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Tissue Expression and Variation of the DGAT2 Gene and Its Effect on Carcass and Meat Quality Traits in Yak

SIMPLE SUMMARY: Yaks (Bos grunniens) inhabit the Qinghai-Tibetan Plateau and adjacent highlands at elevations between 2000 and 5000 m, where they are important domestic animals, as they provide meat, milk, fuel, and other necessities for Tibetans and nomads in China. Yak meat is fine in texture and...

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Autores principales: Hu, Jiang, Shi, Bingang, Xie, Jianpeng, Zhou, Huitong, Wang, Jiqing, Liu, Xiu, Li, Shaobin, Zhao, Zhidong, Luo, Yuzhu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406963/
https://www.ncbi.nlm.nih.gov/pubmed/30769898
http://dx.doi.org/10.3390/ani9020061
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author Hu, Jiang
Shi, Bingang
Xie, Jianpeng
Zhou, Huitong
Wang, Jiqing
Liu, Xiu
Li, Shaobin
Zhao, Zhidong
Luo, Yuzhu
author_facet Hu, Jiang
Shi, Bingang
Xie, Jianpeng
Zhou, Huitong
Wang, Jiqing
Liu, Xiu
Li, Shaobin
Zhao, Zhidong
Luo, Yuzhu
author_sort Hu, Jiang
collection PubMed
description SIMPLE SUMMARY: Yaks (Bos grunniens) inhabit the Qinghai-Tibetan Plateau and adjacent highlands at elevations between 2000 and 5000 m, where they are important domestic animals, as they provide meat, milk, fuel, and other necessities for Tibetans and nomads in China. Yak meat is fine in texture and high in protein, yet poor in muscular marbling and tenderness. Diacylglycerol acyltransferase-2 (DGAT2), which regulates fat deposition in animals, is a candidate gene for meat quality and quantity traits. However, there have been few reports on the effects of the DGAT2 gene on the meat quality of yak. Our study elucidated tissue expression of the yak DGAT2 gene and association of variation in the gene with Warner–Bratzler shear force of longissimus muscle. The results provide guidance for the molecular-assisted selection of meat tenderness in yak. ABSTRACT: Diacylglycerol acyltransferase-2 (DGAT2) plays a key role in the synthesis of animal triglycerides (TGs). This study investigated the relative expression of the DGAT2 gene in tissues, variation in the gene, and its association with carcass and meat quality traits in yaks (Bos grunniens). DGAT2 was found to be expressed in twelve tissues investigated, but the highest expression was detected in subcutaneous fat, and moderate levels were observed in the liver, heart, longissimus dorsi muscle, and abomasum. Three variants (A(1) to C(1)) were found in intron 5 and another three variants (A(2) to C(2)) were found in intron 6, with two single-nucleotide polymorphisms (SNPs) being identified in each region in 694 Gannan yaks. Variants B(1) and C(2) were associated with a decrease in Warner–Bratzler shear force (WBSF) (p = 0.0020 and p = 0.0441, respectively), and variant C(1) was associated with an increase in WBSF (p = 0.0434) and a decrease in drip loss rate (p = 0.0271), whereas variant B(2) was associated with a decrease in cooking loss rate (p = 0.0142). Haplotypes A(1)-A(2) and B(1)-A(2) were found to be, respectively, associated with an increase and a decrease in WBSF (p = 0.0191 and p = 0.0010, respectively). These results indicate that DGAT2 could be a useful gene marker for improving meat tenderness in yaks.
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spelling pubmed-64069632019-03-08 Tissue Expression and Variation of the DGAT2 Gene and Its Effect on Carcass and Meat Quality Traits in Yak Hu, Jiang Shi, Bingang Xie, Jianpeng Zhou, Huitong Wang, Jiqing Liu, Xiu Li, Shaobin Zhao, Zhidong Luo, Yuzhu Animals (Basel) Article SIMPLE SUMMARY: Yaks (Bos grunniens) inhabit the Qinghai-Tibetan Plateau and adjacent highlands at elevations between 2000 and 5000 m, where they are important domestic animals, as they provide meat, milk, fuel, and other necessities for Tibetans and nomads in China. Yak meat is fine in texture and high in protein, yet poor in muscular marbling and tenderness. Diacylglycerol acyltransferase-2 (DGAT2), which regulates fat deposition in animals, is a candidate gene for meat quality and quantity traits. However, there have been few reports on the effects of the DGAT2 gene on the meat quality of yak. Our study elucidated tissue expression of the yak DGAT2 gene and association of variation in the gene with Warner–Bratzler shear force of longissimus muscle. The results provide guidance for the molecular-assisted selection of meat tenderness in yak. ABSTRACT: Diacylglycerol acyltransferase-2 (DGAT2) plays a key role in the synthesis of animal triglycerides (TGs). This study investigated the relative expression of the DGAT2 gene in tissues, variation in the gene, and its association with carcass and meat quality traits in yaks (Bos grunniens). DGAT2 was found to be expressed in twelve tissues investigated, but the highest expression was detected in subcutaneous fat, and moderate levels were observed in the liver, heart, longissimus dorsi muscle, and abomasum. Three variants (A(1) to C(1)) were found in intron 5 and another three variants (A(2) to C(2)) were found in intron 6, with two single-nucleotide polymorphisms (SNPs) being identified in each region in 694 Gannan yaks. Variants B(1) and C(2) were associated with a decrease in Warner–Bratzler shear force (WBSF) (p = 0.0020 and p = 0.0441, respectively), and variant C(1) was associated with an increase in WBSF (p = 0.0434) and a decrease in drip loss rate (p = 0.0271), whereas variant B(2) was associated with a decrease in cooking loss rate (p = 0.0142). Haplotypes A(1)-A(2) and B(1)-A(2) were found to be, respectively, associated with an increase and a decrease in WBSF (p = 0.0191 and p = 0.0010, respectively). These results indicate that DGAT2 could be a useful gene marker for improving meat tenderness in yaks. MDPI 2019-02-14 /pmc/articles/PMC6406963/ /pubmed/30769898 http://dx.doi.org/10.3390/ani9020061 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Hu, Jiang
Shi, Bingang
Xie, Jianpeng
Zhou, Huitong
Wang, Jiqing
Liu, Xiu
Li, Shaobin
Zhao, Zhidong
Luo, Yuzhu
Tissue Expression and Variation of the DGAT2 Gene and Its Effect on Carcass and Meat Quality Traits in Yak
title Tissue Expression and Variation of the DGAT2 Gene and Its Effect on Carcass and Meat Quality Traits in Yak
title_full Tissue Expression and Variation of the DGAT2 Gene and Its Effect on Carcass and Meat Quality Traits in Yak
title_fullStr Tissue Expression and Variation of the DGAT2 Gene and Its Effect on Carcass and Meat Quality Traits in Yak
title_full_unstemmed Tissue Expression and Variation of the DGAT2 Gene and Its Effect on Carcass and Meat Quality Traits in Yak
title_short Tissue Expression and Variation of the DGAT2 Gene and Its Effect on Carcass and Meat Quality Traits in Yak
title_sort tissue expression and variation of the dgat2 gene and its effect on carcass and meat quality traits in yak
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406963/
https://www.ncbi.nlm.nih.gov/pubmed/30769898
http://dx.doi.org/10.3390/ani9020061
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