Journal of Animal and Veterinary Advances

Year: 2010
Volume: 9
Issue: 4
Page No. 705 - 709

Association of the MYPN Gene Polymorphisms with Meat Quality in Commercial Pigs

Authors : L.W. Zhai, L.X. Wang, W.L. Zhou and C.D. Wang

Abstract: This study investigated the polymorphism of MYPN gene, which codes the Myopalladin (Myop) protein, being chosen as a candidate gene for meat quality. Three SNPs were detected in the 3 UTR of MYPN. Association analysis of the MYPN genotype with meat quality of longissmus muscles was conducted in several western meat producing breeds, including Yorkshires (Y), Landraces (L) and LxY pigs (LY). This study showed that some of the meat quality traits exhibited significant difference in different breeds and different genotypes. The meat pH value, color (Opto-star value) and tenderness (shear force) of Yorkshires were significantly higher than those of Landrace and LxY pigs; on the other hand, LxY pigs had significantly higher conductivity and intramuscular fat content and water-hold capacity was significantly higher for Landrace than Yorkshires and LxY pigs. All the three detected SNPs were shown to be associated with meat color and tenderness, Whereas none showed association with conductivity. The pH value, tenderness and intramuscular fat content were associated to two SNPs, respectively, water-hold capacity was associated to only one SNP. This study suggests that MYPN gene can be investigated as a candidate gene of meat quality in the farther reseach.

How to cite this article:

L.W. Zhai, L.X. Wang, W.L. Zhou and C.D. Wang, 2010. Association of the MYPN Gene Polymorphisms with Meat Quality in Commercial Pigs. Journal of Animal and Veterinary Advances, 9: 705-709.

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