Identification of genome regions and important variations associated with expression level of MYH genes and its correlation with meat quality traits in pigs

An Liu,Lu Jing,Sheng Wang,Shuhong Zhao,Xinyun Li,Ye Hou,Yunxia Zhao

doi:10.15302/j-fase-2015057

Abstract

Meat quality is one of the most important economic traits in pig breeding. It has been reported that the composition of type II muscle fibers is correlated with meat quality in pigs. Type II muscle fibers contain three isoforms, IIa, IIb and IIx, which contain specific myofibrillar proteins MYH2, MYH4 and MYH1, respec- tively. In this study, the expression levels of MYH1, MYH2, and MYH4 genes in the Longissimus thoracis (LT) muscle were measured in 114 Yorkshire pigs. Further, the correlations between the expression level of MYH genes and the meat quality traits of intramuscular fat, drip loss, water-holding capacity and postmortem pH values were analyzed. The results showed that the expression level of MYH2 was positively correlated with the intramuscular fat (R= 0.20, P<0.05). The expression levels of MHY1 and MYH4 were negatively correlated with the pH at 24 h post mortem (pH24h ; R = -0.28, P<0.01; R= -0.25, P<0.01, respectively). Besides, the 60K SNP chip was used for genotyping the individuals. Genome wide association analysis indicated that 15 SNPs were significantly asso- ciated with the expression levels of these three MYH genes. The results indicated the expression levels of MYH1, MYH2 and MYH4 genes could be useful markers for improvement of meat quality in pigs.

Highlights

Skeletal muscle fibers are classified as slow twitch and fast twitchReceived April 2, 2015; accepted May 29, 2015These four skeletal muscle types contain their unique myofibrillar proteins MYH1, MYH2, MYH4 and MYH7[1,2]
We investigated the correlation between the expression level of MYH1, MYH2 and MYH4 genes and meat quality traits in Yorkshire pigs
It was found that the expression level of MYH2 gene was positively correlated with the IMF, and MHY1 and MYH4 genes were negatively correlated with pH24h

Summary

Introduction

Received April 2, 2015; accepted May 29, 2015 These four skeletal muscle types contain their unique myofibrillar proteins MYH1 (type IIx), MYH2 (type IIa), MYH4 (type IIb) and MYH7 (type I)[1,2]. It is generally accepted that the composition of muscle fiber is related to meat quality. The increase of type I fibers can cause postmortem pH decrease, and improve water holding capacity of skeletal muscle in the pig[3]. Type IIB fibers have been found to be closely related to paleness, toughness and low water holding capacity of skeletal muscle, which could affect meat quality of pigs[4,5].

Methods

Results

Conclusion