DOI QR코드

DOI QR Code

Association between a non-synonymous single nucleotide polymorphism in the Complement component 9 (C9) gene and meat-quality traits in Berkshire pigs

Complement component 9 (C9) 유전자의 단일염기다형성과 버크셔 돼지 육질 형질과의 연관성 분석

  • Ha, Jeongim (Swine Science and Technology Center, Gyeongnam National University of Science & Technology) ;
  • Hwang, Jung Hye (Swine Science and Technology Center, Gyeongnam National University of Science & Technology) ;
  • Yu, Go Eun (Swine Science and Technology Center, Gyeongnam National University of Science & Technology) ;
  • Park, Da Hye (Swine Science and Technology Center, Gyeongnam National University of Science & Technology) ;
  • Kang, Deok Gyeong (Swine Science and Technology Center, Gyeongnam National University of Science & Technology) ;
  • Kim, Tae Wan (Swine Science and Technology Center, Gyeongnam National University of Science & Technology) ;
  • Park, Hwa Chun (Dasan Pig Breeding Co.) ;
  • An, Sang Mi (Swine Science and Technology Center, Gyeongnam National University of Science & Technology) ;
  • Kim, Chul Wook (Swine Science and Technology Center, Gyeongnam National University of Science & Technology)
  • 하정임 (경남과학기술대학교 양돈과학기술센터) ;
  • 황정혜 (경남과학기술대학교 양돈과학기술센터) ;
  • 유고은 (경남과학기술대학교 양돈과학기술센터) ;
  • 박다혜 (경남과학기술대학교 양돈과학기술센터) ;
  • 강덕경 (경남과학기술대학교 양돈과학기술센터) ;
  • 김태완 (경남과학기술대학교 양돈과학기술센터) ;
  • 박화춘 (다산육종) ;
  • 안상미 (경남과학기술대학교 양돈과학기술센터) ;
  • 김철욱 (경남과학기술대학교 양돈과학기술센터)
  • Received : 2018.08.08
  • Accepted : 2018.09.26
  • Published : 2018.10.31

Abstract

In this study, to identify single nucleotide polymorphisms (SNPs) associated with meat quality in Berkshire pigs, we performed RNA sequencing. A non-synonymous SNP (nsSNP) in the Complement component 9 (C9) gene was identified, and the association between meat quality traits and the C9 genotype was analyzed. The nsSNP in the C9 gene was located at c.942 G>T. In the dominant model, significant associations were observed between the SNP and meat quality traits such as CIE L, collagen content, moisture level, and $pH_{24h}$, whereas in the co-dominant model, significant associations were observed between the SNP and CIE L, collagen content, and protein content. In the recessive model, a significant association between the C9 genotype and the collagen content was observed. In addition, we identified the significant relationship between the C9 genotype and meat quality according to sex. These results indicate that the C9 SNP can be used as a genetic marker for improving pork quality.

Acknowledgement

Supported by : 경남과학기술대학교

References

  1. Anderson S. Determination of fat, moisture, and protein in meat and meat products by using the FOSS FoodScan Near-Infrared Spectrophotometer with FOSS Artificial Neural Network Calibration Model and Associated Database: collaborative study. J. AOAC Int. 90: 1073-1083 (2007)
  2. Bonneau M, Lebret B. Production systems and influence on eating quality of pork. Meat Sci. 84: 293-300 (2010) https://doi.org/10.1016/j.meatsci.2009.03.013
  3. Eepica S, Ovilo C, Masopust M, Knoll A, Fernandez A, Lopez A, Rohrer G, Nonneman D. Four genes located on a SSC2 meat quality QTL region are associated with different meat quality traits in $Landrace{\times}$ Chinese-European crossbred population. Anim. Genet. 43: 333-6 (2012) https://doi.org/10.1111/j.1365-2052.2011.02252.x
  4. Crawford S, Moeller S, Zerby H, Irvin K, Kuber P, Velleman S. Leeds T. Effects of cooked temperature on pork tenderness and relationships among muscle physiology and pork quality traits in loins from Landrace and Berkshire swine. Meat Sci. 84: 607-12 (2010) https://doi.org/10.1016/j.meatsci.2009.10.019
  5. Ellies-Oury M.-P, Gagaoua M, Saracco J, Chavent M. Picard B. Biomarker abundance in two beef muscles depending on animal breeding practices and carcass characteristics. J Bioinform, Genomics, Proteomics. 2: 1013-1023 (2016)
  6. Hadding U, Muller-Eberhard H. The ninth component of human complement: isolation, description and mode of action. Immunology. 16: 719-35 (1969)
  7. Hwang JH, An SM, Kwon SG, Park DH, Kim TW, Kang DG, Yu GE, Kim IS, Park HC, Ha J. Associations of the Polymorphisms in DHRS4, SERPING1, and APOR Genes with Postmortem pH in Berkshire Pigs. Anim. Biotechnol. 28: 288-293 (2017a) https://doi.org/10.1080/10495398.2017.1279171
  8. Hwang JH, Ha J, Kwon S, An SM, Yu GE, Park DH, Kang DG, Kim TW, Park HC, Kim CW. Non-synonymous SNP in the ribosomal protein S3(RPS3) gene and its association with meat quality traits in berkshire pigs. Korean J. Agr. Life Sci. 51: 151-61 (2017b) https://doi.org/10.14397/jals.2017.51.1.151
  9. Hwang EG, Oh DY, Kim BK, Kim SJ. Effects of storage and supplementation with ginger and ginseng powder on volatile basic nitrogen, aerobic plate and sensory evaluation of pork jerky. Korean J. Food Nutr. 27: 240-248 (2014) https://doi.org/10.9799/ksfan.2014.27.2.240
  10. Janeway Jr C.A, Travers P, Walport M, Shlomchik M.J. Immunobiology: The Immune System in Health and Disease. 5th ed. Garland Science, NY, USA (2001)
  11. Jin SK, Kim IS, Hur SJ, Kim SJ, Jeong KJ. The influence of pig breeds on qualities of loin. Korean J.Food Sci An. 48: 747-758 (2006)
  12. Joo S, Kauffman R, Laack R, Lee S. Kim B. Variations in rate of water loss as related to different types of post-rigor porcine musculature during storage. J. Food Sci. 64: 865-8 (1999) https://doi.org/10.1111/j.1365-2621.1999.tb15929.x
  13. Jung WY, Kwon SG, Son M, Cho ES, Lee Y, Kim JH, Kim BW, Park DH, Hwang JH, Kim T.W. RNA-Seq approach for genetic improvement of meat quality in pig and evolutionary insight into the substrate specificity of animal carbonyl reductases. PloS one. 7: e42198 (2012) https://doi.org/10.1371/journal.pone.0042198
  14. Kang M. Effects of various marinates and marinating conditions on the palatability of pork hind legs. MS. Thesis, Joongbu Universty, Geumsan, Korea. (2004)
  15. Kang HS, Seo KS, Kim KT, Nam KC. Comparison of pork quality characteristics of different parts from domesticated pig species. Korean J. Food Sci An. 31: 921-927 (2011) https://doi.org/10.5851/kosfa.2011.31.6.921
  16. Khoa D, Wimmers K. Genetic association of the porcine c9 complement component with hemolytic complement activity. Asian-Australas. J. Anim. Sci. 28: 1354-1361 (2015) https://doi.org/10.5713/ajas.14.0734
  17. Kim TW, Kim CW, Yang MR, No GR, Kim SW, Kim IS. Pork quality traits according to postmortem pH and temperature in Berkshire. Korean J. Food Sci. An. 36: 29-36 (2016) https://doi.org/10.5851/kosfa.2016.36.1.29
  18. Kolb WP, Haxby JA, Arroyave CM, Muller-Eberhard HJ. Molecular analysis of the membrane attack mechanism of complement. J Exp Med Sci. 135: 549-566 (1972) https://doi.org/10.1084/jem.135.3.549
  19. Lee JH, Song KD, Lee HK, Cho KH, Park HC, Park KD. Genetic parameters of reproductive and meat quality traits in Korean berkshire pigs. Asian-Australas. J. Anim. Sci. 28: 1388-93 (2015) https://doi.org/10.5713/ajas.15.0097
  20. Lint TF, Zeitz HJ, Gewurz H. Inherited deficiency of the ninth component of complement in man. J Immunol. 125: 2252-2257 (1980)
  21. Muller-Eberhard HJ. Molecular organization and function of the complement system. Annu. Rev. Biochem. 57: 321-347 (1988) https://doi.org/10.1146/annurev.bi.57.070188.001541
  22. Mortazavi A, Williams BA, McCue K, Schaeffer L, Wold B. Mapping and quantifying mammalian transcriptomes by RNA-Seq. Nat. Methods. 5: 621-628 (2008) https://doi.org/10.1038/nmeth.1226
  23. Mortimer S, Van der Werf J, Jacob RH, Hopkins D, Pannier L, Pearce K, Gardner G, Warner RD, Geesink G, Edwards JH. Genetic parameters for meat quality traits of Australian lamb meat. Meat Sci. 96: 1016-1024 (2014) https://doi.org/10.1016/j.meatsci.2013.09.007
  24. Newcom DW, Baas T, Mabry J, Goodwin R. Genetic parameters for pork carcass components 1. J. Anim Sci. 80: 3099-3106 (2002) https://doi.org/10.2527/2002.80123099x
  25. Park B, Cho S, Yoo Y, Ko J, Kim J, Chae H, Ahn J, Lee J, Kim Y, Yoon S. Animal products and processing: Effect of carcass temperature at 3hr post-mortem on pork quality. Korean J. Anim. Sci. Technol. 43: 949-54 (2001)
  26. Park WB, An SM, Yu GE, Kwon S, Hwang JH, Kang DG, Kim TW, Park HC, Ha J, Kim CW. The rs196952262 Polymorphism of the AGPAT5 gene is associated with meat quality in berkshire pigs. Korean J. Food Sci Anim Resour. 37: 926-930 (2017)
  27. Rutkowski MJ, Sughrue ME, Kane AJ, Ahn BJ, Fang S, Parsa AT. The complement cascade as a mediator of tissue growth and regeneration. Inflamm. Res. 59: 897-905 (2010) https://doi.org/10.1007/s00011-010-0220-6
  28. Suzuki K, Shibata T, Kadowaki H, Abe H, Toyoshima T. Meat quality comparison of berkshire, duroc and crossbred pigs sired by berkshire and duroc. Meat Sci. 64: 35-42 (2003) https://doi.org/10.1016/S0309-1740(02)00134-1
  29. Te Pas MF, Lebret B, Oksbjerg N. Invited Review: Measurable biomarkers linked to meat quality from different pig production systems. Arch. Tierz. 60: 271 (2017)
  30. Uddin MJ, Grosse-Brinkhaus C, Cinar MU, Jonas E, Tesfaye D, Tholen E, Juengst H, Looft C, Ponsuksili S, Wimmers K. Mapping of quantitative trait loci for mycoplasma and tetanus antibodies and interferon-gamma in a porcine F 2 $Duroc{\times}$ Pietrain resource population. Mamm. Genome. 21: 409-418 (2010) https://doi.org/10.1007/s00335-010-9269-3
  31. Yu G, Kwon S, Hwang J, An S, Park D, Kang D, Kim T, Kim I, Park H, Ha J. Effects of cell death-inducing DFF45-like effector B on meat quality traits in berkshire pigs. Genet. Mol. Res. 16: 1-11 (2017)