Mutations in Leptin (LEP) Gene Are Associated with Carcass and Meat Quality Traits in Crossbreed Rabbits

Abstract

Leptin is a hormone synthesized and secreted primarily in adipose cells that help to regulate energy balance. This study examined the associations of single nucleotide polymorphisms in the rabbit leptin gene with growth traits, slaughter traits and physicochemical parameters of New Zealand White (NZW) and Belgian Giant Grey (BGG) crossbreed rabbits. In total, 320 crossbreed animals were genotyped for polymorphisms within exon 2-g.16081633T>C, intron 1_2-g.16081420C>T, and within UTR-g.16079636C>G for association analysis. Identified polymorphisms within rabbits leptin gene showed significant differences for dissectible fat percentage in carcass and dissectible fat weight in intermediate part (g.16081633T>C). Moreover, meat traits like protein content (g.16081633T>C; g.16079636C>G), intramuscular fat content (g.16081633T>C; g.16079636C>G, g.16081420C>T), dry matter (g.16081420C>T), ash (g.16081420C>T), water (g.16081420C>T), and cohesiveness (g.16081420C>T, g.16079636C>G) were affected by polymorphisms in leptin gene. We conclude that polymorphism in the rabbit leptin gene influences important carcass and meat traits of NZW × BGG crossbreeds. Therefore, polymorphisms identified in this study may be used in selection as a meat trait markers.

Growth and Carcass Traits of Burgundy Fawn, Flemish Giant and New Zealand White Rabbits and their Crosses

“…Bolet (2002) in his work calculated higher hot dressing out percentage (III) of the FG rabbits, at 61.2% for animals with similar slaughter weight, namely 3193 g on the 80 th day of life. Similar results of dressing out percentage were calculated for NZW × FG crosses by Migdał et al (2018), the dressing out percentage of rabbits was estimated between 48.7 and 51.5% (hot I) and between 47.8 and 49.9% (chilled I), depending on the genotype of animals. Sternstein et al (2014) noted similar results for hot and chilled carcass weight, fore and hind part weight as well as chilled dressing out percentage of the NZW × FG crosses, namely, between 47.8 and 49.9% (chilled I) for animals on the 84 th day of life.…”

A Genome-Wide Association Study Identifying Genetic Variants Associated with Growth, Carcass and Meat Quality Traits in Rabbits

“…Dozens of single-nucleotide polymorphisms (SNPs) have been identified by resequencing gene regions and found to be associated with growth traits in rabbit. Melanocortin receptor 4 ( MC4R ) [ 3 ], fat mass and obesity-associated ( FTO ) [ 4 , 5 ], LEP [ 6 ], TBC1D1 [ 4 ] and GHR [ 7 ] genes are correlated with growth and carcass traits in rabbit. However, these researchers mainly investigated the correlation between a single SNP present in a specific DNA fragment with a given trait using low-throughput methods [ 4 , 5 , 6 ].…”

Rabbits – their domestication and molecular genetics of hair coat development and quality

“…The associations of three leptin gene mutations with different characteristics related to the quality of rabbit meat have shown the effects of SNP on carcass and meat characteristics (weight of the split fat, intramuscular fat, protein, ash, dry weight, water, cohesiveness), which can be useful in a rabbit breeding program (Migdał et al . 2018b).…”