Effect of genetic variants of the heart fatty acid-binding protein gene on intramuscular fat and performance traits in pigs.

Gerbens, Frans; Erp, A.J.M. van Aspert-van; Harders, Frank; Verburg, F.J.; Meuwissen, T.H.E.; Veerkamp, J.H.; Pas, Marinus Fw Te

doi:10.2527/1999.774846x

Cited by 140 publications

(125 citation statements)

References 17 publications

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“…The H-FABP gene is, according to our results, associated with IMF and MA, but not with BF. This result is not concordant with the first reports which described a main effect of this gene on BF [8], although more recent works have described this association with only IMF [9,13,14]. Moreover the effect of the gene on IMF in our population was independent of BF content, since the introduction of BF as the covariate in the model did not modify the results, contrarily to those reported by Gerbens et al [8].…”

Section: Discussioncontrasting

confidence: 93%

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Test for positional candidate genes for�body composition on�pig chromosome�6

�vilo¹,

Oliver²,

Noguera

et al. 2002

Genet. Sel. Evol.

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-One QTL affecting backfat thickness (BF), intramuscular fat content (IMF) and eye muscle area (MA) was previously localized on porcine chromosome 6 in an F 2 cross between Iberian and Landrace pigs. This work was done to study the effect of two positional candidate genes on these traits: H-FABP and LEPR genes. The QTL mapping analysis was repeated with a regression method using genotypes for seven microsatellites and two PCR-RFLPs in the H-FABP and LEPR genes. H-FABP and LEPR genes were located at 85.4 and 107 cM respectively, by linkage analysis. The effects of the candidate gene polymorphisms were analyzed in two ways. When an animal model was fitted, both genes showed significant effects on fatness traits, the H-FABP polymorphism showed significant effects on IMF and MA, and the LEPR polymorphism on BF and IMF. But when the candidate gene effect was included in a QTL regression analysis these associations were not observed, suggesting that they must not be the causal mutations responsible for the effects found. Differences in the results of both analyses showed the inadequacy of the animal model approach for the evaluation of positional candidate genes in populations with linkage disequilibrium, when the probabilities of the parental origin of the QTL alleles are not included in the model.

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Section: Discussioncontrasting

confidence: 93%

“…Polymorphisms in this locus have been associated with fatness traits in the Duroc breed and Meishan crossbred pigs [8,9] and in Duroc × Landrace pigs [13].…”

Section: Introductionmentioning

confidence: 99%

Test for positional candidate genes for�body composition on�pig chromosome�6

�vilo¹,

Oliver²,

Noguera

et al. 2002

Genet. Sel. Evol.

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“…Indeed, Alasnier and colleagues in rabbits [12] failed to show any strict association between the relative proportion of oxidative fibers in various muscles and their respective fat content. Genetic variants of FABP have been associated with muscle lipid content in pigs [37], but their involvement at the protein level remains unclear [38]. Finally, in line with our results, LPL activity has been negatively associated to marbling in cattle [39].…”

Section: Discussionsupporting

confidence: 78%

Age-related relationships between muscle fat content and metabolic traits in growing rabbits

Gondret

Hocquette²,

Herpin³

2004

Reprod. Nutr. Dev.

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-This study was aimed at ascribing muscle fat accretion in growing rabbits to changes in several extra-muscular and intra-muscular metabolic pathways. At 10 wk or 20 wk of age (n = 8 per group), tissue lipid content and metabolic indicators of nutrient anabolic or catabolic pathways were simultaneously assessed in the liver, perirenal fat, the heart and the Longissimus lumborum (LL) muscle, together with plasma concentrations in energy-yielding metabolites. Lipid content significantly increased with age (P ≤ 0.01) in the glycolytic LL muscle (+67%) and the oxidative heart (+30%). In the former muscle, it was statistically correlated (r 2 = 0.68; P < 0.01) to the changes in the orientation of muscle metabolism towards an enhanced lipogenic capacity and a depressed capacity for fatty acid transport and nutrient oxidation, and to indications of lower availability in plasma glucose and triglycerides. In the heart, age-related fat accretion was positively associated (r 2 = 0.48, P < 0.01) to intrinsic metabolic changes towards an enhanced lipogenic capacity, together with a lower availability in plasma glucose. Variables representative of cardiac catabolic capacity tended to be negatively correlated to fat content in the heart (r 2 = 0.15, P = 0.07). In growing rabbits, muscle fat content variation was proven to result from a reciprocal balance between catabolic and anabolic fatty acid fluxes, rather than to be assigned to one specific energy metabolic pathway.

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“…Johansson et al [36] reported relatively small differences in fatty acid composition for pigs with and without the RN -allele. In pigs, polymorphisms in the H-FABP gene have been associated with variability in intramuscular fat content, largely independent of backfat thickness [25,26], but to our knowledge no reports on the possible changes in fatty acid composition are available yet. Interestingly, in a QTL mapping study using an F 2 cross between Iberian × Landrace pigs, Pérez-Enciso et al [61] concluded that the metabolism and(or) deposition rate of linoleic acid is under (partial) control of a QTL on chromosome 4, and that the effect of the QTL was not an artifact caused by the differences in backfat thickness.…”

Section: Porkmentioning

confidence: 99%

Meat fatty acid composition as affected by fatness and genetic factors: a review

2004

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-Meat fatty acid composition is influenced by genetic factors, although to a lower extent than dietary factors. The species is the major source of variation in fatty acid composition with ruminant meats being more saturated as a result of biohydrogenation in the rumen compared to the meat of monogastric animals. The level of fatness also has an effect on the meat fatty acid composition. The contents of saturated (SFA) and monounsaturated (MUFA) fatty acids increase faster with increasing fatness than does the content of PUFA, resulting in a decrease in the relative proportion of PUFA and consequently in the polyunsaturated/saturated fatty acids (P/S) ratio. The dilution of phospholipids with triacylglycerols and the distinct differences in fatty acid composition of these fractions explain the decrease in the P/S ratio with increasing fatness. An exponential model was fitted to the literature data for beef and showed a sharply increasing P/S ratio at low levels of intramuscular fat. Lowering the fat level of beef is thus more efficient in increasing the P/S ratio than dietary interventions. For pork, the intramuscular fat level also affects the P/S ratio, but nutrition will have a larger impact. The fat level also influences the n-6/n-3 PUFA ratio, due to the difference of this ratio in polar and neutral lipids. However, these effects are much smaller than the effects that can be achieved by dietary means. Differences in fatty acid composition between breeds and genotypes can be largely explained by differences in fatness. However, after correction for fat level, breed or genotype differences in the MUFA/SFA ratio and in the longer chain C20 and C22 PUFA metabolism have been reported, reflecting the possible genetic differences in fatty acid metabolism. Breed differences in meat conjugated linoleic acid (CLA) content have not yet been reported, but the c9t11CLA content in meat is positively related to the total fat content. Heritabilities and genetic correlations for the proportion of certain fatty acids have been estimated in a few studies, and correspond to the observations at the phenotypic level in relation to the intramuscular fat level. Although there is potential for genetic change, incorporating fatty acid composition as a goal in classical breeding programs does not seem worthwhile at the present. Enzyme activities have been measured in a few studies, but are not able to explain between-animal variation in fatty acid composition. Biochemical and molecular genetic studies should be encouraged to unravel the mechanisms responsible for differences in the metabolism and incorporation of specific fatty acids in meat. Résumé -Influence des facteurs génétiques et de l'état d'engraissement sur la composition en acides gras de la viande. Revue. La composition en acides gras de la viande est affectée par divers facteurs : des facteurs nutritionnels, mais aussi des facteurs génétiques, quoiqu'à un degré moindre. L'espèce animale est également une source de variation importante, c'est même la plus important...

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Effect of genetic variants of the heart fatty acid-binding protein gene on intramuscular fat and performance traits in pigs.

Cited by 140 publications

References 17 publications

Test for positional candidate genes for�body composition on�pig chromosome�6

Test for positional candidate genes for�body composition on�pig chromosome�6

Age-related relationships between muscle fat content and metabolic traits in growing rabbits

Meat fatty acid composition as affected by fatness and genetic factors: a review

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