Investigation of DGAT1 And PRNP Gene Polymorphism of Various Cattle Breeds in Turkey

Amaç: Sunulan çalışmada, Türkiye yerli sığır ırklarında DGAT1 geni K232A ile PRNP geni promotor ve intron 1 bölgelerinde indel polimorfizmleri araştırılmıştır.Gereç ve Yöntem: Çalışmada materyal olarak, Boz Irk (BI), Yerli Kara (YK), Doğu Anadolu Kırmızısı (DAK), Güney Doğu Anadolu Kırmızısı (GAK) ve Zavot ırklarından olmak üzere toplam 122 kan örneği kullanıldı. Örnekler üzerinde DGAT1 geni K232A polimorfizmi Polimeraz Zincir Reaksiyonu- Parça Uzunluk Polimorfizmi (PZR-RFLP) tekniği kullanılarak ve PRNP geninin promotor bölgesi (23 bç indel) ile intron 1 bölgesi (12 bç indel) insersiyon-delesyon (indel) polimorfizmi PZR tekniği kullanılarak belirlendi. Bulgular: DGAT1 geninde A allelin en yüksek sıklığı YK (0,58) daha sonra GAK ve Zavot'da (0.50), en düşük sıklığı ise BI ve DAK'da (0.38) gözlendi. PRNP promotor ve intron 1 indel polimorfizmi için yapılan genotiplemede; promotor bölgesi en yüksek del/del genotipi sıklığı DAK ve GAK (sırası ile 0.53-0.52), en düşük BI ve Zavot (sırası ile 0.19 ve 0.17) ırklarında, intron 1 bölgesi del/del genotipi en yüksek sıklığı ise BI ve GAK (sırası ile 0.25-0.13), daha sonra YK (0.08) en düşük sıklığı DAK ve Zavot (0.05)'da görüldü.Öneri: BI, YK, DAK, GAK ve Zavot ırklarında yürütülen bu çalışma ile elde edilen verilerin, bu sığır ırklarında süt özelliği ile DGAT1 ve PRNP gen polimorfizmi arasındaki korelasyon ile ilgili çalışmalarda yararlı olacağı, hayvan yetiştiriciliği ve ıslah çalış- malarında süt verimi yönünden seleksiyona katkı sağlayacağı düşünülmektedir.Aim: In the present study, DGAT1 gene K232A and promoter and intron 1 indel polymorphisms of PRNP gene were studied. Materials and Methods: Samples were collected a total of 122 animals including Turkish Grey (AG), Anatolian Black (AB), South Anatolian Red (SAR), East Anatolian Red (EAR) ve Zavot breeds were used for the study. The samples were genotyped for DGAT1 K232A polymorphism (A and K allel) using the polymerase chain reaction-restriction fragment lenght polymorphisms (PCR-RFLP) technique. PRNP gene polymorphism in the promoter (23 bp indel) and intron 1 regions (12 bp indel) were determined by PCR analysis. Results: The highest frequency of A allele in DGAT1 gene was found in the AG (0.58), followed by SAR and Zavot (0.50), AG and EAR showed the lowest frequencies of A allele (0.38). The highest frequency of del/del genotype in promoter region of PRNP gene was found in the EAR and SAR (0.53 and 0.52, respectively) followed by AG (0.46); however, AB (0.19) and Zavot (0.17) showed the low frequencies. In intron 1 region of PRNP, the highest frequency of del/del genotype was found in the AG (0.25) and EAR (0.13), followed by AB (0.08). The lowest frequency (0.05) of del/del genotype was observed in EAR and Zavot.Conclusion: Results of the present study on AG, AB, SAR, EAR and Zavot breeds could be used to guide association studies between DGAT1 and PRNP gene polymorphisms may be useful for selection of milk traits on animal husbandry and reclamation studie

Origanum majorana L. essential oil-coated paper acts as an antimicrobial and antioxidant agent against meat spoilage

WOS:000783601100081This study first-ever tested the impact of active packaging paper coated with cationic starch containing Origanum majorana L. essential oil with 69.26% carvacrol polyphenol on the physical, chemical, and microbiological quality of minced beef stored at +4 °C for 0, 6, and 12 days. An analysis of electron scanning microscopy and infrared spectroscopy showed origanum oil entrapment on paper. Meat samples packaged without origanum oil at 6th and 12th days of storage were unfit for consumption. In contrary, origanum oil significantly reduced microbial counts by 2.5 log 10 CFU/g, the peroxide value by 22%, lipid oxidation by 22, the pH-dependent meat spoilage value by 27%, dry matter losses by 7%, and antioxidant activity losses by 40% and restored color and odor reductions. Origanum oil extended the shelf-life of minced beef up to the 6th day of cold storage with no negative effect on meat color and odor