Associations of the Polymorphisms in DHRS4, SERPING1, and APOR Genes with Postmortem pH in Berkshire Pigs
- 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
- Issue Date
- 2017
- Publisher
- TAYLOR & FRANCIS INC
- Keywords
- APOR; DHRS4; polymorphism; postmortem pH; SERPING1
- Citation
- ANIMAL BIOTECHNOLOGY, v.28, no.4, pp.288 - 293
- Indexed
- SCIE
SCOPUS
- Journal Title
- ANIMAL BIOTECHNOLOGY
- Volume
- 28
- Number
- 4
- Start Page
- 288
- End Page
- 293
- URI
- https://scholarworks.bwise.kr/gnu/handle/sw.gnu/14974
- DOI
- 10.1080/10495398.2017.1279171
- ISSN
- 1049-5398
- 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 pH(45) or pH(24) (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.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - 농업생명과학대학 > 축산과학부 > Journal Articles
![qrcode](https://api.qrserver.com/v1/create-qr-code/?size=55x55&data=https://scholarworks.gnu.ac.kr/handle/sw.gnu/14974)
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.