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

추천

검색

자료유형: 학술저널

저자정보: 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)

저널정보: 한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제37권 제6호

발행연도: 2017.1

수록면: 926 - 930 (5page)

이용수

📌

연구주제

📖

연구배경

🔬

연구방법

🏆

연구결과

초록· 키워드

오류제보하기

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.

#AGPAT5 #gene expression #non-synonymous SNP #meat quality #Berkshire pig

참고문헌 (24)

참고문헌 신청

Agarwal, A. K. / 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

S. Baby / 2014 / Evaluation of Genome Based Estimated Breeding Values for Meat Quality in a Berkshire Population Using High Density Single Nucleotide Polymorphism Chips / ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 27(11):1540~1547

Biao, L. / 2005 / Cloning and characterization of murine 1-acyl-sn-glycerol 3-phosphate acyltransferases and their regulation by PPARα in murine heart / Biochem. J 385:469~477

Casiro, S. / 2017 / Genome-wide association study in an F2 Duroc × Pietrain resource population for economically important meat quality and carcass traits / J. Anim. Sci 95:545~558

Coleman, R. A / 2004 / Enzymes of triacylglycerol synthesis and their regulation / Prog. Lipid Res 43:134~176

함께 읽어보면 좋을 논문

논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!