Browse > Article
http://dx.doi.org/10.5851/kosfa.2017.37.6.926

The rs196952262 Polymorphism of the AGPAT5 Gene is Associated with Meat Quality in Berkshire Pigs  

Park, Woo Bum (Swine Science and Technology Center, Gyeongnam National University of Science & Technology)
An, Sang Mi (Swine Science and Technology Center, Gyeongnam National University of Science & Technology)
Yu, Go Eun (Swine Science and Technology Center, Gyeongnam National University of Science & Technology)
Kwon, Seulgi (Swine Science and Technology Center, Gyeongnam National University of Science & Technology)
Hwang, Jung Hye (Swine Science and Technology Center, Gyeongnam National University of Science & Technology)
Park, Da Hye (Swine Science and Technology Center, Gyeongnam National University of Science & Technology)
Kang, Deok Gyeong (Swine Science and Technology Center, Gyeongnam National University of Science & Technology)
Kim, Tae Wan (Swine Science and Technology Center, Gyeongnam National University of Science & Technology)
Park, Hwa Chun (Dasan Pig Breeding Co.)
Ha, Jeongim (Swine Science and Technology Center, Gyeongnam National University of Science & Technology)
Kim, Chul Wook (Swine Science and Technology Center, Gyeongnam National University of Science & Technology)
Publication Information
Food Science of Animal Resources / v.37, no.6, 2017 , pp. 926-930 More about this Journal
Abstract
High-quality meat is of great economic importance to the pig industry. The 1-acylglycerol-3-phosphate-O-acyltransferase 5 (AGPAT5) enzyme converts lysophosphatidic acid to phosphatidic acid in the mitochondrial membrane. In this study, we found that the porcine AGPAT5 gene was highly expressed in muscle tissue, influencing meat characteristics, and we also identified a non-synonymous single-nucleotide polymorphism (nsSNP) (rs196952262, c.673 A>G) in the gene, associated with a change of isoleucine 225 to valine. The presence of this nsSNP was significantly associated with meat color (lightness), lower cooking loss, and lower carcass temperatures 1, 4, and 12 h after slaughter (items T1, T4, and T12 on the recognized quality scale, respectively), and tended to increase backfat thickness and the water-holding capacity. These results suggest that nsSNP (c.673A>G) of the AGPAT5 gene is a potential genetic marker of high meat quality in pigs.
Keywords
AGPAT5; gene expression; non-synonymous SNP; meat quality; Berkshire pig;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Prasad, S. S., Garg, A., and Agarwal, A. K. (2011) Enzymatic activities of the human AGPAT isoform 3 and isoform 5: localization of AGPAT5 to mitochondria. J. Lipid Res. 52, 451-462.   DOI
2 Razmaite, V., Kerziene, S., and Svirmickas, G. (2009) Correlations between fatty acid composition in subcutaneous tissue and meat quality traits in hybrids from different genotype and gender. Veterinarija ir Zootechnika 67-72.
3 Shindou, H. and Shimizu, T. (2009) Acyl-CoA:lysophospholipid acyltransferases. J. Biol. Chem. 284, 1-5.   DOI
4 Smet, S. D., Raes, K., and Demeyer, D. (2004) Meat fatty acid composition as affected by fatness and genetic factors: A review. Anim. Res. 53, 81-98.   DOI
5 Vance, D. E. and Vance, J. E. (2008) CHAPTER 8 - Phospholipid biosynthesis in eukaryotes, Biochemistry of Lipids, Lipoproteins and Membranes (Fifth Edition), Elsevier, San Diego, pp. 213-244.
6 Wood, J. D. and Enser, M. (1997) Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. Br. J. Nutr. 78, S49-S60.   DOI
7 Yamashita, A., Hayashi, Y., Matsumoto, N., Nemoto-Sasaki, Y., Oka, S., Tanikawa, T., and Sugiura, T. (2014a) Glycerophosphate/Acylglycerophosphate acyltransferases. Biology 3, 801-830.   DOI
8 Yamashita, A., Hayashi, Y., Nemoto-Sasaki, Y., Ito, M., Oka, S., Tanikawa, T., Waku, K., and Sugiura, T. (2014b) Acyltransferases and transacylases that determine the fatty acid composition of glycerolipids and the metabolism of bioactive lipid mediators in mammalian cells and model organisms. Prog. Lipid Res. 53, 18-81.   DOI
9 Yu, K., Shu, G., Yuan, F., Zhu, X., Gao, P., Wang, S., Wang, L., Xi, Q., Zhang, S., Zhang, Y., Li, Y., Wu, T., Yuan, L., and Jiang, Q. (2013) Fatty acid and transcriptome profiling of longissimus dorsi muscles between pig breeds differing in meat quality. Int. J. Biol. Sci. 9, 108-118.   DOI
10 Agarwal, A. K., Barnes, R. I., and Garg, A. (2006) Functional characterization of human 1-acylglycerol-3-phosphate acyltransferase isoform 8: Cloning, tissue distribution, gene structure, and enzymatic activity. Archiv. Biochem. Biophys. 449, 64-76.   DOI
11 Baby, S., Hyeong, K. E., Lee, Y. M., Jung, J. H., Oh, D. Y., Nam, K. C., Kim, T. H., Lee, H. K., and Kim, J. J. (2014) Evaluation of genome based estimated breeding values for meat quality in a berkshire population using high density single nucleotide polymorphism chips. Asian-Australas. J. Anim. Sci. 27, 1540-1547.   DOI
12 Biao, L., Jiang, Y. J., Yaling, Z., and Hatch, G. M. (2005) Cloning and characterization of murine 1-acyl-sn-glycerol 3-phosphate acyltransferases and their regulation by PPAR${\alpha}$ in murine heart. Biochem. J. 385, 469-477.   DOI
13 Fan, B., Lkhagvadorj, S., Cai, W., Young, J., Smith, R. M., Dekkers, J. C., Huff-Lonergan, E., Lonergan, S. M., and Rothschild, M. F. (2010) Identification of genetic markers associated with residual feed intake and meat quality traits in the pig. Meat Sci. 84, 645-650.   DOI
14 Casiro, S., Velez-Irizarry, D., Ernst, C. W., Raney, N. E., Bates, R. O., Charles, M. G., and Steibel, J. P. (2017) Genome-wide association study in an F2 Duroc $\times$ Pietrain resource population for economically important meat quality and carcass traits. J. Anim. Sci. 95, 545-558.
15 Coleman, R. A. and Lee, D. P. (2004) Enzymes of triacylglycerol synthesis and their regulation. Prog. Lipid Res. 43, 134-176.   DOI
16 Falconer, D. S. (1996) Introduction to Quantitative Genetics, 4th Edition, Trudy F. C. Mackay.
17 Gonzalez-Prendes, R., Quintanilla, R., Canovas, A., Manunza, A., Figueiredo Cardoso, T., Jordana, J., Noguera, J. L., Pena, R. N., and Amills, M. (2017) Joint QTL mapping and geneexpression analysis identify positional candidate genes influencing pork quality traits. Scientific Rep. 7, 39830.   DOI
18 Knothe, G. and Dunn, R. O. (2009) A comprehensive evaluation of the melting points of fatty acids and esters determined by differential scanning calorimetry. J. Am. Oil Chem. Soc. 86, 843-856.   DOI
19 Hwang, J. H., An, S. M., Kwon, S. G., Park, D. H., Kim, T. W., Kang, D. G., Yu, G. E., Kim, I. S., Park, H. C., Ha, J., and Kim, C. W. (2017) Associations of the polymorphisms in DHRS4, SERPING1, and APOR genes with postmortem pH in berkshire pigs. Animal Biotechnol. 1-6.
20 Jung, W. Y., Kwon, S. G., Son, M., Cho, E. S., Lee, Y., Kim, J. H., Kim, B. W., Park, D. H., Hwang, J. H., Kim, T. W., Park, H. C., Park, B. Y., Choi, J. S., Cho, K. K., Chung, K. H., Song, Y. M., Kim, I. S., Jin, S. K., Kim, D. H., Lee, S. W., Lee, K. W., Bang, W. Y., and Kim, C. W. (2012) RNA-Seq approach for genetic improvement of meat quality in pig and evolutionary insight into the substrate specificity of animal carbonyl reductases. PloS One 7, e42198.   DOI
21 Kouba, M., Enser, M., Whittington, F. M., Nute, G. R., and Wood, J. D. (2003) Effect of a high-linolenic acid diet on lipogenic enzyme activities, fatty acid composition, and meat quality in the growing pig. J. Anim. Sci. 81, 1967-1979.   DOI
22 Magowan, E., Moss, B., Fearom, A., and Ball, E. (2011) Effect of breed, finish weight and sex on pork meat and eating quality and fatty acid profile. Agri-Food Biosci. Inst. UK, 28.
23 Park, K. M., Pramod, A. B., Kim, J. H., Choe, H. S., and Hwang, I. H. (2010) Molecular and biological factors affecting skeletal muscle cells after slaughtering and their impact on meat quality: A mini review. J. Muscle Foods 21, 280-307.   DOI
24 Monin, G., Talmant, A., Laborde, D., Zabari, M., and Sellier, P. (1986) Compositional and enzymatic characteristics of the Longissimus Dorsi muscle from large white, halothane-positive and halothane-negative pietrain, and hampshire pigs. Meat Sci. 16, 307-316.   DOI