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Zhou F, Quan J, Ruan D, Qiu Y, Ding R, Xu C, Ye Y, Cai G, Liu L, Zhang Z, Yang J, Wu Z, Zheng E. Identification of Candidate Genes for Economically Important Carcass Cutting in Commercial Pigs through GWAS. Animals (Basel) 2023; 13:3243. [PMID: 37893967 PMCID: PMC10603759 DOI: 10.3390/ani13203243] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 10/08/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
During the process of pork production, the carcasses of pigs are divided and sold, which provides better economic benefits and market competitiveness for pork production than selling the carcass as a whole. Due to the significant cost of post-slaughter phenotypic measurement, the genetic architecture of tenderloin weight (TLNW) and rib weight (RIBW)-important components of pig carcass economic value-remain unknown. In this study, we conducted genome-wide association studies (GWAS) for TLNW and RIBW traits in a population of 431 Duroc × Landrace × Yorkshire (DLY) pigs. In our study, the most significant single nucleotide polymorphism (SNP) associated with TLNW was identified as ASGA0085853 (3.28 Mb) on Sus scrofa chromosome 12 (SSC12), while for RIBW, it was Affx-1115046258 (172.45 Mb) on SSC13. Through haplotype block analysis, we discovered a novel quantitative trait locus (QTL) associated with TLNW, spanning a 5 kb region on SSC12, and a novel RIBW-associated QTL spanning 1.42 Mb on SSC13. Furthermore, we hypothesized that three candidate genes, TIMP2 and EML1, and SMN1, are associated with TLNW and RIBW, respectively. Our research not only addresses the knowledge gap regarding TLNW, but also serves as a valuable reference for studying RIBW. The identified SNP loci strongly associated with TLNW and RIBW may prove useful for marker-assisted selection in pig breeding programs.
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Affiliation(s)
- Fuchen Zhou
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China; (F.Z.); (J.Q.); (D.R.); (Y.Q.); (R.D.); (C.X.); (Y.Y.); (G.C.); (L.L.); (Z.Z.); (J.Y.)
| | - Jianping Quan
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China; (F.Z.); (J.Q.); (D.R.); (Y.Q.); (R.D.); (C.X.); (Y.Y.); (G.C.); (L.L.); (Z.Z.); (J.Y.)
| | - Donglin Ruan
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China; (F.Z.); (J.Q.); (D.R.); (Y.Q.); (R.D.); (C.X.); (Y.Y.); (G.C.); (L.L.); (Z.Z.); (J.Y.)
| | - Yibin Qiu
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China; (F.Z.); (J.Q.); (D.R.); (Y.Q.); (R.D.); (C.X.); (Y.Y.); (G.C.); (L.L.); (Z.Z.); (J.Y.)
| | - Rongrong Ding
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China; (F.Z.); (J.Q.); (D.R.); (Y.Q.); (R.D.); (C.X.); (Y.Y.); (G.C.); (L.L.); (Z.Z.); (J.Y.)
| | - Cineng Xu
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China; (F.Z.); (J.Q.); (D.R.); (Y.Q.); (R.D.); (C.X.); (Y.Y.); (G.C.); (L.L.); (Z.Z.); (J.Y.)
| | - Yong Ye
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China; (F.Z.); (J.Q.); (D.R.); (Y.Q.); (R.D.); (C.X.); (Y.Y.); (G.C.); (L.L.); (Z.Z.); (J.Y.)
| | - Gengyuan Cai
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China; (F.Z.); (J.Q.); (D.R.); (Y.Q.); (R.D.); (C.X.); (Y.Y.); (G.C.); (L.L.); (Z.Z.); (J.Y.)
- Guangdong Provincial Key Laboratory of Agro-Animal Genomics and Molecular Breeding, South China Agricultural University, Guangzhou 510642, China
- Guangdong Zhongxin Breeding Technology Co., Ltd., Guangzhou 510642, China
| | - Langqing Liu
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China; (F.Z.); (J.Q.); (D.R.); (Y.Q.); (R.D.); (C.X.); (Y.Y.); (G.C.); (L.L.); (Z.Z.); (J.Y.)
| | - Zebin Zhang
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China; (F.Z.); (J.Q.); (D.R.); (Y.Q.); (R.D.); (C.X.); (Y.Y.); (G.C.); (L.L.); (Z.Z.); (J.Y.)
| | - Jie Yang
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China; (F.Z.); (J.Q.); (D.R.); (Y.Q.); (R.D.); (C.X.); (Y.Y.); (G.C.); (L.L.); (Z.Z.); (J.Y.)
- Guangdong Provincial Key Laboratory of Agro-Animal Genomics and Molecular Breeding, South China Agricultural University, Guangzhou 510642, China
| | - Zhenfang Wu
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China; (F.Z.); (J.Q.); (D.R.); (Y.Q.); (R.D.); (C.X.); (Y.Y.); (G.C.); (L.L.); (Z.Z.); (J.Y.)
- Guangdong Provincial Key Laboratory of Agro-Animal Genomics and Molecular Breeding, South China Agricultural University, Guangzhou 510642, China
- Guangdong Zhongxin Breeding Technology Co., Ltd., Guangzhou 510642, China
- Yunfu Subcenter of Guangdong Laboratory for Lingnan Modern Agriculture, Yunfu 527400, China
| | - Enqin Zheng
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry, South China Agricultural University, Guangzhou 510642, China; (F.Z.); (J.Q.); (D.R.); (Y.Q.); (R.D.); (C.X.); (Y.Y.); (G.C.); (L.L.); (Z.Z.); (J.Y.)
- Guangdong Provincial Key Laboratory of Agro-Animal Genomics and Molecular Breeding, South China Agricultural University, Guangzhou 510642, China
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Perez-Cueto FJ, Rini L, Faber I, Rasmussen MA, Bechtold KB, Schouteten JJ, De Steur H. How barriers towards plant-based food consumption differ according to dietary lifestyle: Findings from a consumer survey in 10 EU countries. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Olewnik-Mikołajewska A, Guzek D, Głąbska D, Gutkowska K. Consumer Behaviors Toward Novel Functional and Convenient Meat Products in Poland. J SENS STUD 2016. [DOI: 10.1111/joss.12203] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Anna Olewnik-Mikołajewska
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW); 02-776 Warsaw Poland
| | - Dominika Guzek
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW); 02-776 Warsaw Poland
| | - Dominika Głąbska
- Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW); 02-776 Warsaw Poland
| | - Krystyna Gutkowska
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW); 02-776 Warsaw Poland
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Kamruzzaman M, Makino Y, Oshita S. Non-invasive analytical technology for the detection of contamination, adulteration, and authenticity of meat, poultry, and fish: A review. Anal Chim Acta 2015; 853:19-29. [DOI: 10.1016/j.aca.2014.08.043] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2014] [Revised: 07/22/2014] [Accepted: 08/20/2014] [Indexed: 10/24/2022]
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The impacts of information about the risks and benefits of pork consumption on Chinese consumers' perceptions towards, and intention to eat, pork. Meat Sci 2014; 98:766-72. [PMID: 25119515 DOI: 10.1016/j.meatsci.2014.07.023] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2014] [Revised: 07/03/2014] [Accepted: 07/18/2014] [Indexed: 11/23/2022]
Abstract
This study investigates the impacts of information on the benefits and risks of eating pork on Chinese consumers' attitudes and intentions. Data were collected in March 2013 through a consumer survey (n=909) in Beijing and Baoding City. An experiment was conducted using three types of message (positive, negative, and balanced) combined with three information sources (government, research institutes, and the pork industry). Participants ate pork almost every second day. They perceived pork as rather nutritious and relatively expensive and had neutral views about its healthiness and safety. Exposure to negative information (about risks only) resulted in a significant and negative change in consumers' perceptions of pork's nutritional value, price, healthiness and safety, while exposure to positive information (about benefits only) caused a positive change in consumers' perceptions about pork's healthiness and safety. Exposure to balanced information resulted in a significant and negative change in the perceived nutritional value of pork. Participants' intended frequency of pork consumption was significantly lower after exposure to information, irrespective of the type of information received. Exposure to risks-only information decreased consumers' intention to eat pork, while exposure to benefit-only information had a positive effect on consumers' intentions to eat pork. Exposure to balanced risk/benefit information had no effect on intended pork consumption. Of the information used, governmental materials were found to have a positive impact on consumers' perceptions of pork's safety. Implications for communication strategies with Chinese consumers about pork consumption are discussed.
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The use of computer-assisted image analysis in the evaluation of the effect of management systems on changes in the color, chemical composition and texture of m. longissimus dorsi in pigs. Meat Sci 2014; 97:518-28. [PMID: 24769872 DOI: 10.1016/j.meatsci.2014.03.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2013] [Revised: 02/11/2014] [Accepted: 03/19/2014] [Indexed: 11/22/2022]
Abstract
The effect of management systems on selected physical properties and chemical composition of m. longissimus dorsi was studied in pigs. Muscle texture parameters were determined by computer-assisted image analysis, and the color of muscle samples was evaluated using a spectrophotometer. Highly significant correlations were observed between chemical composition and selected texture variables in the analyzed images. Chemical composition was not correlated with color or spectral distribution. Subject to the applied classification methods and groups of variables included in the classification model, the experimental groups were identified correctly in 35-95%. No significant differences in the chemical composition of m. longissimus dorsi were observed between experimental groups. Significant differences were noted in color lightness (L*) and redness (a*).
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Pork in good company? Exploratory analysis of side dishes, beverages, foodscapes and individual characteristics. Meat Sci 2013; 95:694-8. [PMID: 23562715 DOI: 10.1016/j.meatsci.2013.02.017] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2012] [Revised: 02/26/2013] [Accepted: 02/28/2013] [Indexed: 11/23/2022]
Abstract
The objective of this study is to explore the association between pork as the main meal component and the choice for side dishes and beverages depending on foodscape and individual characteristics, including overweight and obesity among fresh pork consumers (n=2156) in five European countries (Belgium, Denmark, Germany, Greece and Poland). Males were found to combine pork more with caloric drinking (odds ratio=1.32) and low levels of vegetable intake (odds ratio=1.32) compared to females. Younger consumers were more likely to combine pork with low levels of vegetable intake but less likely to combine pork with sauces or condiments. Heavy users of pork were more likely (odds ratio=1.43) to combine pork with sauces or condiments. The study also found an association between being overweight or obese and higher consumption of carbohydrate rich staple foods (odds ratio=1.30) and caloric drinks (odds ratio=1.30) as side dishes to pork meat. Substantial cross-cultural differences were revealed in line with typical pork consumption and meal composition habits in the respective countries. Finally, this study found that the company of family plays a significant role when choosing side dishes for pork as meal center, thus constituting a relevant venue for the positioning and marketing of pork, as well as for future public health information about meals with pork as main meal component.
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Latvala T, Niva M, Mäkelä J, Pouta E, Heikkilä J, Kotro J, Forsman-Hugg S. Diversifying meat consumption patterns: Consumers' self-reported past behaviour and intentions for change. Meat Sci 2012; 92:71-7. [DOI: 10.1016/j.meatsci.2012.04.014] [Citation(s) in RCA: 81] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2011] [Revised: 04/05/2012] [Accepted: 04/10/2012] [Indexed: 11/26/2022]
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Font-i-Furnols M, Tous N, Esteve-Garcia E, Gispert M. Do all the consumers accept marbling in the same way? The relationship between eating and visual acceptability of pork with different intramuscular fat content. Meat Sci 2012; 91:448-53. [DOI: 10.1016/j.meatsci.2012.02.030] [Citation(s) in RCA: 84] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2011] [Revised: 02/26/2012] [Accepted: 02/27/2012] [Indexed: 11/30/2022]
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The microbiological condition of minced pork prepared at retail stores in Athens, Greece. Meat Sci 2012; 91:486-9. [PMID: 22459497 DOI: 10.1016/j.meatsci.2012.02.036] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2011] [Revised: 02/28/2012] [Accepted: 02/29/2012] [Indexed: 11/23/2022]
Abstract
Minced pork samples (n = 150) obtained from butchers' shops and supermarkets in Greece, during summer (n = 75) and winter (n = 75), were subjected to microbiological analysis. Microbial counts (log CFU/g) for the parameters tested were: total viable count (TVC), 6.8 ± 1.0; Pseudomonas spp., 6.4 ± 1.2; Brochothrix thermosphacta, 5.9 ± 1.1; lactic acid bacteria, 5.3 ± 1.0; yeasts and moulds, 4.6 ± 0.7; hydrogen sulfide (H(2)S)-producing bacteria, 4.3 ± 1.3; Enterobacteriaceae, 3.6 ± 1.2; total coliforms, 2.9 ± 1.1; Escherichia coli, 1.4 ± 0.7; Staphylococcus spp., 4.3 ± 1.0; S. aureus, 2.4 ± 0.9, and Listeria spp., 1.4 ± 0.6. The highest correlations were between TVC and pseudomonads, B. thermosphacta and H(2)S-producing bacteria, while the lowest were between total coliforms and all other groups of microorganisms except Enterobacteriaceae. The type of retail outlet and the seasonality of sampling did not have any significant effects (p>0.05) on minced pork meat quality. Interrelationships between (i) meat quality and shelf life, (ii) hygienic conditions during mince preparation and (iii) personnel hygiene were revealed.
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Grunert KG, Verbeke W, Kügler JO, Saeed F, Scholderer J. Use of consumer insight in the new product development process in the meat sector. Meat Sci 2011; 89:251-8. [DOI: 10.1016/j.meatsci.2011.04.024] [Citation(s) in RCA: 86] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2011] [Revised: 04/17/2011] [Accepted: 04/21/2011] [Indexed: 11/16/2022]
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