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Genome-wide association study for the free amino acid and nucleotide components of breast meat in an F(2) crossbred chicken population

Flavor is an important sensory trait of chicken meat. The free amino acid (FAA) and nucleotide (NT) components of meat are major factors affecting meat flavor during the cooking process. As a genetic approach to improve meat flavor, we performed a genome-wide association study (GWAS) to identify the...

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Autores principales: Kim, Minjun, Cho, Eunjin, Munyaneza, Jean Pierre, Ediriweera, Thisarani Kalhari, Cha, Jihye, Jin, Daehyeok, Cho, Sunghyun, Lee, Jun Heon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society of Animal Sciences and Technology 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10119464/
https://www.ncbi.nlm.nih.gov/pubmed/37093927
http://dx.doi.org/10.5187/jast.2022.e96
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author Kim, Minjun
Cho, Eunjin
Munyaneza, Jean Pierre
Ediriweera, Thisarani Kalhari
Cha, Jihye
Jin, Daehyeok
Cho, Sunghyun
Lee, Jun Heon
author_facet Kim, Minjun
Cho, Eunjin
Munyaneza, Jean Pierre
Ediriweera, Thisarani Kalhari
Cha, Jihye
Jin, Daehyeok
Cho, Sunghyun
Lee, Jun Heon
author_sort Kim, Minjun
collection PubMed
description Flavor is an important sensory trait of chicken meat. The free amino acid (FAA) and nucleotide (NT) components of meat are major factors affecting meat flavor during the cooking process. As a genetic approach to improve meat flavor, we performed a genome-wide association study (GWAS) to identify the potential candidate genes related to the FAA and NT components of chicken breast meat. Measurements of FAA and NT components were recorded at the age of 10 weeks from 764 and 767 birds, respectively, using a White leghorn and Yeonsan ogye crossbred F2 chicken population. For genotyping, we used 60K Illumina single-nucleotide polymorphism (SNP) chips. We found a total of nine significant SNPs for five FAA traits (arginine, glycine, lysine, threonine content, and the essential FAAs and one NT trait (inosine content), and six significant genomic regions were identified, including three regions shared among the essential FAAs, arginine, and inosine content traits. A list of potential candidate genes in significant genomic regions was detected, including the KCNRG, KCNIP4, HOXA3, THSD7B, and MMUT genes. The essential FAAs had significant gene regions the same as arginine. The genes related to arginine content were involved in nitric oxide metabolism, while the inosine content was possibly affected by insulin activity. Moreover, the threonine content could be related to methylmalonyl-CoA mutase. The genes and SNPs identified in this study might be useful markers in chicken selection and breeding for chicken meat flavor.
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spelling pubmed-101194642023-04-22 Genome-wide association study for the free amino acid and nucleotide components of breast meat in an F(2) crossbred chicken population Kim, Minjun Cho, Eunjin Munyaneza, Jean Pierre Ediriweera, Thisarani Kalhari Cha, Jihye Jin, Daehyeok Cho, Sunghyun Lee, Jun Heon J Anim Sci Technol Research Article Flavor is an important sensory trait of chicken meat. The free amino acid (FAA) and nucleotide (NT) components of meat are major factors affecting meat flavor during the cooking process. As a genetic approach to improve meat flavor, we performed a genome-wide association study (GWAS) to identify the potential candidate genes related to the FAA and NT components of chicken breast meat. Measurements of FAA and NT components were recorded at the age of 10 weeks from 764 and 767 birds, respectively, using a White leghorn and Yeonsan ogye crossbred F2 chicken population. For genotyping, we used 60K Illumina single-nucleotide polymorphism (SNP) chips. We found a total of nine significant SNPs for five FAA traits (arginine, glycine, lysine, threonine content, and the essential FAAs and one NT trait (inosine content), and six significant genomic regions were identified, including three regions shared among the essential FAAs, arginine, and inosine content traits. A list of potential candidate genes in significant genomic regions was detected, including the KCNRG, KCNIP4, HOXA3, THSD7B, and MMUT genes. The essential FAAs had significant gene regions the same as arginine. The genes related to arginine content were involved in nitric oxide metabolism, while the inosine content was possibly affected by insulin activity. Moreover, the threonine content could be related to methylmalonyl-CoA mutase. The genes and SNPs identified in this study might be useful markers in chicken selection and breeding for chicken meat flavor. Korean Society of Animal Sciences and Technology 2023-01 2023-01-31 /pmc/articles/PMC10119464/ /pubmed/37093927 http://dx.doi.org/10.5187/jast.2022.e96 Text en © Copyright 2022 Korean Society of Animal Science and Technology https://creativecommons.org/licenses/by-nc/4.0/This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Article
Kim, Minjun
Cho, Eunjin
Munyaneza, Jean Pierre
Ediriweera, Thisarani Kalhari
Cha, Jihye
Jin, Daehyeok
Cho, Sunghyun
Lee, Jun Heon
Genome-wide association study for the free amino acid and nucleotide components of breast meat in an F(2) crossbred chicken population
title Genome-wide association study for the free amino acid and nucleotide components of breast meat in an F(2) crossbred chicken population
title_full Genome-wide association study for the free amino acid and nucleotide components of breast meat in an F(2) crossbred chicken population
title_fullStr Genome-wide association study for the free amino acid and nucleotide components of breast meat in an F(2) crossbred chicken population
title_full_unstemmed Genome-wide association study for the free amino acid and nucleotide components of breast meat in an F(2) crossbred chicken population
title_short Genome-wide association study for the free amino acid and nucleotide components of breast meat in an F(2) crossbred chicken population
title_sort genome-wide association study for the free amino acid and nucleotide components of breast meat in an f(2) crossbred chicken population
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10119464/
https://www.ncbi.nlm.nih.gov/pubmed/37093927
http://dx.doi.org/10.5187/jast.2022.e96
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