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The porcine tribbles homolog 3 (TRIB3) gene: Identification of a missense mutation and association analysis with meat quality and production traits in Italian heavy pigs.
- Source :
-
Meat science [Meat Sci] 2010 Nov; Vol. 86 (3), pp. 808-13. Date of Electronic Publication: 2010 Aug 02. - Publication Year :
- 2010
-
Abstract
- TRIB3 plays an important role in energy metabolism. This work aimed to study the porcine tribbles homolog 3 (TRIB3) gene and to evaluate its association with meat quality and carcass traits in pigs. By sequencing a portion of the porcine TRIB3 gene two single nucleotide polymorphisms (SNPs) in the first coding exon (one synonymous SNP: c.132 T>C; and one missense mutation: c.146C>T, p.P49L) were identified. The two polymorphisms were in complete linkage disequilibrium. In silico analysis of the p.P49L mutation suggested that it could have functional effects. Association studies in four groups of pigs (651 animals in total) indicated that this gene marker was associated with back fat thickness in Italian Large White and Italian Duroc pigs in two different experimental designs (P<0.1 and P<0.05). This polymorphism tended to be associated with lactate content of the semimembranosus muscle (P<0.1). Among several other tissues, TRIB3 is expressed in fat and skeletal muscle.<br /> (Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.)
- Subjects :
- Adiposity genetics
Animals
Lactic Acid analysis
Linkage Disequilibrium
Meat standards
Muscle Proteins genetics
Muscle Proteins metabolism
Sequence Analysis, DNA
Sus scrofa metabolism
Adipose Tissue anatomy & histology
Adipose Tissue chemistry
Gene Expression
Meat analysis
Muscle, Skeletal chemistry
Mutation, Missense
Polymorphism, Single Nucleotide
Sus scrofa genetics
Subjects
Details
- Language :
- English
- ISSN :
- 1873-4138
- Volume :
- 86
- Issue :
- 3
- Database :
- MEDLINE
- Journal :
- Meat science
- Publication Type :
- Academic Journal
- Accession number :
- 20675060
- Full Text :
- https://doi.org/10.1016/j.meatsci.2010.07.001