Association between polymorphisms of the heart fatty acid binding protein gene and intramuscular fat content, fatty acid composition, and meat quality in Berkshire breed

Lee, S. H., Choi, Y. M., Choe, J. H., Kim, J. M., Hong, K. C., Park, H. C. and Kim, B. C. (2010) Association between polymorphisms of the heart fatty acid binding protein gene and intramuscular fat content, fatty acid composition, and meat quality in Berkshire breed. Meat Science, 86 3: 794-800. doi:10.1016/j.meatsci.2010.06.024


Author Lee, S. H.
Choi, Y. M.
Choe, J. H.
Kim, J. M.
Hong, K. C.
Park, H. C.
Kim, B. C.
Title Association between polymorphisms of the heart fatty acid binding protein gene and intramuscular fat content, fatty acid composition, and meat quality in Berkshire breed
Journal name Meat Science   Check publisher's open access policy
ISSN 0309-1740
1873-4138
Publication date 2010-11
Sub-type Article (original research)
DOI 10.1016/j.meatsci.2010.06.024
Open Access Status
Volume 86
Issue 3
Start page 794
End page 800
Total pages 7
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Language eng
Formatted abstract
The objective of this study was to examine the relationship between polymorphisms of the heart fatty acid binding protein (H-FABP) gene and variation in intramuscular fat (IMF) content, fatty acid composition, and meat quality in Berkshire breed. We detected an association between IMF content and H-FABP HinfI restriction fragment length polymorphism (RFLP) genotype. The HH genotype showed the greatest IMF content among the genotype classes (P<0.05). Regarding meat quality traits, only drip loss was significantly different among the H-FABP HinfI RFLP genotype classes (P< 0.01). In the case of fatty acid composition, the degree of saturation of fatty acids was greater in hh-genotype pigs than in HH and Hh genotypes. The H-FABP MspI RFLP genotype affected unsaturated fatty acid content, and the ratio of polyunsaturated fatty acid to saturated fatty acid (P< 0.05), whereas the H-FABP HaeIII RFLP genotype had no effect on fatty acid characteristics.
Keyword Fatty acid composition
Heart fatty acid binding protein
Intramuscular fat content
Pork quality
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: Centre for Nutrition and Food Sciences Publications
 
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