A genome-wide association study of five meat quality traits in Yorkshire pigs  

作　　者：Qian DONG Huiying LIU Xinyun LI Wei WEI Shuhong ZHAO Jianhua CAO 

机构地区：[1]Key Laboratory of Agricultural Animal Genetics,Breeding and Reproduction of Ministry of Education,College of Animal Science and Technology,Huazhong Agricultural University,Wuhan 430070,China

出　　处：《Frontiers of Agricultural Science and Engineering》2014年第2期137-143,共7页农业科学与工程前沿（英文版）

基　　金：supported by grants from the National Key Basic Research Program of China(2012CB124702);National Outstanding Youth Foundation of the National Natural Science Foundation of China(31025026);the Fundamental Research Funds for the Central Universities.

摘　　要：Meat quality is an important trait in the pig industry.To identify genomic regions and haplotype blocks responsible for meat quality traits in pigs,a genome-wide association study was conducted for five traits including intramuscular fat content,pH at 45 min and 24 h,drip loss within 24 h and water-holding capacity in 231 Yorkshire barrows using illumina porcine 60k SNP chips.The results showed that a total of 344 single nucleotide polymorphisms(SNP)were significantly associated with five meat quality traits(P<1×10^(–4)).Moreover,323 SNPs were within the reported QTL regions,of which 21 were novel.Also,158 SNPs fell into the proximal region of meat quality related genes.In addition,25 haplotype blocks based on 116 SNPs were revealed with SNP combination patterns for five traits.Our study added new SNP information for identification of meat quality traits in pigs and will help elucidate the mechanisms of meat quality in pigs.

关 键 词：PIG GWAS meat quality trait SNP 

分 类 号：S82[农业科学—畜牧学]