Associations of the variation in the porcine myogenin gene with muscle fibre characteristics, lean meat production and meat quality traits

J. M. Kim, B. D. Choi, B. C. Kim, S. S. Park, K. C. Hong

Research output: Contribution to journalArticle

22 Citations (Scopus)

Abstract

Pig breeding is aimed at improving lean meat production ability as well as meat quality, and muscle fibre characteristics may be important for enhancing these traits. Therefore, new molecular markers have been demanded for selecting lean meat production ability and meat quality in live animals. Myogenin belongs to the MyoD gene family, and is a candidate gene responsible for muscle fibre characteristics. We identified a new single nucleotide polymorphism (SNP) site in the 5′ upstream region of the myogenin gene (nucleotides C and T). A total of 252 pigs of three breeds were genotyped by polymerase chain reaction-restriction fragment length polymorphism using BspCNI. Additionally, they were genotyped for the previously detected MspI site in the 3′-flanking region (alleles A and B). The CCBB diplotype had the highest frequency over breeds, followed by TCBB and CCAB. The other diplotypes were not found in studied pigs. Association analysis performed for the markers found that the TCBB diplotype has desirable effects on the total number of fibres (p < 0.002), fibre cross-sectional area (p < 0.06), and loin eye area (p < 0.001) than the other diplotypes. Moreover, the diplotype had the highest muscle pH value (p < 0.07) and all meat quality traits were near the upper limit of the normal range as a reddish pink, firm and non-exudative (RFN) pork. Therefore, we suggest that selection for the myogenin diplotypes could improve total muscle fibre number, size and lean meat production ability with good meat quality.

Original languageEnglish
Pages (from-to)134-141
Number of pages8
JournalJournal of Animal Breeding and Genetics
Volume126
Issue number2
DOIs
Publication statusPublished - 2009 Apr

Keywords

  • Lean meat production
  • Meat quality
  • Muscle fibre number
  • Myogenin
  • Pig

ASJC Scopus subject areas

  • Food Animals
  • Animal Science and Zoology

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