Genetic Marker Discovery in Complex Traits: A Field Example on Fat Content and Composition in Pigs

Pena, Ramona N.; Ros‐Freixedes, Roger; Tör, M.; Estany, J.

doi:10.3390/ijms17122100

Cited by 36 publications

(24 citation statements)

References 89 publications

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“…PUFA:SFA ratio of lean meat was 0.24 in average, which is less than recommended minimum 0.4 by World Health organisation (WHO) and in other authors' investigations. IMF has a lower polyunsaturated fatty acid (PUFA) content and a higher percentage of SFA, while monounsaturated fatty acid content (MUFA) is similar in IMF and back fat (Pena et al, 2016).…”

Section: Analysis Of the Fatty Acid Composition Of M Longissimus Dorsimentioning

confidence: 99%

Analysis of Chemical Composition in Pork Longissimus Muscle of Latvian Breed Pigs

Paura

Degola

Jonkus

et al. 2019

Acta Univ. Agric. Silvic. Mendelianae Brun.

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The aim of this study was to investigate the pork chemical composition (protein, intramuscular fat, cholesterol) and fatty acid composition (SFA, PUFA, MUFA) of the longissimus dorsi muscle of purebred Latvian White (Latvian Yorkshire) and crossbred Latvian Yorkshire and Landrace pigs selected from different herds. The average protein level in pork was 22.8 ±0.21 g 100 g -1 and average intramuscular fat (IMF) 5.6 ±0.62%. It was found that IMF in investigated meat samples was higher than the ideal level. The crossbred pigs produced meat with higher protein level (p < 0.05) and with less IMF (p < 0.05). The saturated fatty acid (SFA) range from 0.7 to 5.2 g 100 g-1 and polyunsaturated fatty acid (PUFA) range from 0.1 to 1.2 g 100 g-1. PUFA:SFA ratio of lean meat was 0.24 on average, which is less than the recommended minimum and did not exceed the value 0.4. The crossbred pigs meat contained significantly lower SFA with higher PUFA:SFA ratio (p < 0.05) compared to those of purebred pigs. Investigated pork samples contain higher level of omega-6 (n-6) and a small level of omega-3 (n-3) with evaluated n-6:n-3 ration 4:1 to 11:1. However, in our investigation were samples of pork in which the IMF was in the recommended range 2–3% and with higher protein and omega-3 level. In general, pork chemical and fatty acid composition depended on pigs genetic.

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Section: Analysis Of the Fatty Acid Composition Of M Longissimus Dorsimentioning

confidence: 99%

Analysis of Chemical Composition in Pork Longissimus Muscle of Latvian Breed Pigs

Paura

Degola

Jonkus

et al. 2019

Acta Univ. Agric. Silvic. Mendelianae Brun.

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“…Analysis of pork quality considers cultural, sensorial, nutritional, and hygienic properties, economic issues, improvement in ante and postmortem handling, technological processes, and genetic variables (Rosenvald and Andersen, 2003;Joo et al, 2013;Pena et al, 2016). However, to meet the need for increased production and improve carcass and meat quality, producers and the swine processing industry have begun using molecular techniques.…”

Section: Introductionmentioning

confidence: 99%

“…However, to meet the need for increased production and improve carcass and meat quality, producers and the swine processing industry have begun using molecular techniques. With the information obtained by DNA analyses, it is possible to select genes that significantly affect production, enabling the use of marker-assisted selection (Samarai and Al-Kazaz, 2015;Pena et al, 2016). Many genes known to affect carcass and meat quality have been mapped in swine, among which porcine growth hormone (pGH) is especially important.…”

Section: Introductionmentioning

confidence: 99%

Research Article A DdeI polymorphism in the growth hormone gene is associated with higher lean meat yield and pH 45 min in postmortem pigs

Ferreira¹,

Braga²,

Guimarães³

et al. 2019

Genet. Mol. Res.

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Marker-assisted selection has been widely used in breeding programs. The use of single nucleotide polymorphisms (SNPs) as genetic markers enables identification of genotypes that best contribute to quantitative characteristics. We evaluated a possible association between the DdeI growth hormone gene polymorphism and meat and carcass traits. A total of 476 halothanefree animals were genotyped. Animals originated from the crossing of an AGIPIC ® 415 male with Large White (LW) x Landrace (LD) females. Males were castrated when young and males and females were slaughtered between 150 and 180 days old. Hot carcass weight, carcass length, pH 45 min , and pH 16 postmortem of Longissimus cervicis, Longissimus dorsi, and Semimembranosus muscles, backfat thickness, Longissimus dorsi muscle depth, and color by the CIELAB system were measured and the percentage of lean meat was calculated. Water holding capacity was determined by the filter paper method in the Semimembranosus muscle. A 605-base pair (bp) I.M. Ferreira et al. 2 amplicon was obtained by PCR and a DdeI polymorphism was genotyped and two alleles identified, D 1 with 335, 148, and 122 bp and D 2 allele with 457 and 148 bp. Allele frequencies were 0 . 4 3 for D 1 and 0.57 for D 2 . Genotypic frequencies were as follows: D 1 D 1 ( 22.1%), D 1 D 2 ( 49.8%), and D 2 D 2 (28.1%). The Chi-Square test showed that the population was in Hardy-Weinberg equilibrium.The results of hot carcass weight, carcass length, pH 16 postmortem of Longissimus cervicis, Longissimus dorsi, and Semimembranosus muscles, backfat thickness, Longissimus dorsi muscle depth, color and water holding capacity did not differ significantly among the genotypes. The DdeI SNP was associated with lean meat percentage and pH at 45 min posmortem in the Longissimus cervicis muscle; properties that are important for the commercialization of fresh meat as well as processed products.

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“…Functional candidate gene approach and quantitative trait locus (QTL) mapping in livestock have been proved to have important roles in contributing to the enhancement of growth and meat quality in cattle (Haskell, Simm, & Turner, 2014;Pimentel & Konig, 2012), pig (Davoli & Braglia, 2007;Pena, Ros-Freixedes, Tor, & Estany, 2016), sheep (Figueiredo Filho, Do, Sarmento, Santos, & Torres, 2016;Matika et al, 2016), and chicken (Fu, Lee, & Abasht, 2016;Nadaf et al, 2007). For example, genetic mechanisms underlying fat deposition have been intensively studied in pig and beef cattle.…”

Section: Introductionmentioning

confidence: 99%

Expression analyses of candidate genes related to meat quality traits in squabs from two breeds of meat‐type pigeon

Chen³

et al. 2018

Animal Physiology Nutrition

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In this study, meat quality traits were compared between squabs from two pigeon breeds: one Chinese indigenous breed, the Shiqi (SQ) meat-type pigeon, and an imported breed, the white king (WK) meat-type pigeon. Breed differences were detected in the content of intramuscular fat (IMF) in the breast muscle. SQ squabs had significantly higher IMF content than the WK birds. The shear force value (an objective measure of meat tenderness) of SQ birds was also relatively lower than that of the WK squabs. Further analysis of fatty acids profile revealed that SQ squabs exhibited significant advantage in the synthesis of polyunsaturated fatty acids, while WK squabs were significantly higher in the sum of monounsaturated fatty acids. Breast muscle in the SQ squabs was also significantly higher in the ratio of polyunsaturated fatty acids to saturated fatty acids, as well as the sum of omega 6 fatty acids. Variability of expression levels of functional genes in relation to fat accumulation and meat tenderness was analysed by qRT-PCR. Gene expression analyses showed that the hepatic expression of LPL (lipoprotein lipase), FABP4 (fatty acid-binding protein 4), and CAPN2 (calpain-2) were significantly higher in the SQ squabs. In the breast muscle tissue, the FABP3 (fatty acid-binding protein 3) and CAPN2mRNA abundance was significantly higher in SQ squabs. Our results suggested that these differentially expressed genes might be candidate genes used in the programmes of targeted selection for squabs with higher IMF content, tender meat, and more favourable fatty acids composition.

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Genetic Marker Discovery in Complex Traits: A Field Example on Fat Content and Composition in Pigs

Cited by 36 publications

References 89 publications

Analysis of Chemical Composition in Pork Longissimus Muscle of Latvian Breed Pigs

Analysis of Chemical Composition in Pork Longissimus Muscle of Latvian Breed Pigs

Research Article A DdeI polymorphism in the growth hormone gene is associated with higher lean meat yield and pH 45 min in postmortem pigs

Expression analyses of candidate genes related to meat quality traits in squabs from two breeds of meat‐type pigeon

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