Fan Chengyu, Shan Yanju, Zhang Ming, Tu Yunjie, Ji Gaige, Ju Xiaojun, Shu Jingting, Liu Yifan
Key Laboratory for Poultry Genetics and Breeding of Jiangsu Province, Jiangsu Institute of Poultry Science Cangjie Road 58#, Hanjiang, Yangzhou, Jiangsu 225125, China.
Key Laboratory for Poultry Genetics and Breeding of Jiangsu Province, Jiangsu Institute of Poultry Science Cangjie Road 58#, Hanjiang, Yangzhou, Jiangsu 225125, China..
Poult Sci. 2025 Jan;104(1):104634. doi: 10.1016/j.psj.2024.104634. Epub 2024 Dec 4.
Meat quality is a key factor determining the economic viability of the broiler industry, particularly in native broiler breeds. Skeletal muscles contain a mixture of muscle fibers, each possessing unique physicochemical properties; the composition of myofiber types within these muscles is closely linked to meat quality. However, comprehension of the regulatory mechanisms governing this trait remains limited. Therefore, we conducted a genome-wide association study (GWAS) with a population of 400 yellow-feather broilers to explore genetic variations associated with myofiber-type composition at the genomic level. Whole-genome resequencing was employed to detect genetic variations and immunohistochemistry was used for muscle fiber typing in the sartorius muscle. We identified 1 and 18 single-nucleotide polymorphisms (SNPs) significantly and potentially associated with the proportion of slow muscle fibers, respectively, and 1 and 12 SNPs significantly and potentially associated with the area proportion of slow muscle fibers, respectively. We annotated several candidate genes, including DMD, KLF7, CREB1, EFCAB11, GADD45A, GSTT1, and GSTT1L, which are related to myofiber type composition. We also demonstrated that myofiber composition traits exhibit low-to-medium heritability, indicating potential for enhancement through genetic selection. These findings provide a crucial reference for further studies on the regulatory mechanisms of poultry meat quality and for advancing the breeding of superior-quality broiler chickens.
肉质是决定肉鸡产业经济可行性的关键因素，对于本土肉鸡品种尤为如此。骨骼肌包含多种肌肉纤维，每种纤维都具有独特的物理化学特性；这些肌肉中肌纤维类型的组成与肉质密切相关。然而，对控制这一性状的调控机制的理解仍然有限。因此，我们对400只黄羽肉鸡群体进行了全基因组关联研究（GWAS），以在基因组水平上探索与肌纤维类型组成相关的遗传变异。采用全基因组重测序来检测遗传变异，并使用免疫组织化学方法对缝匠肌进行肌纤维分型。我们分别鉴定出1个和18个与慢肌纤维比例显著相关和潜在相关的单核苷酸多态性（SNP），以及1个和12个与慢肌纤维面积比例显著相关和潜在相关的SNP。我们注释了几个候选基因，包括与肌纤维类型组成相关的DMD、KLF7、CREB1、EFCAB11、GADD45A、GSTT1和GSTT1L。我们还证明，肌纤维组成性状表现出低到中等的遗传力，表明通过遗传选择有改善的潜力。这些发现为进一步研究禽肉品质调控机制以及推进优质肉鸡育种提供了关键参考。
