Key result
ANGPTL4 G/A mutation linked to altered intramuscular fat, moisture, marbling, and pH in pigs.
Why the study?
Differences in ANGPTL4 gene expression and its effect on intramuscular fat and meat quality traits in pigs were not fully understood.
p-value: p=<0.05
The ANGPTL4 gene mutation is significantly associated with intramuscular fat and meat quality traits in pigs, suggesting its potential as a genetic marker for agricultural improvement.
Supports ANGPTL4 as candidate marker for swine meat quality; leaves open relevance to human cardiometabolic traits.
In a previous study, we investigated differences in gene expression in backfat between Meishan and Large White pigs and their F1 hybrids, Large White x Meishan, and Meishan x Large White pigs. One potential differentially expressed sequence tag from the mRNA differential display was a homolog of the human angiopoietin-like 4 (ANGPTL4) gene, which encodes a protein that is secreted by both liver and white adipose tissues and can inhibit lipoprotein lipase activity and stimulate white adipose tissue lipolysis. Here, ANGPTL4 mRNA was found to be upregulated in the backfat of Large White compared with that in the Meishan pigs and the F1 hybrids, Meishan x Large White and Large White x Meishan, whereas expression was lowest both in the longissimus dorsi and the heart, as shown by the tissue distribution profile. Only one mutation, a G/A transition located in the third intron, was found. The ANGPTL4 G/A polymerase chain reaction-single strand conformation polymorphism (PCR-SSCP) showed a significant effect on intramuscular fat (IMF), water moisture of the longissimus dorsi, meat marbling of the longissimus dorsi, and pH of the longissimus dorsi (P < 0.05). This site seemed to be significantly (P < 0.05) additive in its actions on IMF, water moisture, and pH, whereas it showed significant dominance in its action on meat marbling (P < 0.05). This locus can be potentially considered as a marker for IMF improvement.
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Ren et al. (2014) studied Intramuscular fat in pigs. ANGPTL4 G/A mutation was evaluated on Intramuscular fat (IMF), water moisture, meat marbling, and pH of the longissimus dorsi (p=<0.05). The ANGPTL4 G/A mutation in the third intron showed a significant effect on intramuscular fat, water moisture, meat marbling, and pH of the longissimus dorsi in pigs (P < 0.05).
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