title: Identification of the SNP (Single Nucleotide Polymorphism) for Fatty Acid Composition Associated with Beef Flavor-related FABP4 (Fatty Acid Binding Protein 4) in Korean Cattle.
abstract: In this study, we investigated the relationship between unsaturated fatty acids influencing beef flavor and four types of SNPs (c.280A>G, c.388G>A, c.408G>C and c.456A>G) located at exon 2, 3 and 4 of the FABP4 gene, which is a fatty acid binding protein 4 in Korean cattle (n = 513). When analyzing the relationship between single genotype, fatty acids and carcass trait, individuals of GG, GG, CC and GG genotypes that are homozygotes, had a higher content of unsaturated fatty acids and marbling scores than other genotypes (p<0.05). Then, haplotype block showed strong significant relationships not only with unsaturated fatty acids (54.73%), but also with marbling scores (5.82) in ht1×ht1 group (p<0.05). This ht1×ht1 group showed significant differences with unsaturated fatty acids and marbling scores that affected beef flavor in Korean cattle. Therefore, it can be inferred that the ht1×ht1 types might be valuable new markers for use in the improvement of Korean cattle.
authors: Charmpoom Hanwoo Research Institution, Charmpoom Hanwoo Co., Ltd., Chilgok-gun, Gyeongsangbuk-do 718-913, Korea .
authors: Dong-Yep
authors: DY
authors: Oh
authors: Charmpoom Hanwoo Research Institution, Charmpoom Hanwoo Co., Ltd., Chilgok-gun, Gyeongsangbuk-do 718-913, Korea .
authors: Yoon-Seok
authors: YS
authors: Lee
authors: Charmpoom Hanwoo Research Institution, Charmpoom Hanwoo Co., Ltd., Chilgok-gun, Gyeongsangbuk-do 718-913, Korea .
authors: Boo-Mi
authors: BM
authors: La
authors: Charmpoom Hanwoo Research Institution, Charmpoom Hanwoo Co., Ltd., Chilgok-gun, Gyeongsangbuk-do 718-913, Korea .
authors: Jung-Sou
authors: JS
authors: Yeo
keywords: Beef Flavor; Fatty Acid Binding Protein 4 (FABP4); Haplotype; Korean Cattle; Unsaturated Fatty Acid