scholarly journals Association of Twelve Candidate Gene Polymorphisms with the Intramuscular Fat Content and Average Backfat Thickness of Chinese Suhuai Pigs

Animals ◽  
2019 ◽  
Vol 9 (11) ◽  
pp. 858 ◽  
Author(s):  
Wang ◽  
Li ◽  
Zhou ◽  
Gao ◽  
Liu ◽  
...  
Keyword(s):  
Molecular Markers ◽  
Gene Polymorphisms ◽  
Genetic Correlations ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Backfat Thickness ◽  
Nucleotide Polymorphisms ◽  
Single Nucleotide ◽  
Coefficients Of Variation ◽  
Intramuscular Fat Content

The present study aimed to identify the molecular markers for genes that influence intramuscular fat content (IFC), but not average backfat thickness (ABT). A total of 330 Suhuai pigs were slaughtered, and measurements of IFC and ABT were obtained. Phenotypic and genetic correlations between IFC and ABT were calculated. Thirteen single nucleotide polymorphisms (SNPs) among 12 candidate genes for IFC were analyzed, including FABP3, LIPE, IGF1, IGF2, LEP, LEPR, MC4R, PHKG1, RETN, RYR1, SCD, and UBE3C. Associations of the evaluated SNPs with IFCIFC and ABT were performed. Our results showed that the means of IFC and ABT were 1.99 ± 0.03 % and 26.68 ± 0.28 mm, respectively. The coefficients of variation (CVs) of IFC and ABT were 31.21% and 19.36%, respectively. The phenotypic and genetic correlations between IFC and ABT were moderate. Only the FABP3 (rs1110770079) was associated with IFC (p < 0.05) but not with ABT. Besides, there was a tendency for associations of RYR1 (rs344435545) and SCD (rs80912566) with IFC (p < 0.1). Our results indicated that the FABP3 (rs1110770079) SNP could be used as a marker to improve IFC without changing ABT in the Suhuai pig breeding system.

scholarly journals Effect of single nucleotide polymorphisms on intramuscular fat content in Hungarian Simmental cattle

2018 ◽  
Vol 31 (9) ◽  
pp. 1415-1419 ◽  
Author(s):  
István Anton ◽  
Balázs Húth ◽  
Imre Füller ◽  
László Rózsa ◽  
Gabriella Holló ◽  
...  
Keyword(s):  
Single Nucleotide Polymorphisms ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Nucleotide Polymorphisms ◽  
Single Nucleotide ◽  
Simmental Cattle ◽  
Intramuscular Fat Content

Single-nucleotide polymorphisms for matrix metalloprotease-1 can affect perimysial strength and intramuscular fat content but not growth rate of cattle

2020 ◽  
Vol 60 (16) ◽  
pp. 1869
Author(s):  
S. Christensen ◽  
C. Monteavaro ◽  
P. P. Purslow
Keyword(s):  
Growth Rate ◽  
Connective Tissue ◽  
Growth Curves ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Longissimus Dorsi ◽  
Matrix Metalloprotease ◽  
Nucleotide Polymorphisms ◽  
Single Nucleotide ◽  
Intramuscular Fat Content

Context Single-nucleotide polymorphisms (SNPs) in the gene coding for matrix metalloprotease-1 (MMP-1) are known to affect the level of intramuscular fat found in cattle. As well as a signalling molecule affecting adipogenesis, MMP-1 is a major collagenase involved in the turnover of connective tissue. Aims The aim of the work was to assess whether SNPs in the gene for MMP-1 may affect the mechanical properties of intramuscular connective tissue, and therefore meat texture. Methods Allelic frequencies of three SNPs for MMP-1 were determined in a group of black Aberdeen Angus cattle whose growth characteristics had been traced for 450 days before slaughter. Associations between the alleles of each of the three SNPs and growth rate, killing out percentage, half-carcass weight, intramuscular fat content, cooking loss, strength of perimysium in cooked M. semitendinosus and Warner–Bratzler peak force of cooked M. longissimus dorsi were studied. Key results None of the SNPs studied had any effect on growth curves, and only one SNP (ss77831914) showed differences in half-carcass weight between alleles. Carcass yield and killing out percentage showed a small difference between alleles of ss7783924. No effects were found on the Warner–Bratzler peak force of M. longissimus dorsi cooked to 70°C. Two SNPs (ss77831914 and ss77831924) showed significant differences between alleles in the raw strength of perimysium in M. semitendinosus and the amount of intramuscular fat. Conclusions Commonly occurring SNPs of the major collagenase MMP-1 can affect the strength of intramuscular connective tissue as well as intramuscular fat content. Although these differences in connective tissue strength do not influence Warner–Bratzler measures of toughness at a cooking temperature of 70°C, they may contribute to differences in toughness in low-temperature, long-time cooking. Implications Because none of the SNPs had effects on the growth curves of the cattle studied, selection of animals with the relevant alleles of SNPs ss77831914 ss77831924 could be used to produce more tender meat without affecting carcass yield.

Genetic correlations and expected response for intramuscular fat content in a Duroc pig line

2009 ◽  
Vol 123 (1) ◽  
pp. 63-69 ◽  
Author(s):  
F.X. Solanes ◽  
J. Reixach ◽  
M. Tor ◽  
J. Tibau ◽  
J. Estany
Keyword(s):  
Genetic Correlations ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Intramuscular Fat Content

The X Chromosome harbors quantitative trait loci for backfat thickness and intramuscular fat content in pigs

2000 ◽  
Vol 11 (9) ◽  
pp. 800-802 ◽  
Author(s):  
Barbara Harlizius ◽  
Annemieke P. Rattink ◽  
Dirk J. de Koning ◽  
Marilyne Faivre ◽  
Ruth G. Joosten ◽  
...  
Keyword(s):  
Quantitative Trait Loci ◽  
X Chromosome ◽  
Quantitative Trait ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Backfat Thickness ◽  
Trait Loci ◽  
Intramuscular Fat Content

Investigation of porcine FABP3 and LEPR gene polymorphisms and mRNA expression for variation in intramuscular fat content

2010 ◽  
Vol 37 (8) ◽  
pp. 3931-3939 ◽  
Author(s):  
Xiaoping Li ◽  
Sang-Wook Kim ◽  
Jung-Suck Choi ◽  
Yoon-Mi Lee ◽  
Cheol-Koo Lee ◽  
...  
Keyword(s):  
Mrna Expression ◽  
Gene Polymorphisms ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Lepr Gene ◽  
Intramuscular Fat Content

scholarly journals Body fat content, composition and distribution in Landrace and Iberian finishing pigs given ad libitum maize- and acorn-sorghum-maize-based diets

2003 ◽  
Vol 77 (2) ◽  
pp. 215-224 ◽  
Author(s):  
J. Morales ◽  
M.D. Baucells ◽  
J.F. Pérez ◽  
J. Mourot ◽  
J. Gasa
Keyword(s):  
Food Intake ◽  
Body Fat ◽  
Live Weight ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Backfat Thickness ◽  
Lipogenic Enzyme ◽  
Body Fat Content ◽  
Fat Composition ◽  
Intramuscular Fat Content

AbstractWe aimed to determine whether the dietary carbohydrate source altered body fat composition and distribution in finishing lean (Landrace) and obese (Iberian) swine. To this end, twenty-four finishing castrated male pigs (12 Iberian and 12 Landrace; 108 kg live weight) were offered two diets differing in the main carbohydrates source, maize (diet M) or acorn-sorghum-maize (diet A). Diets were formulated to have the same nutrient content, except for carbohydrate fractions: diet M contained higher amount of starch (537 v. 389 g/kg) but less non-starch polysaccharides (118 v. 148 g/ kg) than diet A. At an average weight of 133 kg live weight pigs were slaughtered and their carcasses were sampled to study lipogenesis, backfat and intramuscular fat composition. Iberian pigs showed a higher voluntary food intake than Landrace pigs (3·6 v. 2·4 kg/day; P < 0·001) but no significant differences in the daily weight gain. Diet M tended to promote the highest food intake (P = 0·09). Iberian pigs showed higher (P < 0·01) lipogenic enzyme activities, backfat thickness (71·7 v. 31·9 mm) and intramuscular fat content (40 to 95 g/kg fresh muscle) than Landrace pigs, which was associated with their higher food intake. Furthermore, fat depots from Iberian pigs had higher (P < 0·001) monounsaturated fatty acids (MUFA) and lower (P < 0·05) polyunsaturated (PUFA) proportions than those from Landrace pigs. The backfat thickness of pigs given diet M tended to be higher (P = 0·07) than that of pigs given diet A, without differences in the intramuscular fat content. The higher backfat thickness found for diet M was correlated with a lower PUFA proportion in diet than for diet A (P < 0·001). We conclude that body fat content, composition and lipogenic enzyme activities are markedly influenced by the animal breed and to a lesser extent by dietary characteristics.

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