Identification of a Bromodomain-containing Protein 2 Gene Polymorphic Variant and Its Effects on Pork Quality Traits in Berkshire Pigs

Overview

Journal Korean J Food Sci Anim Resour

Specialty Biotechnology

Date 2018 Sep 13

PMID 30206429

Citations 1

Authors

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

Affiliations

Soon will be listed here.

Abstract

Bromodomain-containing protein 2 is a nuclear serine/threonine kinase involved in transcriptional regulation. We investigated the expression and association of the gene as a candidate gene for meat quality traits in Berkshire pigs. mRNA was expressed at relatively high levels in muscle tissue. Statistical analysis revealed that the c.1709G>C polymorphism of the 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 gene may be used as a candidate genetic marker to improve meat quality traits in pigs.

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