Abstract

Myostatin and MyoD family genes play vital roles in myogenesis and this study aimed to identify association of variants in MyoD1, MyoG, MyF5, MyF6, and MSTN genes with meat traits in Santa Inês sheep. A dataset with 44 variants and records of seven meat traits in 192 lambs (pH0, pH24, a*, b*, L*, tenderness assessed by shear force, and water-holding capacity) was used. Single-locus and haplotype association analyses were performed, and the significance threshold was established according to Bonferroni’s method. Single-locus analysis revealed two associations at a Bonferroni level, where the variant c.935-185C > G in MyoD1 had an additive effect (−4.31 ± 1.08 N) on tenderness, while the variant c.464 + 185G > A in MyoG had an additive effect (−2.86 ± 0.64) on a*. Additionally, the haplotype replacement GT>AC in MSTN was associated with pH0 (1.26 ± 0.31), pH24 (1.07 ± 0.27), a* (−1.40 ± 0.51), and tenderness (3.83 ± 1.22 N), while the replacement GT > AG in MyoD1 was associated with pH0 (1.43 ± 0.26), pH24 (1.25 ± 0.22), b* (−1.06 ± 0.39), and tenderness (−4.13 ± 1.16 N). Our results have demonstrated that some variants in MyoG, MyF6, MyoD1, and MSTN can be associated with physicochemical meat traits in Santa Inês sheep.

摘要

Myostatin 和 MyoD 家族基因在肌生成中起着至关重要的作用，本研究旨在确定MyoD1、MyoG、MyF5、MyF6和MSTN基因中的变异与 Santa Inês 羊肉性状的关联。使用包含 44 个变体和 192 只羔羊的 7 种肉类性状记录（pH0、pH24、a*、b*、L*、通过剪切力评估的嫩度和持水能力）的数据集。进行单基因座和单倍型关联分析，并根据Bonferroni方法建立显着性阈值。单基因座分析揭示了 Bonferroni 水平的两个关联，其中MyoD1中的变体c.935-185C > G对压痛具有加性效应 (-4.31 ± 1.08 N)，而MyoG中的变体c.464 + 185G > A对a* 具有加性效应 (-2.86 ± 0.64)。此外，MSTN中的单倍型替代GT > AC与 pH0 (1.26 ± 0.31)、pH24 (1.07 ± 0.27)、a* (-1.40 ± 0.51) 和压痛 (3.83 ± 1.22 N) 相关，而替代GT > MyoD1中的AG与pH0 (1.43 ± 0.26)、pH24 (1.25 ± 0.22)、b* (-1.06 ± 0.39) 和压痛 (-4.13 ± 1.16 N) 相关。我们的结果表明MyoG、MyF6、MyoD1和MSTN中的一些变体可能与 Santa Inês 羊的肉质物理化学特征有关。