Analysis of <i>FTO</i> and <i>PLIN2</i> Polymorphisms in Relation to Carcass and Meat Quality Traits in Pigs

Polasik, Daniel; Kamionka, Eva-Maria; Tyra, M.; Żak, G.; Terman, A.

doi:10.2478/aoas-2018-0053

Cited by 6 publications

(6 citation statements)

References 25 publications

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“…In the previous study, PLIN2 stimulates long chain fatty acid uptake and regulates metabolism of intracellular lipid droplets (Gao and Serrero, 1999;Conte et al, 2016;Polasik et al, 2019). And expression analysis showed the presence of PLIN2 transcripts in seven tested pig tissues with high expression found in adipose tissue and skeletal muscle (Davoli et al, 2011;Polasik et al, 2019). These results provide evidence that PLIN2 gene is a candidate gene for IMF.…”

Section: Discussionsupporting

confidence: 59%

“…Statistical analysis indicated that G6714C was significantly associated with the NPPC color score, G6813A, and G10340A significantly affected NPPC color score and NPPC marbling score, and G10632A significantly affected BF (p < 0.05). In the previous study, PLIN2 stimulates long chain fatty acid uptake and regulates metabolism of intracellular lipid droplets (Gao and Serrero, 1999;Conte et al, 2016;Polasik et al, 2019). And expression analysis showed the presence of PLIN2 transcripts in seven tested pig tissues with high expression found in adipose tissue and skeletal muscle (Davoli et al, 2011;Polasik et al, 2019).…”

Section: Discussionmentioning

confidence: 76%

“…Another studies showed that association between PLIN2 genotypes and growth traits in pigs; Polasik et al (2019) showed that PLIN2 SNP is correlated with feed gain ratio and age at slaughter. Davoli et al (2011) showed that its different variants are related to average daily gain, feed conversion ratio, lean cuts and ham weight estimated breeding values in Duroc pigs.…”

Section: Discussionmentioning

confidence: 99%

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Association of PLIN2 polymorphisms with economic traits in Berkshire pigs

Kim

Seong

Lee

et al. 2020

J Anim Reprod Biotechnol

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Meat and carcass quality attributes are important factors influencing consumer preference and profitability in the pork industry. Single nucleotide polymorphisms (SNPs) are essential for livestock breeding and improvement. In the present study, the pig Perilipin 2 (PLIN2) gene was characterized with the aim of detecting genetic variation at these loci in relation to economic traits in Berkshire pigs. Four SNPs (G6714C, G6813A, G10340A, and G10632A) were detected in this studied. Statistical analysis indicated that G6714C was significantly associated with the National Pork Producers Council (NPPC) color score, G6813A, and G10340A significantly affected NPPC color score and NPPC marbling score, and G10632A significantly affected backfat thickness (BF) (p < 0.05). Therefore, the molecular markers used in the present study might provide a useful basis for identification and improvement of traits in the Berkshire pigs.

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Section: Discussionsupporting

confidence: 59%

Section: Discussionmentioning

confidence: 76%

Section: Discussionmentioning

confidence: 99%

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Association of PLIN2 polymorphisms with economic traits in Berkshire pigs

Kim

Seong

Lee

et al. 2020

J Anim Reprod Biotechnol

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“…The c. 2 151 * 479C > T substitution showed a statistically significantly higher marbling score for the meat of CC homozygotes than that of CT heterozygotes and TT homozygotes. Another study, conducted on pigs of the Landrace, Large White and Pulawska breeds, showed an association between polymorphism in the 3'UTR region of the perilipin-2 gene (PLIN2) and the quality characteristics of meat (Polasik et al 2019). In all breeds, the researchers confirmed the presence of the GG genotype, which was distinguished by a statistically significantly higher content of intramuscular fat (from 0.054% in White Large to 0.123% in Pulawska).…”

Section: Reviewmentioning

confidence: 92%

Meat quality - Genetic background and methods of its analysis

Kowalczyk¹,

Kaliniak-Dziura²,

Prasow³

et al. 2022

Czech J. Food Sci.

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Growing consumer awareness is forcing food producers to supply raw material and products of increasingly high quality and health-promoting properties. Knowledge of the genetic background of quality characteristics is taking on great importance, enabling selection based on molecular markers. The increasing throughput of molecular techniques, in combination with an expanding bioinformatics infrastructure, is leading to continual improvement in understanding of the molecular mechanisms influencing meat quality. This has resulted in the identification of polymorphic nucleotides [single nucleotide polymorphisms (SNPs)] showing a relationship with meat characteristics such as tenderness [polymorphism in the calpain (CAPN) and calpastatin (CAST) genes], marbling [diacylglycerol o-acyltransferase 1 (DGAT1)], colour, pH and water-holding capacity (WHC) [CAST, stearoyl-CoA desaturase (SCD) and others], and fatty acid profile (SCD1). An increasingly wide range of methods is used for analysis, from techniques based on amplification of nucleic acids [polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) and amplification refractory mutation system-PCR (ARMS-PCR)] through Sanger sequencing to high-throughput next-generation sequencing (NGS) techniques. This paper is a review of the literature on polymorphism of genes determining the quality characteristics of meat and molecular methods used to detect them.

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“…Moreover, the meat is generally softer and tender when the birds are slaughtered at early ages (Berri, 2000). In general, body and muscle composition change with age since protein, fat, and dry matter percentages increase over time (Aberle et al, 2001;Yamak et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Effect of Production System (Intensive and Free-Range), Slaughter Age and Gender on Nutrient and Fatty Acid Composition of Meat in Partridges (Alectoris chukar)

Boz

Öz

Sarıca

et al. 2021

Turkish JAF Sci.Tech.

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This study was conducted to determine the effect of production system, slaughter age, and gender on the nutrient composition, fatty acids profile, and index values of breast and thigh meat in Alectoris chukar partridges. Partridges were slaughtered at 14, 16, and 18 weeks of age and skinless breast and thigh meat of male and female were used in the study (a total of 96 samples in 2 replicates). The production system affected only the crude fat level of the thigh meat in terms of nutrient composition and it was found higher in the intensive system compared to the free-range system. Age and gender did not significantly affect the composition of breast and thigh meat. In terms of fatty acid profile, erucic acid (C22:1n9) level in breast meat was higher in intensive system, while it was higher in thigh meat in free-range. While the percentage of docosahexaenoic acid (C22:6n3) increased with age in breast meat, it decreased in thigh meat with age. While eicosenoic acid (C20:1) percentage was higher in breast meat of male birds compared to females, only stearic acid (C18:0) was found to be higher in thigh meat. Saturated fatty acids (SFA), linolenic acid (n3), thrombogenic index (TI) and atherogenic index (AI) values were higher in thigh meat produced in free-range system, while polyunsaturated fatty acids (PUFA), total unsaturated fatty acids (UFA), linoleic acid (n6) and hypocholesterolaemic / hypercholesterolaemic ratio (h/H) were significantly higher in intensive system. While SFA and TI levels in thigh meat decreased with age, monounsaturated fatty acids (MUFA), UFA and oleic acid (n9) percentages increased. MUFA / SFA in thigh meat of females was higher than males, other indexes were found insignificant. The results shows that partridges had desirable fatty acid composition. Especially, the increase in MUFA and UFA values with age in thigh meat compared to breast indicates that thigh meat is enriched in terms of unsaturated fatty acids. However, the higher SFA and AI values obtained in the free-range system could be considered a negative outcome for alternative production systems that prioritize bird welfare and consumer demands.

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Analysis of FTO and PLIN2 Polymorphisms in Relation to Carcass and Meat Quality Traits in Pigs

Cited by 6 publications

References 25 publications

Association of PLIN2 polymorphisms with economic traits in Berkshire pigs

Association of PLIN2 polymorphisms with economic traits in Berkshire pigs

Meat quality - Genetic background and methods of its analysis

Effect of Production System (Intensive and Free-Range), Slaughter Age and Gender on Nutrient and Fatty Acid Composition of Meat in Partridges (Alectoris chukar)

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