Abstract
Received: 2016-06-07 | Accepted: 2016-06-16 | Available online: 2016-12-22 http://dx.doi.org/10.15414/afz.2016.19.04.171-173 The objective of this study was to analyze the variability of the FABP3 gene (heart fatty acid-binding protein) in the population of pig Czech large white breed and to analyze the association with parameters of meat quality. FABP3 belongs to multigene family of FABPs (fatty acid binding proteins affecting the transport of long chain fatty acids). Analyzed polymorphism was at position X98558:g.1321 G > C in the 5’ UTR region. The relative frequencies of genotypes were: HH = 0.87and Hh = 0.13. Genotype hh was not detected in the population. The frequencies of alleles were as follows: H = 0.93 and h = 0.07. There were statistically significant associations between genotypes and values of stearic acid and linoleic acid. Highly statistically significant difference was observed with palmitic acid. Keywords: SNP polymorphism, FABP3, pig, fatty acids References FERNANDEZ, X. et al. (1999) Influence of intramuscular fat content on the quality of pig meat. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum. Meat Sci, vol. 53, pp. 59–65. HAN X.et al. (2012) Investigation of four porcine candidate genes (H-FABP, MYOD1, UCP3 and MASTR) for meat quality traits in Large White pigs. Molecular Biology Reports, vol. 39, pp. 6599–6605. CHMURZYŃSKA, A. (2006) The multigene family of fatty acid-binding protein (FABPs): Function, structure and polymorphism. Journal of Applied Genetics, vol. 47, no.1, pp. 39-48. MAHARANI, D. et al. (2012) Evaluation of Three Candidate Genes Affecting Fatty Acid Composition in Pigs. Korean Journal for Food Science of Animal Resources, vol. 32, pp. 6–12. PANG, W.J., BAI, L. and YANG G.S. (2006) Relationship among H-FABP gene polymorphism, intramuscular fat content, and adipocyte lipid droplet content in main pig breeds with different genotypes in western China. Acta Genetica Sinica, vol. 33, no. 6, pp. 515–524. REARDON, W.et al. (2010) Association of polymorphisms in candidate genes with colour, water-holding capacity, and composition traits in bovine M. longissimus and M. semimembranosus. Meat Sci, vol. 86, no. 2, pp. 270–275. TYRA, M.et al. (2010) H-FABP and LEPR gene expression profile in skeletal muscles and liver during ontogenesis in various breeds of pigs. Domestic Animal Endocrinology, vol. 40, pp. 147–154. WANG, W. et al. (2013) Candidate gene expression affects intramuscular fat content and fatty acid composition in pigs. Journal of Applied Genetics, vol. 54, no. 1, pp. 113–118.
Highlights
Meat quality is defined by the characteristics of sensory experience and meat technological quality traits
Association analysis was performed in SAS (Ver. 9.1.4, SAS Institute, Cay, NC, USA) by general linear model with one fixed effect of genotype of FABP3 gene
3 Results and discussion The polymorphism X98558g.1321G > C detected in 5 ́ UTR region of FABP3 gene was genotyped in Czech Large White pigs (Figure1)
Summary
Meat quality is defined by the characteristics of sensory experience and meat technological quality traits. A higher level of intramuscular fat (IMF) has a positive influence on the pork sensory characteristics and shows a positive correlation with meat tenderness, juiciness, and taste (Fernandez et al, 1999; Reardon et al, 2010). Associated candidate genes are FABP3 and LEPR gene (Tyra et al, 2010; Chmurzyńska, 2006), MASTR (Han et al, 2012), MC4R (Wang et al, 2013), MTTP and FASN (Maharani et al, 2012). The objective of this investigation was to correlate the variability in FABP3 gene (heart fatty acid-binding protein) with the IMF content and fatty acid composition in muscle of Czech Large White pigs
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