Identification of four SNPs and association analysis with meat quality traits in the porcine Pitx2c gene

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• 作者：WangJun Wu (1)
  Bo Zuo (1)
  ZhuQing Ren (1)
  A. A. R. Hapsari (2)
  MingGang Lei (1)
  DeQuan Xu (1)
  FengE Li (1)
  YuanZhu Xiong (1)
  
• 关键词：association ; haplotype ; Pitx2c ; meat quality ; pig
• 刊名：Science China Life Sciences
• 出版年：2011
• 出版时间：May 2011
• 年：2011
• 卷：54
• 期：5
• 页码：426-433
• 全文大小：521KB
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• 作者单位：WangJun Wu (1)
  Bo Zuo (1)
  ZhuQing Ren (1)
  A. A. R. Hapsari (2)
  MingGang Lei (1)
  DeQuan Xu (1)
  FengE Li (1)
  YuanZhu Xiong (1)
  
  1. Key Laboratory of Swine Genetics and Breeding, Ministry of Agriculture and Key Laboratory of Agriculture Animal Genetics, Breeding and Reproduction, Ministry of Education, College of Animal Science, Huazhong Agricultural University, Wuhan, 430070, China
  2. Faculty of Animal Agriculture, Diponegoro University, Tembalang Campus-Semarang, 50275, Indonesia
  

文摘

The association of the porcine Pitx2c gene with meat quality traits was investigated in the present study. A total of eight single nucleotide polymorphisms (SNPs) were found. Allele frequencies of four SNPs were further detected in four commercial breeds and eight Chinese indigenous breeds. Single SNP and meat quality associations were analyzed in a Yorkshire×Meishan F2 population. The SNPs c.474C>T (P<0.01) and c.636C>T (P<0.05) showed a significant association with meat color (MCV1). The SNPs c.*37G>A and c.*47G>A were significantly associated with drip loss rate (DLR), water holding capacity (WHC) and meat color value (MCV1) consistently (P<0.05). Linkage disequilibrium (LD) analysis revealed that the adjacent SNPs were in LD. Two major haplotypes were identified, and association analysis between haplotype combinations and meat quality indicated that the presence of two copies of haplotype 1 -CCGG- may improve meat quality.