Molecular characterization of porcine PGM1 gene associated with meat quality traits

2015 ◽  
Vol 95 (1) ◽  
pp. 31-36 ◽  
Author(s):  
Jung Hye Hwang ◽  
Seul Gi Kwon ◽  
Da Hye Park ◽  
Tae Wan Kim ◽  
Deok Gyeong Kang ◽  
...  
Keyword(s):  
Molecular Characterization ◽  
Meat Quality ◽  
Shear Force ◽  
Transcriptional Level ◽  
Drip Loss ◽  
Quality Traits ◽  
Nucleotide Polymorphisms ◽  
Single Nucleotide ◽  
Meat Quality Traits

Hwang, J. H., Kwon, S. G., Park, D. H., Kim, T. W., Kang, D. G., Ha, J., Kim, S. W. and Kim, C. W. 2015. Molecular characterization of porcine PGM1 gene associated with meat quality traits. Can. J. Anim. Sci. 95: 31–36. The PGM1 gene from four porcine breeds (Berkshire, Duroc, Landrace, and Yorkshire) is highly expressed in liver tissue at the transcriptional level. Single nucleotide polymorphisms (SNPs) of PGM1 were examined to analyze association with increased expression of PGM1 gene in the Berkshire liver. A Leu525 synonymous SNP of Chr6:137174682A>G (c.1575A>G) was identified and showed significant (P<0.05) differences to backfat thickness, drip loss, protein content, fat content, Warner–Bratzler shear force, and post-mortem pH24h. Therefore, it is concluded that PGM1 synonymous SNP is an important factor regulating meat quality.

scholarly journals 41 Estimating the heritability of meat quality traits in turkeys

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 18-19
Author(s):  
Ryley J Vanderhout ◽  
Michelle Yahiro ◽  
Benjamin Wood ◽  
Shai Barbut ◽  
Jeff S Mohr ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Live Weight ◽  
Drip Loss ◽  
Quality Traits ◽  
Breast Meat ◽  
Meat Yield ◽  
Meat Quality Traits ◽  
White Striping ◽  
Breast Meat Yield

Abstract Genetic selection for improved meat quality traits has been successfully implemented in many livestock species. The objective of this study was to estimate the heritability of several meat quality traits to assess their selection potential in turkeys. Pedigree toms (n = 1,033) were processed at a commercial facility and live weight, breast meat yield (as a percentage of live weight), ultimate pH, color (CIELAB values), drip loss, cooking loss, and shear force were recorded on M. pectoralis superficialis (fillet). White striping was also rated on a 1–4 scale. Heritabilities were estimated using univariate animal models in ASReml version 4.1. Hatch week and age at slaughter were included as fixed effects in the mode,l and 32 generations of pedigree records were used. Breast meat yield (h2 = 0.62; SE = 0.090) showed the highest heritability and was higher compared to previous estimates, probably due to the smaller sample size. Live weight (h2 = 0.31; SE = 0.078), ultimate pH (h2 = 0.36; SE = 0.087), lightness (h2 = 0.28; SE = 0.086), redness (h2 = 0.22; SE = 0.075), and white striping score (h2 = 0.27; SE = 0.085) all had moderate heritabilities. The estimate for ultimate pH was similar to previous studies in broilers but was high compared to previous studies in turkeys. Estimates for color were similar to those found in previous studies involving turkeys. Drip loss and cooking loss had similar heritability estimates of 0.13 (SE = 0.071) and 0.10 (SE = 0.064), respectively, which were akin to previous estimates in pork. Shear force (h2 = 0.02; SE = 0.056) was found to have a very low heritability. In conclusion, the heritability estimates provided in this study show great potential for the inclusion of meat quality traits in selection programs of turkeys. This study is part of a larger project working towards the implementation of genomic information in the selection of turkeys for improved meat quality.

Effects of a non-synonymous CBG gene single nucleotide polymorphism (SNP) on meat-quality traits in Berkshire pigs

2016 ◽  
Vol 96 (1) ◽  
pp. 45-51 ◽  
Author(s):  
Seul Gi Kwon ◽  
Jung Hye Hwang ◽  
Da Hye Park ◽  
Tae Wan Kim ◽  
Deok Gyeong Kang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Meat Quality ◽  
Shear Force ◽  
Cooking Loss ◽  
Quality Traits ◽  
Post Mortem ◽  
Single Nucleotide ◽  
Meat Quality Traits ◽  
Berkshire Pigs ◽  
Water Holding

Corticosteroid-binding globulin (CBG) is a plasma transport protein that has glucocorticoid-binding activity. In the present study, we identified CBG gene expression in several tissues of four pig breeds: Berkshire, Duroc, Landrace, and Yorkshire. Expression of CBG mRNA was detected in the liver of all four breeds, and was the highest in Berkshire pigs. We also found single nucleotide polymorphisms (SNPs) in the CBG gene from Berkshire pigs, including SNP c.919G>A, which corresponds to 307G>R. We analyzed the relationships between this CBG variant and various meat-quality traits. The SNP was significantly associated with backfat thickness, post-mortem pH24h, meat color [CIE a* (redness), CIE b* (yellowness)], water-holding capacity, fat content, moisture content, protein content, cooking loss, and shear force. However, the effects differed by gender: the values were significantly associated with almost all traits in gilts, whereas only cooking loss and shear force were shown significantly in barrows. The variant G allele was associated with decreases in backfat thickness, post-mortem pH24h, CIE a*, fat content, and cooking loss, but with increases in CIE b*, water-holding capacity, moisture content, protein content, and shear force. Because the general correlation between meat-quality traits were not validated in the present study, we suggest that certain SNP might be used in the restrictive application to distinguish meat-quality traits.

Association of single nucleotide polymorphisms in the leptin gene with carcass and meat quality traits of beef cattle1

2005 ◽  
Vol 83 (9) ◽  
pp. 2009-2020 ◽  
Author(s):  
F. S. Schenkel ◽  
S. P. Miller ◽  
X. Ye ◽  
S. S. Moore ◽  
J. D. Nkrumah ◽  
...  
Keyword(s):  
Single Nucleotide Polymorphisms ◽  
Meat Quality ◽  
Quality Traits ◽  
Nucleotide Polymorphisms ◽  
Single Nucleotide ◽  
Meat Quality Traits

scholarly journals  QTL analysis for carcass composition and meat quality traits on SSC7q1.1-q1.4 region in Large White × Meishan F2 pigs

2012 ◽  
Vol 57 (No. 6) ◽  
pp. 283-289
Author(s):  
W. Huang ◽  
Z. Xu ◽  
Y. Xiong ◽  
B. Zuo
Keyword(s):  
Meat Quality ◽  
Linkage Mapping ◽  
Molecular Genetic ◽  
Carcass Composition ◽  
Quality Traits ◽  
Nucleotide Polymorphisms ◽  
Large White ◽  
Single Nucleotide ◽  
Meat Quality Traits ◽  
Molecular Genetic Variation

Significant QTL for carcass and meat quality traits on Sus scrofa chromosome 7 (SSC7) were detected in various Meishan derived resource populations, especially on q1.1-q1.4 region. In order to confirm and narrow the QTL in this region, seven single-nucleotide polymorphisms (SNPs) and one insertion or deletion located in eight genes (BTNL1, SLC39A7, COL21A1, PPARD, GLP1R, MDFI, GNMT, and PLA2G7) were included for linkage mapping in a Large White &times; Meishan resource population, as well as two flanking microsatellite markers (SW2155 and SW352). Ten chromosome-wise significant QTL and two suggestive QTL were found. QTL affecting carcass weight and dressing percentage were mapped within the interval BTNL1 and SLC39A7. QTL for skin weight and percentage, bone weight and percentage in carcass were located between the interval PPARD and GLP1R. QTL for fat weight and percentage in carcass were detected between GNMT and PLA2G7 genes, while QTL for loin muscle width was found between GLP1R and MDFI. The results of this study will help to facilitate identifying the causative molecular genetic variation in this region. &nbsp;

scholarly journals Effects of A Concentrate Rich in Agro-Industrial By-Products on Productivity Results, Carcass Characteristics and Meat Quality Traits of Finishing Heifers

Animals ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1311
Author(s):  
María Moreno Díaz ◽  
Valeriano Domenech García ◽  
Carmen Avilés Ramírez ◽  
Francisco Peña Blanco ◽  
Francisco Requena Domenech ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Meat Quality ◽  
Shear Force ◽  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Drip Loss ◽  
Quality Traits ◽  
Beef Production ◽  
Meat Quality Traits ◽  
By Products

Finishing diets in intensive beef production systems are mainly based on cereals, which does not take advantage of the capacity of the ruminant digestive system to digest fibrous feeds, cannot be considered sustainable and does not contribute to the circular bioeconomy. Our aim was to investigate the effects of an alternative concentrate rich in agro-industrial by-products for finishing crossbred Limousine heifers. Four pens with 12 heifers and four pens with 13 heifers were randomly allocated to one of two treatments: control (CON), a commercial concentrate with a 43.3% cereal composition, and alternative (ALT), a concentrate with a composition of 22% cereals and 73.5% agro-industrial by-products. Growth performance data were collected along the 91 days of the experimental period. Carcass characteristics were collected after slaughter and 24 h later. Vacuum-packaged samples from longissimus muscle were aged for 7, 21 or 28 days to study meat quality traits. Feed intake was higher and feed conversion rate was poorer in the ALT treatment, but no differences were found in average daily gain and feeding costs. Treatment had no effects on any of the measured carcass traits (grading, hot and cold carcass weight, dressing out, chilling losses, subcutaneous fat depth, pH, temperature and lean and fat colour) nor on the meat quality traits (drip loss, cooking loss, shear force, oxidative stability, chromatic indices and pigment contents). Ageing time decreased drip loss and shear force, increased lightness and did not affect redness or surface colour stability. In conclusion, feeding crossbred Limousine heifers a finishing diet rich in agro-industrial by-products did not have any negative effects on performance, carcass and meat quality traits, which might be considered positive from the point of view of sustainability of beef production. Under the conditions assayed, ageing for 21 and 28 days improved tenderness of meat, without detrimental effects on oxidative stability or traits related to visual acceptability.

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