Association and expression analysis of porcine HNF1A gene related to meat and carcass quality traits


Kayan A., Uddin M. J. , Kocamis H., Tesfaye D., Looft C., Tholen E., ...Daha Fazla

MEAT SCIENCE, cilt.94, ss.474-479, 2013 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 94 Konu: 4
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1016/j.meatsci.2013.04.015
  • Dergi Adı: MEAT SCIENCE
  • Sayfa Sayıları: ss.474-479

Özet

The aim of this study was to investigate the association and expression of HNF1A gene as a candidate gene for meat and carcass quality traits in pigs. Statistical analysis revealed that the g.8260 A>G polymorphism significantly associated with pH 24(H), meat percentage and muscle area in the F-2 Duroc x Pietrain (DuPi, n = 313) and with pH 24(L), fat area and backfat thickness in the Pietrain (Pi, n = 110) population. HNF1A mRNA and protein expressions were higher (p < 0.05) in animals with the low post-mortem muscle pH 24(L). The promoter methylation profiling suggested that methylation was not involved on HNF1A expression regulation (p > 0.05) in animal with divergent muscle pH. In conclusion, polymorphism in porcine HNF1A gene could be used as a candidate marker to improve the meat and carcass quality traits, with the consideration of breed-specific effect. (C) 2013 Elsevier Ltd. All rights reserved.
The aim of this study was to investigate the association and expression of HNF1A gene as a candidate gene for meat and carcass quality traits in pigs. Statistical analysis revealed that the g.8260 A>G polymorphism significantly associated with pH24H, meat percentage and muscle area in the F2 Duroc × Pietrain (DuPi, n=313) and with pH24L, fat area and backfat thickness in the Pietrain (Pi, n=110) population. HNF1A mRNA and protein expressions were higher (p < 0.05) in animals with the low post-mortem muscle pH24L. The promoter methylation profiling suggested that methylation was not involved on HNF1A expression regulation (p > 0.05) in animal with divergent muscle pH. In conclusion, polymorphism in porcine HNF1A gene could be used as a candidate marker to improve the meat and carcass quality traits, with the consideration of breed-specific effect.