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The rs196952262 Polymorphism of the AGPAT5 Gene is Associated with Meat Quality in Berkshire Pigs
Korean J. Food Sci. An. 2017;37:926-930
Published online December 31, 2017
© 2017 Korean Society for Food Science of Animal Resources

Woo Bum Park, Sang Mi An, Go Eun Yu, Seulgi Kwon, Jung Hye Hwang, Da Hye Park, Deok Gyeong Kang, Tae Wan Kim, Hwa Chun Park1, Jeongim Ha*, and Chul Wook Kim*

Swine Science and Technology Center, Gyeongnam National University of Science & Technology, Jinju 52725, Korea
1Dasan Pig Breeding Co., Namwon 55716, Korea
Correspondence to: Jeongim Ha
Swine Science and Technology Center, Gyeongnam National University of Science & Technology, Jinju 52725, Korea
Tel: +82-55-751-3289 Fax: +82-55-758-1892 E-mail: jiha@gntech.ac.kr
Chul Wook Kim
Department of Animal Resources Technology, Gyeongnam National University of Science & Technology, Jinju 52725, Korea
Tel: +82-55-751-3289 Fax: +82-55-758-1892 E-mail: cwkim@gntech.ac.kr
These authors contributed equally to this work.
Received August 17, 2017; Revised November 26, 2017; Accepted November 30, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
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.673A>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.
Keywords : AGPAT5, gene expression, non-synonymous SNP, meat quality, Berkshire pig


June 2018, 38 (3)