Variation in Acetyl-CoA Carboxylase Beta Gene and Its Effect on Carcass and Meat Traits in Gannan Yaks
Acetyl-CoA carboxylase beta (<i>ACACB</i>) is a functional candidate gene that impacts fat deposition. In the present study, we sequenced exon 37–intron 37, exon 46–intron 46, and intron 47 of yak <i>ACACB</i> using hybrid pool sequencing to search for variants and genotyped...
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MDPI AG
2023-10-01
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| Series: | International Journal of Molecular Sciences |
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| Online Access: | https://www.mdpi.com/1422-0067/24/20/15488 |
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| author | Chune Zhu Youpeng Qi Xiangyan Wang Baohong Mi Changze Cui Shaopeng Chen Zhidong Zhao Fangfang Zhao Xiu Liu Jiqing Wang Bingang Shi Jiang Hu |
| author_facet | Chune Zhu Youpeng Qi Xiangyan Wang Baohong Mi Changze Cui Shaopeng Chen Zhidong Zhao Fangfang Zhao Xiu Liu Jiqing Wang Bingang Shi Jiang Hu |
| author_sort | Chune Zhu |
| collection | DOAJ |
| description | Acetyl-CoA carboxylase beta (<i>ACACB</i>) is a functional candidate gene that impacts fat deposition. In the present study, we sequenced exon 37–intron 37, exon 46–intron 46, and intron 47 of yak <i>ACACB</i> using hybrid pool sequencing to search for variants and genotyped the gene in 593 Gannan yaks via Kompetitive allele-specific polymerase chain (KASP) reaction to determine the effect of <i>ACACB</i> variants on carcass and meat quality traits. Seven single nucleotide polymorphisms were detected in three regions. Eight effective haplotypes and ten diplotypes were constructed. Among them, a missense variation g.50421 A > G was identified in exon 37 of <i>ACACB</i>, resulting in an amino acid shift from serine to glycine. Correlation analysis revealed that this variation was associated with the cooking loss rate and yak carcass weight (<i>p</i> = 0.024 and 0.012, respectively). The presence of haplotypes H5 and H6 decreased Warner–Bratzler shear force (<i>p</i> = 0.049 and 0.006, respectively), whereas that of haplotypes H3 and H4 increased cooking loss rate and eye muscle area (<i>p</i> = 0.004 and 0.034, respectively). Moreover, the presence of haplotype H8 decreased the drip loss rate (<i>p</i> = 0.019). The presence of one and two copies of haplotypes H1 and H8 decreased the drip loss rate (<i>p</i> = 0.028 and 0.004, respectively). However, haplotype H1 did not decrease hot carcass weight (<i>p</i> = 0.011), whereas H3 increased the cooking loss rate (<i>p</i> = 0.007). The presence of one and two copies of haplotype H6 decreased Warner–Bratzler shear force (<i>p</i> = 0.014). The findings of the present study suggest that genetic variations in <i>ACACB</i> can be a preferable biomarker for improving yak meat quality. |
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| issn | 1661-6596 1422-0067 |
| language | English |
| last_indexed | 2024-03-10T21:12:05Z |
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| spelling | doaj.art-ba30c916d5c349fd90db13d0a7b8e16e2023-11-19T16:47:28ZengMDPI AGInternational Journal of Molecular Sciences1661-65961422-00672023-10-0124201548810.3390/ijms242015488Variation in Acetyl-CoA Carboxylase Beta Gene and Its Effect on Carcass and Meat Traits in Gannan YaksChune Zhu0Youpeng Qi1Xiangyan Wang2Baohong Mi3Changze Cui4Shaopeng Chen5Zhidong Zhao6Fangfang Zhao7Xiu Liu8Jiqing Wang9Bingang Shi10Jiang Hu11Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, ChinaGansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, ChinaGansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, ChinaGansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, ChinaGansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, ChinaGansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, ChinaGansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, ChinaGansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, ChinaGansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, ChinaGansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, ChinaGansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, ChinaGansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, ChinaAcetyl-CoA carboxylase beta (<i>ACACB</i>) is a functional candidate gene that impacts fat deposition. In the present study, we sequenced exon 37–intron 37, exon 46–intron 46, and intron 47 of yak <i>ACACB</i> using hybrid pool sequencing to search for variants and genotyped the gene in 593 Gannan yaks via Kompetitive allele-specific polymerase chain (KASP) reaction to determine the effect of <i>ACACB</i> variants on carcass and meat quality traits. Seven single nucleotide polymorphisms were detected in three regions. Eight effective haplotypes and ten diplotypes were constructed. Among them, a missense variation g.50421 A > G was identified in exon 37 of <i>ACACB</i>, resulting in an amino acid shift from serine to glycine. Correlation analysis revealed that this variation was associated with the cooking loss rate and yak carcass weight (<i>p</i> = 0.024 and 0.012, respectively). The presence of haplotypes H5 and H6 decreased Warner–Bratzler shear force (<i>p</i> = 0.049 and 0.006, respectively), whereas that of haplotypes H3 and H4 increased cooking loss rate and eye muscle area (<i>p</i> = 0.004 and 0.034, respectively). Moreover, the presence of haplotype H8 decreased the drip loss rate (<i>p</i> = 0.019). The presence of one and two copies of haplotypes H1 and H8 decreased the drip loss rate (<i>p</i> = 0.028 and 0.004, respectively). However, haplotype H1 did not decrease hot carcass weight (<i>p</i> = 0.011), whereas H3 increased the cooking loss rate (<i>p</i> = 0.007). The presence of one and two copies of haplotype H6 decreased Warner–Bratzler shear force (<i>p</i> = 0.014). The findings of the present study suggest that genetic variations in <i>ACACB</i> can be a preferable biomarker for improving yak meat quality.https://www.mdpi.com/1422-0067/24/20/15488<i>ACACB</i>SNPshaplotypecarcass traitsmeat quality traitsyak |
| spellingShingle | Chune Zhu Youpeng Qi Xiangyan Wang Baohong Mi Changze Cui Shaopeng Chen Zhidong Zhao Fangfang Zhao Xiu Liu Jiqing Wang Bingang Shi Jiang Hu Variation in Acetyl-CoA Carboxylase Beta Gene and Its Effect on Carcass and Meat Traits in Gannan Yaks International Journal of Molecular Sciences <i>ACACB</i> SNPs haplotype carcass traits meat quality traits yak |
| title | Variation in Acetyl-CoA Carboxylase Beta Gene and Its Effect on Carcass and Meat Traits in Gannan Yaks |
| title_full | Variation in Acetyl-CoA Carboxylase Beta Gene and Its Effect on Carcass and Meat Traits in Gannan Yaks |
| title_fullStr | Variation in Acetyl-CoA Carboxylase Beta Gene and Its Effect on Carcass and Meat Traits in Gannan Yaks |
| title_full_unstemmed | Variation in Acetyl-CoA Carboxylase Beta Gene and Its Effect on Carcass and Meat Traits in Gannan Yaks |
| title_short | Variation in Acetyl-CoA Carboxylase Beta Gene and Its Effect on Carcass and Meat Traits in Gannan Yaks |
| title_sort | variation in acetyl coa carboxylase beta gene and its effect on carcass and meat traits in gannan yaks |
| topic | <i>ACACB</i> SNPs haplotype carcass traits meat quality traits yak |
| url | https://www.mdpi.com/1422-0067/24/20/15488 |
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