A method for evaluating meat quality traits of sichuan yaks

By detecting the SNP sites g.40461124A>G and g.40460948A>C of the IFI47 gene in Sichuan yak, the problems of long cycle and high cost of traditional meat quality evaluation methods have been solved, enabling early selection and genetic improvement, and improving breeding efficiency and the accuracy of meat quality trait evaluation.

CN122168764APending Publication Date: 2026-06-09GUANGDONG OCEAN UNIVERSITY
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Patent Information

Application Number
CN202610286888.2
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-03-10
Publication Date
2026-06-09

AI Technical Summary

Technical Problem

Traditional meat quality assessment methods require post-slaughter testing, which prolongs the breeding cycle and is susceptible to interference from multiple factors. The special breeding models and decentralized production systems in plateau pastoral areas increase the cost of meat quality trait determination and genetic evaluation, affecting the genetic progress of yak meat quality and industrial benefits.

Method used

By detecting the SNP sites g.40461124A>G and g.40460948A>C of the IFI47 gene in Sichuan yak, PCR amplification and sequencing were performed using primers SEQ ID NO.1-2 to evaluate meat quality traits such as post-slaughter pH value and backfat thickness, and kits and breeding methods were provided.

Benefits of technology

It enables early selection and genetic improvement, provides accurate means of evaluating meat quality traits, reduces breeding costs, and improves breeding efficiency and genetic progress of meat quality traits.

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Abstract

The application relates to a method for evaluating meat quality traits of Sichuan yak. Two SNP sites of g.40461124A>G and g.40460948A>C are found in the IFI47 gene of the Sichuan yak, and population genetic analysis shows that the two SNP sites are low polymorphism. Association analysis proves that the two sites are significantly associated with postmortem pH (affecting tenderness and water holding capacity) and backfat thickness, two key meat quality traits of the Sichuan yak. Important basis is provided for early selection and genetic improvement of the meat quality traits of the Sichuan yak.
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Claims

1. A method for evaluating the quality traits of Sichuan yak meat, characterized in that, The genotypes of SNP loci in Sichuan yaks were detected, specifically g.40461124A>G and g.40460948A>C. Among them, g.40461124A>G is located at NC_037334.1:40461124, which is the 40461124th position on chromosome 7 of the bovine genome in ARS-UCD2.0, and has three genotypes: AA, AG and GG. g.40460948A>C is located at NC_037334.1:40460948, which is the 40460948th position on chromosome 7 of the bovine genome in ARS-UCD2.

0. It contains three genotypes: CC, AC, and AA. For g.40461124A>G, the pH 24 hours after slaughter was significantly higher in individuals with the GG genotype than in individuals with the AG genotype. g.40460948A>C, the backfat thickness of individuals with the AA genotype is significantly higher than that of individuals with the AC genotype.

2. The method according to claim 1, characterized in that, The genotype of the SNP site was detected using the primers described in SEQ ID NO.1-2.

3. The application of reagents for detecting the genotype of SNP loci in Sichuan yak meat in evaluating the quality traits of Sichuan yak meat, characterized in that... The SNP sites are g.40461124A>G and g.40460948A>C. Among them, g.40461124A>G is located at NC_037334.1:40461124, which is the 40461124th position on chromosome 7 of the bovine genome in ARS-UCD2.0, and has three genotypes: AA, AG and GG. g.40460948A>C is located at NC_037334.1:40460948, which is the 40460948th position on chromosome 7 of the bovine genome in ARS-UCD2.

0. It contains three genotypes: CC, AC, and AA. For g.40461124A>G, the pH 24 hours after slaughter was significantly higher in individuals with the GG genotype than in individuals with the AG genotype. g.40460948A>C, the backfat thickness of individuals with the AA genotype is significantly higher than that of individuals with the AC genotype.

4. The application according to claim 3, characterized in that, The reagents are the primers shown in SEQ ID NO.1 to 2.

5. The application of reagents for detecting the genotype of SNP loci in Sichuan yak in the preparation of kits for evaluating the quality traits of Sichuan yak meat, characterized in that... The SNP sites are g.40461124A>G and g.40460948A>C. Among them, g.40461124A>G is located at NC_037334.1:40461124, which is the 40461124th position on chromosome 7 of the bovine genome in ARS-UCD2.0, and has three genotypes: AA, AG and GG. g.40460948A>C is located at NC_037334.1:40460948, which is the 40460948th position on chromosome 7 of the bovine genome in ARS-UCD2.

0. It contains three genotypes: CC, AC, and AA. For g.40461124A>G, the pH 24 hours after slaughter was significantly higher in individuals with the GG genotype than in individuals with the AG genotype. g.40460948A>C, the backfat thickness of individuals with the AA genotype is significantly higher than that of individuals with the AC genotype.

6. The application according to claim 5, characterized in that, The reagents are the primers shown in SEQ ID NO.1 to 2.

7. The application of the method described in claim 1 in the breeding of quality traits of Sichuan yak meat.

8. The application of the reagent described in claim 3 or 5 in the breeding of quality traits of Sichuan yak meat.

9. The application of the kit described in claim 5 in the breeding of quality traits of Sichuan yak meat.

10. A method for breeding Sichuan yak meat quality traits, characterized in that, The quality traits of Sichuan yak meat were detected using the method described in claim 1, and individuals with superior quality traits of Sichuan yak meat were selected to establish a core group of Sichuan yak meat quality traits.