Associations of the Polymorphisms in DHRS4, SERPING1, and APOR Genes with Postmortem pH in Berkshire Pigs. Issue 4 (2nd October 2017)

• Record Type: Journal Article
• Authors: Hwang, Jung Hye; An, Sang Mi; Kwon, Seul Gi; Park, Da Hye; Kim, Tae Wan; Kang, Deok Gyung; Yu, Go Eun; Kim, Il-Suk; Park, Hwa Chun; Ha, Jeongim; Kim, Chul Wook
• Is Part Of: Animal biotechnology. Volume 28:Issue 4(2017)
• Page Start: 288
• Page End: 293
• Publication Date: 2017-10-02
• Subjects: APOR -- DHRS4 -- polymorphism -- postmortem pH -- SERPING1; Animal biotechnology -- Periodicals; Animals, Domestic -- genetics -- Periodicals; Animals, Genetically Modified -- Periodicals; 660.6
• DOI: 10.1080/10495398.2017.1279171
• Languages: English
• ISSNs: 1049-5398

Abstract

ABSTRACT: Postmortem pH is a main factor influencing the meat quality in pigs. This study investigated the association of postmortem pH with single-nucleotide polymorphisms (SNPs) in the fourth member of the short-chain dehydrogenase/reductase family ( DHRS4 ), the first member of serpin peptidase inhibitor, clade G (complement inhibitor) ( SERPING1 ), and the apolipoprotein R precursor ( APOR ) genes in Berkshire pigs. The study included 437 pigs, and genotyping was conducted using the GoldenGate Assay (Illumina, San Diego, CA, USA). DHRS4, SERPING1, and APOR polymorphisms were significantly associated with pH45 or pH24 ( p < 0.05). SERPING1 was also statistically significantly associated with water holding capacity ( p < 0.05), which is closely associated with postmortem pH. These results suggest that SNPs in the DHRS4, SERPING1, and APOR genes have potential for use as genetic markers for the meat quality in pigs.