Association of MYF5 and MYOD1 Gene Polymorphisms and Meat Quality Traits in Large White x Meishan F2 Pig Populations

作者：Liu Min; Peng Jian; Xu De Quan; Zheng Rong; Li Feng E; Li Jia Lian; Zuo Bo; Lei Ming Gang; Xiong Yuan Zhu; Deng Chang Yan; Jiang Si Wen^*

来源：Biochemical Genetics, 2008, 46(11-12): 720-732.

DOI：10.1007/s10528-008-9187-1

• MYF5
• MYOD1
• Polymorphism
• Meat quality traits
• Pigs

MYF5 and MYOD1 belong to the myogenic regulatory factor (MRF) gene family. They code for the basic helix-loop-helix transcription factors that play key regulatory roles in the initiation and development of skeletal muscle and the maintenance of its phenotype. In this work three single nucleotide polymorphisms (SNPs) in porcine MYF5 and one in porcine MYOD1 were detected in three pig breeds (Large White, Landrace, and Meishan) by means of a PCR-RFLP protocol. Analysis of the association of meat quality traits with the four polymorphisms in a series of three Large White x Meishan F2 populations, totaling 399 pigs, found: (1) MYF5 exon 1 Hsp92II polymorphism causing a Met -> Leu substitution was associated with intramuscular fat content (P = 0.04) and water moisture content (P = 0.0001) in the longissimus dorsi; (2) MYF5 exon 2 MspI polymorphism and an intron 1 HaeIII polymorphism, which were completely linked, were significantly associated with longissimus dorsi pH (P < 0.05); (3) MYOD1 intron 1 DdeI polymorphism was not significantly associated with any meat quality traits tested. Among these genetic variants (a novel SNP and three identified SNPs), our data suggested that the novel SNP of the MYF5 gene within exon 1 is valuable for pig breeding.

• 出版日期2008-12
• 单位华中农业大学