A genome‐wide association study for a proxy of intermuscular fat level in the Italian Large White breed identifies genomic regions affecting an important quality parameter for dry‐cured hams

Schiavo, Giuseppina; Galimberti, Giuliano; Russo, Vincenzo; Gallo, M.; Buttazzoni, L.

doi:10.1111/age.12542

Cited by 15 publications

(5 citation statements)

References 40 publications

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“…GRIK2 belongs to the kainate family of glutamate receptors. Previous study suggested that GRIK2 played a role in affecting intermuscular fat level [25]. We observed the frequencies of GRIK2 mutations were obviously different between the population in 2009 and 2017, these mutations might affect the normal transcription and expression of GRIK2 and further have impacts on intermuscular fat level, which is an important meat quality parameter.…”

Section: Human-induced Polygenic Selection In Duroc Pigsmentioning

confidence: 66%

Insights Into the Architecture of Human-induced Polygenic Selection in Duroc Pigs

Chen

Teng

Diao

et al. 2022

Preprint

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Background As one of the most utilized commercial composite boar lines, Duroc pigs have been introduced to China and undergone strongly human-induced selection over the past decades. However, the efficiencies and limitations of previous breeding of Chinese Duroc pigs are largely understudied. The objective of this study was to uncover directional polygenic selection in the Duroc pig genome, and investigate points overlooked in the past breeding process. Results Here, we utilized the Generation Proxy Selection Mapping (GPSM) on a dataset of 1,067 Duroc pigs with 8,766,074 imputed SNPs. GPSM detected a total of 5,649 putative SNPs actively under selection in the Chinese Duroc pig population, and the potential functions of the selection regions were mainly related to production, meat and carcass traits. Meanwhile, we observed that the allele frequency of variants related to teat number (NT) relevant traits was also changed, which might be influenced by genes that had pleiotropic effects. First, we identified the direction of selection on NT traits by $\widehat{G}$, and further pinpointed large-effect genomic regions associated with NT relevant traits by selection signature and GWAS. Combining results of NT relevant traits-specific selection signatures and GWAS, we found three common genome regions, which were overlapped with QTLs related to production, meat and carcass traits besides “Teat number” QTLs. This implied that there were some pleiotropic variants underlying NT and economic traits. We further found that rs346331089 has pleiotropic effects on NT and economic traits, e.g., litter size at weaning (LSW), litter weight at weaning (LWW), days to 100 kg (D100), backfat thickness at 100 kg (B100), and loin muscle area at 100 kg (L100) traits. Conclusions The selected loci that we identified across methods displayed the past breeding process of Chinese Duroc pigs, and our findings could be used to inform future breeding decision.

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Section: Human-induced Polygenic Selection In Duroc Pigsmentioning

confidence: 66%

Insights Into the Architecture of Human-induced Polygenic Selection in Duroc Pigs

Chen

Teng

Diao

et al. 2022

Preprint

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“…A large amount of lipid floating in the broth support this explanation. Muscle lipids are mainly intermuscular fat and intramuscular fat, of which the intermuscular fat is located on the muscle bundle and mainly consists of TGs, whereas intramuscular fat is located on the outer membrane and muscle‐bundle membrane and contains 20%–50% phospholipids (Fontanesi et al., 2017). Thus, the rapid initial decrease in TG abundance may be due to the loss of intermuscular fat, whereas the intramuscular fat is retained during boiling.…”

Section: Resultsmentioning

confidence: 99%

Characterization of lipids and volatile compounds in boiled donkey meat by lipidomics and volatilomics

Li,

Sun,

et al. 2024

Journal of Food Science

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Lipids are crucial substances for the formation and retention of volatile compounds (VOCs). The lipid and VOC profiles of boiled donkey meat were investigated by lipidomics and volatilomics. In total, 4277 lipids belonging to 39 subclasses were identified, comprising 26.93% triglycerides (TGs), 15.74% phosphatidylcholins (PCs), and 9.40% phosphatidylethanolamines. The relative percentage of TG in the meat significantly decreases (p < 0.001) from 0 to 40 min, after which there is no significant change, whereas PCs, sphingomyelins, and methyl phosphatidylcholines (MePCs) show the opposite trend. TG(16:1_18:1_18:2) and TG(16:0_16:1_18:2) appear to be key lipids for retaining VOCs in boiled donkey meat. Furthermore, PC(18:3e_16:0) and MePC(31:0e) were found to be potential markers for discriminating donkey meat. A total of 83 VOCs were detected, including 25.30% aldehydes, 18.07% hydrocarbons, 14.46% ketones, and 13.25% alcohols. Eleven characteristic VOCs with relative odor activity values >1 were identified as the predominant flavor compounds in boiled donkey meat, mainly hexanal and 1‐octen‐3‐ol. Of the 258 differential lipids, 72 of them, especially polyunsaturated‐fatty acid–rich lipids, are the main contributors to the formation of VOCs. Together, the key lipids for retention and formation of VOCs in donkey meat were revealed, providing a theoretical basis for VOC regulation.

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“…GRIK2 belongs to the kainate family of glutamate receptors. Previous study suggested that GRIK2 played a role in affecting intermuscular fat level [ 26 ]. We observed the frequencies of GRIK2 mutations were obviously different between the population in 2009 and 2017, these mutations might affect the normal transcription and expression of GRIK2 and further have impacts on intermuscular fat level, which is an important meat quality parameter.…”

Section: Discussionmentioning

confidence: 99%

Insights into the architecture of human-induced polygenic selection in Duroc pigs

Chen

Teng

Diao

et al. 2022

J Animal Sci Biotechnol

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Background As one of the most utilized commercial composite boar lines, Duroc pigs have been introduced to China and undergone strongly human-induced selection over the past decades. However, the efficiencies and limitations of previous breeding of Chinese Duroc pigs are largely understudied. The objective of this study was to uncover directional polygenic selection in the Duroc pig genome, and investigate points overlooked in the past breeding process. Results Here, we utilized the Generation Proxy Selection Mapping (GPSM) on a dataset of 1067 Duroc pigs with 8,766,074 imputed SNPs. GPSM detected a total of 5649 putative SNPs actively under selection in the Chinese Duroc pig population, and the potential functions of the selection regions were mainly related to production, meat and carcass traits. Meanwhile, we observed that the allele frequency of variants related to teat number (NT) relevant traits was also changed, which might be influenced by genes that had pleiotropic effects. First, we identified the direction of selection on NT traits by $$\hat{G}$$ G ^ , and further pinpointed large-effect genomic regions associated with NT relevant traits by selection signature and GWAS. Combining results of NT relevant traits-specific selection signatures and GWAS, we found three common genome regions, which were overlapped with QTLs related to production, meat and carcass traits besides “teat number” QTLs. This implied that there were some pleiotropic variants underlying NT and economic traits. We further found that rs346331089 has pleiotropic effects on NT and economic traits, e.g., litter size at weaning (LSW), litter weight at weaning (LWW), days to 100 kg (D100), backfat thickness at 100 kg (B100), and loin muscle area at 100 kg (L100) traits. Conclusions The selected loci that we identified across methods displayed the past breeding process of Chinese Duroc pigs, and our findings could be used to inform future breeding decision.

show abstract

A genome‐wide association study for a proxy of intermuscular fat level in the Italian Large White breed identifies genomic regions affecting an important quality parameter for dry‐cured hams

Cited by 15 publications

References 40 publications

Insights Into the Architecture of Human-induced Polygenic Selection in Duroc Pigs

Insights Into the Architecture of Human-induced Polygenic Selection in Duroc Pigs

Characterization of lipids and volatile compounds in boiled donkey meat by lipidomics and volatilomics

Insights into the architecture of human-induced polygenic selection in Duroc pigs

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