Effects of candidate genes' polymorphisms on meat quality traits in pigs

Abstract

Abstract The objective of this study was to investigate the effects of single nucleotide polymorphisms (SNPs) in nine candidate genes on meat quality traits in longissimus dorsi muscle of pigs. Each SNP allele's main effects were as follows: ADRB3 c. 1192G allele increased intramuscular fat (IMF; p<0.01) and yellowness (p<0.05). MC4R c. 745G allele increased body weight (p<0.05). LEPR c. 232T allele increased rib eye area and decreased tenderness (p<0.05). HSL c. 873G allele increased rib eye area and decreased IMF and backfat thickness (p<0.05). LPL c. 74T allele increased IMF, tenderness, and yellowness (p<0.05). MYF5 c. 1205A allele improved tenderness (p<0.05). H-FABP c. 1322T allele improved tenderness and yellowness (p<0.05). PPARγ c. 175G allele decreased water loss (p<0.05). The identified genetic markers might be useful for evaluation and utilization of meat quality related gene in the effort to improve porcine meat quality.