Phenotypic and genetic correlations of pork myoglobin content with meat colour and other traits in an eight breed-crossed heterogeneous population
Phenotypic and genetic correlations of pork myoglobin content with meat colour and other traits in an eight breed-crossed heterogeneous population
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DOI：
10.1016/j.animal.2021.100364
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发表时间：
2021-10-01
期刊：
影响因子：
3.6
通讯作者：
Su, Y.
中科院分区：
文献类型：
--
作者：
Liu, Q.;Long, Y.;Su, Y.
肉色是影响消费欲望的重要肉质性状之一。肉色性状的遗传改良并不那么容易，因为猪只有在屠宰后才能进行表型分析。在基因组分析中，除了光学仪器的参数外，还应准确测定其他反映肉色物质基础的指标。肌红蛋白（Mb）是决定肉色的主要化学成分。然而，肌红蛋白含量对肉色的贡献程度如何，是否可以作为猪育种的一个性状来改善肉色，以及肌红蛋白含量与猪的复杂性状之间的相关性在很大程度上是未知的。为了解决这些问题，本研究测定了一个8个猪种杂交的异质群体的第7代624头猪的肌红蛋白含量，并分析了其与屠宰后24 h胸最长肌颜色评分的表型和遗传相关性。不仅如此，我们还系统地对这些动物的100多个性状进行了表型分析，以评估肌肉Mb含量与经济重要性状之间的潜在相关性。结果表明：624头猪肌肉肌红蛋白含量为0.51 ~ 2.17mg/g，平均为1.00mg/g。我们发现，较高的肌红蛋白含量通常与有利的肉色，大理石花纹评分较高，水分含量少，滴水损失少。肌肉肌红蛋白含量与101个性状的遗传相关分析表明，肌红蛋白含量与大理石花纹、剪切力、硬度和多汁性等31个性状呈显著相关。据我们所知，这是关于肌肉肌红蛋白含量与大规模遗传多样性人群中多达100种不同性状相关性的最大研究之一。结果表明，肌红蛋白含量可作为肉色遗传改良的选择参数。选择较高的Mb含量也将有利于大理石花纹，剪切力，硬度和整体喜好，但可能不会影响生长，胴体和脂肪沉积性状。(c)2021年，任作家。由Elsevier B. V.代表动物联盟出版。这是一个在CC BY-NC-ND许可证下的开放获取文章（http：//creativecommons.org/licenses/by-nc-nd/4.0/）。
Meat colour is one of the most important meat quality traits affecting consumption desire. Genetic improvement for meat colour traits is not so easy because pigs can be phenotyped only after slaughter. Besides the parameters from the optical instrument, other indexes that reflect the material basis of meat colour should be measured accurately and used in the genomic analysis. Myoglobin (Mb) is the main chemical component determining meat colour. However, to what extent the Mb content contributes to meat colour, and whether it can be used as a trait for pig breeding to improve meat colour, and the cor-relations of Mb content with complex porcine traits are largely unknown. To address these questions, we measured the muscle Mb content in 624 pigs from the 7th generation of a specially designed eight breed-crossed pig heterogeneous population, evaluated its phenotypic and genetic correlations with longissimus thoracis colour score at 24 h after slaughter. More than that, we also systematically phenotyped more than 100 traits on these animals to evaluate the potential correlations between muscle Mb content and economically important traits. Our results showed that the average muscle Mb content in the 624 pigs was 1.00 mg/g, ranging from 0.51 to 2.17 mg/g. We found that higher Mb content usually correlated with favourable meat colour, higher marbling score, less moisture content, and less drip loss. Genetic cor-relation analysis between muscle Mb content and 101 traits measured in this study shows that Mb con-tent is also significantly correlated with 31 traits, including marbling, shear force, firmness, and juiciness. To our knowledge, this is one of the largest studies about the correlations of muscle Mb content with as many as 100 various traits in a large-scale genetically diversified population. Our results showed that the Mb content could be a selection parameter for the genetic improvement of meat colour. The selection for higher Mb content will also benefit marbling, shear force, firmness, and overall liking but might not affect the growth, carcass, and fat deposition traits. (c) 2021 The Authors. Published by Elsevier B.V. on behalf of The Animal Consortium. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).