1. Associations of the Polymorphisms in DHRS4, SERPING1, and APOR Genes with Postmortem pH in Berkshire Pigs
- Author
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Deok Gyung Kang, Sang Mi An, Tae Wan Kim, Jung Hye Hwang, Il-Suk Kim, Da Hye Park, Hwa Chun Park, Chul Wook Kim, Go Eun Yu, Jeongim Ha, and Seul Gi Kwon
- Subjects
Genetic Markers ,Male ,0301 basic medicine ,Meat ,Swine ,Sus scrofa ,Bioengineering ,Single-nucleotide polymorphism ,Reductase ,Biology ,Polymorphism, Single Nucleotide ,03 medical and health sciences ,Complement inhibitor ,Food Quality ,Animals ,Water holding capacity ,Genotyping ,Gene ,Hydrogen-Ion Concentration ,Molecular biology ,Apolipoproteins ,030104 developmental biology ,Apolipoprotein R ,Genetic marker ,Female ,Animal Science and Zoology ,Oxidoreductases ,Complement C1 Inhibitor Protein ,Biotechnology - 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 pH45 or pH24 (p
- Published
- 2017
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