基于全基因组关联研究鉴定候选基因组区域与热凝胶蛋黄特性相关。

Identification of candidate genomic regions for thermogelled egg yolk traits based on a genome-wide association study.

机构信息

National Engineering Laboratory for Animal Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.

出版信息

Poult Sci. 2023 Mar;102(3):102402. doi: 10.1016/j.psj.2022.102402. Epub 2022 Dec 9.

DOI:10.1016/j.psj.2022.102402

PMID:36610105

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9850194/

Abstract

Egg yolk texture is an important indicator for evaluating egg yolk quality. Genetic markers associated with economic traits predict genomes and facilitate mining for potential genes. Numerous genome-wide association studies have been conducted on egg traits. However, studies on the genetic basis of thermogelled yolk texture are still lacking. The aim of the present study was to find significant single nucleotide polymorphism (SNP) sites and candidate genes related to thermogelled yolk texture in Hetian Dahei chicken (HTHD) flocks that can be used as genetic markers. Five traits, including hardness, cohesiveness, gumminess, chewiness, and resilience, had low heritability (0.044-0.078). Ten genes, including U6, FSHR, PKDCC, SLC7A11, TIMM9, ARID4A, PSMA3, ACTR10, EML4, and SLC35F4 may control the hardness of the thermogelled egg yolks. In addition, 12 SNPs associated with cohesiveness were identified. RELCH located on GGA2 participates in cholesterol transport. The candidate gene LRRK2, which is associated with gumminess, influences the concentrations of very low-density lipoprotein in blood. Eight SNPs associated with resilience were identified, mainly on GGA3 and GCA28. In total, 208 SNPs associated with chewiness were identified, and 159 candidate genes, which were mainly involved in proteasome-mediated ubiquitin-dependent protein catabolic process, negative regulation of transport, lipid droplet organization, and vehicle docking involved in exocytosis, were found near these regions. Thermogel egg yolk texture is a complex phenotype controlled by multiple genes. Based on heritability assays and GWAS results, there is a genetic basis for the texture of thermogelled egg yolks. We identified a series of SNPs associated with yolk texture and candidate genes. Our result provides a theoretical basis for breeding high-quality egg yolk using molecular marker-assisted selection and could facilitate the development of novel traits.

摘要

蛋黄质地是评估蛋黄品质的重要指标。与经济性状相关的遗传标记可预测基因组并有助于挖掘潜在基因。已经对蛋品性状进行了大量全基因组关联研究。然而，关于热凝胶蛋黄质地遗传基础的研究仍然缺乏。本研究旨在寻找与和田大黑鸡（HTHD）群体热凝胶蛋黄质地相关的显著单核苷酸多态性（SNP）位点和候选基因，可作为遗传标记。硬度、黏附性、胶黏性、咀嚼性和弹性 5 个性状的遗传力较低（0.044-0.078）。10 个基因，包括 U6、FSHR、PKDCC、SLC7A11、TIMM9、ARID4A、PSMA3、ACTR10、EML4 和 SLC35F4，可能控制热凝胶蛋黄的硬度。此外，还鉴定了与黏附性相关的 12 个 SNP。位于 GGA2 的 RELCH 参与胆固醇运输。候选基因 LRRK2 与胶黏性相关，影响血液中极低密度脂蛋白的浓度。鉴定出与弹性相关的 8 个 SNP，主要位于 GGA3 和 GCA28。总共鉴定出与咀嚼性相关的 208 个 SNP，在这些区域附近发现了 159 个候选基因，主要涉及蛋白酶体介导的泛素依赖性蛋白分解代谢过程、运输的负调节、脂滴组织和参与胞吐作用的车辆对接。热凝胶蛋黄质地是由多个基因控制的复杂表型。基于遗传力测定和 GWAS 结果，热凝胶蛋黄质地具有遗传基础。我们鉴定了一系列与蛋黄质地相关的 SNP 和候选基因。我们的研究结果为利用分子标记辅助选择培育高质量蛋黄提供了理论基础，并有助于开发新的性状。