A new single nucleotide polymorphism in the ryanodine gene of chicken skeletal muscle

Abstract

ABSTRACT. Some genes affect meat quality in chickens. We looked for polymorphisms in the Gallus gallus α-RyR gene (homologous to RyR 1) that could be associated with PSE (pale, soft and exudative) meat. Because RyR genes are over 100,000 bp long and code for proteins with about 5000 amino acids, primers were designed to amplify a fragment of hotspot region 2, a region with a high density of mutations in other species. Total blood DNA was extracted from 50 birds, 25 that had PSE meat and 25 normal chickens. The DNA samples were amplified by PCR, cloned, sequenced, and used to identify single nucleotide polymorphisms (SNPs). The amplified fragment of α-RyR was 604 nucleotides in length; 181 nucleotides were similar to two exons from a hypothetical turkey cDNA sequence for α-RyR. A non-synonymous nucleotide substitution (G/A) was identified in at least one of the three sequenced clones obtained from nine animals, six PSE (HAL+) birds and three normal (HAL-) birds; they were heterozygous for this mutation. This SNP causes a change from Val to Met in the α-RYR protein. Since the frequencies of this SNP were not significantly different in the PSE versus normal chickens, it appears that this mutation (in heterozygosity) does not alter the structure or function of the muscle protein, making it an inappropriate candidate as a genetic marker for PSE meat.

Pre-Slaughter Stress Affects Ryanodine Receptor Protein Gene Expression and the Water-Holding Capacity in Fillets of the Nile Tilapia

“…Contraction in the muscle is due to neurostimulation through the motor endplate which releases calcium from the sarcoplasmic reticulum to the sarcoplasm. The physiological consequences of Ca 2+ level increase prior to slaughter include a rise in muscle hypermetabolism which leads to postmortem warming and acidosis in the muscle tissue [ 12 ].…”

Skeletal muscle calcium channel ryanodine and the development of pale, soft, and exudative meat in poultry

“…It is known that stressors can interfere with αRYR gene expression, but it was not possible to associate these changes directly with the occurrence of PSE meat, as altered mRNA transcripts were found in samples from both normal meat and PSE meat. As gene expression can be modulated by the environment, Droval et al (2012b) sequenced a portion of the chicken RYR gene corresponding to the hotspot region 2 in human RYR and identified a polymorphism consisting of a replaced guanidine nucleotide at a specific position of the gene ( Figure 5). However, as this polymorphism occurred in both the normal meat and the PSE meat samples, it was not possible to correlate the presence of the polymorphism with PSE meat in poultry.…”

“…Many efforts have been directed at understanding these processes to prevent undesirable outcomes such as pale, soft, and exudative (PSE) meat in pigs, turkeys, and chickens (Fujii et al, 1991;Chiang et al, 2004;Oda et al, 2009;Droval et al, 2012b). The recent application of molecular biology and genetic techniques has enabled detailed investigations into the molecular basis of PSE.…”

Genome-wide genetic structure and selection signatures for color in 10 traditional Chinese yellow-feathered chicken breeds

“…Moreover, our results show some clues for meat quality which is a major economic feature in chicken production. RYR2 and RYR3 [45][46][47]; IL-18 [48]; FBXO5 [49]; COL1A2, COL4A2, COL6A1; COL6A2; COL4A1, and COL23A1 [50]; GDF8 [51]; HSPA5 [48]; SHISA9 [52]; all bearing strong selection signals in the YFCs, are important determinants of meat quality in domestic animals. These genes provide a foundation for understanding the meat properties of the YFCs, which would attract more concerns to investigate the detailed function roles in future studies.…”