与死后 Berkshire 猪 pH 值相关的 DHRS4、SERPING1 和 APOR 基因多态性的关联。

Associations of the Polymorphisms in DHRS4, SERPING1, and APOR Genes with Postmortem pH in Berkshire Pigs.

机构信息

a Swine Science and Technology Center, Gyeongnam National University of Science & Technology , Jinju , South Korea.

b Department of Animal Resource Technology, Gyeongnam National University of Science and Technology , Jinju , South Korea.

出版信息

Anim Biotechnol. 2017 Oct 2;28(4):288-293. doi: 10.1080/10495398.2017.1279171. Epub 2017 May 10.

DOI:10.1080/10495398.2017.1279171

PMID:28489967

Abstract

Postmortem pH is a main factor influencing the meat quality in pigs. This study investigated the association of postmortem pH with single-nucleotide polymorphisms (SNPs) in the fourth member of the short-chain dehydrogenase/reductase family (DHRS4), the first member of serpin peptidase inhibitor, clade G (complement inhibitor) (SERPING1), and the apolipoprotein R precursor (APOR) genes in Berkshire pigs. The study included 437 pigs, and genotyping was conducted using the GoldenGate Assay (Illumina, San Diego, CA, USA). DHRS4, SERPING1, and APOR polymorphisms were significantly associated with pH or pH (p < 0.05). SERPING1 was also statistically significantly associated with water holding capacity (p < 0.05), which is closely associated with postmortem pH. These results suggest that SNPs in the DHRS4, SERPING1, and APOR genes have potential for use as genetic markers for the meat quality in pigs.

摘要

死后 pH 值是影响猪肉品质的主要因素。本研究调查了第四成员短链脱氢酶/还原酶家族（DHRS4）、丝氨酸蛋白酶抑制剂家族的第一个成员（补体抑制剂）（SERPING1）和载脂蛋白 R 前体（APOR）基因的单核苷酸多态性（SNPs）与伯克希尔猪死后 pH 值之间的关系。该研究包括 437 头猪，使用 GoldenGate 测定法（Illumina，圣地亚哥，CA，美国）进行基因分型。DHRS4、SERPING1 和 APOR 多态性与 pH 值或 pH 值显著相关（p < 0.05）。SERPING1 还与水保持能力呈统计学显著相关（p < 0.05），这与死后 pH 值密切相关。这些结果表明，DHRS4、SERPING1 和 APOR 基因中的 SNP 可能作为猪肌肉品质的遗传标记。