Effects of p.C430S polymorphism in the PPARGC1A gene on muscle fibre type composition and meat quality in Yorkshire pigs |
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| Authors: | J M Kim K T Lee K S Lim E W Park Y S Lee K C Hong |
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| Institution: | 1. Division of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 5‐1 Anam‐dong, Sungbuk‐gu, Seoul 136‐701, South Korea;2. Division of Animal Genomics and Bioinformatics, National Institute of Animal Science, Rural Development Administration, Omokchun‐dong 564, Kwonsun‐gu, South Korea |
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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. |
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| Keywords: | meat quality muscle fibre type composition polymorphism PPARGC1A |
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