Genomic architecture of carcass and pork traits and their association with immune capacity

Jové-Juncà, T.; Crespo-Piazuelo, D.; González-Rodríguez, O.; Pascual, M.; Hernández-Banqué, C.; Reixach, J.; Quintanilla, R.; Ballester, M.

doi:10.1016/j.animal.2023.101043

Cited by 1 publication

(1 citation statement)

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“…Furthermore, the notable enrichment of QTL related to the eosinophil number suggests a connection between immunity and meat color traits. Previous studies have established associations between immunity and production traits [33,34]. These associations present a challenge for breeding programs and necessitate careful consideration in order to enhance immunocompetence without compromising production traits in pigs.…”

Section: Gwas and Selection Signatures For Meat Color Traitsmentioning

confidence: 99%

Unveiling the Genetic Mechanism of Meat Color in Pigs through GWAS, Multi-Tissue, and Single-Cell Transcriptome Signatures Exploration

Liu,

Chen,

Zhang

et al. 2024

IJMS

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Meat color traits directly influence consumer acceptability and purchasing decisions. Nevertheless, there is a paucity of comprehensive investigation into the genetic mechanisms underlying meat color traits in pigs. Utilizing genome-wide association studies (GWAS) on five meat color traits and the detection of selection signatures in pig breeds exhibiting distinct meat color characteristics, we identified a promising candidate SNP, 6_69103754, exhibiting varying allele frequencies among pigs with different meat color characteristics. This SNP has the potential to affect the redness and chroma index values of pork. Moreover, transcriptome-wide association studies (TWAS) analysis revealed the expression of candidate genes associated with meat color traits in specific tissues. Notably, the largest number of candidate genes were observed from transcripts derived from adipose, liver, lung, spleen tissues, and macrophage cell type, indicating their crucial role in meat color development. Several shared genes associated with redness, yellowness, and chroma indices traits were identified, including RINL in adipose tissue, ENSSSCG00000034844 and ITIH1 in liver tissue, TPX2 and MFAP2 in lung tissue, and ZBTB17, FAM131C, KIFC3, NTPCR, and ENGSSSCG00000045605 in spleen tissue. Furthermore, single-cell enrichment analysis revealed a significant association between the immune system and meat color. This finding underscores the significance of the immune system associated with meat color. Overall, our study provides a comprehensive analysis of the genetic mechanisms underlying meat color traits, offering valuable insights for future breeding efforts aimed at improving meat quality.

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Section: Gwas and Selection Signatures For Meat Color Traitsmentioning

confidence: 99%