Identification of the SNP (Single Nucleotide Polymorphism) for Fatty Acid Composition Associated with Beef Flavor-related FABP4 (Fatty Acid Binding Protein 4) in Korean Cattle

  • Oh, Dong-Yep (School of Biotechnology, Yeungnam University) ;
  • Lee, Yoon-Seok (Charmpoom Hanwoo Research Institution, Charmpoom Hanwoo Co., Ltd.) ;
  • La, Boo-Mi (School of Biotechnology, Yeungnam University) ;
  • Yeo, Jung-Sou (School of Biotechnology, Yeungnam University)
  • Received : 2012.02.10
  • Accepted : 2012.03.31
  • Published : 2012.07.01


In this study, we investigated the relationship between unsaturated fatty acids influencing beef flavor and four types of SNPs (c.280A>G, c.388G>A, c.408G>C and c.456A>G) located at exon 2, 3 and 4 of the FABP4 gene, which is a fatty acid binding protein 4 in Korean cattle (n = 513). When analyzing the relationship between single genotype, fatty acids and carcass trait, individuals of GG, GG, CC and GG genotypes that are homozygotes, had a higher content of unsaturated fatty acids and marbling scores than other genotypes (p<0.05). Then, haplotype block showed strong significant relationships not only with unsaturated fatty acids (54.73%), but also with marbling scores (5.82) in $ht1{\times}ht1$ group (p<0.05). This $ht1{\times}ht1$ group showed significant differences with unsaturated fatty acids and marbling scores that affected beef flavor in Korean cattle. Therefore, it can be inferred that the $ht1{\times}ht1$ types might be valuable new markers for use in the improvement of Korean cattle.


Fatty Acid Binding Protein 4 (FABP4);Korean Cattle;Unsaturated Fatty Acid;Haplotype;Beef Flavor


Supported by : Yeungnam University


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