Thyroglobulin Gene Polymorphism in Fatty Acids for Back Area in Local and Imported Colombian Bull Calves

Abstract

This study was conducted using a sample of (30) bull calves partitioned into (15) local calves and (15) imported, Colombian calves, of close ages, from different areas in Basra. This study aims at getting known the impact and Thyroglobulin Gene Polymorphism in the quality of fatty acids at back area for both species and impact of genetic makeup on studied criteria. The study includes taking samples of blood and meat from slaughtered animals. The Sequencing technology was adopted to determine mutations of Site 158 TG gene. Percentages of fatty acids in flesh were calculated using a device called (GC-MS) available at laboratories of the Ministry of Sciences and Technology. Study has shown that there was a substitute mutation, where the Nucleobases, of the same type, pyrimidine, had been changed, into pyrimidine. Also, the study has revealed that 158 SNP is of three genetic makeups (TT, CT & CC) for both breeds (local and imported). Besides, the study has come up with a fact that there’s a correlation between genetic makeups for the Thyroglobulin Gene at a sequence 158 (C>T) significantly (p<0.05) with each of the palmitic fatty acids C16:0, SFA & PUFA, where the genetic makeup TT predominated significantly (p<0.05), and a breed mean for imported calves’ species other genetic makeups CC & TC for both breeds, while the genetic makeup CC and the mean of species were significantly superior to species of local calves (p>0.05) at the concentration of  mono-unsaturated- oleic acid and PUFA. Moreover, the mean of local calves’ breed has recorded, as to UFA, IC 14 and IC 16 the highest predominance (p<0.05). Therefore, the genetic makeup of Thyroglobulin Gene can be relied on in the process of selection for meat quality purposes.