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The perilipins ( PLIN) belong to a family of structural proteins that play a role regulating intracellular lipid storage and mobilization. Here, PLIN1 and PLIN2 have been evaluated as candidate genes for growth, carcass and meat quality traits in pigs. A sample of 607 Duroc pigs were genotyped for two single-nucleotide polymorphisms, one in intron 2 of the PLIN1 gene ( JN860199:g.173G>A) and the other at the 3′ untranslated region of the PLIN2 gene ( GU461317:g.98G>A). Using a Bayesian approach, we have been able to find evidence of additive, dominant and epistatic associations of the PLIN1 and PLIN2 polymorphisms with early growth rate and carcass length. However, the major effects were produced by the dominant A allele at the PLIN2 polymorphism, which also affected the carcass lean weight. Thus, pigs carrying an additional copy of the A allele at the g.98G>A PLIN2 polymorphism had a probability of at least 98% of producing carcasses with heavier lean weight (+0.41 kg) and ham weight (+0.10 kg). The results obtained indicate that the PLIN2 polymorphism could be a useful marker for lean growth. In particular, it may help to reduce the undesired negative correlated response in lean weight to selection for increased intramuscular fat content, a common scenario in some Duroc lines involved in the production of high quality pork products. [ABSTRACT FROM AUTHOR]

A genomic region in pig chromosome 4 has been previously associated with higher viraemia levels and lower weight gain following porcine reproduction and respiratory syndrome virus ( PRRSV) infection. The region includes the marker WUR1000125, a G>A polymorphism next to a putative polyadenylation site in the 3'-untranslated region (3'- UTR) of the guanylate-binding protein 1, interferon-induced ( GBP1) gene. The protein encoded by GBP1 is a negative regulator of T-cell responses. We show here that GBP1 expression is lower in liver and tonsils of pigs carrying the WUR1000125-G allele due to differential allele expression (allele A expression is 1.9-fold higher than for allele G). We also show that the GBP1 gene has two active polyadenylation signals 421 bp apart and that polyadenylation usage is dependent on the WUR1000125 genotype. The distal site is the most prevalently used in all samples, but the presence of the A allele favours the generation of shorter transcripts from the proximal site. This is confirmed by a differential allele expression study in AG genotype liver and tonsil samples. The interaction between WUR1000125 and other mutations identified in the 5'- and 3'- UTR regions of this gene needs to be studied. In conclusion, our study indicates that the WUR1000125 mutation is associated with changes in the expression of the negative T-cell regulator GBP1 gene. However, the chromosome 4 locus for PRRSV viraemia levels and weight gain contains a cluster of four other GBP genes that remain to be studied as candidate genes for this QTL. [ABSTRACT FROM AUTHOR]

Eighty purebred Duroc castrated male pigs slaughtered at 210 days of age were used to evaluate the effect of lean yield (European Union carcass grading based on lean content; or R, O and P classes) on the fatty acid and amino acid composition of raw pork (Day 1 post-mortem), and technological meat quality after vacuum aging up to 4, 6 and 8 days. A strong relationship between slaughter weight and carcass lean-yield was observed. Carcasses graded as having a lower lean yield were fatter with higher intramuscular fat concentration, and differences in proportions of fatty acids with increased monounsaturated fatty acid and decreased polyunsaturated fatty acid percentage, but without adverse effect on ultimate pH, drip loss or colour attributes. There were no effects of carcass lean-yield on amino acid composition of raw pork, with valine being the limiting amino acid relative to lysine by ~30–35%. Vacuum aging did not reduce the shear force of raw pork, which may not be indicative of cooked pork response. The lipid oxidation had an inverse relationship with the polyunsaturated fatty acid content of each pork class, and it did not increase due to vacuum aging up to 8 days. Meat fatness did not affect its amino acid balance and technological quality (colour, drip loss, shear force and lipid stability) but modified intramuscular fat composition. Carry-over effects on chemical composition of raw pork and technological meat quality after vacuum ageing up to 4, 6 and 8 days may be observed due to carcass grading based on lean content. Meat fatness did not affect its amino acid balance and technological quality (colour, drip loss, shear force and lipid stability), but modified intramuscular fat composition. [ABSTRACT FROM AUTHOR]