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The FABP4 gene polymorphism is associated with meat tenderness in three Chinese native sheep breeds

Author

Listed:
  • Q.L. Xu

    (Department of Animal Science and Technology, Zhengzhou College of Animal Husbandry Engineering, Zhengzhou, Henan, P.R. China)

  • G.W. Tang

    (Department of Animal Science and Technology, Zhengzhou College of Animal Husbandry Engineering, Zhengzhou, Henan, P.R. China)

  • Q.L. Zhang

    (Department of Animal Science and Technology, Zhengzhou College of Animal Husbandry Engineering, Zhengzhou, Henan, P.R. China)

  • Y.K. Huang

    (Department of Animal Science and Technology, Zhengzhou College of Animal Husbandry Engineering, Zhengzhou, Henan, P.R. China)

  • Y.X. Liu

    (Department of Animal Science and Technology, Zhengzhou College of Animal Husbandry Engineering, Zhengzhou, Henan, P.R. China)

  • K. Quan

    (Department of Animal Science and Technology, Zhengzhou College of Animal Husbandry Engineering, Zhengzhou, Henan, P.R. China)

  • K.Y. Zhu

    (Department of Animal Science and Technology, Zhengzhou College of Animal Husbandry Engineering, Zhengzhou, Henan, P.R. China)

  • C.X. Zhang

    (Department of Animal Science and Technology, Zhengzhou College of Animal Husbandry Engineering, Zhengzhou, Henan, P.R. China)

Abstract

The aim of this study was to assess the association of single nucleotide polymorphisms (SNP) of sheep fatty acid binding protein 4 (FABP4) gene with longissimus thoracis muscle (LT) meat quality traits in sheep. The FABP4 cDNA was cloned by RT-PCR method, and the sequence analysis showed that the open reading frame of sheep FABP4 is 399 bp and codes 132 amino acids. A mutation (A/G) detected in intron 1 of FABP4 gene was studied in 286 lambs of three Chinese native sheep breeds by PCR-SSCP procedure. Significant statistical association results revealed that AA genotype conferred higher tenderness (P < 0.05), muscle marbling score (P < 0.05) and intramuscular fat content (IMF; P < 0.05). Thus we suggested that the genotype AA could be regarded as a molecular marker for LT meat tenderness and IMF content in sheep.

Suggested Citation

  • Q.L. Xu & G.W. Tang & Q.L. Zhang & Y.K. Huang & Y.X. Liu & K. Quan & K.Y. Zhu & C.X. Zhang, 2011. "The FABP4 gene polymorphism is associated with meat tenderness in three Chinese native sheep breeds," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 56(1), pages 1-6.
    • Handle: RePEc:caa:jnlcjs:v:56:y:2011:i:1:id:231-2009-cjas
    DOI: 10.17221/231/2009-CJAS
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    References listed on IDEAS

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    1. R. Stupka & J. Čítek & M. Šprysl & M. Okrouhlá & D. Kureš & K. Líkař, 2008. "Effect of weight and sex on intramuscular fat amounts in relation to the formation of selected carcass cuts in pigs," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 53(12), pages 506-514.
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    Cited by:

    1. J. Ducháček & J. Přibyl & L. Stádník & L. Vostrý & J. Beran & L. Štolc, 2011. "Stability of Aberdeen Angus breeding values in the Czech Republic from 1997 to 2007," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 56(11), pages 509-520.

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    More about this item

    Keywords

    sheep; FABP4 gene; polymorphism; intramuscular fat;
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