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1. Adenylosuccinate lyase (ADSL) plays an important role in the synthesis of inosine monophosphate (IMP). In this trial, a total of 200 pigeons were sampled and slaughtered. Seven meat quality traits and 11 carcass traits were measured. DNA sequencing was used to detect nucleotide mutations, and associations between ADSL gene polymorphisms and meat quality and carcass traits were analysed. 2. Sequencing results showed that 9 nucleotide mutations were found in the exons of the ADSL gene. All the mutations were synonymous except C13065G, which caused a change in amino acids (Ser to Arg). In addition, two of the detected single nucleotide polymorphisms (SNPs) had significant associations with meat quality and carcass traits. 3. For the C13065G SNP located in exon11, the IMP content of breast muscle in AA and AB genotype was higher than in the BB genotype (P < 0.01). The SNP G10696A located in exon10 was significantly associated with carcass rate, in which AA and AB genotype were higher than the BB genotype (P < 0.01). 4. The results indicated that the ADSL gene has a close association with meat quality and carcass traits in domestic pigeons, and G10696A and C13065G SNPs could be applied as genetic markers in molecular marker-assisted breeding of pigeons.

1. The association of single nucleotide polymorphisms identified within the ADSL (adenylosuccinate lyase deficiency) gene and GARS-AIRS-GART (glycinamide ribonucleotide synthetase-aminoimidazole ribonucleotide synthetase-glycinamide ribonucleotide transformylase) gene with the content of inosine 5'-monophosphate (IMP) was studied in a population of male Beijing-you (BJY) chickens slaughtered at 90 d of age. 2. A single nucleotide polymorphism in exon 2 of the ADSL gene had an effect on IMP content. Chickens inheriting the positive allele at ADSL, both homozygous and heterozygous genotypes, had a higher content of IMP in breast muscle than did individuals without it. 3. Similar results were obtained for the GARS-AIRS-GART gene. The marker at the 5' untranslated region (UTR) of the GARS-AIRS-GART gene was also significant for the IMP value. Chickens inheriting the genotypes with the positive allele at this locus had a much higher content of IMP than did those homozygous for the unfavourable one. 4. Interactions between ADSL and GARS-AIRS-GART were detected for such traits as body weight and muscle yields in the tested population. The two loci acted in an additive fashion. Because IMP is one of the most important flavour components in meat, markers developed at these two genes, as well as the combination genotypes, could be used as potential molecular markers for improving chicken quality.

1. The objective of this study was to investigate the effect of ADSL gene, GARS-AIRS-GART gene and their combination genotype on inosine monophosphate content (IMP) in chicken. 2. The chicken breeds used for this study were Recessive White chicken (RW, Jiang-13 strain of white Plymouth Rock) and preserved population of 4 Chinese native chicken breeds, including Silkies, Baier, Tibetan and Xiaoshan. 3. The primers for exon 2 in ADSL gene and 5'UTR region in GARS-AIRS-GART gene were designed and the single nucleotide polymorphisms (SNPs) were detected by PCR-SSCP and DNA sequencing. 4. Two SNPs were detected, C/T substitution at position 3484 in exon 2 of ADSL gene, which was a silent mutation, and C/T point mutation at position -179 in 5'UTR region of GARS-AIRS-GART gene. In ADSL gene, individuals with TT genotype had significantly higher IMP content than CT and CC genotype individuals. No significant difference was observed between CT and CC genotypes. Similar results were obtained for GARS-AIRS-GART gene. The combination of genotypes ADSL and GARS-AIRS-GART genes also had a significant effect on IMP content. Individuals with TTTT genotype had the highest muscle IMP content, while individuals with CCCT genotype had the lowest. 4. We putatively drew the conclusion that the SNPs in these two genes, as well as the combination genotypes, could be used as potential molecular markers for meat quality in chicken.