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Association between polymorphisms of the heart fatty acid binding protein gene and intramuscular fat content, fatty acid composition, and meat quality in Berkshire breed

Authors
Lee, S. H.Choi, Y. M.Choe, J. H.Kim, J. M.Hong, K. C.Park, H. C.Kim, B. C.
Issue Date
11월-2010
Publisher
ELSEVIER SCI LTD
Keywords
Heart fatty acid binding protein; Restriction fragment length polymorphism; Intramuscular fat content; Fatty acid composition; Pork quality
Citation
MEAT SCIENCE, v.86, no.3, pp.794 - 800
Indexed
SCIE
SCOPUS
Journal Title
MEAT SCIENCE
Volume
86
Number
3
Start Page
794
End Page
800
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/115435
DOI
10.1016/j.meatsci.2010.06.024
ISSN
0309-1740
Abstract
The objective of this study was to examine the relationship between polymorphisms of the heart fatty acid binding protein (H-FABP) gene and variation in intramuscular fat (IMF) content, fatty acid composition, and meat quality in Berkshire breed. We detected an association between IMF content and H-FABP Hinfl restriction fragment length polymorphism (RFLP) genotype. The HH genotype showed the greatest IMF content among the genotype classes (P<0.05). Regarding meat quality traits, only drip loss was significantly different among the H-FABP Hinfl RFLP genotype classes (P<0.01). In the case of fatty acid composition, the degree of saturation of fatty acids was greater in hh-genotype pigs than in HH and Hh genotypes. The H-FABP MspI RFLP genotype affected unsaturated fatty acid content, and the ratio of polyunsaturated fatty acid to saturated fatty acid (P<0.05), whereas the H-FABP final RFLP genotype had no effect on fatty acid characteristics. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.
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