Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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The rs196952262 Polymorphism of the AGPAT5 Gene is Associated with Meat Quality in Berkshire Pigs

  • Park, Woo Bum (Swine Science and Technology Center, Gyeongnam National University of Science & Technology) ;
  • An, Sang Mi (Swine Science and Technology Center, Gyeongnam National University of Science & Technology) ;
  • Yu, Go Eun (Swine Science and Technology Center, Gyeongnam National University of Science & Technology) ;
  • Kwon, Seulgi (Swine Science and Technology Center, Gyeongnam National University of Science & Technology) ;
  • Hwang, Jung Hye (Swine Science and Technology Center, Gyeongnam National University of Science & Technology) ;
  • Park, Da Hye (Swine Science and Technology Center, Gyeongnam National University of Science & Technology) ;
  • Kang, Deok Gyeong (Swine Science and Technology Center, Gyeongnam National University of Science & Technology) ;
  • Kim, Tae Wan (Swine Science and Technology Center, Gyeongnam National University of Science & Technology) ;
  • Park, Hwa Chun (Dasan Pig Breeding Co.) ;
  • Ha, Jeongim (Swine Science and Technology Center, Gyeongnam National University of Science & Technology) ;
  • Kim, Chul Wook (Swine Science and Technology Center, Gyeongnam National University of Science & Technology)
  • Received : 2017.08.17
  • Accepted : 2017.11.30
  • Published : 2017.12.31
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Abstract

High-quality meat is of great economic importance to the pig industry. The 1-acylglycerol-3-phosphate-O-acyltransferase 5 (AGPAT5) enzyme converts lysophosphatidic acid to phosphatidic acid in the mitochondrial membrane. In this study, we found that the porcine AGPAT5 gene was highly expressed in muscle tissue, influencing meat characteristics, and we also identified a non-synonymous single-nucleotide polymorphism (nsSNP) (rs196952262, c.673 A>G) in the gene, associated with a change of isoleucine 225 to valine. The presence of this nsSNP was significantly associated with meat color (lightness), lower cooking loss, and lower carcass temperatures 1, 4, and 12 h after slaughter (items T1, T4, and T12 on the recognized quality scale, respectively), and tended to increase backfat thickness and the water-holding capacity. These results suggest that nsSNP (c.673A>G) of the AGPAT5 gene is a potential genetic marker of high meat quality in pigs.

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References

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