scholarly journals Chronological Expression of PITX2 and SIX1 Genes and the Association between Their Polymorphisms and Chicken Meat Quality Traits

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 445
Author(s):  
Haiyue Cao ◽  
Wei Zhou ◽  
Yuge Tan ◽  
Xiuli Xu ◽  
Haiguang Mao ◽  
...  
Keyword(s):  
Meat Quality ◽  
Marker Assisted Selection ◽  
Pectoral Muscle ◽  
Chicken Meat ◽  
Regulatory Mechanisms ◽  
Quality Traits ◽  
The Third ◽  
Meat Quality Traits ◽  
Pitx2 Gene ◽  
Wuliang Mountain

Meat quality is closely related to the development of skeletal muscle, in which PITX2 and SIX1 genes play important regulatory roles. The present study firstly provided the data of chronological expression files of PITX2 and SIX1 genes in the post-hatching pectoral muscle and analyzed the association of their polymorphisms with the meat quality traits of Wuliang Mountain Black-bone (WLMB) chickens. The results showed that both PITX2 and SIX1 genes were weakly expressed in the second and third weeks, and then increased significantly from the third week to the fourth week. Furthermore, there was a significant positive correlation between the expression levels of the two genes. Twelve and one SNPs were detected in the chicken PITX2 and SIX1 genes, respectively, of which four SNPs (g.9830C > T, g.10073C > T, g.13335G > A, g.13726A > G) of the PITX2 gene and one SNP (g.564G > A) of the SIX1 gene were significantly associated with chicken meat quality traits. For the PITX2 gene, chickens with the CT genotype of g.9830C > T showed the highest meat color L*, shear force (SF), pH, and the lowest electrical conductivity (EC), and drip loss (DL) (p < 0.05 or p < 0.01); chickens with the CC genotype of g.10073C > T had the lowest L*, pH, and the highest DL (p < 0.01). For the SIX1 gene, chickens with the GG genotype of g.564G > A had the highest (p < 0.05) SF and pH. Furthermore, pH had a significant correlation with all the other meat quality traits. The current study could contribute to the research of regulatory mechanisms of meat quality and lay the foundation for improving meat quality based on marker-assisted selection in chickens.

Candidate genes for marker-assisted selection for growth, carcass and meat quality traits in rabbits

2021 ◽  
pp. 1-20
Author(s):  
Mostafa Helal ◽  
Nora Hany ◽  
Marya Maged ◽  
Mariam Abdelaziz ◽  
Nourhan Osama ◽  
...  
Keyword(s):  
Candidate Genes ◽  
Meat Quality ◽  
Marker Assisted Selection ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Selection For

Association analysis between CMYA5 gene and meat quality traits in Hunan black pig

2013 ◽  
Vol 38 (1) ◽  
pp. 64-68
Author(s):  
Ji ZHU ◽  
Jian LIU ◽  
Jian-bang SUN ◽  
Shi-liu YANG ◽  
Jing-ru LI ◽  
...  
Keyword(s):  
Meat Quality ◽  
Association Analysis ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
I Gene

scholarly journals Prediction of meat quality traits in the abattoir using portable near-infrared spectrometers: heritability of predicted traits and genetic correlations with laboratory-measured traits

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Simone Savoia ◽  
Andrea Albera ◽  
Alberto Brugiapaglia ◽  
Liliana Di Stasio ◽  
Alessio Cecchinato ◽  
...  
Keyword(s):  
Meat Quality ◽  
Near Infrared ◽  
External Validation ◽  
Genetic Correlations ◽  
Genetic Selection ◽  
Quality Traits ◽  
Eye Muscle ◽  
Meat Quality Traits ◽  
Color Traits ◽  
Selection Of

Abstract Background The possibility of assessing meat quality traits over the meat chain is strongly limited, especially in the context of selective breeding which requires a large number of phenotypes. The main objective of this study was to investigate the suitability of portable infrared spectrometers for phenotyping beef cattle aiming to genetically improving the quality of their meat. Meat quality traits (pH, color, water holding capacity, tenderness) were appraised on rib eye muscle samples of 1,327 Piemontese young bulls using traditional (i.e., reference/gold standard) laboratory analyses; the same traits were also predicted from spectra acquired at the abattoir on the intact muscle surface of the same animals 1 d after slaughtering. Genetic parameters were estimated for both laboratory measures of meat quality traits and their spectra-based predictions. Results The prediction performances of the calibration equations, assessed through external validation, were satisfactory for color traits (R2 from 0.52 to 0.80), low for pH and purge losses (R2 around 0.30), and very poor for cooking losses and tenderness (R2 below 0.20). Except for lightness and purge losses, the heritability estimates of most of the predicted traits were lower than those of the measured traits while the genetic correlations between measured and predicted traits were high (average value 0.81). Conclusions Results showed that NIRS predictions of color traits, pH, and purge losses could be used as indicator traits for the indirect genetic selection of the reference quality phenotypes. Results for cooking losses were less effective, while the NIR predictions of tenderness were affected by a relatively high uncertainty of estimate. Overall, genetic selection of some meat quality traits, whose direct phenotyping is difficult, can benefit of the application of infrared spectrometers technology.

scholarly journals Phenotypic and genetic variation of ultraviolet–visible-infrared spectral wavelengths of bovine meat

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Giovanni Bittante ◽  
Simone Savoia ◽  
Alessio Cecchinato ◽  
Sara Pegolo ◽  
Andrea Albera
Keyword(s):  
Meat Quality ◽  
Genetic Improvement ◽  
Near Infrared ◽  
Infrared Region ◽  
Phenotypic Variance ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Infrared Spectral ◽  
Portable Spectrometers ◽  
Absorbance Spectra

AbstractSpectroscopic predictions can be used for the genetic improvement of meat quality traits in cattle. No information is however available on the genetics of meat absorbance spectra. This research investigated the phenotypic variation and the heritability of meat absorbance spectra at individual wavelengths in the ultraviolet–visible and near-infrared region (UV–Vis-NIR) obtained with portable spectrometers. Five spectra per instrument were taken on the ribeye surface of 1185 Piemontese young bulls from 93 farms (13,182 Herd-Book pedigree relatives). Linear animal model analyses of 1481 single-wavelengths from UV–Vis-NIRS and 125 from Micro-NIRS were carried out separately. In the overlapping regions, the proportions of phenotypic variance explained by batch/date of slaughter (14 ± 6% and 17 ± 7%,), rearing farm (6 ± 2% and 5 ± 3%), and the residual variances (72 ± 10% and 72 ± 5%) were similar for the UV–Vis-NIRS and Micro-NIRS, but additive genetics (7 ± 2% and 4 ± 2%) and heritability (8.3 ± 2.3% vs 5.1 ± 0.6%) were greater with the Micro-NIRS. Heritability was much greater for the visible fraction (25.2 ± 11.4%), especially the violet, blue and green colors, than for the NIR fraction (5.0 ± 8.0%). These results allow a better understanding of the possibility of using the absorbance of visible and infrared wavelengths correlated with meat quality traits for the genetic improvement in beef cattle.

scholarly journals 250 Genome wide Association analyses for meat quality traits in multibreed and crossbred beef cattle.

2018 ◽  
Vol 96 (suppl_3) ◽  
pp. 84-84
Author(s):  
M Abo-Ismail ◽  
J Crowley ◽  
E Akanno ◽  
C Li ◽  
P Stothard ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Genome Wide Association ◽  
Quality Traits ◽  
Association Analyses ◽  
Meat Quality Traits ◽  
Genome Wide

scholarly journals SNP variation in the promoter of the PRKAG3 gene and association with meat quality traits in pig

BMC Genetics ◽  
2012 ◽  
Vol 13 (1) ◽  
pp. 66 ◽  
Author(s):  
Marion T Ryan ◽  
Ruth M Hamill ◽  
Aisling M O’Halloran ◽  
Grace C Davey ◽  
Jean McBryan ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality Traits ◽  
Meat Quality Traits

scholarly journals Significant association of APOA5 and APOC3 gene polymorphisms with meat quality traits in Kele pigs

2013 ◽  
Vol 12 (3) ◽  
pp. 3643-3650 ◽  
Author(s):  
Y.T. Hui ◽  
Y.Q. Yang ◽  
R.Y. Liu ◽  
Y.Y. Zhang ◽  
C.J. Xiang ◽  
...  
Keyword(s):  
Meat Quality ◽  
Gene Polymorphisms ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Apoc3 Gene
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