Genetic Polymorphisms Of The DNMT3b Gene In Local And Imported Calves

Abstract

This study was conducted in the laboratories of the Department of Animal Production of the College of Agriculture - University of Basrah for the period from 1/11/2021 to 1/5/2021. The data for this study were collected from Dhi Qar Governorate included samples of blood and meat. These samples were taken from 30 imported and local (Jenoubi) calves aged (1 to 2) years. Ten ml of blood as well as 250 g of meat were taken from the thigh, shoulder and back area of ​​all animals. DNA was extracted from blood samples and the primer of the DNMT3b gene was used in (PCR) technique to amplify the gene. the aim was to study the association of DMNT3b polymorphism with sensory and physical characteristics of meat. The result of amplification of DNMT3b gene with a size of 611 bp and three haplotypes were obtained in local and imported calves. The 2nd haplotype differed from the 1st and 3rd by the nitrogen base 409, while the 3rd haplotype differed from the 1st and 2nd by the nitrogen base 526. The statistical analysis did not show significant differences in the distribution of the three haplotypes of local and imported calves. The hot carcass weight was significantly affected (P<0.05) by calf breed as the imported calf’s carcass weight (155.87 kg) exceeded those of local calves (131.71kg). The carcass weight was also influenced by the different haplotypes of the DNMT 3b gene, with the superiority of the 2nd and 1st types compared to the 3rd haplotype. The saturated and unsaturated fatty acids% in imported and local calves’ meat were significantly affected by the haplotypes of DNMT3b gene, where the palmitic acid% of 1st and 2nd haplotypes were superior than that of 3rd haplotype (25.78, 26.61 and 24.69%, respectively). As for the total saturated and polyunsaturated fatty acids, the 1st haplotype outperformed the 3rd haplotype (48.23 and 44.9% for saturated fatty acids and 8.87 and 8.10% for polyunsaturated acids, respectively).