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Myostatin and MyoD family genes play vital roles in myogenesis and this study aimed to identify association of variants in  MyoD1 ,  MyoG ,  MyF5 ,  MyF6 , and  MSTN  genes with meat traits in Santa Inês sheep. A dataset with 44 variants and records of seven meat traits in 192 lambs (pH0, pH24, a*, b*, L*, tenderness assessed by shear force, and water-holding capacity) was used. Single-locus and haplotype association analyses were performed, and the significance threshold was established according to Bonferroni’s method. Single-locus analysis revealed two associations at a Bonferroni level, where the variant  c.935-185C &gt; G  in  MyoD1  had an additive effect (−4.31 ± 1.08 N) on tenderness, while the variant  c.464 + 185G &gt; A  in  MyoG  had an additive effect (−2.86 ± 0.64) on a*. Additionally, the haplotype replacement  GT &gt; AC  in  MSTN  was associated with pH0 (1.26 ± 0.31), pH24 (1.07 ± 0.27), a* (−1.40 ± 0.51), and tenderness (3.83 ± 1.22 N), while the replacement  GT &gt; AG  in  MyoD1  was associated with pH0 (1.43 ± 0.26), pH24 (1.25 ± 0.22), b* (−1.06 ± 0.39), and tenderness (−4.13 ± 1.16 N). Our results have demonstrated that some variants in  MyoG ,  MyF6 ,  MyoD1 , and  MSTN  can be associated with physicochemical meat traits in Santa Inês sheep.

Variants in myostatin and MyoD family genes are associated with meat quality traits in Santa Inês sheep