Abstract: HSPB6 protein plays an important role in meat tenderization.In order to better understand the function of HSPB6 gene in yak,we analyzed the molecular characteristics of HSPB6 gene and detected expression level of its mRNA in longissimus dorsi muscle in yak and cattle by using Real-time PCR.The results showed that the length of CDS in yak HSPB6 mRNA was 504 bp and encoded 167 amino acids,which encoded a hydrophilic protein.The secondary structures were mainly composed of the α-helix,β-turn,extended strand and random coil.Amino acid sequences of HSPB6 gene between yak and buffalo,cattle were high similarity.Real-time PCR analysis showed that the expression level of HSPB6 gene in longissimus dorsi muscle in yak was significantly higher than in cattle.We concluded that higher expression level of HSPB6 gene might lead to tougher meat in yak.This study would provide basic data for studying meat tenderization of yak.

Key words: Yak, HSPB6, Meat tenderness

CLC Number: 

• Q78