Exploring evidence of positive selection reveals genetic basis of meat quality traits in Berkshire pigs through whole genome sequencing
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- 作者：Hyeonsoo Jeong ; Ki-Duk Song ; Minseok Seo ; Kelsey Caetano-Anollés…
- 关键词：Berkshire pigs ; Selection signature ; Meat quality ; XP ; EHH ; XP ; CLR ; de novo assembly
- 刊名：BMC Genetics
- 出版年：2015
- 出版时间：December 2015
- 年：2015
- 卷：16
- 期：1
- 全文大小：1,477 KB
- 刊物主题：Life Sciences, general; Animal Genetics and Genomics; Microbial Genetics and Genomics; Plant Genetics & Genomics; Genetics and Population Dynamics;
- 出版者：BioMed Central
- ISSN：1471-2156
文摘
Background Natural and artificial selection following domestication has led to the existence of more than a hundred pig breeds, as well as incredible variation in phenotypic traits. Berkshire pigs are regarded as having superior meat quality compared to other breeds. As the meat production industry seeks selective breeding approaches to improve profitable traits such as meat quality, information about genetic determinants of these traits is in high demand. However, most of the studies have been performed using trained sensory panel analysis without investigating the underlying genetic factors. Here we investigate the relationship between genomic composition and this phenotypic trait by scanning for signatures of positive selection in whole-genome sequencing data.