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Effects of a Novel p.A41P Mutation in the Swine Myogenic factor 5 (MYF5) Gene on Protein Stabilizing, Muscle Fiber Characteristics and Meat Quality
Korean J. Food Sci. An. 2018;38:711-717
Published online August 31, 2018;  https://doi.org/10.5851/kosfa.2018.e9
© 2018 Korean Society for Food Science of Animal Resources

Youn-Chul Ryu1,†, Eun-A Lee2,†, Han-Ha Chai3,†, Jong-Eun Park3, and Jun-Mo Kim4,*

1Division of Biotechnology, Sustainable Agriculture Research Institute, Jeju National University, Jeju 63243, Korea
2Division of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Korea
3Division of Animal Genomics and Bioinformatics, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
4Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
Correspondence to: Jun-Mo Kim
Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
Tel: +82-31-670-3263
Fax: +82-31-675-3108
E-mail: junmokim@cau.ac.kr
† These authors contributed equally to this study.
Received June 8, 2018; Revised June 20, 2018; Accepted June 25, 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
Myogenic factor 5 (MYF5) plays an important role in regulating skeletal muscle fiber characteristics, consequently affecting meat production and quality. We identified a novel p.A41P mutation in exon1 of the porcine MYF5 gene by direct sequencing. The mutation was predicted to be destabilizing in protein structure based on the resultant amino acid substitution. We estimated the significant substitution effect of p.A41P on the energy stabilization of Myf5 protein structure. Then, we demonstrated that the mutation in Yorkshire population significantly affected muscle fiber type I composition (p<0.05), loin-eye area of lean meat content (p<0.05) and filter-fluid uptake of meat quality (p<0.01). Furthermore, dominant effects significantly influenced total muscle fiber number (p<0.05). This study suggests that the novel p.A41P mutation in porcine MYF5 may be a valuable genetic marker to affect the muscle fiber characteristics and consequently improve meat production quality and quantity.
Keywords : Myogenic factor 5 (MYF5), single nucleotide polymorphism (SNP), muscle fiber characteristics, lean meat content, meat quality


October 2018, 38 (5)