Genomic and proteomic approaches in pig meat quality research field

Bigi, Mila (2014) Genomic and proteomic approaches in pig meat quality research field, [Dissertation thesis], Alma Mater Studiorum Università di Bologna. Dottorato di ricerca in Scienze e tecnologie agrarie, ambientali e alimentari, 26 Ciclo. DOI 10.6092/unibo/amsdottorato/6606.
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Abstract

Pig meat and carcass quality is a complex concept determined by environmental and genetic factors concurring to the phenotypic variation in qualitative characteristics of meat (fat content, tenderness, juiciness, flavor,etc). This thesis shows the results of different investigations to study and to analyze pig meat and carcass quality focusing mainly on genomic; moreover proteomic approach has been also used. The aim was to analyze data from association studies between genes considered as candidate and meat and carcass quality in different pig breeds. The approach was used to detect new SNP in genes functionally associated to the studied traits and to confirm as candidate other genes already known. Five polymorphisms (one new SNP in Calponin 1 gene and four additional polymorphism already known in other genes) were considered on chromosome 2 (SSC2). Calponin 1 (CNN1) was associated to the studied traits and furthermore the results reported confirmed the data already known for Lactate dehydrogenase A (LDHA), Low density lipoprotein receptor (LDLR), Myogenic differentiation 1 (MYOD1) e Ubiquitin-like 5 (UBL5), in Italian Large White pigs. Using an in silico search it was possible to detect on SSC2 a new SNP of Deoxyhypusine synthase (DHPS) gene partially overlapping with WD repeat domain 83 (WDR83) gene and significant for the meat pH variation in Italian Large White (ILW) pigs. Perilipin 1 (PLIN1) mapping on chromosome 7 and Perilipin 2 (PLIN2) mapping on chromosome 1 were studied and the results obtained in Duroc breed have shown significant associations with carcass traits. Moreover a study of protein composition of porcine LD muscle, indicated an effect of temperature treatment of carcass, on proteins of the sarcoplasmic fraction and in particular on PGM1 phosphorylation. Future studies on pig meat quality should be based on the integration of different experimental approaches (genomics, proteomics, transcriptomics, etc).

Abstract
Tipologia del documento
Tesi di dottorato
Autore
Bigi, Mila
Supervisore
Dottorato di ricerca
Scuola di dottorato
Scienze agrarie
Ciclo
26
Coordinatore
Settore disciplinare
Settore concorsuale
Parole chiave
Pig,carcass quality, meat quality, association studies, single nucleotide polymorphism, candidate gene approach, muscle genes, SSC2, genomics, proteomics, chilling temperature, QTL regions, meat pH, lean cuts, fat deposition traits, genetic selection, DNA marker, ILW breed, IDU breed
URN:NBN
DOI
10.6092/unibo/amsdottorato/6606
Data di discussione
29 Maggio 2014
URI

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