The polymorphism of the AGPAT5 gene is associated with meat quality in Berkshire = 버크셔종의 AGPAT5 유전자의

다국어 초록 (Multilingual Abstract)

High-quality meat is of great economic importance to the pig industry. The 1-acylglycerol-3-phosphate-O-acyltransferase 5 (AGPAT5) enzyme converts lysophosphatidic acid to phosphatidic acid in the mitochondrial membrane. In this study, we found that the porcine AGPAT5 gene was highly expressed in muscle tissue, influencing meat characteristics, and we also identified a non-synonymous single-nucleotide polymorphism (nsSNP) (rs196952262, c.677A>G) in the gene, associated with a change of isoleucine 225 to valine. The presence of this nsSNP was significantly associated with meat color (lightness), lower cooking loss, and lower carcass temperatures 1, 4, and 12 h after slaughter (items T1, T4, and T12 on the recognized quality scale, respectively), and tended to increase backfat thickness and the water-holding capacity. These results suggest that nsSNP (c.677A>G) of the AGPAT5 gene is a potential genetic marker of high meat quality in pigs.

목차 (Table of Contents)

• Table of Contents
• Table of Contents ⅰ
• List of Tables ⅱ
• List of Figures ⅲ
• Abbreviations ⅳ
• I. Introduction 1
• II. Materials and Methods 4
• III. Results 8
• IV. Discussion 16
• V. Conclusion 17
• VI. References 19
• 국문 초록 23
• Abstract 25
• 감사의 글 27