VARIANTS ASSOCIATED WITH MULTIPLE MEAT QUALITY TRAITS IN GUAYMÍ AND GUABALÁ CREOLE CATTLE
Abstract
In the conservation programs of Creole breeds, the importance of studying them beyond historical and cultural aspects is highlighted, aiming to improve traits such as meat quality. Research on genes like MYOD1 and LCORL emphasizes their impact on characteristics like marbling and tenderness, which are fundamental for the improvement of Creole breeds. This study, integrated into the Innovative Management of Animal Genetic Resources Project (IMAGE-FAO), analyzed polymorphisms of 33 SNPs in samples from the Guaymí and Guabalá breeds, using next-generation sequencing platforms. Analyses of the genetic variability within populations and the Hardy-Weinberg equilibrium of each breed were carried out. The results showed significant differences in or between the allelic frequencies between the breeds, demonstrating the presence of genetic variants associated with meat quality. The assessment of heterozygosity and inbreeding coefficients highlights the existence of greater genetic diversity and a lower predisposition to inbreeding in the Guaymí breed compared to Guabalá. This finding emphasizes the importance of conserving and exploiting this genetic diversity to improve meat characteristics. Furthermore, the study managed to identify polymorphic variants and traits related to growth, meat quality, and fat metabolism, highlighting genetic selection as a key tool for optimizing desirable attributes in livestock. These discoveries provide a solid foundation for future research and applications in genetic improvement, emphasizing the need for strategies that ensure high-quality meat products and promote the sustainability of cattle production.
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References
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