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Genome-wide association of meat quality traits and tenderness in swine

D. J. Nonneman, S. D. Shackelford, D. A. King, T. L. Wheeler, R. T. Wiedmann, W. M. Snelling, G. A. Rohrer
Journal of animal science 2013 v.91 no.9 pp. 4043-4050
barrows, color, consumer preferences, cooking, genes, gilts, glucose-6-phosphate isomerase, intramuscular fat, meat quality, pH, shear stress, single nucleotide polymorphism, water content
Pork quality has a large impact on consumer preference and perception of eating quality. A genome-wide association was performed for pork quality traits [intramuscular fat (IMF)], slice shear force (SSF), color attributes, purge, cooking loss, and pH] from 531 to 1,237 records on barrows and gilts of a Landrace-Duroc-Yorkshire population using the Illumina PorcineSNP60 BeadChip. Associations were detected using MTDFREML for all traits. Intramuscular fat had the greatest number of SNP associations, followed by pH, purge, cooking loss, shear force, and color. Two regions contained associations for multiple traits; one on SSC1 at 255 Mb near calcineurin subunit B (PPP3R2) was associated with SSF, moisture loss, and pH, and one on SSC6 from 28 to 29.5 Mb for purge and IMF containing the candidate genes glucose-6-phosphate isomerase (GPI) and KCTD15. Some of the other compelling candidate genes in regions associated with meat quality include CEBPA, SNAI1, and FAM132A for IMF, CAPN1 for SSF, GLUL for pH, and PRKAG3 and ITGB1 with cooking loss.