The Genetic Architecture of Meat Quality Traits in a Crossbred Commercial Pig Population

文献类型： 外文期刊

第一作者： Zhuang, Zhanwei

作者： Zhuang, Zhanwei;Wu, Jie;Xu, Cineng;Ruan, Donglin;Qiu, Yibin;Zhou, Shenping;Ding, Rongrong;Quan, Jianping;Zheng, Enqin;Wu, Zhenfang;Yang, Jie;Ding, Rongrong;Yang, Ming;Zheng, Enqin;Wu, Zhenfang;Yang, Jie;Wu, Zhenfang

作者机构：

关键词： DLY pigs; meat quality; meat color; GWAS; SNP

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 19 期

页码：

收录情况： SCI

摘要： Meat quality is of importance in consumer acceptance and purchasing tendency of pork. However, the genetic architecture of pork meat quality traits remains elusive. Herein, we conducted genome-wide association studies to detect single nucleotide polymorphisms (SNPs) and genes affecting meat pH and meat color (L*, lightness; a*, redness; b*, yellowness) in 1518 three-way crossbred pigs. All individuals were genotyped using the GeneSeek Porcine 50K BeadChip. In sum, 30 SNPs and 20 genes are found to be associated with eight meat quality traits. Notably, we detect one significant quantitative trait locus (QTL) on SSC15 with a 143 kb interval for meat pH (pH_12h), together with the most promising candidate TNS1. Interestingly, two newly identified SNPs located in the TTLL4 gene demonstrate the highest phenotypic variance of pH_12h in this QTL, at 2.67%. The identified SNPs are useful for the genetic improvement of meat quality traits in pigs by assigning higher weights to associated SNPs in genomic selection.

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