Skeletal ryanodine receptor gene associated with chemical compositions of meat and physiochemical parameters of blood

• Published in: Biotechnology in Animal Husbandry
• Main Authors: Khoa Đỗ Võ Anh, Huỳnh Loan Phương Thị
• Format: Other/Unknown Material
• Language: unknown
• Published: 2013
• Subjects: RyR1 gene; allelic frequency; blood parameters; chemical compositions of meat; association; DML
• Online Access: https://doi.org/10.2298/BAH1303431K

Objectives of the current study were to segregate single nucleotide polymorphism of the ryanodine receptor gene (RyR1) gene as well as to evaluate its effects on blood parameters and chemical composition traits of meat. For these, 90-American Yorkshire (AY), 85-American Landrace (AL) and 162- Australian unrelated commercial Yorkshire x Landrace (YL) pigs were genotyped for the locus C1843T (Arg615Cys) corresponding to alleles “N” and “n”. In relation to the RyR1 polymorphism, a frequency of 0.09 was observed for the “n” allele in the YL breed but not in the AY and AL. Therefore, only the YL pigs were phenotyped for physiochemical properties and chemical compositions of meat. A significant association was found between genotypes and observed traits, assessed by 1WBC30, WBC100, PLT30, DML, CPL, and PL with genotype NN being higher than Nn as well as by GLU60 and AshL (P<0.05) with NN being lower than Nn. The allele “N” showed great potential in the genetic improvement for health and metabolism in pigs.