Myopalladin gene polymorphism is associated with rabbit meat quality traits

Abstract

The objective of this study was to investigate the effect of the polymorphism in the Myopalladin (MYPN) gene on meat quality traits in the Hyla, Champagne, Tianfu Black rabbit breeds using PCR and DNA sequencing. A novel SNP (g.18497416 G > A) was found at 229 bp in exon 13 of chromosome 18. The three rabbit populations had intermediate levels of genetic diversity according to their polymorphism information content values. The statistical analysis indicated that rabbits with the GG genotype had a significantly greater a à 24h and b à 24h than rabbits with the AA genotype (p < .05) in the longissimus dorsi muscle and that animals with the AA genotype had substantially higher a à 0h and a à 24h than those with the AG genotype (p < .05) in the biceps femoris muscle. The rabbits with the AA genotype had the highest intramuscular fat (IMF) values and those with the GG genotype had the lowest IMF values in both longissimus dorsi and biceps femoris muscles. These results indicated that MYPN could be considered as candidate genes for genetic improvement of rabbit meat traits.

Shotgun proteomics for the preliminary identification of biomarkers of beef sensory tenderness, juiciness and chewiness from plasma and muscle of young Limousin-sired bulls

“…It is a constituent of the sarcomere which binds nebulin and nebulette to -actinin at the Z line (Bang et al, 2001). MYPN is positively correlated with tenderness in our study, and it is worth noting that earlier studies indicated that MYPN could be considered as a candidate gene for meat quality in pigs and rabbit (Wang et al, 2017). Kelch-like protein 41, which is also known as KLHL41, had been reported as a positive beef tenderness biomarker in two previous studies, which agrees with our results (Gagaoua et al, 2021a).…”

Genomic analysis of divergently selected experimental lines in rabbit

“…In this sense, as Migdał et al 2018, we did not find association between FABP4 (OCU3) candidate gene and IMF. Our results are not in agreement with the studies for FTO (OCU5) (Zhang et al, 2013), CAST (OCU11) (Wang et al, 2016a) and MYPN (OCU18) (Wang et al, 2017) which found associations in two, one and one SNP within gene, respectively (p-values between 0.032 and 0.044). However, these associations should be taken with caution as the significance threshold was more liberal (p-value < 0.05, without applying correction for multiple testing) than in our GWAS study (p-value < 1x10 -4 ).…”

Evaluación sensorial de embutido tipo chorizo a base de carne de conejo

“…Although the activity of the calpastatin/calpain enzyme complex was not evaluated in the present study and the information on its activity in rabbit meat is scarce, the results obtained by (Wang et al, 2016) indicate that the activity of calpastatin/calpain may be a potential indicator of the quality of rabbit meat, and consequently determine the characteristics of the products made with that meat. As for the evaluated aspects of the sausage: texture, color, smell and taste, the highest scores were obtained in sensory evaluation with a maturation of 216 hours (P <0.05); these results are novel, because there are no bibliographical references for rabbit chorizo.…”