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Food Science of Animal Products 2023, 1(1): 9240011 https://doi.org/10.26599/FSAP.2023.9240011
Research Article | Open Access | Issue | Published: 22 May 2023

Association of polymorphisms in IGF2, CLU and STAT5A genes with milk production characteristics in Chinese Holstein cattle

Show Author's Information Shangchen Fu,  Ting Ku,  Linqiang Li,  Yufang Liu( ),  Yongfeng Liu( )
School of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, China
Keywords:
mutation, milk quality, STAT5A gene, CLU gene, IGF2 gene
Cite this article:
Fu S, Ku T, Li L, et al. Association of polymorphisms in IGF2, CLU and STAT5A genes with milk production characteristics in Chinese Holstein cattle. Food Science of Animal Products, 2023, 1(1): 9240011. https://doi.org/10.26599/FSAP.2023.9240011
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Abstract Full text About this article

Reflecting the quality of milk at the molecular level is a frontier technology. The aim of this study was to analyze the polymorphisms of bovine insulin-like growth factor 2 (IGF2), signal transducer and activator of transcription 5A (STAT5A) and clusterin (CLU) genes in the raw milk from 507 Chinese Holstein cow using polymerase chain reaction (PCR)-restriction fragment length polymorphism techniques and to evaluate their correlations with the milk protein content (MPC), milk fat content (MFC), milk lactose content (MLC) and milk total solids content (MTSC). In IGF2 gene, genotype GG was the most frequent genotype (51.68%) followed by the genotype GT (38.03%) and TT (10.29%). And the genotype TT of IGF2 gene was superior to the other genotypes in MPC. In CLU gene, genotype GG was the most common genotype (63.99%) followed by the genotype GA (34.45%) and AA (1.56%). And the genotype AA of CLU gene had greater MFC and MLC, but lower MTSC than GA genotype individuals. For STAT5A gene, the frequency of genotype CC and CT was similar (45.30% and 45.08%), while the genotype TT had lowest frequency (9.62%). And the genotype TT of STA5A gene had highest MPC and lowest MLC. Thus, screening for the IGF2, CLU and STAT5A genes were available for evaluating milk quality and raw milk samples were graded according to the different genotypes.


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About this article

Association of polymorphisms in IGF2, CLU and STAT5A genes with milk production characteristics in Chinese Holstein cattle

Show Author's information Shangchen Fu, Ting Ku, Linqiang Li, Yufang Liu( ), Yongfeng Liu( )
School of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, China

Abstract

Reflecting the quality of milk at the molecular level is a frontier technology. The aim of this study was to analyze the polymorphisms of bovine insulin-like growth factor 2 (IGF2), signal transducer and activator of transcription 5A (STAT5A) and clusterin (CLU) genes in the raw milk from 507 Chinese Holstein cow using polymerase chain reaction (PCR)-restriction fragment length polymorphism techniques and to evaluate their correlations with the milk protein content (MPC), milk fat content (MFC), milk lactose content (MLC) and milk total solids content (MTSC). In IGF2 gene, genotype GG was the most frequent genotype (51.68%) followed by the genotype GT (38.03%) and TT (10.29%). And the genotype TT of IGF2 gene was superior to the other genotypes in MPC. In CLU gene, genotype GG was the most common genotype (63.99%) followed by the genotype GA (34.45%) and AA (1.56%). And the genotype AA of CLU gene had greater MFC and MLC, but lower MTSC than GA genotype individuals. For STAT5A gene, the frequency of genotype CC and CT was similar (45.30% and 45.08%), while the genotype TT had lowest frequency (9.62%). And the genotype TT of STA5A gene had highest MPC and lowest MLC. Thus, screening for the IGF2, CLU and STAT5A genes were available for evaluating milk quality and raw milk samples were graded according to the different genotypes.

Keywords: mutation, milk quality, STAT5A gene, CLU gene, IGF2 gene

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Received: 10 February 2023
Revised: 17 March 2023
Accepted: 13 April 2023
Published: 22 May 2023
Issue date: March 2023

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© Beijing Academy of Food Sciences 2023.

Acknowledgements

Acknowledgements

This work was supported by Shaanxi science and technology plan projects of China (2022KXJ-010, 2022ZDLNY04-09); Science and technology plan projects in Xianyang city of Shaanxi Province (2021ZDZX-NY-0014); and the Xi’an city science and technology plan projects of China (22NYGG0012).

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Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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