Polymorphisms of the porcine cathepsins, growth hormone-releasing hormone and leptin receptor genes and their association with meat quality traits in Ukrainian Large White breed.
Polymorphisms of the porcine cathepsins, growth hormone-releasing hormone and leptin receptor genes and their association with meat quality traits in Ukrainian Large White breed.
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DOI：
10.1007/s11033-016-3977-z
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发表时间：
2016-06
影响因子：
2.8
通讯作者：
Doran O
中科院分区：
文献类型：
--
作者：
Balatsky V;Bankovska I;Pena RN;Saienko A;Buslyk T;Korinnyi S;Doran O
组织蛋白酶、生长激素释放激素（GHRH）和瘦素受体（LEPR）基因作为猪肉质和生产性能的潜在标记已受到越来越多的关注。本研究对乌克兰纯种大白色猪组织蛋白酶基因（CTSB、CTSK、CTSL、CTSS）、GHRH和LEPR的等位基因变异进行了研究，并分析了这些等位基因变异对肉质性状的影响。该研究在72头猪中进行。采用PCR-RFLP技术进行基因分型。分析了肌内脂肪含量、嫩度、总水分、最终pH、粗蛋白和灰分等肉质特性。GHRH和LEPR基因的杂合度值为中等水平，对应于非常高的信息量指数。组织蛋白酶CTSL，CTSB和CTSK具有低水平的杂合性，CTSS没有分离在这个品种。相关研究表明肌内脂肪含量和嫩度受GHRH和LEPR等位基因变异的影响，而不受CTSB和CTSL基因的影响。GHRH结果可能与生产瘦肉上等肉特别相关，因为A等位基因与较低的肉脂肪含量和较好的嫩度值两者相关，这是消费者高度重视的两个属性。本研究的结果表明，GHRH/AA基因型的选择育种将是特别有用的，以改善生产系统中的肉质特性，包括瘦肉大白色线，通常具有小于2%的肌内脂肪含量。
Cathepsins, growth hormone-releasing hormone (GHRH) and leptin receptor (LEPR) genes have been receiving increasing attention as potential markers for meat quality and pig performance traits. This study investigated the allele variants in four cathepsin genes (CTSB, CTSK, CTSL, CTSS), GHRH and LEPR in pure-bred Ukrainian Large White pigs and evaluated effects of the allele variants on meat quality characteristics. The study was conducted on 72 pigs. Genotyping was performed using PCR–RFLP technique. Meat quality characteristics analysed were intramuscular fat content, tenderness, total water content, ultimate pH, crude protein and ashes. A medium level of heterozygosity values was established for GHRH and LEPR genes which corresponded to very high levels of informativeness indexes. Cathepsins CTSL, CTSB and CTSK had a low level of heterozygosity, and CTSS did not segregate in this breed. Association studies established that intramuscular fat content and tenderness were affected by the allele variance in GHRH and LEPR but not by CTSB and CTSL genes. The GHRH results could be particularly relevant for the production of lean prime cuts as the A allele is associated with both, a lower meat fat content and better tenderness values, which are two attributes highly regarded by consumers. Results of this study suggest that selective breeding towards GHRH/AA genotype would be particularly useful for improving meat quality characteristics in the production systems involving lean Large White lines, which typically have less than 2 % intramuscular fat content.