Dong Ju Lee, Jung Hye Hwang, Jeongim Ha, Go Eun Yu, Seulgi Kwon, Da Hye Park, Deok Gyeong Kang, Tae Wan Kim, Hwa Chun Park, Sang Mi An, Chul Wook Kim
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引用次数: 2
摘要
含溴域蛋白2 (BRD2)是一种参与转录调控的核丝氨酸/苏氨酸激酶。我们研究了BRD2基因作为伯克夏猪肉质性状的候选基因的表达和关联。BRD2 mRNA在肌肉组织中表达水平较高。统计分析表明，BRD2基因C . 179g >C多态性与384头伯克氏猪胴体重、肉色(a*、红度)、蛋白质含量、蒸煮损失、保水能力、死后4、12、24 h胴体温度以及死后24 h pH显著相关。因此，猪BRD2基因的这种多态性可以作为改善猪肉质性状的候选遗传标记。
Identification of a Bromodomain-containing Protein 2 (BRD2) Gene Polymorphic Variant and Its Effects on Pork Quality Traits in Berkshire Pigs.
Bromodomain-containing protein 2 (BRD2) is a nuclear serine/threonine kinase involved in transcriptional regulation. We investigated the expression and association of the BRD2 gene as a candidate gene for meat quality traits in Berkshire pigs. BRD2 mRNA was expressed at relatively high levels in muscle tissue. Statistical analysis revealed that the c.1709G>C polymorphism of the BRD2 gene was significantly associated with carcass weight, meat color (a*, redness), protein content, cooking loss, water-holding capacity, carcass temperatures 4, 12 and 24 h postmortem, and the 24 h postmortem pH in 384 Berkshire pigs. Therefore, this polymorphism in the porcine BRD2 gene may be used as a candidate genetic marker to improve meat quality traits in pigs.
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