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Associations between single nucleotide polymorphisms in 33 candidate genes and meat quality traits in commercial pigs
Author(s) -
Zhang C. Y.,
Wang Z.,
Bruce H. L.,
Janz J.,
Goddard E.,
Moore S.,
Plastow G. S.
Publication year - 2014
Publication title -
animal genetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.756
H-Index - 81
eISSN - 1365-2052
pISSN - 0268-9146
DOI - 10.1111/age.12155
Subject(s) - single nucleotide polymorphism , biology , candidate gene , genetics , tenderness , snp , quantitative trait locus , meat tenderness , purebred , minor allele frequency , trait , genotype , gene , zoology , breed , computer science , programming language
Summary This study aimed to evaluate the effects of single nucleotide polymorphisms ( SNP s) in candidate genes for meat quality using a custom 96‐ SNP panel ( I llumina V era C ode G olden G ate A ssay) on 15 traits collected from 400 commercial pigs. Meat quality measurements included muscle p H , color ( L *, a* and b*), drip loss, cooking loss, peak shear force and six sensory traits including appearance (outside and inside), tenderness, juiciness, flavor and overall liking as well as carcass weight and probe yield. Thirty‐five SNP s with minor allele frequencies > 0.10 remained for the multimarker association using the GLM procedure of sas 9.2. Results showed that 20 SNP s were significantly associated with at least one of the traits with either additive or dominance or both effects ( P < 0.05). Among these significant SNP s, five of them in ADIPOQ , FTO , TNF , LEPR and AMPD 1 had an effect on more than three traits simultaneously; those in MC 4 R , CAST , DGAT 1 and MYF 6 had an effect on two traits, while the others were associated with one trait. The results suggest that these markers could be incorporated into commercial pigs for marker‐assisted selection and breeding programs for carcass and meat quality trait improvement.