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http://dx.doi.org/10.12719/KSIA.2018.30.4.277

The identification of non-synonymous SNP in the Enoyl-CoA delta isomerase 2 (ECI2) gene and its Association with Meat Quality Traits in Berkshire pigs  

Hwang, Jung Hye (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)
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
Journal of the Korean Society of International Agriculture / v.30, no.4, 2018 , pp. 277-284 More about this Journal
Abstract
Meat quality has always been one of the most important factors that controls the choice of pork consumers and is of great interest in the pig industry. In this study, we identified a single nucleotide polymorphism (SNP) in the enoyl-CoA delta isomerase 2 (ECI2) gene in Berkshire pigs (n = 430) by analyzed the association between the SNP and meat quality traits. The non-synonymous SNP in the ECI2 gene is located at c.608 C > G and resulted in an amino acid change from threonine to serine. Significant associations between the SNP and meat quality traits, such as redness (CIE a), and the $pH_{24hr}$, were revealed in both the dominant and co-dominant models, whereas carcass weight, drip loss, and fat content and moisture content were significantly associated only with the dominant model. In barrow, the SNP was significantly associated with CIE a, drip loss, and $pH_{24hr}$, whereas in gilt, only a significant relationship with moisture content was observed. GG genotype pigs had a higher $pH_{24hr}$ and lower drip loss. Because $pH_{24hr}$ and drip loss are considered the most important meat quality traits, GG genotype pork is high-quality meat compared to that from other genotypes. In conclusion, the SNP in the ECI2 gene is significantly associated with several meat quality traits. These traits and could be as genetic markers in molecular breeding programs for improving meat quality.
Keywords
Berkshire; ECI2; meat quality; nsSNP;
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