Genomic characterization of the porcine CRTC3 and the effects of a non-synonymous mutation p.V515F on lean meat production and belly fat

S. H. Lee, M. H. Hur, E. A. Lee, Ki Chang Hong, J. M. Kim

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

cAMP-responsive element-binding protein (CREB)-regulated transcriptional coactivator 3 (CRTC3) is well known to be related to obesity in humans and mice. However, the effects of CRTC3 have not been studied in pigs. Here, we characterized the structure of the porcine CRTC3 gene and identified single nucleotide polymorphisms (SNPs) in its coding region. Moreover, mRNA expression profiles of CRTC3 in muscle and fat tissues were examined. Of the 40 identified SNPs, the p.V515F mutation, located on exon 16, was genotyped in 368 Yorkshire pigs. The p.V515F mutation was significantly associated with lean meat production ability, including reduced back fat thickness (P = 0.0317) and loin eye area (P = 0.0174). Moreover, the SNP was significantly associated with differences in intermuscular fat (P = 0.0092), total muscle area in the belly (P = 0.0108), and total fat percentage in the belly (P = 0.0298). Taken together, our results suggest that the p.V515F mutation affects to lean meat production ability and amount of belly fat.

Original languageEnglish
Pages (from-to)211-215
Number of pages5
JournalMeat Science
Volume137
DOIs
Publication statusPublished - 2018 Mar 1

Fingerprint

lean meat
meat production
Meat
Swine
Fats
single nucleotide polymorphism
mutation
genomics
Mutation
swine
Single Nucleotide Polymorphism
lipids
muscles
fat thickness
Yorkshire (swine breed)
loins
backfat
Muscles
exons
binding proteins

Keywords

  • Belly
  • CRTC3
  • Fat
  • Pig
  • Single nucleotide polymorphism

ASJC Scopus subject areas

  • Food Science

Cite this

Genomic characterization of the porcine CRTC3 and the effects of a non-synonymous mutation p.V515F on lean meat production and belly fat. / Lee, S. H.; Hur, M. H.; Lee, E. A.; Hong, Ki Chang; Kim, J. M.

In: Meat Science, Vol. 137, 01.03.2018, p. 211-215.

Research output: Contribution to journalArticle

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AU - Kim, J. M.

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