2009-Duan_et_al - Genome-wide identification of...

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Huang Y.-Y. Duan, J.-W. Ma, F. Yuan, L.-B. Huang, K.-X. Yang, J.-P. Xie, G.-Z. Wu and L.-S. population and glycolytic potential in a large-scale White Duroc x Chinese Erhualian resource Genome-wide identification of quantitative trait loci for pork temperature, pH decline, doi: 10.2527/jas.2008-1128 originally published online Sep 12, 2008; 2009.87:9-16. J Anim Sci http://jas.fass.org/cgi/content/full/87/1/9 the World Wide Web at: The online version of this article, along with updated information and services, is located on www.asas.org by on October 22, 2010. jas.fass.org Downloaded from
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ABSTRACT: The pH values and temperatures at 45 min, and 3, 9, 15, and 24 h postmortem in the LM and semimembranosus muscle (SM) and glycolytic potential in LM were measured in 1,030 F 2 animals from a White Duroc × Erhualian resource population. A whole ge- nome scan was performed with 183 microsatellites cov- ering 19 porcine chromosomes to detect QTL for traits measured. A total of 73 QTL have been identified, in- cluding 1% genome-wise significant QTL for 24-h pH in LM and SM on SSC 15, and for glycolytic potential, total glycogen, and residual glycogen on SSC3, 6, and 7. Six 5% genome-wise significant QTL were detected for 9-h pH in SM on SSC3, pH decline from 3/9 h to 24 h in SM on SSC7, glycolytic potential on SSC1, and to- tal glycogen on SSC1 and 6. This study confirmed QTL previously identified for pH except those on SSC1, 11, 12, and X, and found 11 new 5% genome-wise signifi- cant QTL for glycogen-related traits. This is the first time to report QTL for pH development during post- slaughter and for glycolytic potential at 5% genome- wise significance level. In addition, the observed differ- ent QTL for pH and pH decline at different times show that causal genes for pH postmortem play distinct roles at specific stages, in specific muscles, or both. These re- sults provide a starting point for fine mapping of QTL for the traits measured and improve the understanding of the genetic basis of pH metabolism after slaughter. Key words: glycolytic potential, pH, pig, quantitative trait loci, temperature ©2009 American Society of Animal Science. All rights reserved. J. Anim. Sci. 2009. 87:9–16 doi:10.2527/jas.2008-1128 INTRODUCTION Meat quality traits have received much attention due to the fact that increased selection pressure for leaner pork products has resulted in inferior meat quality. Al- though pH is not a direct consumption variable of meat quality, it has been implicated as a major factor influ- encing pork quality. The pH and extent of pH decline can affect the extent of protein denaturation and fresh pork quality such as color and water-holding capacity (Rosenvold and Andersen, 2003; Bidner et al., 2004; Lindahl et al., 2006). The pH of meat is a multifactorial trait, and its heri-
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This note was uploaded on 01/26/2012 for the course ECON 2272 taught by Professor Gay during the Spring '08 term at Birmingham-Southern College.

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2009-Duan_et_al - Genome-wide identification of...

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