剖析家畜生产性状的遗传学至关重要,既要了解这些特征的生物学机制,又要促进结合这些信息的选择计划的设计。对于养猪业来说,与固化相关的性状是受保护的原产地产品指定的关键。特别是,干硫化后适当的火腿失重确保最终产品的高质量,避免经济损失。在这项研究中,我们分析了干烤约20个月后火腿失重的数据(N=410).用于火腿生产的动物是属于商业生产线的纯种猪。对29,844个SNP标记进行的全基因组关联研究(GWAS)揭示了该性状的多基因性质:在几乎所有Susscrofa染色体上都鉴定了221个基因座,这些基因座解释了一小部分变异(0.3-1.65%)。GWAS后分析显示32个窗口位于调控区内,94个窗口位于特定基因的内含子区。总的来说,30个编码与火腿体重减轻相关的受体和酶的候选基因(MTHFD1L,DUSP8),蛋白水解(SPARCL1,MYH8),滴水损失(TNI2),生长(CDCA3,LSP1,CSMD1,AP2A2,TSPAN4),和脂肪代谢(AGPAT4,IGF2R,PTDSS2HRAS,TALDO1,BRSK2,TNNI2,SYT8,GTF2I,GTF2IRD1,LPCAT3,ATN1,GNB3,CMIP,检测SORCS2、CCSER1、SPP1)。
Dissecting the genetics of production traits in livestock is of outmost importance, both to understand biological mechanisms underlying those traits and to facilitate the design of selection programs incorporating that information. For the pig industry, traits related to curing are key for protected designation of origin productions. In particular, appropriate ham weight loss after dry-curing ensures high quality of the final product and avoids economic losses. In this study, we analyzed data (N = 410) of ham weight loss after approximately 20 months of dry-curing. The animals used for ham production were purebred pigs belonging to a commercial line. A genome-wide association study (GWAS) of 29,844 SNP markers revealed the polygenic nature of the trait: 221 loci explaining a small percentage of the variance (0.3-1.65%) were identified on almost all Sus scrofa chromosomes. Post-GWAS analyses revealed 32 windows located within regulatory regions and 94 windows located in intronic regions of specific genes. In total, 30 candidate genes encoding receptors and enzymes associated with ham weight loss (MTHFD1L, DUSP8), proteolysis (SPARCL1, MYH8), drip loss (TNNI2), growth (CDCA3, LSP1, CSMD1, AP2A2, TSPAN4), and fat metabolism (AGPAT4, IGF2R, PTDSS2, HRAS, TALDO1, BRSK2, TNNI2, SYT8, GTF2I, GTF2IRD1, LPCAT3, ATN1, GNB3, CMIP, SORCS2, CCSER1, SPP1) were detected.