Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Identification of a Bromodomain-containing Protein 2 (BRD2) Gene Polymorphic Variant and Its Effects on Pork Quality Traits in Berkshire Pigs

  • Lee, Dong Ju (Department of Animal Resource Technology, Gyeongnam National University of Science & Technology) ;
  • Hwang, Jung Hye (Swine Science and Technology Center, Gyeongnam National University of Science & Technology) ;
  • Ha, Jeongim (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) ;
  • 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 (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) ;
  • Kim, Chul Wook (Department of Animal Resource Technology, Gyeongnam National University of Science & Technology)
  • Received : 2017.11.27
  • Accepted : 2018.06.14
  • Published : 2018.08.31
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Abstract

Bromodomain-containing protein 2 (BRD2) is a nuclear serine/threonine kinase involved in transcriptional regulation. We investigated the expression and association of the BRD2 gene as a candidate gene for meat quality traits in Berkshire pigs. BRD2 mRNA was expressed at relatively high levels in muscle tissue. Statistical analysis revealed that the c.1709G>C polymorphism of the BRD2 gene was significantly associated with carcass weight, meat color ($a^*$, redness), protein content, cooking loss, water-holding capacity, carcass temperatures 4, 12 and 24 h postmortem, and the 24 h postmortem pH in 384 Berkshire pigs. Therefore, this polymorphism in the porcine BRD2 gene may be used as a candidate genetic marker to improve meat quality traits in pigs.

Keywords

References

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