Open AccessEffects of H-FABP gene polymorphisms and nutritional factors on pork quality
Author(s) -
Changlong Li,
SA Xiao-ying,
Mei He,
Yuchun Pan
Publication year - 2009
Publication title -
yichuan
Language(s) - English
Resource type - Journals
ISSN - 0253-9772
DOI - 10.3724/sp.j.1005.2009.00713
Subject(s) - intramuscular fat , ingredient , genotype , biology , polymorphism (computer science) , body weight , gene polymorphism , food science , gene , significant difference , zoology , genetics , medicine , endocrinology
Pork quality is affected by both genetic and nutritional factors. However, few researches focused simultaneously on the effects of these two kinds of factors. In order to study the co-effects of these two kinds of factors simultaneously, we implemented this experiment, 136 PIC hybrid pigs with about 65 kg body weight were randomly divided into 4 groups; each group was fed with a different kind of rations. After 35 days of feeding, the pigs were slaughtered at about 95 kg body weight and the pork quality was evaluated. Then the polymorphism of H-FABP gene was analyzed and an association analysis was conducted. The results are as follows: (1) feed ingredient has very significant effect on meat color (MC), pH24, intramuscular fat (IMF, %), and intramuscular protein (IMP, %); (2) H-FABP gene polymorphism has very significant effect on IMF (%) and IMP (%); (3) the interaction between gene and feed ingredient has significant effect on pH and IMF (%), and pH and IMF (%) were the highest for AA genotype in group 0 and group 1, respectively. These results suggest that both genetic and nutritional factors should be concerned in the improvement of pork quality.