Blood Protein and Blood Group Gene Constitutions of Japanese Brown Cattle in Kumamoto and their Genetic Relationships with Korean and Simmental Cattle

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  • 熊本県産褐毛和種の血液蛋白および血液型遺伝子構成と韓牛およびシンメンタール種との遺伝的類縁関係
  • クマモト ケンサン カツモウワシュ ノ ケツエキ タンパク オヨビ ケツエキガ

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Abstract

The genetic constitution of Japanese Brown cattle in Kumamoto was examined for 17 blood protein and blood group loci and their genetic relationships with Korean and Simmental cattle were evaluated using the principal component analysis (PCA). From the analysis of the B and C blood group loci (or systems) with many specific alleles (or phenogroups), Japanese Brown cattle in Kumamoto were found to have many unique alleles but to also have several alleles common to both Korean and Simmental cattle. This supports the contention that once there had been a genetic connection between Korean and Japanese Brown cattle and between Japanese Brown and Simmental cattle. From the PCA, using the frequencies of a total of 272 alleles over the 17 loci, the 1st principal component accounted for 79.81% of the total variance and was attributable to the large genetic difference between the two Asian cattle populations (Korean and Japanese Brown) on one hand and Simmental cattle originating from Europe on the other. The 2nd component, which accounted for only 20.19%, was attributable to genetic differentiation between the two Asian populations. From these results, it was concluded that the Japanese Brown had a closer genetic relationship with the Korean than with the Simmental, and that the degree of genetic influence of the Simmental on the present improved Japanese Brown is not so great. The PCA also revealed that there was a close correlation between the absolute value of the factor loading of the 1st principal component and the amount of gene flow. Assuming that the genetic constitution of the original Japanese Brown, before being improved via the Simmental, was the same as that of Korean cattle, the degree of genetic influence of the Simmental on the present improved Japanese Brown evaluated by PCA was considered to be about 24%.

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