Epistatic Interaction Between LEP and MYF5 Is Associated with Carcass Traits in Holstein–Friesian Bulls

Abstract

This study aims to investigate the relationship between carcass and meat quality traits and Insulin-like growth factor 1 (IGF1), myogenic factor 5 (MYF5) and leptin (LEP) genes in Holstein-Friesian bulls. One hundred three cattle were genotyped using the PCR-RFLP method. Afterwards, the relationship of IGF1, MYF5 and LEP genes with live weight, hot carcass weight, chilled carcass weight, dressing percentage, musculus longissimus dorsi, Warner-Bratzler shear force, cooking loss, chilling loss, water holding capacity, carcass length, chest width, and meat color parameters (L*, a*, b*) were examined. Trade-offs between carcass and meat quality were assessed using a Pareto front approach, where non-dominated genotype combinations were identified as the best attainable balance between yield and quality. No significant association was observed between IGF1, MYF5, and LEP genes individually and traits (P>0.05). However, LEP × MYF5 interaction was observed in association with live weight, hot carcass weight, and chilled carcass weight traits (P<0.05). This genotypic interaction revealed an epistatic pattern that may significantly affect the live weight, hot carcass weight, and chilled carcass weight of Holstein-Friesian cattle. To our knowledge, although the individual associations of LEP and MYF5 with carcass traits in Holstein–Friesian cattle have been reported, the joint (epistatic) effect of these loci has not been systematically evaluated. The present study provides the first evidence that the LEP × MYF5 interaction is associated with carcass performance, whereas no corresponding interaction was detected for standard meat-quality endpoints. These findings support incorporating epistatic marker combinations, rather than single-locus effects alone, into selection indices and mating plans to improve carcass yield. More broadly, the results motivate validation in independent populations and further investigation of gene–gene and gene–environment interactions underlying carcass and meat-quality traits.

Keywords

• Beef production
• gene interaction
• cattle
• SNP

References

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