Genome-wide association study identifies quantitative trait loci regions involved in muscle acidic profile in Large White heavy pigs

Abstract

The widespread use of genome-wide association studies resulted in the discovery of genomic regions associated with fatty acid (FA) composition in different porcine tissues, but little information exists about the genes involved in FA composition of meat obtained from heavy pigs selected for the production of Italian dry-cured hams. To this objective, we genotyped with a single nucleotide polymorphism (SNP) panel 795 Italian Large White heavy pigs to identify the markers and genomic regions associated with Semimembranosus muscle FA profile. Heritability estimates for intramuscular fat FA profile were of low-to-moderate magnitude, suggesting that these traits may be improved with genomic selection. On the whole, 45 SNPs were significantly associated with 14 FAs, and 4 of them (ALGA008109, ALGA0081097, CASI0010164 and SIRI0000267) were associated with more than 1 FA. The palmitoleic : palmitic and oleic : stearic ratios displayed the highest number of significant markers and the most significant associations (Bonferroni adjusted P < 5.00E−07). Of particular interest, the palmitoleic : palmitic ratio was strongly associated with markers located at 111 to 114 Mb on chromosome 14, in the same chromosomal region where Stearoyl-CoA desaturase Δ9 (SCD) gene is located. Several significant chromosomal regions were found; some of them harbour key genes playing pivotal roles in FA desaturation and elongation, such as SCD and some members of the Elongation of Very Long-Chain FA (ELOVL) gene family. The results suggest that the identification of causal mutations in these regions may provide a set of markers useful for selection schemes aimed at improving FA composition in pork products.

Describing backfat and Semimembranosus muscle fatty acid variability in heavy pigs: Analysis of non–genetic factors

“…2006; Sellier, Maignel, & Bidanel, 2010), and in Duroc pigs slaughtered at about 125 kg live weight (Ros-Freixedes, Reixach, Bosch, Tor, & Estany, 2014). Recent studies carried out on Italian Large White (ILW) heavy pigs (slaughtered at about 155 kg live weight) found that the FA composition of fat stored in muscle and backfat (BF) are the result of moderately heritable traits (Davoli et al, 2019;Zappaterra et al, 2020) and associated with genetic markers (Zappaterra, Ros-Freixedes, Estany & Davoli, 2018;Catillo et al, 2020). Diet has also a major role in the variability noticed in pork FA composition, as proved by the considerable literature produced over the years (Morgan, Noble, Cocchi, & McCartney, 1992;Leskanich, Matthews, Warkup, Noble, & Hazzledine, 1997;Carrapiso, Tejeda, Noguera, Ibáñez-Escriche, & González, 2020).…”

Genes Related to Fat Metabolism in Pigs and Intramuscular Fat Content of Pork: A Focus on Nutrigenetics and Nutrigenomics

“…SCD gene: Stearoyl-coenzyme A desaturase gene ( SCD ) is a functional gene that encodes an important enzyme stearoyl-CoA desaturase necessary for the conversion of saturated fatty acids (SFAs) into monounsaturated fatty acids (MUFAs) [ 92 ]. The SCD gene has been associated with the fatty acid composition of porcine longissimus dorsi muscle [ 79 ], and acts as an important regulator of the genetic mechanism of lipid deposition and fatty acid synthesis in pigs [ 77 , 82 , 92 ]. Additionally, it is involved in the PPAR signalling pathway and is important for meat quality traits in pigs [ 72 ].…”

Association Between ATP Citrate Lyase (ACLY) Gene Polymorphism and Fattening, Slaughter and Pork Quality Traits in Polish Pigs

“…The overall selection goal in modern breeding programs is directed to improving qualitative and quantitative features that are economically important in pork production. As pork quality is influenced by many genetic and non-genetic factors, many studies have been focused on revealing the genetic background and its various genetic factors (Guy et al 2012;Piórkowska et al, 2018;Ropka-Molik et al 2018;Catillo et al 2020). Increases in societal pressure for sustainable pork production highlight the need for alternative, more holistic approaches in genetic selection programs, that will enable the production of high-quality meat, while maintaining performance and carcass characteristics of pigs at a satisfactory level (Merks et al 2012).…”