| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2450123 | Meat Science | 2013 | 6 Pages |
•We studied the effect of HNF1A SNP on porcine meat quality.•g.8260 A>G polymorphism associated with pH 24, meat percentage and muscle area.•HNF1A mRNA and protein expressions were higher in animals with the low pH 24.•The promoter methylation was not involved on HNF1A expression.•Response to marker assisted selection for meat quality HNF1A SNP is advisable.
The aim of this study was to investigate the association and expression of HNF1A gene as a candidate gene for meat and carcass quality traits in pigs. Statistical analysis revealed that the g.8260 A>G polymorphism significantly associated with pH 24H, meat percentage and muscle area in the F2 Duroc × Pietrain (DuPi, n = 313) and with pH 24L, fat area and backfat thickness in the Pietrain (Pi, n = 110) population. HNF1A mRNA and protein expressions were higher (p < 0.05) in animals with the low post-mortem muscle pH 24L. The promoter methylation profiling suggested that methylation was not involved on HNF1A expression regulation (p > 0.05) in animal with divergent muscle pH. In conclusion, polymorphism in porcine HNF1A gene could be used as a candidate marker to improve the meat and carcass quality traits, with the consideration of breed-specific effect.
