4.4 Article

Leptin gene contributes to beef marbling standard, meat brightness, meat firmness, and beef fat standard of the Kumamoto sub-breed of Japanese Brown cattle

Journal

ANIMAL SCIENCE JOURNAL
Volume 93, Issue 1, Pages -

Publisher

WILEY
DOI: 10.1111/asj.13698

Keywords

Japanese Brown cattle; Kumamoto prefecture; Leptin; quality grade; SNP

Funding

  1. Research Institute of Agriculture, Tokai University

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The study found that SNPs in the Leptin gene of the Kumamoto sub-breed of Japanese Brown cattle have significant effects on meat quality traits, suggesting their potential as DNA markers for breeding.
The Kumamoto sub-breed of Japanese Brown cattle has unique characteristics, such as great growth rate, and their contribution as future breeding materials is expected. To develop a DNA marker for their breeding, we investigated the effects of Leptin gene, controlling energy homeostasis, on carcass traits of the Kumamoto sub-breed. Sequence comparison identified five single nucleotide polymorphisms (SNPs): four linked synonymous mutations and one nonsynonymous mutation. Statistical analysis revealed that c.239C > T (p.A80V) had significant effects on the traits related with quality grade: beef marbling standard (p = 0.0132), meat brightness (p = 0.0383), and meat firmness (p = 0.0115). The C allele showed favorable effects; these scores of the C/C cattle were significantly higher than those of the C/T cattle. On the other hand, the effect of c.399T > C was observed on meat firmness (p = 0.0172) and beef fat standards (BFS) (p = 0.0129). The C/C cattle showed higher values of these traits than the T/T cattle. Our data suggested that these SNPs in Leptin gene could be used as a DNA marker for breeding of the Kumamoto sub-breed.

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