Faggion Sara, Bonfatti Valentina, Carnier Paolo
Department of Comparative Biomedicine and Food Science, University of Padova, Viale dell'Università 16, 35020 Padova, Italy.
Animals (Basel). 2024 Jul 5;14(13):1983. doi: 10.3390/ani14131983.
Dissecting the genetics of production traits in livestock is of outmost importance, both to understand biological mechanisms underlying those traits and to facilitate the design of selection programs incorporating that information. For the pig industry, traits related to curing are key for protected designation of origin productions. In particular, appropriate ham weight loss after dry-curing ensures high quality of the final product and avoids economic losses. In this study, we analyzed data (N = 410) of ham weight loss after approximately 20 months of dry-curing. The animals used for ham production were purebred pigs belonging to a commercial line. A genome-wide association study (GWAS) of 29,844 SNP markers revealed the polygenic nature of the trait: 221 loci explaining a small percentage of the variance (0.3-1.65%) were identified on almost all chromosomes. Post-GWAS analyses revealed 32 windows located within regulatory regions and 94 windows located in intronic regions of specific genes. In total, 30 candidate genes encoding receptors and enzymes associated with ham weight loss (), proteolysis (), drip loss (), growth (), and fat metabolism () were detected.
剖析家畜生产性状的遗传学至关重要，这既能了解这些性状背后的生物学机制，又有助于设计纳入该信息的选择方案。对于养猪业而言，与腌制相关的性状是受保护地理标志产品的关键。特别是，干腌后火腿的适当失重可确保最终产品的高质量并避免经济损失。在本研究中，我们分析了约20个月干腌后火腿失重的数据（N = 410）。用于火腿生产的动物是属于一个商业品系的纯种猪。对29,844个SNP标记进行的全基因组关联研究（GWAS）揭示了该性状的多基因性质：在几乎所有染色体上都鉴定出221个位点，这些位点解释了一小部分变异（0.3 - 1.65%）。GWAS后分析揭示了位于调控区域内的32个窗口和特定基因内含子区域内的94个窗口。总共检测到30个与火腿失重（）、蛋白水解（）、滴水损失（）、生长（）和脂肪代谢（）相关的编码受体和酶的候选基因。
