Observational
The g.-1398G>T SNP in the porcine MYH4 gene is associated with muscle fiber type composition and may serve as a molecular marker for meat quality traits in pigs.
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Identifies candidate marker for porcine muscle traits; leaves open validation and translation to other species or human applications.
We identified a potential molecular marker associated with meat quality traits in the myosin heavy chain 4, MYH4 gene of Landrace pigs. Sequencing revealed a single nucleotide polymorphism (SNP; g.-1398G>T) in the 5' upstream region of MYH4. It was significantly associated with the number of type IIa muscle fibers and water-holding capacity based on filter-paper fluid uptake. The GG genotype groups had a greater number of type IIa fibers and a larger area composed of type IIa fibers than the other genotype group (P = 0.004 and P = 0.061, respectively). Expression level of MYH4 gene in the genotype TT or GT was higher than in genotype of GG (P < 0.0001). The T allele may enhance expression level of MYH4 gene and then the portion of IIb type fiber in the muscle be increased by the T allelle. Therefore, we suggest that the g.-1398G>T in the 5' upstream region of the porcine MYH4 may be used as a molecular marker for meat quality traits, although its functional effect is not defined yet.
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Cho et al. (2015) conducted an observational in Meat quality traits in pigs. SNP g.-1398G>T in the 5' upstream region of MYH4 gene vs. Other genotypes (GG vs TT/GT) was evaluated on Number of type IIa muscle fibers and water-holding capacity (p=0.004).
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