2019
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Corresponding Authors:
luoyz@gsau.edu.cn
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