Complement component 9 (C9) 유전자의 단일염기다형성과 버크셔 돼지 육질 형질과의 연관성 분석

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 50; no. 5; pp. 480 - 485
• Main Authors: 하정임(Jeongim Ha), 황정혜(Jung Hye Hwang), 유고은(Go Eun Yu), 박다혜(Da Hye Park), 강덕경(Deok Gyeong Kang), 김태완(Tae Wan Kim), 박화춘(Hwa Chun Park), 안상미(Sang Mi An), 김철욱(Chul Wook Kim)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.10.2018; Korean Society of Food Science & Technology
• Subjects: Collagen; Complement component C9; Gene polymorphism; Gene sequencing; Genetic markers; Genotype & phenotype; Meat; Meat quality; Nutrient content; Polymorphism; Pork; Proteins; Ribonucleic acid; RNA; Single-nucleotide polymorphism; Swine; Vitamin E; 식품과학; berkshire; meat quality; 24 h< nsSNP; C9; pH< SUB> pH_{24h}
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2018.50.5.480

In this study, to identify single nucleotide polymorphisms (SNPs) associated with meat quality in Berkshire pigs, we performed RNA sequencing. A non-synonymous SNP (nsSNP) in the Complement component 9 (C9) gene was identified, and the association between meat quality traits and the C9 genotype was analyzed. The nsSNP in the C9 gene was located at c.942 G>T. In the dominant model, significant associations were observed between the SNP and meat quality traits such as CIE L, collagen content, moisture level, and pH24 h, whereas in the co-dominant model, significant associations were observed between the SNP and CIE L, collagen content, and protein content. In the recessive model, a significant association between the C9 genotype and the collagen content was observed. In addition, we identified the significant relationship between the C9 genotype and meat quality according to sex. These results indicate that the C9 SNP can be used as a genetic marker for improving pork quality