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Association of DGAT1 and CAPN1 Gene Polymorphisms with Fatty Acid Composition in Local and Imported Veal

Association of DGAT1 and CAPN1 Gene Polymorphisms with Fatty Acid Composition in Local and Imported Veal

Bashar Falih Zaqeer1, Muntaha Y. Yousief1*, Eftekhar Hassan Muhssen1, Hadar A. Al-Bataat2

1Department of Animal Production, College of Agriculture, University of Basrah, Iraq; 2Agriculture Department of Basrah, Basrah, Iraq.

 
*Correspondence | Muntaha Y. Yousief, Department of Animal Production, College of Agriculture, University of Basrah, Iraq; Email: [email protected]

ABSTRACT

The current study aims to investigate the genetic polymorphisms of the DGAT1 and CAPN1 genes and their relationship to the fatty acid profile in local and imported veal meat. A total of 150 calves were used, comprising 75 local calves and 75 imported from Colombia, sourced from various local breeders in Basrah Governorate. Fatty acids in veal meat were analyzed using HPLC and GC-MS, while genetic tests were conducted using PCR and sequencing methods. Three genotypes were identified for the DGAT1 gene (BB, AB, AA) corresponding to A and B alleles, and three genotypes for the CAPN1 gene (GG, CG, CC) corresponding to C and G alleles. Both local and imported breeds exhibited similar numbers of alleles for both genes; however, the number of effective alleles (ne) was lower in the local breed. Regarding observed heterozygosity, the imported breed showed a higher percentage compared to the local breed, where no heterozygosity was observed for the DGAT1 gene. The percentage of heterozygosity observed for the CAPN1 gene was similar in both local and imported breeds. The fixation index (F) for both genes was positive, indicating the presence of inbreeding. The DGAT1 gene exhibited a combined effect, with the A allele having a dominant effect, both of which positively influenced fatty acid production in meat. The genetic equivalent value for all fatty acids in veal meat from both the local and imported breeds ranged between 0.09 and 0.47. Most fatty acids had a high genetic equivalent, except for polyunsaturated fatty acids, which had a very low genetic equivalent (0.08). The study found high heritability estimates for saturated, monounsaturated, and total unsaturated fatty acids, indicating a strong genetic influence on these traits. This suggests that genetic improvement can be achieved by selecting animals with favorable genotypes. 
 
Keywords | DGAT1 Gene, CAPN1 Gene, Estimating breeding value, Free fatty acid in meat, Veal meat, Heritability of fatty acids 

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Pakistan Journal of Zoology

November

Pakistan J. Zool., Vol. 56

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