Cathepsins, growth hormone-releasing hormone (GHRH) and leptin receptor (LEPR) genes have been receiving increasing attention as potential markers for meat quality and pig performance traits. This study investigated the allele variants in four cathepsin genes (CTSB, CTSK, CTSL, CTSS), GHRH and LEPR in pure-bred Ukrainian Large White pigs and evaluated effects of the allele variants on meat quality characteristics. The study was conducted on 72 pigs. Genotyping was performed using PCR–RFLP technique. Meat quality characteristics analysed were intramuscular fat content, tenderness, total water content, ultimate pH, crude protein and ashes. A medium level of heterozygosity values was established for GHRH and LEPR genes which corresponded to very high levels of informativeness indexes. Cathepsins CTSL, CTSB and CTSK had a low level of heterozygosity, and CTSS did not segregate in this breed. Association studies established that intramuscular fat content and tenderness were affected by the allele variance in GHRH and LEPR but not by CTSB and CTSL genes. The GHRH results could be particularly relevant for the production of lean prime cuts as the A allele is associated with both, a lower meat fat content and better tenderness values, which are two attributes highly regarded by consumers. Results of this study suggest that selective breeding towards GHRH/AA genotype would be particularly useful for improving meat quality characteristics in the production systems involving lean Large White lines, which typically have less than 2 % intramuscular fat content.
Aim. To study the distribution of genotypes by polymorphisms of the leptin (LEP SNP g.3469 T > C, LEP SNP g.2845 A > T) and cathepsin F (CTSF SNP g.22 C > G) genes according to the quality levels PSE, NOR and DFD meat in Large White pig breed of Ukrainian selection and to fi nd associations of genetic markers with the total indicator of meat quality. Methods. We studied meat samples (m. longissimus dorsi) from 102 pigs of Ukrainian Large White breed, raised to the weight at slaughter of 120 ± 5 kg in the experimental farm “Stepne” of the Poltava region, Ukraine. The ranking of muscle tissue was carried out according to the total indicator of meat quality (TM). PCR-RFLP analysis was used for DNA typing. The associations between genetic markers and TM were determined using ANOVA. Results. Genetic population analysis of Large White breed pigs of Ukrainian selection by genetic markers LEP SNP g.3469 T > C, LEP SNP g.2845 A > T and СTSF SNP g.22 C > G was carried out. The informative value of LEP SNP g.2845 A > T and СTSF SNP g.22 C > G, according to the calculated polymorphism information content, was optimal for associative studies (PIC = 0.311 and 0.373, respectively). The distribution of meat samples by quality levels PSE, NOR and DFD was performed. Most of them had traits of moderately expressed (n = 22) and weakly expressed (n = 59) PSE defect (light, soft, exudative meat). The calculated coeffi cients of Chuprov’s mutual conjugation between the genotypes for the studied SNPs and meat quality levels showed a moderate relationship between the genotypes for LEP SNP g.2845 A > T and CTSF SNP g.22 C > G and meat quality levels, К = 0.26 and 0.24, respectively. According to the results of ANOVA, the differences were found between homozygous and heterozygous CTSF SNP g.22 C > G genotypes in terms of the total indicator of meat quality. Conclusions. The meat of heterozygous pigs for CTSF SNP g.22 C > G (g.22GC) is characterized by a higher total indicator of meat quality (4.6) compared to the meat of homozygous animals g.22GG (4.2, p ≤ 0.05) and g.22CC (3.9, p ≤ 0.01).
Leptin receptor is one of the components of the system of regulating energy homeostasis of the organism. Leptin receptor gene (LEPR) polymorphism is associated with pig carcass index of the content of intramus- cular fat in its valuable parts, which is particularly important when assessing the quality of their carcasses for processing. Intramuscular fat is associated with meat fl avor characteristics and partly determines its tenderness, juiciness, and other parameters. Aim. To analyze LEPR gene (SNP NM001024587.1, p. 1987 C > T) polymor- phism in populations of various pig breeds and to establish its relationship with the quality of both meat and fat of pigs of Large White breed of Ukrainian breeding. Methods. Genetic-population analysis of nine pig breeds, associative analysis on the search connection of LEPR gene polymorphism with quality of both meat and fat of pigs of Large White breed of Ukrainian breeding. LEPR locus genotyping was performed by High Resolution Melting (HRM). Results. All the studied breeds are characterized by polymorphism of the leptin receptor gene (SNP NM001024587.1, p. 1987 C > T), signifi cant breed specifi city in the distribution of frequencies of alleles was established. Statistically confi rmed effect (p < 0.05) of genotypes LEPR on the content of intramuscular fat, total dry matter and moisture in the meat, as well as the moisture content in the back fat of pigs of Ukrainian Large White breed was revealed. Higher content of intramuscular fat was found in the animals with genotype TT, while a smaller amount of intramuscular fat and more moisture in fat was revealed in heterozygotes. Conclusions. Genetic marker LEPR SNP NM001024587.1, p. 1987 C > T can be used in the marker-assisted selection to predict and improve the performance quality of the meat of pigs of Large White breed of the Ukrainian breeding. These results suggest that porcine leptin receptor gene controls the quality of fat comp- lex – inside muscles and in the dorsal part of the carcass.
This study aims to assess the quality of raw pork intended for further processing, and also to analyse associations of genotypes, determined by single-nucleotide polymorphisms (SNPs) in leptin (LEP g.2845 A > T) and cathepsin (CTSF g.22 C ≤ G ) genes, with meat and fat quality traits. Meat and fat products as raw materials for further processing, produced from pigs of French origin bred on the pig farm “Artsyz Meat Company Ltd” located in Artsyz district of Odesa region, are considered as the object of this study. The total number of pigs used to perform DNA analysis is 350 heads. DNA tests and physicochemical analyses of meat and fat products were conducted at the research laboratory of the Institute of Pig Breeding and Agricultural Production of the National Academy of Agrarian Sciences of Ukraine in Poltava. Genomic DNA was extracted from pig bristle using the Chelex 100 ion exchange resin. A polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) method was used for genotyping. Fattening pigs were assessed for leptin (LEP g.2845) and cathepsin F (CTSF g.22) genes. Upon the young stock’s reaching the target live weight of 100 kg, 60 pigs in each group genotyped for the target genes were slaughtered using conventional methods. The results of genetic tests and association studies performed have shown that leptin and cathepsin F gene polymorphisms produce an effect on particular pork and backfat quality attributes. Statistically significant associations of the genetic marker LEP SNP g.2845 A > T with the investigated quality attributes of meat and fat products, in particular water-holding capacity, meat tenderness, intramuscular fat content, backfat moisture content and melting point, have been detected. Meanwhile, the genetic marker CTSF SNP g.22 C ≤ G is found to be associated with such pork quality attributes as water-holding capacity, tenderness, weight loss during thermal processing (cooking loss), intramuscular fat content, calcium and phosphorus levels, and energy value.
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