Gifu Prefectural Livestock Research Institute, Kiyomi, Takayama, Gifu 506-0101, Japan.
J Anim Sci. 2011 Jan;89(1):12-22. doi: 10.2527/jas.2010-3121. Epub 2010 Sep 17.
The quality of fat is an important factor in defining the quality of meat. Fat quality is determined by the composition of fatty acids. Among lipid metabolism-related genes, including fatty acid synthesis genes, several genetic variations have been reported in the bovine fatty acid synthase (FASN), stearoyl-CoA desaturase (SCD), sterol regulatory element-binding protein 1 (SREBP1), and GH genes. In the present study, we evaluated the single and epistatic effects of 5 genetic variations (4 SNP and 1 insertion/deletion) in 4 genes (FASN, SCD, SREBP1, and GH) on the fatty acid composition of the longissimus thoracis muscle and carcass and meat quality traits in 480 commercial Japanese Black cattle. Significant single effects of FASN, SCD, and GH(L127V) polymorphisms on the fatty acid composition of the longissimus thoracis muscle were detected. The A293V polymorphism of SCD had the largest effect on myristic acid (C14:0, P < 0.001), myristoleic acid (C14:1, P < 0.001), stearic acid (C18:0, P < 0.001), oleic acid (C18:1, P < 0.001), and MUFA (P < 0.001). Polymorphisms in the FASN, SCD, and SREBP1 genes showed no effect on any meat yield trait. There were no significant epistatic effects on fatty acid composition among pairs of the 3 genes (FASN, SCD, and SREBP1) involved in fatty acid synthesis. No epistatic interactions (P > 0.1) were detected between FASN and SCD for any carcass trait. When the genotypes of 3 markers (FASN, SCD, and GH(L127V)) were substituted from the lesser effect allele to the greater effect allele, the proportion of C18:1 increased by 4.46%. More than 20% of the genetic variance in the C18:1 level could be accounted for by these 3 genetic markers. The present results revealed that polymorphisms in 2 fatty acid synthesis genes (FASN and SCD) independently influenced fatty acid composition in the longissimus thoracis muscle. These results suggest that SNP in the FASN and SCD genes are useful markers for the improvement of fatty acid composition in commercial Japanese Black cattle.
脂肪的质量是定义肉品质的一个重要因素。脂肪质量由脂肪酸的组成决定。在与脂质代谢相关的基因中，包括脂肪酸合成基因，在牛的脂肪酸合成酶（FASN）、硬脂酰辅酶 A 去饱和酶（SCD）、固醇调节元件结合蛋白 1（SREBP1）和 GH 基因中已经报道了几个遗传变异。在本研究中，我们评估了 4 个基因（FASN、SCD、SREBP1 和 GH）中的 5 个遗传变异（4 个 SNP 和 1 个插入/缺失）对 480 头商业日本黑牛的背最长肌和胴体脂肪酸组成以及肉质特性的单一和上位效应。FASN、SCD 和 GH（L127V）多态性对背最长肌脂肪酸组成的显著单一效应。SCD 的 A293V 多态性对肉豆蔻酸（C14:0，P < 0.001）、肉豆蔻油酸（C14:1，P < 0.001）、硬脂酸（C18:0，P < 0.001）、油酸（C18:1，P < 0.001）和 MUFA（P < 0.001）的影响最大。FASN、SCD 和 SREBP1 基因的多态性对任何肉质产量性状均无影响。参与脂肪酸合成的 3 个基因（FASN、SCD 和 SREBP1）之间没有明显的上位效应。在 FASN 和 SCD 之间没有检测到任何胴体性状的上位相互作用（P > 0.1）。当 3 个标记（FASN、SCD 和 GH（L127V））的基因型从较小效应等位基因替换为较大效应等位基因时，C18:1 的比例增加了 4.46%。这 3 个遗传标记可以解释 C18:1 水平超过 20%的遗传变异。本研究结果表明，2 个脂肪酸合成基因（FASN 和 SCD）的多态性独立影响背最长肌的脂肪酸组成。这些结果表明，FASN 和 SCD 基因中的 SNP 是改良商业日本黑牛脂肪酸组成的有用标记。
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