Research Article

Association of T1740C polymorphism of L-FABP with meat quality traits in Junmu No. 1 white swine

Published: January 30, 2013
Genet. Mol. Res. 12 (1) : 235-241 DOI: https://doi.org/10.4238/2013.January.30.9
Cite this Article:
Y.H. Zhang, L.S. Dai, T.H. Ma, S.Z. Wang, J. Guo, F.J. Li, S.M. Zhang, B.X. Sun, D.F. Liu, Y. Gao, J.B. Zhang (2013). Association of T1740C polymorphism of L-FABP with meat quality traits in Junmu No. 1 white swine. Genet. Mol. Res. 12(1): 235-241. https://doi.org/10.4238/2013.January.30.9
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Abstract

This study was designed to investigate a single nucleotide polymorphism in intron 1 of the liver fatty acid-binding protein (L-FABP) gene in 156 Junmu No. 1 white swine using PCR-single-strand conformational polymorphism. The association between the polymorphism and meat quality traits was also studied. The cloning and sequencing results indicated that the polymorphism in intron 1 was due to a T→C mutation at position 1740 of L-FABP, yielding three genotypes (TT, TC, and CC). Association analysis revealed that the polymorphism had a significant effect on marbling (P 0.05). However, no significant conclusions concerning other traits could be drawn. We tentatively conclude that L-FABP is a candidate gene or a quantitative trait locus-linked gene associated with meat quality traits.

This study was designed to investigate a single nucleotide polymorphism in intron 1 of the liver fatty acid-binding protein (L-FABP) gene in 156 Junmu No. 1 white swine using PCR-single-strand conformational polymorphism. The association between the polymorphism and meat quality traits was also studied. The cloning and sequencing results indicated that the polymorphism in intron 1 was due to a T→C mutation at position 1740 of L-FABP, yielding three genotypes (TT, TC, and CC). Association analysis revealed that the polymorphism had a significant effect on marbling (P 0.05). However, no significant conclusions concerning other traits could be drawn. We tentatively conclude that L-FABP is a candidate gene or a quantitative trait locus-linked gene associated with meat quality traits.