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ABSTRACT: A high level of androstenone in porcine adipose tissue is a major factor contributing to boar taint. Porcine hydroxy-delta-5-steroid dehydrogenase, 3 beta- and steroid delta-isomerase 1 (3β-HSD, also known as HSD3B1) plays a key role in the hepatic metabolism that catalyzes androstenone to β-androstenol. Therefore, 3β-HSD is a candidate gene for boar taint. This study aimed to investigate functional 3β-HSD polymorphisms in Duroc pigs. We found eight single nucleotide polymorphisms (SNPs) in the full-length porcine 3β-HSD. Four of the SNPs had restriction enzyme sites, and we genotyped them in 147 uncastrated male Duroc pigs using a polymerase chain reaction-restriction fragment length polymorphism method. Pigs with the GG genotype at the g.165262G>A locus (SNP5) had significantly lower androstenone levels than did those with other genotypes (P = 0.030). SNP5 also was associated with differences in 3β-HSD mRNA levels: pigs with the GG genotype had higher levels than those with other genotypes (P = 0.019). The SNP5 polymorphism could affect the hepatic catabolism of androstenone and consequently impact androstenone accumulation in the adipose tissue. Therefore, SNP5 in the 3β-HSD of Duroc pigs could be a useful selective marker for decreasing boar taint.
Animal Genetics 04/2013; · 2.40 Impact Factor
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ABSTRACT: Three single nucleotide polymorphisms (SNPs) in the porcine MYOD1 gene were used for association analysis and haplotype construction to evaluate the effects of their substitution. Four hundred and three pigs of Yorkshire and Berkshire breeds were used. The mRNA expression levels of MYOD1 were examined. The g.489C>T and g.1264C>A SNPs were significantly associated with several muscle fiber characteristics, the loin eye area, and lightness. Particularly, animals having hetero-genotypes of both sites showed good performance both in lean meat production and meat quality traits. The results of haplotype substitution were similar to the associations of individual SNPs. Moreover, the 2 SNPs had significant effects on mRNA expression. Therefore, the g.489C>T and g.1264C>A SNPs in MYOD1 may be meaningful DNA markers that can be used for improving important porcine economic traits.
Meat Science 04/2012; 92(1):36-43. · 2.28 Impact Factor
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ABSTRACT: The purpose of this study was to compare parameters associated with pork quality, muscle fiber, and eating quality among various breeds, and to examine if differences in eating quality were associated to pork quality and muscle fiber characteristics. For carcass and pork quality, although there were significant differences among breeds, the values of parameters in all pigs were assigned a normal quality class, a likely outcome of the similarity in the area percentage of type I and IIB fibers. For eating quality, pork loins from Berkshire pigs were more tender and full of pork flavor than Landrace and Yorkshire pigs. Except juiciness and mouth coating, over 20% of the variability in the eating quality parameters can be explained by pork quality traits and muscle fiber characteristics using multiple regression analysis. Furthermore, differences in muscle pH(24h), cooking loss, shear force, and NPPC marbling score could explain a large proportion of variation in eating quality parameters associated with the texture of pork.
Meat Science 07/2011; 90(2):284-91. · 2.28 Impact Factor
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ABSTRACT: The purpose of this study was to determine the structure of the porcine PPARGC1A 5' upstream region, and to find suitable molecular markers for improved meat quality and good lean meat production. Ten DNA polymorphisms, including 7 SNPs, 2 microsatellites, and 1 insertion or deletion were newly found in the 5' upstream region of PPARGC1A. Three SNPs that had restriction enzyme site were evaluated for associations with muscle fiber characteristics and production traits. Two hundred fifty-two pigs (Yorkshire and Landrace) were used in this analysis. The c.-2894G>A genotypes was significantly associated with muscle fiber characteristics, including the number of fiber type I and IIb composition (P < 0.05), mean cross-sectional area of fibers (P < 0.01), and fiber number per unit area (P < 0.05). The animals with the GG genotype had a higher percentage of type I fibers and a lower percentage of type IIb fibers with better meat quality [higher pH value (P < 0.05) and lower drip loss (P < 0.05)] and lean meat production [larger loin eye area (P < 0.05)]. Moreover, the mRNA expression levels of PPARGC1A among genotypes were significantly different with the highest level of GG genotype. The c.-2885G>T and c.-1402A>T sites showed similar results that had significant effects on the mean cross-sectional area (CSA; P < 0.05), fiber number per unit area (P < 0.05) and loin eye area (P < 0.01). Therefore, we suggest that the c.-2894G>A polymorphism in the 5' upstream region of the porcine PPARGC1A gene can be used as a meaningful molecular marker for simultaneous improvement of lean meat production and quality traits.
Molecular Biology Reports 07/2011; 39(4):3933-42. · 2.93 Impact Factor
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ABSTRACT: The main objective of this study was to investigate the effects of myosin heavy chain (MHC) isoforms on meat and sensory quality in Berkshire pigs. A total of 85 pigs were evaluated, and muscle samples were taken for the analyses of MHC isoform, meat quality, fatty acid composition, and sensory evaluation. Content of the MHC slow isoform was significantly correlated with pH(24h) (r=0.26, P<0.05) and drip loss (r=-0.32, P<0.01), although the content of MHC isoforms showed limited relationships with individual fatty acids. In the case of sensory evaluation of meat by a trained panel test, the MHC fast/slow ratio was correlated with the juiciness (r=-0.33, P<0.01), off-flavor (r=0.34, P<0.01), tenderness attributes (r=-0.43 to -0.47). These results imply that the content of MHC isoforms can influence various aspects of quality including pork and sensory quality in Berkshire pigs.
Meat Science 05/2011; 89(4):384-9. · 2.28 Impact Factor
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ABSTRACT: The peroxisome proliferator-activated receptor-gamma coactivator-1A (encoded by PPARGC1A) is involved in the formation of type I fibres. Therefore, the PPARGC1A gene can be considered as a functional candidate gene for muscle fibre type composition and meat quality in pigs. The aim of this study was to investigate the associations of the p.C430S polymorphic site in exon 8 of the PPARGC1A gene with muscle fibre characteristics and meat quality traits. The polymorphism was genotyped by PCR-RFLP using AluI restriction enzyme on a total of 152 Yorkshire pigs. Statistical analyses revealed that the p.C430S genotypes significantly affected number (P < 0.05) and area (P < 0.01) of type I muscle fibre, and were significantly associated with muscle pH (P < 0.001) and lightness(P < 0.01). On the basis of these results, we suggest that the p.C430S polymorphism can induce variation of type I fibre formation in porcine longissimus dorsi muscle and that it can be used as a meaningful molecular marker for better meat quality.
Animal Genetics 12/2010; 41(6):642-5. · 2.40 Impact Factor
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ABSTRACT: The objective of this study was to examine the relationship between polymorphisms of the heart fatty acid binding protein (H-FABP) gene and variation in intramuscular fat (IMF) content, fatty acid composition, and meat quality in Berkshire breed. We detected an association between IMF content and H-FABP HinfI restriction fragment length polymorphism (RFLP) genotype. The HH genotype showed the greatest IMF content among the genotype classes (P<0.05). Regarding meat quality traits, only drip loss was significantly different among the H-FABP HinfI RFLP genotype classes (P<0.01). In the case of fatty acid composition, the degree of saturation of fatty acids was greater in hh-genotype pigs than in HH and Hh genotypes. The H-FABP MspI RFLP genotype affected unsaturated fatty acid content, and the ratio of polyunsaturated fatty acid to saturated fatty acid (P<0.05), whereas the H-FABP HaeIII RFLP genotype had no effect on fatty acid characteristics.
Meat Science 11/2010; 86(3):794-800. · 2.28 Impact Factor
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ABSTRACT: The objective was to examine the relationship of trained panel sensory scores of cooked pork with fatty acid composition, muscle fiber type, and meat quality characteristics from Berkshire pigs. No or few associations were found between the panel sensory scores of cooked meat, especially tenderness attributes, and fatty acid composition; however, intramuscular fat content positively correlated with off-flavor score (r=0.31). On the other hand, the morphological characteristics of muscle fibers were correlated with panel sensory values. Muscles with smaller cross-sectional area and higher density of fibers were more closely associated with softer, more tender panel scores and a lower number of chews than muscles with larger fiber area and lower density of fibers. The water holding capacity test of filter-paper fluid uptake was moderately correlated with panel scores of softness (r=0.33), initial tenderness (r=0.38), chewiness (r=0.40), juiciness (r=-0.27), flavor intensity (r=-0.23), and off-flavor (r=0.30). Panel sensory values of Berkshire pig meat was moderately related to postmortem meat quality, especially water holding capacity. A more thorough understanding of the relationships between fatty acid composition and muscle fiber type with palatability is needed.
Meat Science 11/2010; 86(3):607-15. · 2.28 Impact Factor
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ABSTRACT: Pig breeding is aimed at improving lean meat production ability as well as meat quality, and muscle fibre characteristics may be important for enhancing these traits. Therefore, new molecular markers have been demanded for selecting lean meat production ability and meat quality in live animals. Myogenin belongs to the MyoD gene family, and is a candidate gene responsible for muscle fibre characteristics. We identified a new single nucleotide polymorphism (SNP) site in the 5' upstream region of the myogenin gene (nucleotides C and T). A total of 252 pigs of three breeds were genotyped by polymerase chain reaction-restriction fragment length polymorphism using BspCNI. Additionally, they were genotyped for the previously detected MspI site in the 3'-flanking region (alleles A and B). The CCBB diplotype had the highest frequency over breeds, followed by TCBB and CCAB. The other diplotypes were not found in studied pigs. Association analysis performed for the markers found that the TCBB diplotype has desirable effects on the total number of fibres (p < 0.002), fibre cross-sectional area (p < 0.06), and loin eye area (p < 0.001) than the other diplotypes. Moreover, the diplotype had the highest muscle pH value (p < 0.07) and all meat quality traits were near the upper limit of the normal range as a reddish pink, firm and non-exudative (RFN) pork. Therefore, we suggest that selection for the myogenin diplotypes could improve total muscle fibre number, size and lean meat production ability with good meat quality.
Journal of Animal Breeding and Genetics 05/2009; 126(2):134-41. · 1.46 Impact Factor
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ABSTRACT: This study examined the relation between glycogen, lactate content and muscle fiber type composition, and evaluated their influence on postmortem glycolytic rate and meat quality. Muscle samples were classified based on their glycogen and lactate content at 45min postmortem. Muscles with low glycogen and high lactate levels showed low muscle pH(45min) and high R-values. However, muscles with low glycogen and lactate levels showed normal rates of postmortem glycolysis and normal meat quality. On the other hand, muscles with high glycogen and lactate content showed rapid postmortem glycolysis, paler surface color, higher drip loss, and higher extents of protein denaturation than muscles with high glycogen and low lactate content. These results may be partially explained by muscle fiber type composition. Muscles with low glycogen and lactate content at early postmortem are composed of significantly higher fiber type I and lower fiber type IIB as compared to muscles with high glycogen and lactate content.
Meat Science 10/2008; 80(2):355-62. · 2.28 Impact Factor
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ABSTRACT: The purpose of this study was to compare the muscle histochemical characteristics and meat quality traits between Berkshire, Landrace, Yorkshire, and crossbred pigs. A total of 594 pigs were evaluated. A clear difference between histochemical properties was observed from the results for fiber type composition. In Berkshire pigs, the area percentage of type I fibers was higher (P<0.001) and that of type IIb fibers was lower (P<0.05) than those of other breeds. The muscle pH(45min) and pH(24h) were significantly higher in Berkshire pigs. Drip loss and color parameters were significantly different between the breeds (P<0.001). The Berkshire pigs, which showed the highest muscle pH and lowest drip loss and L(∗) values, contained a significantly higher percentage of type I fibers than the other breeds. By comparing the fiber type compositions of the different breeds, the results imply that the longissimus dorsi muscle of Berkshire pigs is more oxidative than that of other breeds. A high pH value in Berkshire pigs is due to a high percentage of type I fibers and a low percentage of type IIb fibers. Based on these results, we conclude that muscle fiber composition can explain in parts the variation of meat quality across and within breeds.
Meat Science 10/2008; 80(2):363-9. · 2.28 Impact Factor
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ABSTRACT: The objective of this study was to examine the relationship between polymorphisms of the heart fatty acid binding protein (H-FABP) gene and variation in intramuscular fat (IMF) content, fatty acid composition, and meat quality in Berkshire breed. We detected an association between IMF content and H-FABP HinfI restriction fragment length polymorphism (RFLP) genotype. The HH genotype showed the greatest IMF content among the genotype classes (P < 0.05). Regarding meat quality traits, only drip loss was significantly different among the H-FABP HinfI RFLP genotype classes (P < 0.01). In the case of fatty acid composition, the degree of saturation of fatty acids was greater in hh-genotype pigs than in HH and Hh genotypes. The H-FABP MspI RFLP genotype affected unsaturated fatty acid content, and the ratio of polyunsaturated fatty acid to saturated fatty acid (P < 0.05), whereas the H-FABP HaeIII RFLP genotype had no effect on fatty acid characteristics.
Meat Science.
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ABSTRACT: The objective was to examine the relationship of trained panel sensory scores of cooked pork with fatty acid composition, muscle fiber type, and meat quality characteristics from Berkshire pigs. No or few associations were found between the panel sensory scores of cooked meat, especially tenderness attributes, and fatty acid composition; however, intramuscular fat content positively correlated with off-flavor score (r = 0.31). On the other hand, the morphological characteristics of muscle fibers were correlated with panel sensory values. Muscles with smaller cross-sectional area and higher density of fibers were more closely associated with softer, more tender panel scores and a lower number of chews than muscles with larger fiber area and lower density of fibers. The water holding capacity test of filter-paper fluid uptake was moderately correlated with panel scores of softness (r = 0.33), initial tenderness (r = 0.38), chewiness (r = 0.40), juiciness (r = − 0.27), flavor intensity (r = − 0.23), and off-flavor (r = 0.30). Panel sensory values of Berkshire pig meat was moderately related to postmortem meat quality, especially water holding capacity. A more thorough understanding of the relationships between fatty acid composition and muscle fiber type with palatability is needed.
Meat Science.
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[show abstract]
[hide abstract]
ABSTRACT: The purpose of this study was to compare the muscle histochemical characteristics and meat quality traits between Berkshire, Landrace, Yorkshire, and crossbred pigs. A total of 594 pigs were evaluated. A clear difference between histochemical properties was observed from the results for fiber type composition. In Berkshire pigs, the area percentage of type I fibers was higher (P < 0.001) and that of type IIb fibers was lower (P < 0.05) than those of other breeds. The muscle pH45min and pH24h were significantly higher in Berkshire pigs. Drip loss and color parameters were significantly different between the breeds (P < 0.001). The Berkshire pigs, which showed the highest muscle pH and lowest drip loss and L∗ values, contained a significantly higher percentage of type I fibers than the other breeds. By comparing the fiber type compositions of the different breeds, the results imply that the longissimus dorsi muscle of Berkshire pigs is more oxidative than that of other breeds. A high pH value in Berkshire pigs is due to a high percentage of type I fibers and a low percentage of type IIb fibers. Based on these results, we conclude that muscle fiber composition can explain in parts the variation of meat quality across and within breeds.
Meat Science.
