Novel SNPs in the Ankyrin 1 gene and their association with beef quality traits

Single nucleotide polymorphisms (SNPs) in the promoter region of bovine Ankyrin 1 (ANK1) have been associated with tenderness and intramuscular fat level in beef. The objectives of this study were to characterise novel DNA variants in the coding region of bovine ANK1 and test for association with be...

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Bibliographic Details
Published in:Meat science 2015-10, Vol.108, p.88-96
Main Authors: Horodyska, J., Sweeney, T., Ryan, M., Hamill, R.M.
Format: Article
Language:English
Subjects:
Alleles
Animals
Ankyrins - genetics
Breeding
Cattle
Cattle - genetics
Colour
Food Quality
Genetic Association Studies
Genotyping Techniques
Haplotypes
Hydrogen-Ion Concentration
Meat
Phenotype
Polymorphism
Polymorphism, Single Nucleotide
Red Meat - analysis
Sarcomeres - chemistry
Sequence Analysis, DNA
Tenderness
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Summary:Single nucleotide polymorphisms (SNPs) in the promoter region of bovine Ankyrin 1 (ANK1) have been associated with tenderness and intramuscular fat level in beef. The objectives of this study were to characterise novel DNA variants in the coding region of bovine ANK1 and test for association with beef quality traits. A 3kb region of ANK1 cDNA was amplified and sequenced in 32 Charolais cattle using five sets of overlapping primers. Eighteen SNPs were identified and a predicted exon was confirmed. An in silico translation indicated that SNP4 and SNP16 were non-conservative. Three SNPs were genotyped in 158 crossbred cattle (n=158) with associated meat quality data. SNP6 was associated with texture scores while SNP17 was associated with juiciness. Haplotype (cHAP) 1 was associated with lightness, redness, ultimate pH, as well as sarcomere length. Alleles of the ANK1 gene could be potential targets for gene-assisted selection to improve a range of meat quality traits in beef. •Eighteen novel SNPs were identified in bovine Ankyrin 1.•SNP6 was associated with texture in crossbred cattle.•SNP17 was associated with juiciness.•Haplotype 1 was associated with colour, ultimate pH and sarcomere length.•Ankyrin 1 is a potential target for gene-assisted selection.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2015.04.019