scholarly journals Is egg flavour changeable by chicken breeding? Association of chicken fatty acid desaturase 1 gene single-nucleotide polymorphisms with egg fatty acid profiles and flavour in a Japanese hybrid chicken

2017 ◽  
Vol 3 (1) ◽  
pp. 1287812 ◽  
Author(s):  
Shigeyuki Matsui ◽  
Hideaki Takahashi ◽  
Pedro González-Redondo
Keyword(s):  
Fatty Acid ◽  
Single Nucleotide Polymorphisms ◽  
Fatty Acid Desaturase ◽  
Nucleotide Polymorphisms ◽  
Fatty Acid Profiles ◽  
Single Nucleotide

scholarly journals Association of single nucleotide polymorphisms in the fatty acid synthase, LOC514211, and fat mass and obesity-associated genes with milk traits in Indonesian-Holstein dairy cattle

2019 ◽  
Vol 12 (7) ◽  
pp. 1160-1166
Author(s):  
Amalia Puji Rahayu ◽  
Tety Hartatik ◽  
Agung Purnomoadi ◽  
Edy Kurnianto
Keyword(s):  
Fatty Acid ◽  
Single Nucleotide Polymorphisms ◽  
Fat Mass ◽  
Milk Protein ◽  
Fatty Acid Synthase ◽  
Nucleotide Polymorphisms ◽  
Fat Percentage ◽  
Fto Gene ◽  
Milk Traits ◽  
Single Nucleotide

Aim: The study aimed to identify fatty acid synthase (FASN), LOC514211, and fat mass and obesity-associated (FTO) gene polymorphisms and to investigate their associations with milk traits in an Indonesian-Holstein dairy cow population. Materials and Methods: A total of 100 Indonesian-Holstein cows consisting of 50 heads (0th generation; G0) and 50 heads of their daughters (1st generation; G1) were used. Polymerase chain reaction-restriction fragment length polymorphism was performed to genotype three single nucleotide polymorphisms: rs41919985 in the FASN gene, rs42688595 in the LOC514211 gene, and g.1371T>A in the FTO gene. Results: FASN rs41919985 was associated with milk protein percentage (p<0.05), FTO g.1371T>A was associated with milk fat percentage (p<0.05), and LOC514211 rs42688595 was not associated with any trait (p>0.05). Heterozygote variants showed a higher protein percentage for FASN and the highest fat percentage for FTO. These associations were consistent in the G0 and G1 populations. Conclusion: Our results indicate that the milk protein and fat percentages can be improved by increasing the frequency of the AG genotype of FASN and the AT genotype of FTO, respectively.

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