Animal Production Science Animal Production Science Society
Food, fibre and pharmaceuticals from animals
RESEARCH ARTICLE

A non-synonymous single nucleotide polymorphism in the paraoxonase 3 gene regulates meat quality in Berkshire pigs

Jeong-Wan Hur A , Jung Hye Hwang A , Seul Gi Kwon A , Da Hye Park A , Tae Wan Kim A , Deok Gyeong Kang A , Go Eun Yu A , Sang Mi An A , Il-Suk Kim B , Hwa Chun Park C , Jeongim Ha A D and Chul Wook Kim A D
+ Author Affiliations
- Author Affiliations

A Swine Science and Technology Centre, Gyeongnam National University of Science and Technology, Jinju 660-758, South Korea.

B Department of Animal Resource Technology, Gyeongnam National University of Science and Technology, Jinju, South Korea.

C Dasan Pig Breeding Co., Namwon, South Korea.

D Corresponding author. Email: jiha@gntech.ac.kr; cwkim@gntech.ac.kr

Animal Production Science - https://doi.org/10.1071/AN16573
Submitted: 19 August 2016  Accepted: 28 May 2017   Published online: 18 July 2017

Abstract

The paraoxonase (Pon) gene family contains three members: Pon1, Pon2, and Pon3. Pon3 modulates superoxide production and prevents apoptosis. The role of Pon3 has not been fully elucidated in the pig. This study is the first to investigate the association between Pon3 and meat quality in the Berkshire pig. We identified a single nucleotide polymorphism in the Pon3 gene (c.227A > G) that resulted in a change in histidine to arginine at position 76. To elucidate the role of this non-synonymous single nucleotide polymorphism in the Pon3 gene, we analysed the Pon3 genotype and meat quality traits in 434 Berkshire pigs. The results of a codominant model show that carcass weight, meat colour (lightness), cooking loss, and the Warner–Bratzler shear force were significantly associated with the Pon3 genotype. Furthermore, the 24-h post-mortem pH had the strongest relationship with the Pon3 genotype. The G allele decreased cooking loss and fat content, whereas the A allele increased the 24-h post-mortem pH and decreased backfat thickness, which contribute to meat storage life and M. longissimus dorsi depth respectively. In conclusion, the non-synonymous single nucleotide polymorphism in the Pon3 gene showed a close correlation with meat quality traits in the Berkshire pig.

Additional keywords: longissimus dorsi, molecular marker, nsSNP, post-mortem pH.


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