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Identification of a Bromodomain-containing Protein 2 (BRD2) Gene Polymorphic Variant and Its Effects on Pork Quality Traits in Berkshire Pigs

  • Lee, Dong Ju;Hwang, Jung Hye;Ha, Jeongim;Yu, Go Eun;Kwon, Seulgi;Park, Da Hye;Kang, Deok Gyeong;Kim, Tae Wan;Park, Hwa Chun;An, Sang Mi;Kim, Chul Wook
    • Food Science of Animal Resources
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    • v.38 no.4
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    • pp.703-710
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    • 2018

  • Bromodomain-containing protein 2 (BRD2) is a nuclear serine/threonine kinase involved in transcriptional regulation. We investigated the expression and association of the BRD2 gene as a candidate gene for meat quality traits in Berkshire pigs. BRD2 mRNA was expressed at relatively high levels in muscle tissue. Statistical analysis revealed that the c.1709G>C polymorphism of the BRD2 gene was significantly associated with carcass weight, meat color ($a^*$, redness), protein content, cooking loss, water-holding capacity, carcass temperatures 4, 12 and 24 h postmortem, and the 24 h postmortem pH in 384 Berkshire pigs. Therefore, this polymorphism in the porcine BRD2 gene may be used as a candidate genetic marker to improve meat quality traits in pigs.

  • https://doi.org/10.5851/kosfa.2018.e7 인용 PDF KSCI

Reproductivity of Cloned Male Cat

  • Choi, E.G.;Lee, H.S.;Yin, X.J.;Ho, J.H.;Cho, E.M.;Kang, S.H.;Bae, I.H.;Cho, S.K.;Kong, I.K.
    • Proceedings of the Korean Society of Developmental Biology Conference
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    • 2005.10a
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    • pp.129-129
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    • 2005

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Reproductivity of Cloned Male Cat

  • Choi, E.G.;Lee, H.S.;Yin, X.J.;Oh, J.H.;Cho, E.M.;Kang, S.H.;Bae, I.H.;Cho, S.K.;Kong, I.K.
    • Proceedings of the Korean Society of Embryo Transfer Conference
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    • 2005.10a
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    • pp.129-129
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    • 2005

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

  • Park, Woo Bum;An, Sang Mi;Yu, Go Eun;Kwon, Seulgi;Hwang, Jung Hye;Park, Da Hye;Kang, Deok Gyeong;Kim, Tae Wan;Park, Hwa Chun;Ha, Jeongim;Kim, Chul Wook
    • Food Science of Animal Resources
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    • v.37 no.6
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    • pp.926-930
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    • 2017

  • 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.

  • https://doi.org/10.5851/kosfa.2017.37.6.926 인용 PDF KSCI