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

S. H. Lee, Y. M. Choi, J. H. Choe, J. M. Kim, Ki Chang Hong, H. C. Park, Byoung-Chul Kim

Research output: Contribution to journalArticle

32 Citations (Scopus)

Abstract

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 HinfI 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 HinfI 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 HaeIII RFLP genotype had no effect on fatty acid characteristics.

Original languageEnglish
Pages (from-to)794-800
Number of pages7
JournalMeat Science
Volume86
Issue number3
DOIs
Publication statusPublished - 2010 Nov 1

Keywords

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

ASJC Scopus subject areas

  • Food Science

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