scholarly journals A new approach in association study of single nucleotide polymorphism of genes for carcass and meat quality traits in commercial pigs

2004 ◽  
Vol 3 (2) ◽  
pp. 177-189 ◽  
Author(s):  
Bruno Stefanon ◽  
Romina Floris ◽  
Silvia Braglia ◽  
Roberta Davoli ◽  
Luca Fontanesi ◽  
...  
Keyword(s):  
Single Nucleotide Polymorphism ◽  
Association Study ◽  
Meat Quality ◽  
Quality Traits ◽  
Nucleotide Polymorphism ◽  
Single Nucleotide ◽  
New Approach ◽  
Meat Quality Traits

A non-synonymous single nucleotide polymorphism in the paraoxonase 3 gene regulates meat quality in Berkshire pigs

2018 ◽  
Vol 58 (11) ◽  
pp. 1990 ◽  
Author(s):  
Jeong-Wan Hur ◽  
Jung Hye Hwang ◽  
Seul Gi Kwon ◽  
Da Hye Park ◽  
Tae Wan Kim ◽  
...  
Keyword(s):  
Single Nucleotide Polymorphism ◽  
Meat Quality ◽  
Cooking Loss ◽  
Quality Traits ◽  
Post Mortem ◽  
Nucleotide Polymorphism ◽  
Single Nucleotide ◽  
Meat Quality Traits ◽  
Berkshire Pigs

The paraoxonase (Pon) gene family contains three members: Pon1, Pon2, and Pon3. Pon3 modulates superoxide production and prevents apoptosis. The role of Pon3 has not been fully elucidated in the pig. This study is the first to investigate the association between Pon3 and meat quality in the Berkshire pig. We identified a single nucleotide polymorphism in the Pon3 gene (c.227A > G) that resulted in a change in histidine to arginine at position 76. To elucidate the role of this non-synonymous single nucleotide polymorphism in the Pon3 gene, we analysed the Pon3 genotype and meat quality traits in 434 Berkshire pigs. The results of a codominant model show that carcass weight, meat colour (lightness), cooking loss, and the Warner–Bratzler shear force were significantly associated with the Pon3 genotype. Furthermore, the 24-h post-mortem pH had the strongest relationship with the Pon3 genotype. The G allele decreased cooking loss and fat content, whereas the A allele increased the 24-h post-mortem pH and decreased backfat thickness, which contribute to meat storage life and M. longissimus dorsi depth respectively. In conclusion, the non-synonymous single nucleotide polymorphism in the Pon3 gene showed a close correlation with meat quality traits in the Berkshire pig.

scholarly journals A novel single nucleotide polymorphism of the POU1F1 gene associated with meat quality traits in rabbits

2015 ◽  
Vol 15 (3) ◽  
pp. 611-620 ◽  
Author(s):  
Jie Wang ◽  
Guowu Li ◽  
Mauricio A. Elzo ◽  
Linjun Yan ◽  
Shiyi Chen ◽  
...  
Keyword(s):  
Single Nucleotide Polymorphism ◽  
Meat Quality ◽  
Biceps Femoris ◽  
Quality Traits ◽  
Nucleotide Polymorphism ◽  
Chi Square ◽  
Single Nucleotide ◽  
Pou1f1 Gene ◽  
Biceps Femoris Muscle ◽  
Meat Quality Traits

Abstract The purpose of this research was to investigate the effect of the POU1F1 gene on meat quality traits in the Hyla, Champagne, and Tianfu Black rabbit breeds. We detected one single nucleotide polymorphism and the SNP was located at 536 bp in intron 5 of this gene. Chi-square tests showed that the genotypic frequencies in the three rabbit populations were not in Hardy-Weinberg equilibrium. The PIC values indicated that the three populations had intermediate levels of genetic diversity. Rabbits with the CC genotype had a significantly greater pH0h than those with the CT genotype in the biceps femoris muscle. The least squares means for cooking loss in CT and CC rabbits were significantly higher than those for TT rabbits. Rabbits with the CC genotype had a significantly higher intramuscular fat content in the longissimus dorsi and biceps femoris muscles than those with genotype TT and CT. Thus, the results here indicate that this POU1F1 SNP may be of potential use in marker assisted selection for meat quality traits in rabbits.

CAPN1 gene as a potential marker for growth performance and carcass characteristics in pigs

2017 ◽  
Vol 57 (6) ◽  
pp. 1014
Author(s):  
K. Ropka-Molik ◽  
E. Robert ◽  
M. Tyra ◽  
K. Piórkowska ◽  
M. Oczkowicz ◽  
...  
Keyword(s):  
Single Nucleotide Polymorphism ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Pork Quality ◽  
Quality Traits ◽  
Nucleotide Polymorphism ◽  
Present Stage ◽  
Large White ◽  
Single Nucleotide ◽  
Potential Marker

The calcium-activated neutral proteinase 1 (CAPN1) gene, which encodes µ-calpain, is considered to be associated with the majority of meat-quality traits. The objective of the present study was to evaluate the effect of CAPN1 polymorphism on the most important slaughter, fattening and pork-quality traits. The genotype frequency of g.1429G>A polymorphism was estimated on 860 pigs represented by five breeds (Polish Landrace, Polish Large White, Pietrain, Duroc and Pulawska). In all breeds, the most frequent were pigs with an AA genotype (60–74%), with the exception of Duroc pigs where the largest number of GG animals was observed (14%). The results showed that g.1429G>A polymorphism significantly affected the number of days on test (P ≤ 0.05) and age at slaughter (P ≤ 0.01), the weight of ham and primary cuts (P ≤ 0.05, P ≤ 0.01 respectively), loin eye area (P ≤ 0.01) and average backfat thickness (P ≤ 0.05). The g.1429G>A single-nucleotide polymorphism showed no clear influence on complex pork-quality traits. At the present stage of research, the results obtained allow for the use of g.1429G>A polymorphism in CAPN1 gene as genetic marker in pig selection to improve several slaughter or fattening traits.

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