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Association between single nucleotide polymorphisms in GPAT1 locus and pork quality in pigs

Mitka, I., Ropka-Molik, K., Tyra, M.
Meat science 2020 v.162 pp. 108045
chewiness, color, energy, enzymes, genes, genetic markers, hardness, intramuscular fat, loci, meat, meat tenderness, pH, pork quality, raw meat, single nucleotide polymorphism, swine, texture, triacylglycerols, water hardness
GPAT1 gene is considered to be a genetic marker for intramuscular fat content. The GPAT enzymes catalyze the first step in triacylglycerol synthesis. In the present study, the search for polymorphisms within the pig GPAT1 gene locus as well as association analyses between SNPs and meat quality traits were performed. The association analysis demonstrated that g.133513422C > T polymorphism affected IMF content in LL, SEMI post-mortem pH and shear force of cooked LL (p ≤ .05). While the association of g.133476803 T > C polymorphism was shown concerning IMF content, meat color (L*), shear force and energy of raw meat as well as some meat texture parameters (hardness, springiness, chewiness) (p ≤ .05). The g.133476733C > T SNP was significantly associated with LL 24 h post-mortem pH, raw meat toughness and TPA hardness and chewiness (p ≤ .05). The obtained results are promising but to confirm if the GPAT1 gene can be considered to be a genetic marker for improving the quality of pork, further research is required.