Effects of polymorphisms in the 3' untranslated region of the porcine PPARGC1A gene on muscle fiber characteristics and meat quality traits

Lee, Jun-Seong, Kim, Jun-Mo, Hong, Jae-Sang, Lim, Kyu-Sang, Hong, Ki-Chang and Lee, Young Sik (2012) Effects of polymorphisms in the 3' untranslated region of the porcine PPARGC1A gene on muscle fiber characteristics and meat quality traits. Molecular Biology Reports, 39 4: 3943-3950. doi:10.1007/s11033-011-1173-8


Author Lee, Jun-Seong
Kim, Jun-Mo
Hong, Jae-Sang
Lim, Kyu-Sang
Hong, Ki-Chang
Lee, Young Sik
Title Effects of polymorphisms in the 3' untranslated region of the porcine PPARGC1A gene on muscle fiber characteristics and meat quality traits
Formatted title
Effects of polymorphisms in the 3' untranslated region of the porcine PPARGC1A gene on muscle fiber characteristics and meat quality traits
Journal name Molecular Biology Reports   Check publisher's open access policy
ISSN 0301-4851
1573-4978
Publication date 2012-04-01
Year available 2011
Sub-type Article (original research)
DOI 10.1007/s11033-011-1173-8
Open Access Status Not yet assessed
Volume 39
Issue 4
Start page 3943
End page 3950
Total pages 8
Place of publication Dordrecht, Netherlands
Publisher Springer Netherlands
Language eng
Formatted abstract
Peroxisome proliferator-activated receptor c coactivator 1 a (PPARGC1A) is a transcriptional coactivator that is involved in a variety of biological processes including muscle fiber type composition. Here, we identified two single nucleotide polymorphisms (SNPs; *2690T>C and *2864T>C) and one insertion/deletion in the 3' untranslated region of porcine PPARGC1A. These SNPs were genotyped by direct sequencing in a total of 439 pigs representing three different pig breeds (Berkshire, n = 156; Yorkshire, n = 163; Landrace, n = 120). We evaluated the effects of diplotypes of individual PPARGC1A 3'UTR SNPs on muscle fiber characteristics and meat quality traits. The *2690T>C polymorphism was significantly associated with the percentage of type I and IIb fibers for both muscle fiber number and area composition (P<0.05), and also showed a significant association with muscle pH, a parameter of meat quality (P = 0.0188). The *2864T>C polymorphism was also associated with meat quality traits including muscle pH (P = 0.0071), drip loss (P = 0.0006), and lightness (P = 0.0702), but showed no significant association with muscle fiber characteristics. Interestingly, each SNP affected PPARGC1A expression significantly at the protein level but not at the mRNA level, thereby accounting for phenotypic variability among genotypes. Taken together, our data suggest that the *2690T>C and *2864T>C polymorphisms can be used as genetic markers for selection toward improved meat quality.
Keyword 3'UTR
Meat quality
Muscle fiber type composition
PPARGC1A
Single nucleotide polymorphism
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: Queensland Alliance for Agriculture and Food Innovation
 
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