scholarly journals Influence of H-FABP gene polymorphisms on slaughter value of hybrid pigs

2018 ◽  
pp. 55-60
Author(s):  
Andrea Nyisalovits ◽  
János Posta ◽  
Levente Czeglédi ◽  
Diána Juhász ◽  
László Babinszky
Keyword(s):  
Gene Mutations ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Potential Candidate ◽  
Production Traits ◽  
Potential Candidate Gene ◽  
Pcr Rflp ◽  
The Impact ◽  
Intramuscular Fat Content ◽  
Fabp Gene

The H-FABP gene was defined as a potential candidate gene influencing the fat deposition traits, primarily the intramuscular fat content. The aim of this study is to define whether the previously reported gene mutations are connected with the slaughter traits measured in a standard slaughterhouse. The study included data from 405 gilts and barrows from 2 different samples. The two chosen mutation (HFABP1: c. 103 T>C, HFABP2: c. 1970 T>C) were detected in one reaction with PCR-RFLP (Polymerase Chain Reaction-Restriction Fragment Lenght Polymorphism) method with HinfI restrictoin enzyme. The allel frequencies are as follows: 103T(H)=0.75; 103C(h)=0.25, 1970T=0.32; 1970C=0.68. A HFABP1 mutation has significant effect on backfat thickness and lean meat % at stable 1 (sample 1), but there were no effect at stable 2 (sample 2). The analysis of values of production traits, depending on HFABP2 genotype did not reveal significant differences. Based on this study we can’t get a clear conclusion on the impact of polymorphisms on production parameters. In the examined flock the allele frequency of mutation in 5 'UTR is identical to the literature data, i. e. the more favorable variant regarding the intramuscular fat content is predominant in the population.

scholarly journals PCR-SSCP and <i>Hin6</i>I PCR-RFLP detecting novel anonymous SNPs within ovine <i>PROP1</i> gene (Brief report)

2008 ◽  
Vol 51 (6) ◽  
pp. 622-623
Author(s):  
X. Lan ◽  
C. Pan ◽  
S. Hu ◽  
H. Chen
Keyword(s):  
Thyroid Stimulating Hormone ◽  
Animal Breeding ◽  
Potential Candidate ◽  
Production Traits ◽  
Coding Regions ◽  
Potential Candidate Gene ◽  
Pcr Rflp ◽  
Ruminant Animals ◽  
Prop1 Gene ◽  
Breeding And Genetics

Abstract. PROP1 plays a direct or indirect key role in the ontogenesis of pituitary gonadotropes, as well as somatotropes, lactotropes and caudomedial thyrotropes (WU et al., 1998). Mutations of PROP1 are responsible for deficiencies of POU1F1, GH, prolactin (PRL) and thyroid stimulating hormone (TSH) in Snell and Jackson dwarf mice and in man, as well as deficiencies of LH and FSH, suggesting that the PROP1 gene is a potential candidate gene associating with production traits in animal breeding and genetics. To date, no polymorphism of PROP1 gene has been reported in ruminant animals except bovine (PAN et al., 2007). So, the objective of this study is to investigate the polymorphism of all coding regions within ovine PROP1 gene by PCR-SSCP, DNA sequencing and PCR-RFLP methods, which will possibly contribute to conducting association analysis and evaluating them as genetic markers in animal breeding and genetics.

scholarly journals Transcriptome shifts triggered by vitamin A and SCD genotype interaction in Duroc pigs

BMC Genomics ◽  
2022 ◽  
Vol 23 (1) ◽  
Author(s):  
Emma Solé ◽  
Rayner González-Prendes ◽  
Yelyzaveta Oliinychenko ◽  
Marc Tor ◽  
Roger Ros-Freixedes ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin A ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Dietary Vitamin ◽  
Wide Range ◽  
Fattening Period ◽  
The Impact ◽  
Intramuscular Fat Content

Abstract Background The composition of intramuscular fat depends on genetic and environmental factors, including the diet. In pigs, we identified a haplotype of three SNP mutations in the stearoyl-coA desaturase (SCD) gene promoter associated with higher content of monounsaturated fatty acids in intramuscular fat. The second of these three SNPs (rs80912566, C > T) affected a putative retinol response element in the SCD promoter. The effect of dietary vitamin A restriction over intramuscular fat content is controversial as it depends on the pig genetic line and the duration of the restriction. This study aims to investigate changes in the muscle transcriptome in SCD rs80912566 TT and CC pigs fed with and without a vitamin A supplement during the fattening period. Results Vitamin A did not affect carcass traits or intramuscular fat content and fatty acid composition, but we observed an interaction between vitamin A and SCD genotype on the desaturation of fatty acids in muscle. As reported before, the SCD-TT pigs had more monounsaturated fat than the SCD-CC animals. The diet lacking the vitamin A supplement enlarged fatty acid compositional differences between SCD genotypes, partly because vitamin A had a bigger effect on fatty acid desaturation in SCD-CC pigs (positive) than in SCD-TT and SCD-TC animals (negative). The interaction between diet and genotype was also evident at the transcriptome level; the highest number of differentially expressed genes were detected between SCD-TT pigs fed with the two diets. The genes modulated by the diet with the vitamin A supplement belonged to metabolic and signalling pathways related to immunity and inflammation, transport through membrane-bounded vesicles, fat metabolism and transport, reflecting the impact of retinol on a wide range of metabolic processes. Conclusions Restricting dietary vitamin A during the fattening period did not improve intramuscular fat content despite relevant changes in muscle gene expression, both in coding and non-coding genes. Vitamin A activated general pathways of retinol response in a SCD genotype-dependant manner, which affected the monounsaturated fatty acid content, particularly in SCD-CC pigs.

scholarly journals PSXIII-27 Meat and fat quality of gilts intended for Spanish dry-cured ham: effect of immunocastration and feeding

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 471-472
Author(s):  
Leticia Pérez-Ciria ◽  
Francisco Javier Miana-Mena ◽  
Guillermo Ripoll ◽  
María Ángeles Latorre
Keyword(s):  
Energy Content ◽  
Saturated Fatty Acids ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Net Energy ◽  
Fat Quality ◽  
Dry Cured Ham ◽  
The Impact ◽  
Intramuscular Fat Content

Abstract Currently, gilts intended for Spanish high quality dry-cured ham are characterized by lack of fatness detected at backfat depth covering the ham and also in the intramuscular fat content, necessary for an optimum dry-curing process and for the consumer acceptability, respectively. Trying to solve it, a trial was carried out with 90 Duroc x (Landrace x Large White) females to assess the impact of immunocastration and different diets on meat and fat quality. Half of gilts were entire (EG) and the other half were immunocastrated (IG) by two injections of Vacsincel® at 58 and 76 kg of body weight (BW). Three diets were tested (76–134 kg BW) in both groups: A=control, B=high net energy content and C=low lysine level. A sample of meat from each carcass (n = 15) and 48 samples of subcutaneous fat chosen at random (n = 8) were analyzed. Data were processed as a factorial 2 (sexes) x 3 (diets) using the GLM procedure of SAS. Meat from IG showed lower moisture (P = 0.04) and higher intramuscular fat content (P = 0.01) than that from EG. Fat from IG presented higher proportion of saturated fatty acids (SFA) (P = 0.002) and lower of polyunsaturated (PUFA) (P = 0.02) and PUFA:SFA ratio (P = 0.007) than that from EG, but the n6:n3 ratio was not influenced. About feeding, the only effects observed were that in IG, diet C and B increased the water holding capacity (P &lt; 0.01). It can be concluded that immunocastration improved the chemical composition of meat, but feeding had scarce effects on pork quality. Besides, fat from EG seems healthier but fat from IG would be fitter for technological processes, such as curing. This work (Project AGL2016-78532-R) was funded by MINECO.

scholarly journals The influence of CAST/MspI, HinfI, RsaI polymorphism on production traits in pigs

Genetika ◽  
2014 ◽  
Vol 46 (1) ◽  
pp. 149-158
Author(s):  
Eva Kluzakova ◽  
Roman Stupka ◽  
Michal Sprysl ◽  
Jaroslav Citek ◽  
Monika Okrouhla
Keyword(s):  
Gene Polymorphism ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Pork Meat ◽  
Production Traits ◽  
Lean Meat ◽  
Rsai Polymorphism ◽  
Intramuscular Fat Content ◽  
Cast Gene

The aim of this study was to perform the CAST gene polymorphism genotyping and to verify its possible influence on the quantitative and qualitative indicators characterizing carcass value in pigs. The study found a significant effect of the CAST gene on carcass value. In the case of alelle A present in the CAST/HinfI gene there was a higher lean meat share (i.e. lower fat content) and therefore the detected quality of pork meat was lower. The significant differences were found between the homozygotes AA and heterozygotes AB, mainly in the amount of fat content (P?0.05). Concerning the CAST/MspI gene, it was found that genotype CD caused higher lean meat share due to the higher shares of muscles in the main meat parts. However higher lean meat share does lead to lower quality of the meat. Another discovered influence was that of the allele D, which was associated with the intramuscular fat content (IMF) in the neck (P?0.05). Our results also show signifiant influence (P?0.05) of the allele C on the qualitative indicators of pork meat (MS EC50). Concerning the CAST/RsaI polymorphism, the study proved that this polymorphism doesn?t influence any of the monitored qualitative parameters.

Correlation of the A-FABP Gene Polymorphism and mRNA Expression with Intramuscular Fat Content in Three-Yellow Chicken and Hetian-Black Chicken

2016 ◽  
Vol 28 (1) ◽  
pp. 37-43 ◽  
Author(s):  
Yong Wang ◽  
Hongwei Chen ◽  
Diangang Han ◽  
Ying Chen ◽  
Gemingguli Muhatai ◽  
...  
Keyword(s):  
Gene Polymorphism ◽  
Mrna Expression ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Intramuscular Fat Content ◽  
Fabp Gene
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