scholarly journals  QTL analysis for carcass composition and meat quality traits on SSC7q1.1-q1.4 region in Large White × Meishan F2 pigs

2012 ◽  
Vol 57 (No. 6) ◽  
pp. 283-289
Author(s):  
W. Huang ◽  
Z. Xu ◽  
Y. Xiong ◽  
B. Zuo
Keyword(s):  
Meat Quality ◽  
Linkage Mapping ◽  
Molecular Genetic ◽  
Carcass Composition ◽  
Quality Traits ◽  
Nucleotide Polymorphisms ◽  
Large White ◽  
Single Nucleotide ◽  
Meat Quality Traits ◽  
Molecular Genetic Variation

Significant QTL for carcass and meat quality traits on Sus scrofa chromosome 7 (SSC7) were detected in various Meishan derived resource populations, especially on q1.1-q1.4 region. In order to confirm and narrow the QTL in this region, seven single-nucleotide polymorphisms (SNPs) and one insertion or deletion located in eight genes (BTNL1, SLC39A7, COL21A1, PPARD, GLP1R, MDFI, GNMT, and PLA2G7) were included for linkage mapping in a Large White × Meishan resource population, as well as two flanking microsatellite markers (SW2155 and SW352). Ten chromosome-wise significant QTL and two suggestive QTL were found. QTL affecting carcass weight and dressing percentage were mapped within the interval BTNL1 and SLC39A7. QTL for skin weight and percentage, bone weight and percentage in carcass were located between the interval PPARD and GLP1R. QTL for fat weight and percentage in carcass were detected between GNMT and PLA2G7 genes, while QTL for loin muscle width was found between GLP1R and MDFI. The results of this study will help to facilitate identifying the causative molecular genetic variation in this region.  

Association of single nucleotide polymorphisms in the leptin gene with carcass and meat quality traits of beef cattle1

2005 ◽  
Vol 83 (9) ◽  
pp. 2009-2020 ◽  
Author(s):  
F. S. Schenkel ◽  
S. P. Miller ◽  
X. Ye ◽  
S. S. Moore ◽  
J. D. Nkrumah ◽  
...  
Keyword(s):  
Single Nucleotide Polymorphisms ◽  
Meat Quality ◽  
Quality Traits ◽  
Nucleotide Polymorphisms ◽  
Single Nucleotide ◽  
Meat Quality Traits

scholarly journals Feedlot performance, carcass composition and pork quality from entire male and female Landrace and Large White market-weight pigs

1991 ◽  
Vol 71 (1) ◽  
pp. 29-42 ◽  
Author(s):  
A. P. Sather ◽  
S. D. M. Jones ◽  
S. Joyal
Keyword(s):  
Meat Quality ◽  
Average Daily Gain ◽  
Live Weight ◽  
Carcass Composition ◽  
Quality Traits ◽  
Feed Conversion ◽  
Feedlot Performance ◽  
Improvement Program ◽  
Large White ◽  
Meat Quality Traits

A total of 80 pigs, representing Large White and Landrace boars and gilts were slaughtered at an average live weight of 92.3 kg (80.5 – 102.5 kg). Boars were housed in groups of five pigs per pen, and were individually fed to appetite twice daily for a period of 45 min. Gilts were housed in groups of 12 pigs per pen. The diet consisted of 21% crude protein with 3300 kcal kg−1 digestible energy. Carcasses were weighed on the slaughter floor and cooled at 1 °C for 24 h prior to dissection of the left side into fat, bone and lean. There were no significant breed-by-gender interactions for growth, carcass and meat quality traits. These pigs had low average backfat, when measured ultrasonically according to Canadian Swine Improvement Program standards on the live pig (gilts 12.3 mm, boars 10.1 mm), high average daily gain (ADG: gilts 880, boars 940 g d−1) and low age adjusted to 90 kg (gilts 148, boars 145 d). Large White boars had a lower feed conversion ratio (2.18 vs. 2.32, P = 0.015) and less feed intake per day (2.05 vs. 2.14 kg d−1P = 0.020) than did Landrace boars. There were no significant differences in dissected lean yield between breeds (P = 0.389) or genders (P = 0.148). However, gilts had greater carcass grade fat and greater lean depth measurements than did boars, such that both genders had a predicted lean yield of 51.8%. Gilts (40.8 cm2) had a larger (P < 0.001) longissimus dorsi area than boars (38.0 cm2). There were no breed effects on the lean content of the four major cuts (P = 0.20), but boars had less fat (P = 0.01) and more bone than gilts (P < 0.01). There were few consistent differences in subjective or objective meat quality traits (i.e. color, drip loss) among breeds or genders. Boars had muscle with greater moisture than gilts (P < 0.001) as well as softer fat (P = 0.016). Thus, it appears possible to produce pork of high quality from lean animals and that lean boars efficiently produce carcasses of equivalent yield and quality to carcasses produced by lean gilts. Key words: Swine, boar, carcass composition, meat quality, Landrace, Large White

Molecular characterization of porcine PGM1 gene associated with meat quality traits

2015 ◽  
Vol 95 (1) ◽  
pp. 31-36 ◽  
Author(s):  
Jung Hye Hwang ◽  
Seul Gi Kwon ◽  
Da Hye Park ◽  
Tae Wan Kim ◽  
Deok Gyeong Kang ◽  
...  
Keyword(s):  
Molecular Characterization ◽  
Meat Quality ◽  
Shear Force ◽  
Transcriptional Level ◽  
Drip Loss ◽  
Quality Traits ◽  
Nucleotide Polymorphisms ◽  
Single Nucleotide ◽  
Meat Quality Traits

Hwang, J. H., Kwon, S. G., Park, D. H., Kim, T. W., Kang, D. G., Ha, J., Kim, S. W. and Kim, C. W. 2015. Molecular characterization of porcine PGM1 gene associated with meat quality traits. Can. J. Anim. Sci. 95: 31–36. The PGM1 gene from four porcine breeds (Berkshire, Duroc, Landrace, and Yorkshire) is highly expressed in liver tissue at the transcriptional level. Single nucleotide polymorphisms (SNPs) of PGM1 were examined to analyze association with increased expression of PGM1 gene in the Berkshire liver. A Leu525 synonymous SNP of Chr6:137174682A>G (c.1575A>G) was identified and showed significant (P<0.05) differences to backfat thickness, drip loss, protein content, fat content, Warner–Bratzler shear force, and post-mortem pH24h. Therefore, it is concluded that PGM1 synonymous SNP is an important factor regulating meat quality.

Single nucleotide polymorphisms in the FTO gene and their association with growth and meat quality traits in rabbits

Gene ◽  
2013 ◽  
Vol 527 (2) ◽  
pp. 553-557 ◽  
Author(s):  
Gong-Wei Zhang ◽  
Lian Gao ◽  
Shi-Yi Chen ◽  
Xiao-Bing Zhao ◽  
Yao-Fu Tian ◽  
...  
Keyword(s):  
Single Nucleotide Polymorphisms ◽  
Meat Quality ◽  
Quality Traits ◽  
Nucleotide Polymorphisms ◽  
Fto Gene ◽  
Single Nucleotide ◽  
Meat Quality Traits
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