College of Animal Science, Technology of Yangzhou University, Yangzhou 225009, China.
Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China.
Genes (Basel). 2022 May 31;13(6):986. doi: 10.3390/genes13060986.
With continuously increasing living standards and health requirements of consumers, meat quality is becoming an important consideration while buying meat products. To date, no genome-wide association study (GWAS) for copy number variants (CNVs) and single nucleotide polymorphisms (SNPs) has been conducted to reveal the genetic effects on meat quality in ducks. This study analyzed the phenotypic correlation and heritability of fat, water, collagen, and protein content of duck breast muscle. To identify the candidate variants for meat quality, we performed a GWAS using 273 ducks from an F2 population. The results of the SNP GWAS showed that the , , and genes were associated with fat content; , , and with water content; , , , and with collagen production; and , , and with protein content. Additionally, 3, 7, 1, and 3 CNVs were associated with fat, water, collagen, and protein content, respectively, in duck breast muscle. The genes identified in this study can serve as markers for meat quality. Furthermore, our findings may help devise effective breeding plans and selection strategies to improve meat quality.
随着消费者生活水平和健康需求的不断提高，肉质正成为购买肉类产品时的一个重要考虑因素。迄今为止，尚未有针对鸭肌肉品质的拷贝数变异（CNVs）和单核苷酸多态性（SNPs）的全基因组关联研究（GWAS）来揭示其遗传效应。本研究分析了鸭胸肌脂肪、水分、胶原蛋白和蛋白质含量的表型相关性和遗传力。为了鉴定与肉质相关的候选变异，我们使用来自 F2 群体的 273 只鸭进行了 GWAS。SNP GWAS 的结果表明， 、 、 和 基因与脂肪含量有关； 、 、 和 与水分含量有关； 、 、 、 和 与胶原蛋白生成有关； 和 、 、 和 与蛋白质含量有关。此外，3、7、1 和 3 个 CNVs 分别与鸭胸肌中的脂肪、水分、胶原蛋白和蛋白质含量有关。本研究中鉴定的基因可作为肉质的标记物。此外，我们的研究结果可能有助于制定有效的育种计划和选择策略，以提高肉质。
