Meat tenderness and water holding capacity are associated with a 959 A G mutation in the MyoG gene of Chinese indigenous cattle

• Published in: African journal of biotechnology 2011-06, Vol.10 (29), p.5654-5660
• Main Authors: Ujan, JA, Zan, L S, Wei, S, Adoligbe, C, Wang, H B
• Format: Article
• Language: English
• ISSN: 1684-5315; 1684-5315

Myogenin (MyoG) gene has mapped at 25 to 73 cm interval on BTA 16 where several quantitative trait loci for carcass weight and marbling are located. In this study, we determined the associations between gene-specific single nucleotide polymorphisms (SNP) in MyoG gene, to investigate whether this polymorphism affected meat quality characteristics and to evaluate the allelic and genotypic frequencies of six native Chinese cattle breeds. The breeds were Jiaxian red (JXR), Luxi (LX), Nan-yang (NY), Qinchuan (QC), Xia-Nan (XN) and Xue long (XL). Our results suggested a transition of A arrow right G at position 959 in exon 1 of the MyoG gene in cattle that caused the substitution ( super(959)Serine/ super(959)Cysteine). The A959G SNP was significantly associated with water holding capacity and meat tenderness (P < 0.05), while no effect of genotype on back fat thickness, rib area, loin eye height, eye muscle width and marbling was disclosed (P > 0.05). The x super(2)-test revealed that the genotype distributions among the five cattle breeds (JXR, LX, NY, QC and XL) agreed with Hardy-Weinberg equilibrium (P > 0.05), although, one breed (XN) was not in Hardy-Weinberg equilibrium (P < 0.01). We concluded that, A959G SNP can be used as an efficacious genetic marker for meat quality traits in native Chinese cattle breeds but a much large number of animals are required for Marker assisted selection.