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ABSTRACT:
We characterized the nearly complete coding sequence of the pig 2,4-dienoyl CoA reductase 1 (DECRl) gene, which encodes an enzyme involved in the β-oxidation of polyunsaturated fatty enoyl-CoA esters and maps on a linoleic QTL located on Chromosome 4. Sequencing of a 937-bp fragment encompassing exons 2 and 10 revealed the existence of two missense SNP at exon 2 (C^sub 181^ [arrow right] G^sub 181^) and exon 5 (C^sub 458^ [arrow right] G^sub 458^). These two SNP are associated with Val (C) [arrow right] Leu (G) and Ser (C) [arrow right] Thr (G) conservative AA replacements at positions 61 and 153 of the DECRl protein, respectively. Moreover, DECR1 genotyping in a representative sample of 184 pigs from the Large White, Piétrain, Iberian, Duroc, and Landrace breeds demonstrated the existence of disequilibrium linkage between these two SNP (Haplotype 1: C^sub 181^C^sub 458^; Haplotype 2: G^sub 181^G^sub 458^)- An association analysis between DECR1 genotype and growth, carcass, and meat quality traits in a highly selected Landrace population (n = 470) revealed differences among genotypes for isocitrate dehydrogenase activity (highest posterior density [HPD] of 90%), longissimus thoracis pH (HPD of 95%), lightness (HPD of 90 to 95%), and redness (HPD of 95%). Because these associations were not consistently found in the three available genotype comparisons, we believe that exon 2 and 5 polymorphisms at the DECR1 gene might be in linkage disequilibrium with the true causal mutation influencing isocitrate dehydrogenase activity and muscle color and pH.
Key Words: Carcass Traits, Fatty Acids, Meat Quality, Pig, Quantitative Trait Loci, Reductase
©2005 American Society of Animal Science. All rights reserved. J. Anim. Sci. 2005. 83:493-498
1 We are grateful to Nova Genètica for kindly providing the animal material, and to M. Arqué and M. J. Bautista for their excellent technical assistance. Thanks to L. Gomez-Raya for kindly reviewing the manuscript. O. Vidai was funded with a fellowship of the Generalitat de Catalunya. This work has been funded with both a European Fund for Regional Development grant (2FD97-0916-C02-02) and a grant of the Spanish Ministry of Science and Technology (AGL2002-04271-C03-03).
Introduction
Meat tenderness and flavor are greatly affected by the proportion and composition of i.m. fat (Rosenvold and Andersen, 2003). The inclusion of CLA in the diet alters...