scholarly journals Association of miR-208b polymorphism with meat quality traits and texture parameters in pigs

2018 ◽  
Vol 63 (No. 11) ◽  
pp. 435-442
Author(s):  
Daniel Polasik ◽  
Mirosław Tyra ◽  
Magdalena Szyndler-Nędza ◽  
Grzegorz Żak ◽  
Barry Lambert ◽  
...  
Keyword(s):  
Meat Quality ◽  
Nucleotide Polymorphism ◽  
Large White ◽  
Single Nucleotide ◽  
Texture Parameters ◽  
Longissimus Lumborum ◽  
Fibre Number ◽  
Water Holding ◽  
Intramuscular Fat Content ◽  
Fibre Characteristics

Previous studies have shown that single nucleotide polymorphism (SNP) (rs328743478) located downstream of pre-miR-208b in MYH7 gene is correlated with fibre number composition and drip loss in pigs. Because fibre characteristics are linked to meat quality, the aim of this study was to analyse the relationships between rs328743478 polymorphism and meat quality and texture parameters. The study utilised 578 pigs belonging to Polish Landrace, Polish Large White, Puławska, Pietrain, Duroc, and Hampshire breeds. Association study was performed for the first three breeds separately and for all six breeds joined together. Obtained results showed a significant influence (P ≤ 0.05) of miR-208b genotypes on water holding capacity (WHC) in the whole population and individual breeds and on intramuscular fat content (IMF) and luminosity in the whole population as well as in Landrace and Puławska breeds, respectively. By analysing texture parameters, we found association (P ≤ 0.05 or P ≤ 0.01) between rs328743478 polymorphism and toughness, firmness, and chewiness measured in m. semimembranosus and m. longissimus lumborum. The highest values of these traits in m. semimembranosus were noticed for AA genotype, however in m. longissimus lumborum for GG in the whole population and some individual breeds. It was found that miR-208b genotypes were also associated with cohesiveness (P ≤ 0.01), springiness, and hardness (P ≤ 0.05) but obtained results were not consistent among breeds and the whole population. The obtained results confirm that miR-208b polymorphism is associated with some economically important traits in pigs.

scholarly journals Analysis of FTO and PLIN2 Polymorphisms in Relation to Carcass and Meat Quality Traits in Pigs

2019 ◽  
Vol 19 (1) ◽  
pp. 71-83 ◽  
Author(s):  
Daniel Polasik ◽  
Eva-Maria Kamionka ◽  
Mirosław Tyra ◽  
Grzegorz Żak ◽  
Arkadiusz Terman
Keyword(s):  
Meat Quality ◽  
Fat Content ◽  
Longissimus Dorsi ◽  
Quality Traits ◽  
Large White ◽  
Meat Quality Traits ◽  
Pcr Rflp ◽  
Perilipin 2 ◽  
Water Holding ◽  
Intramuscular Fat Content

AbstractThe aim of this study was to analyze the association of polymorphisms in alpha-ketoglutarate-dependent dioxygenase (FTO) and perilipin 2 (PLIN2) genes with carcass and meat quality traits in pigs reared in Poland. The research covered 578 sows that belong to the following breeds: Duroc, Hampshire, Polish Landrace, Pietrain, Puławska and Polish Large White. FTO (FM244720:g.400C>G) and PLIN2 (GU461317:g.98G>A) genes variants were determined by means of PCR-RFLP and ACRS-PCR methods respectively. Association between individual genotypes and analyzed traits was calculated by means of GLM procedure for Polish Landrace, Polish Large White and Puławska breeds separately and for all six breeds together in case of FTO gene. The results showed that FTO variants were associated with weight of loin without backfat and skin (WL), loin eye area (AL) and meat percentage (MP) in Polish Large White (P≤0.05), mean backfat thickness from 5 measurements (BFT) and pH measured 45 min after slaughter in m. longissimus dorsi (pH24 ld) as well as with water holding-capacity (WHC) in Puławska breed (P≤0.01). PLIN2 genotypes, however were correlated with WL and height of the loin eye (HL) in Polish Large White and Puławska (P≤0.05), AL in Polish Large White (P≤0.01) as well as luminosity (L*) in Puławska (P≤0.05) pigs. We observed most consistent relationships of PLIN2 SNP with intramuscular fat content (IMF) and WHC. In 3 analyzed breeds GG genotype was connected with highest values of these traits (P≤0.05).

Growth, carcass characteristics and meat quality of Chinese indigenous Yanan pig crossbred with Duroc and Berkshire genotypes

2019 ◽  
Vol 59 (6) ◽  
pp. 1147 ◽  
Author(s):  
Yan Chen ◽  
Yingying Wei ◽  
Jianning Chen ◽  
Daojun Lv ◽  
Peining Li ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Characteristics ◽  
Essential Amino Acids ◽  
Production Performance ◽  
Total Production ◽  
Acid Ratio ◽  
Longissimus Lumborum ◽  
Water Holding ◽  
Intramuscular Fat Content

The objective of the present study was to evaluate the effects of crossbreeding on the growth, carcass characteristics and meat quality of Chinese native Yanan (YN) pig breed and related crossbreeds, including Duroc × Yanan (DY) and Duroc × (Berkshire × Yanan) (DBY). In total, 60 pigs (20 per breed) were used in the study. The results showed that both crossbreeds, especially DBY pigs, exhibited improved growth and carcass characteristics compared with those of purebred YN pigs. Moreover, the two crossbreeds, especially DBY pigs, produced acceptable meat-quality characteristics (normal pH and meat-colour values, high intramuscular fat content and water-holding capacity, acceptable muscle-fibre parameters, and strong pork flavour) similar to those of YN pigs. M. longissimus lumborum contained eight essential amino acids, with high contents in all pigs. C18:1, C16:0, C18:0, and C18:2 were the main fatty acids in M. longissimus lumborum in the three breeds, and a polyunsaturated:saturated fatty acid ratio of ~0.2 was observed in DBY and YN pigs. These results indicated that DBY pigs exhibit an acceptable total production performance and could be extensively used in commercial pig production to provide high-quality niche products.

scholarly journals Functional Analysis of Genes Involved in Glycerolipids Biosynthesis (GPAT1 and GPAT2) in Pigs

Animals ◽  
2019 ◽  
Vol 9 (6) ◽  
pp. 308 ◽  
Author(s):  
Ilona Mitka ◽  
Katarzyna Ropka-Molik ◽  
Mirosław Tyra
Keyword(s):  
Meat Quality ◽  
Mrna Level ◽  
Subcutaneous Fat ◽  
Transcript Level ◽  
Genes Expression ◽  
Texture Parameters ◽  
Longissimus Lumborum ◽  
Expression Abundance ◽  
Imf Content ◽  
Intramuscular Fat Content

Glycerol-3-phosphate acyltransferase (GPAT) enzymes catalyze the first step in triacylglycerol (TAG) synthesis. Genes that belong to the GPAT family are potential genetic markers for intramuscular fat content (IMF) content and thus meat quality. The objective of this study was to analyze the expression of GPAT1 and GPAT2 genes in musculus longissimus lumborum, liver and subcutaneous fat of various breeds of pigs. Furthermore, correlations between the genes’ expression abundance and utility traits, meat quality and meat texture parameters of pork were determined. The results obtained showed significant differences in the mRNA level of GPAT1 between analyzed tissues and breeds. The highest expression of GPAT1 gene was observed in liver tissue (p ≤ 0.01). Furthermore, significantly higher GPAT1 transcript level in the m. longissimus lumborum was observed for duroc in comparison to other analyzed breeds (p ≤ 0.05). Expression of the GPAT2 gene was shown only in the liver tissues, however statistically significant differences between the analyzed breeds were not observed. Correlation analysis confirmed the highest association between GPAT2 gene expression level in liver and cohesiveness and resilience traits of m. longissimus lumborum (p ≤ 0.01).

scholarly journals Association of RYR1 and MYOG Genotype with Carcass and Meat Quality Traits in Grower-finisher Pigs

2010 ◽  
Vol 79 (2) ◽  
pp. 243-248
Author(s):  
Artur Rybarczyk ◽  
Arkadiusz Pietruszka ◽  
Eugenia Jacyno ◽  
Josef Dvořák ◽  
Tadeusz Karamucki ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Water Soluble ◽  
Quality Traits ◽  
Soluble Protein Content ◽  
Large White ◽  
Meat Quality Traits ◽  
Water Soluble Protein ◽  
Water Holding ◽  
Intramuscular Fat Content

The study involved 110 hybrid grower-finisher pigs from Polish Large White x Polish Landrace sows sired by Pietrain breed boars and their crossbreds with the 990 line and Duroc. The aim of the study was to determine an association of the polymorphism of RYR1, myogenin (MYOG) genes and carcass meatiness level with carcass slaughter value and meat quality traits in hybrid pigs. Better meat quality was found in pigs of CC genotype at locus RYR1 than in those of CT genotype, with a similar carcass slaughter value and meat chemical composition. No significant differences were found in meat traits (carcass slaughter value) and quality between AA and AB genotypes at locus MYOG. Similarly, no significant differences were found between carcass meatiness ranges adopted in meat quality and its chemical composition, except for water holding capacity, which was higher in pigs with ⪬ 54% meatiness than in those with > 54%. Moreover, interaction was found between carcass meatiness range and RYR1 genotype in relation to backfat thickness and intramuscular fat content, as well as a connection between carcass meatiness range and MYOG genotype in relation to water-soluble protein content. The results indicate the need to continue selection work towards the elimination of allele T RYR1 gene’s in pedigree herds to improve meat quality in fatteners.

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.

scholarly journals Effects of supplementary vegetable and animal fats on the slaughter values of fatteners, meat quality, and fatty acid profile in pigs

2013 ◽  
Vol 58 (No. 11) ◽  
pp. 497-511 ◽  
Author(s):  
D. Lisiak ◽  
E. Grześkowiak ◽  
K. Borzuta ◽  
S. Raj ◽  
P. Janiszewski ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Energy Content ◽  
Subcutaneous Fat ◽  
Fish Oils ◽  
Triceps Brachii ◽  
Large White ◽  
Animal Fats ◽  
Diet Supplements ◽  
Longissimus Lumborum

The study was conducted on 32 hybrids of (Polish Large White × Danish Landrace) × Duroc breeds fed similar energy content feed, however differing in fat diet supplements. The animals were divided into four groups in which the following fat supplements were added to the feed: A – rapeseed and linseed oils, B – rapeseed and fish oils + swine fat, C – linseed and fish oils, D – rapeseed and linseed oils + lard. The carcass slaughter value was estimated and physicochemical and sensory traits of longissimus lumborum (LL) and triceps brachii (TB) muscles were determined. The content of fatty acids in the subcutaneous fat of the loin as well as in the raw LL and TB muscles was estimated as well. It was shown that there were no significant differences in the range of slaughter value traits and meat quality between the groups. However, it was found that different kinds of supplemented fat had a different effect on the content of the polyunsaturated fatty acids in the backfat and in the raw LL muscle. The lowest level of fatty acids characterized the group of pigs fed with supplements consisting of rapeseed and fish oils + lard. The highest values were detected among fatteners supplemented with linseed. The kind of supplemented fat affected the changes in the level of PUFA n-3 fatty acids, especially the linolenic acid C18:3 in backfat. The n-6/n-3 ratio in pigs fed with a greater share of linseed (C and D groups) was better (about 3) than in pigs which obtained a greater portion of rapeseed and fish oils (about 5.5). In both the muscles and fat of fatteners from groups B and C the DHA content was 2–3 times higher than in A and D groups. Higher EPA content was found in the TB muscle.  

scholarly journals Microstructure of Longissimus Lumborum Muscle and Meat Quality of Native Polish Pig Breeds: Złotnicka Sp Otted and Puławska

2016 ◽  
Vol 16 (4) ◽  
pp. 1199-1210 ◽  
Author(s):  
Joanna Bogucka ◽  
Wojciech Kapelański
Keyword(s):  
Meat Quality ◽  
The Other ◽  
Type I ◽  
Large White ◽  
Pig Breeds ◽  
Longissimus Lumborum ◽  
Fattening Pigs

Abstract In 50 fattening pigs representing two Polish native breeds: 24 Złotnicka Spotted, 10 Puławska and 16 F1 ♀ (Polish Large White × Polish Landrace) × F1 ♂ (Duroc × Pietrain) crosses microstructure of muscle, carcass and meat quality were studied. Puławska pigs had the thickest backfat, but the loin eye area was smaller only in comparison to crossbreds. Compared to the Puławska breed, the meat of Złotnicka Spotted pigs was darker, which was associated with a greater percentage of type I fibres and a smaller percentage of type IIB fibres. Puławska pigs distinguished themselves from the other groups under study by the greatest density of fibres per mm2. Smaller diameter of type IIA and IIB fibres and higher total number of fibres were found in Puławska breed pigs compared to Złotnicka Spotted, despite the absence of differences in the loin eye area. Smaller thickness of the fibres favourably affects meat quality, and might be considered an indicator of a delicate structure of meat.

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.

Influence of Slaughter Weight, Sex and Intramuscular Fat Content of the MLLT on the Carcass Value of Hybrid Pigs

2020 ◽  
Author(s):  
L. Sládek
Keyword(s):  
Intramuscular Fat ◽  
Large White ◽  
Lean Meat ◽  
Slaughter Weight ◽  
Meat Content ◽  
Longissimus Lumborum ◽  
The Impact ◽  
Imf Content ◽  
Intramuscular Fat Content ◽  
The Imf

The aim of this study was to establish the impact of slaughter weight, sex and the intramuscular fat (IMF) content of the musculus longissimus lumborum et thoracis (MLLT) on the carcass value of (Czech Large White x Czech Landrace) x Duroc hybrid pigs. The average lean meat content was higher in gilts (56.51 %) than in barrows (55.89 %). Average IMF content was recorded as 3.76 % in barrows and 3.42 % in gilts. The slaughter weight of the pigs did have an impact on the IMF content of the MLLT. The higher average slaughter weight (121.61 kg or 120.68 kg) of pigs intended for slaughter was established in pigs with a higher average IMF content (3.52 % or 5.20 %). Neither sex nor slaughter weight affected the monitored indicators of meat colour. The IMF content of the MLLT had no significant impact on carcass value indicators.

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