Association between polymorphisms of the heart fatty acid binding protein gene and intramuscular fat content, fatty acid composition, and meat quality in Berkshire breed

作者：Lee S H; Choi Y M; Choe J H; Kim J M; Hong K C; Park H C; Kim B C^*

来源：Meat Science, 2010, 86(3): 794-800.

DOI：10.1016/j.meatsci.2010.06.024

• Heart fatty acid binding protein
• Restriction fragment length polymorphism
• Intramuscular fat content
• Fatty acid composition
• Pork quality

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 Hinfl 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 Hinfl 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 final RFLP genotype had no effect on fatty acid characteristics.

• 出版日期2010-11