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The meat quality is determined by features such as marbling, flavor, tenderness and composition, among others. These qualities are regulated at different levels, and one of them is genetics. Nowadays, many of the metabolic pathways that regulate these features are known, and several genes that encode important factors within these pathways have been suggested as "candidate genes". The PPARG, CEBPA, FABP4, LIPE and RXRA genes are part of the routes of adipocyte differentiation and lipid metabolism. The objective of this project was to characterize the genetic variation in these genes in cattle breeds with different meat quality. The data were obtained by molecular techniques (Polymerase chain reaction, re-sequencing) applied to DNA samples obtained from animals of different breeds raised around the world. A series of analyzes by bioinformatics software and Web tools was then performed. Some of the detected polymorphisms and other SNPs available in internet databases were selected to perform validation studies in a local population and statistical association analyses with meat quality traits. The obtained results evidenced that PPARG and CEBPA had moderate variability, and FABP4 and LIPE had high variability. Some of the polymorphisms analyzed suggested an association to the lipid composition of meat and other traits, such as backfat thickness. Some possible biological explanations for these associations were analyzed with different bioinformatics tools, and interesting phenomena were observed. Knowledge of the variability in these genes is important to complement the traditional breeding methods and improve the quality of livestock.

Caracterización de polimorfismos en los genes PPARG, CEBPA, LIPE, RXRA y FABP4 asociados a metabolismo lipídico en razas de ganado bovino