Abstract
Abstract. Fast skeletal muscle troponin C (TNNC2) protein plays a critical role in skeletal muscle contraction and has been proposed to be involved in meat quality traits in farm animals. Here, we report the cloning of the gene TNNC2 from native Chinese sheep. Sequence analysis indicated that the gene TNNC2 contains a putative open reading frame of 483 base pair, encoding a protein of 160 amino acids. We employed the polymerase chain reaction-single strand conformation polymorphism analysis to study the relationship between the TNNC2 gene polymorphisms and meat quality traits. A single site mutation (T/ −) was detected in the first intron, which created three genotypes TT (T/ T), TD (T/ −) and DD (−/ −). Compared with the DD and TD genotypes, the genotype TT conferred lower in carcass weight (P<0.05), longissimus thoracis et lumborum shear force (P<0.05) and drip loss rate (P<0.05), and higher in pH value (P<0.01) and marbling score (P<0.01). The results indicated that the allele T had positive effects on tenderness and marbling score, and suggest that the allele could be used as a molecular marker to study the meat quality in sheep.
Highlights
Consumers consider tenderness as the most important attribute of meat quality (THEIL et al, 2006; MULLEN et al, 2006)
Meat tenderness associated with fibre types of muscle (KARLSSON et al, 1993; O’HALLORAN et al, 1997; WIMMERS et al, 2005), in which the fibre types can be classified according to their contractile nature (FONSECA et al, 2003)
The aim of this study is to investigate the effects of TNNC2 single nucleotide polymorphism (SNP) on sheep meat quality traits in three Chinese native sheep populations by means of polymerase chain reaction-single strand conformation polymorphism (PCR-SSCP)
Summary
Consumers consider tenderness as the most important attribute of meat quality (THEIL et al, 2006; MULLEN et al, 2006). The marker-assisted selection based on investigating the associations of candidate gene polymorphism and traits has advantages for meat quality traits selection (WIMMERS et al, 2005). Meat tenderness associated with fibre types of muscle (KARLSSON et al, 1993; O’HALLORAN et al, 1997; WIMMERS et al, 2005), in which the fibre types can be classified according to their contractile nature (FONSECA et al, 2003). The genes involved in skeletal muscle development, myoblast differentiation or skeletal muscle contraction are considered usually as potential candidate genes for meat quality (TE PAS and SOUMILLION, 2001). The aim of this study is to investigate the effects of TNNC2 single nucleotide polymorphism (SNP) on sheep meat quality traits in three Chinese native sheep populations by means of polymerase chain reaction-single strand conformation polymorphism (PCR-SSCP)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
