Abstract
The porcine PRKAG3 (RN) gene encodes the regulatory gamma subunit of adenosine monophosphate-activated protein kinase (AMPK), which is a good candidate gene affecting meat quality. In this study, the effects of two missense mutations A595G (Ile199Val) and G154A (Gly52Ser) in porcine PRKAG3 gene on meat quality traits were studied in M. Longissimus dorsi (LD), M. Semispinalis capitis (SC) and M. Biceps femoris (BF) from different populations of 326 pigs. The PRKAG3 alleles 199I, 199IV, 52S and 52G were identified with PCR-RFLPs and all genotypes - 199I/199I, 199I/199V, 199V/199V, 52S/52S, 52S/52G and 52G/52G - were found. The frequency of V allele was larger than that of I allele in all populations. I allele frequency was zero in Chinese Meishan pigs (population D) especially. G allele frequency was larger than that of S allele in all populations except Large White (population A). Both variations at the PRKAG3 locus significantly affected these meat quality traits. The pork meat quality has not previously been established in Meishan or crosses thereof. The results suggested that generally pH of LD, SC and BF was higher in Meishan pigs than that in other populations. Moreover, Meishan pigs showed higher water-holding capacity and intramuscular fat (IMF), lower water content and water loss percentage compared to other populations in terms of the two variations. The results present here supply new evidence that alleles V199I and G52S at the PRKAG3 locus affect pork meat quality and provide useful information on pork production.
Highlights
Hampshire pigs were first described as characteristic of meat with low pH, high glycogen content and low technological yield by Monin and Sellier (1985)
Animals The 326 pigs were chosen from three different pureblood breed, Large White (LW), Landrace (L) and Meishan (MS); and four crossbreed, LW×L, L×LW, LW× MS and MS×LW, reference families founded by Key Laboratory of Swine Genetics and Breeding, Ministry of Agriculture, Huazhong Agricultural University
IMF is the abbreviation of intramuscular fat
Summary
Hampshire pigs were first described as characteristic of meat with low pH, high glycogen content and low technological yield by Monin and Sellier (1985). The dominant RN- mutation, which causes high glycogen content in skeletal muscle, was found to be a nonconservative substitution (R200Q) at the Protein Kinase Adenosine Monophosphate-Activated γ3-Subunit (PRKAG3) Gene, and RN- mutation (200Q) has been found only in Hampshire or its crossbred pigs but not in other pig breeds (Milan et al, 2000; Ciobanu et al, 2001). Le Roy et al (2000) suggested that the RN- allele is associated with a high level of glycogen and low pH, and lower sensory tenderness in meat from animals which are homozygous and heterozygous regarding the RN- allele than that from non-carriers.
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