[Effects of H-FABP gene polymorphisms and nutritional factors on pork quality].
Pork quality is affected by both genetic and nutritional factors. However, few researches focused simultaneously on the effects of these two kinds of factors. In order to study the co-effects of these two kinds of factors simultaneously, we implemented this experiment, 136 PIC hybrid pigs with about 65 kg body weight were randomly divided into 4 groups; each group was fed with a different kind of rations. After 35 days of feeding, the pigs were slaughtered at about 95 kg body weight and the pork quality was evaluated. Then the polymorphism of H-FABP gene was analyzed and an association analysis was conducted. The results are as follows: (1) feed ingredient has very significant effect on meat color (MC), pH24, intramuscular fat (IMF, %), and intramuscular protein (IMP, %); (2) H-FABP gene polymorphism has very significant effect on IMF (%) and IMP (%); (3) the interaction between gene and feed ingredient has significant effect on pH and IMF (%), and pH and IMF (%) were the highest for AA genotype in group 0 and group 1, respectively. These results suggest that both genetic and nutritional factors should be concerned in the improvement of pork quality.
Li
Chang-Long
CL
Department of Animal Science, School of Agriculture & Biology, Shanghai JiaoTong University, Shanghai 201101, China. li-changlong@126.com
Sa
Xiao-Ying
XY
Meng
He
H
Pan
Yu-Chun
YC
D000821:Animal Feed; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D001835:Body Weight; D004041:Dietary Fats / Q000378:metabolism; D004044:Dietary Proteins / Q000378:metabolism; D050556:Fatty Acid-Binding Proteins / Q000235:genetics*; D005260:Female; D005838:Genotype; D006863:Hydrogen-Ion Concentration; D008297:Male; D008460:Meat; D009132:Muscles / Q000378:metabolism; D011110:Polymorphism, Genetic; D013552:Swine / Q000033:anatomy & histology / Q000235:genetics* / Q000378:metabolism*
D004041:Dietary Fats; D004044:Dietary Proteins; D050556:Fatty Acid-Binding Proteins