Mutations in the Gene and Their Effects on Meat Traits in Gannan Yaks.

The gene, a prominent member of the FOXO family, has been identified as a potential quantitative trait locus for muscle atrophy and lipid metabolism in livestock. It is also considered a promising candidate gene for meat quality traits such as Warner-Bratzler shear force (WBSF) and water holding capacity (WHC). The aim of this study was to identify sequence mutations in the gene of yaks and to analyze the association of genotypes and haplotypes with meat traits such as WBSF and WHC. Quantitative reverse-transcriptase PCR (RT-qPCR) was applied to determine the expression levels of in yak tissues, with the results revealing a high expression in the yak longissimus dorsi muscle. Exons of the gene were then sequenced in 572 yaks using hybrid pool sequencing. Five single nucleotide polymorphisms were identified. Additionally, four effective haplotypes and four combined haplotypes were constructed. Two mutations of the gene, namely C>G at exon g.636 and A>G at exon g.1296, were associated with cooked meat percentage (CMP) ( < 0.05) and WBSF ( < 0.05), respectively. Furthermore, the WBSF of the H2H3 haplotype combination was significantly lower than that of other combinations ( < 0.05). The findings of this study suggest that genetic variations in could be a promising biomarker for improving yak meat traits.