Genetic effects of polymorphisms in myogenic regulatory factors on chicken muscle fiber traits.

Zhi-Qin Yang,Yan Wang,Ying Qing,Xiao-Ling Zhao,Di-Yan Li,Qing Zhu,Hua-Dong Yin,Yi-Ping Liu

doi:10.5713/ajas.14.0753

Abstract

The myogenic regulatory factors is a family of transcription factors that play a key role in the development of skeletal muscle fibers, which are the main factors to affect the meat taste and texture. In the present study, we performed candidate gene analysis to identify single-nucleotide polymorphisms in the MyoD, Myf5, MyoG, and Mrf4 genes using polymerase chain reaction-single strand conformation polymorphism in 360 Erlang Mountain Chickens from three different housing systems (cage, pen, and free-range). The general linear model procedure was used to estimate the statistical significance of association between combined genotypes and muscle fiber traits of chickens. Two polymorphisms (g.39928301T>G and g.11579368C>T) were detected in the Mrf4 and MyoD gene, respectively. The diameters of thigh and pectoralis muscle fibers were higher in birds with the combined genotypes of GG-TT and TT-CT (p<0.05). Moreover, the interaction between housing system and combined genotypes has no significant effect on the traits of muscle fiber (p>0.05). Our findings suggest that the combined genotypes of TT-CT and GG-TT might be advantageous for muscle fiber traits, and could be the potential genetic markers for breeding program in Erlang Mountain Chickens.

Highlights

The myogenic regulatory factors is a family of transcription factors that play a key role in the development of skeletal muscle fibers, which are the main factors to affect the meat taste and texture
Cholesterol, and higher level of long-chain polyunsaturated The muscle fiber traits are regulated by several genes, the fatty acids, many nutritionists believe that the white meat traditional phenotypic selection is very difficult to achieve like poultry, seafood and fish is judged healthier than red the genetic improvement in a short time
We investigated the genetic polymorphisms of the MyoD, Myf5, MyoG, and Mrf4 genes in chickens and analyzed their association with muscle fibers traits

Summary

Introduction

The myogenic regulatory factors is a family of transcription factors that play a key role in the development of skeletal muscle fibers, which are the main factors to affect the meat taste and texture. Cholesterol, and higher level of long-chain polyunsaturated The muscle fiber traits are regulated by several genes, the fatty acids, many nutritionists believe that the white meat traditional phenotypic selection is very difficult to achieve like poultry, seafood and fish is judged healthier than red the genetic improvement in a short time. The meat, such as pork, beef and mutton.

Methods

Results

Conclusion