No. 44 (2011)
Articles

Genetic polymorphism of candidate genes in pig meat production

Published November 20, 2011
Zuzana Lieskovská
Slovak University of Agriculture in Nitra, Department of Animal Genetics and Breeding Biology, Tr. A. Hlinku 2, 949 76 Nitra, The Slovak Republic
Anton Kováčik
Slovak University of Agriculture in Nitra, Department of Animal Physiology, Tr. A. Hlinku 2, 949 76 Nitra, The Slovak Republic
Anna Trakovická
Slovak University of Agriculture in Nitra, Department of Animal Genetics and Breeding Biology, Tr. A. Hlinku 2, 949 76 Nitra, The Slovak Republic
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APA

Lieskovská, Z., Kováčik, A., & Trakovická, A. (2011). Genetic polymorphism of candidate genes in pig meat production. Acta Agraria Debreceniensis, (44), 37–40. https://doi.org/10.34101/actaagrar/44/2603

H-FABP, LEPR and MC5R genes were suggested as candidate genes for fat content in pig meat. The aim of this study was to detect genetic variation in the porcine H-FABP, LEPR and MC5R genes by PCR-RFLP method in a group of pigs. Genotyping of pigs was done by PCRRFLP methods. We identified three genotypes in the set of pigs, HH (0.504), Hh (0.412) and hh (0.084) for H-FABP (HinfI). Allele H showed higher frequency than allele h (0.710 vs. 0.290). Three genotypes were identified for the H-FABP (HaeIII) gene (DD - 0.194, Dd - 0.494, dd - 0.312). The allele D (0.441) showed slightly lower frequency than allele d (0.559). All three genotypes were identified for LEPR (HpaII) in the group of pigs (AA – 0.137, AB - 0.314, BB – 0.549). Higher frequency of LEPR gene was confirmed for allele B (0.706), as compared with allele A (0.294). We identified two genotypes for MC5R (BsaHI) in the group of pigs (AA - 0.348 and AG - 0.652), genotype GG was not found. As conforms with genotype structure, we recognize a higher frequency of allele A (0.674) as compared with allele G (0.326). 

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