search for




 

Identification of a Bromodomain-containing Protein 2 (BRD2) Gene Polymorphic Variant and Its Effects on Pork Quality Traits in Berkshire Pigs
Korean J. Food Sci. An. 2018;38:703-710
Published online August 31, 2018;  https://doi.org/10.5851/kosfa.2018.e7
© 2018 Korean Society for Food Science of Animal Resources

Dong Ju Lee1,†, Jung Hye Hwang2,†, Jeongim Ha2,†, Go Eun Yu2, Seulgi Kwon2, Da Hye Park2, Deok Gyeong Kang2, Tae Wan Kim2, Hwa Chun Park2, Sang Mi An2,*, and Chul Wook Kim1,2,*

1Department of Animal Resource Technology, Gyeongnam National University of Science & Technology, Jinju 52725, Korea
2Swine Science and Technology Center, Gyeongnam National University of Science & Technology, Jinju 52725, Korea
3Dasan Pig Breeding Co., Namwon 55716, Korea
Correspondence to: Sang Mi An
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: sm0407@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 November 27, 2017; Revised June 8, 2018; Accepted June 14, 2018.
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
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 : bromodomain-containing protein 2, gene expression, non-synonymous single nucleotide polymorphisms, meat quality, Berkshire pig


August 2018, 38 (4)