Submitted to: Midwestern Section of the American Society of Animal Science
Publication Type: Abstract Only
Publication Acceptance Date: November 2, 2009
Publication Date: March 15, 2010
Repository URL: http://adsa.asas.org/midwest/2010/2010MWAbstract.pdf
Citation: Rohrer, G.A., Nonneman, D.J., Miller, R.K., Zerby, H., Moeller, S.J. 2010. Association of Single Nucleotide Polymorphism (SNP) Markers in Candidate Genes and QTL Regions with Pork Quality in Commercial Pigs. Proc., Midwestern Section of the American Society of Animal Science Meeting. Abstract #33. p. 11. Technical Abstract: Numerous reports have described genetic markers or genomic regions (QTL) associated with pork quality and/or palatability. Validation of these associations in other commercial populations is necessary before these markers should be used. Therefore, we tested 130 SNP markers from 35 candidate genes and 8 QTL regions for association with pork quality and palatability traits from 888 pork loins. Loins were collected at three slaughter facilities and chosen to represent a wide range of pork color, pH and marbling. About half of the loins from one facility were enhanced. Objective and subjective measures of color and marbling were collected on each loin. Loins were aged 7 days and purge loss recorded. Frozen chops were thawed, purge loss recorded, cooked to 63, 68, 74 or 79o C internal temperature, and Warner-Bratzler shear force determined. Data were analyzed with SAS Proc GLMs where the model included fixed effects of PLANT, DATE and marker genotype. Enhancement treatment was also included for purge loss. Thaw-purge loss data was analyzed with Proc MIXED where PLANT, DATE, enhancement and marker genotype were fitted as fixed effects and loin within marker genotype as a random effect. Shear force and cooking loss were analyzed similarly except cooking time; final temperature and thaw purge loss were included as covariates. Of the candidate genes tested, IGF2 was associated with multiple objective color parameters; MC4R with color, pH and marbling; CAST with shear force and PRKAG3 with measures of color, pH, purge and cooking loss. Six QTL regions were validated (SSC1:60-75 for color, SSC2:0-12 for color, pH and purge; SSC2:60-80 for shear force; SSC6:60-80 for color and pH; SSC15:44-60 for pH and purge loss; SSC17:30-45 for color and marbling). These results indicate these loin samples are quite valuable for marker validation and many of the associations could be useful for selection in commercial swine populations.