Molecular description of some genes and their relationship with meat characteristics of local and imported calves

The present study included 60 calves of two breeds (local and imported) which collected from different areas of Basra province in southern Iraq.The objectives of this study were to determine the polymorphisms of LPL, LEP and FABP4 genes. The main knowledge gap filled by this article is the lack of integrated molecular-level information comparing the expression and genetic variation of key meat-quality-related genes between local and imported calves under the same production conditions. Three genotypes of the genes LPL, LEP and TG (GG, AG, AA). Those genotypes were originated from the combination of two alleles (A and G). Three genotypes were also found for the FABP4 gene (TT, CT, CC) are responsible for two alleles (C and T). The values of the observed and total expected heterozygosity in all the study genes were inverse to the values of the total observed and expected homozygosity for both strains. The expected heterozygosity ratio was higher than the observed in the local strain. On the contrary, for the imported strain, the expected heterozygosity ratio was lower, indicating the presence of higher genetic variability among the local animals. The results of the FST coefficient indicate a very low level of variation between the local and imported strains in the LPL and FABP4 genes, reflecting a high gene flow between these groups, supported by Nm values. The results showed that correlation coefficients were more robust and significant between certain genes (e.g., LPL and LEP) and specific types of fatty acids, especially monounsaturated acids and total lipid percentage. Suggesting the role of these genes in regulating fat metabolism, transport, and storage. TG, FABP4 and sensory traits of meat. Local calves showed higher genetic variability than imported animals, while very low FST values and high Nm for LPL and FABP4 indicated minimal genetic differentiation and strong gene flow between strains. Significant associations of LPL, LEP, and FABP4 with monounsaturated fatty acids, total lipid content, and meat sensory traits underscore the central role of lipid-metabolism genes in determining meat quality.