Association and expression analysis of porcine HNF1A gene related to meat and carcass quality traits

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dc.contributor.authorKayan, Autchara
dc.contributor.authorUddin, Muhammad Jasim
dc.contributor.authorKocamis, Hakan
dc.contributor.authorTesfaye, Dawit
dc.contributor.authorLooft, Christian
dc.contributor.authorTholen, Ernst
dc.contributor.authorCinar, Mehmet Ulas
dc.date.accessioned2020-06-25T18:07:08Z
dc.date.available2020-06-25T18:07:08Z
dc.date.issued2013
dc.departmentKırıkkale Üniversitesi
dc.descriptionUddin, Muhammad Jasim/0000-0002-6732-5534;
dc.description.abstractThe aim of this study was to investigate the association and expression of HNF1A gene as a candidate gene for meat and carcass quality traits in pigs. Statistical analysis revealed that the g.8260 A>G polymorphism significantly associated with pH 24(H), meat percentage and muscle area in the F-2 Duroc x Pietrain (DuPi, n = 313) and with pH 24(L), fat area and backfat thickness in the Pietrain (Pi, n = 110) population. HNF1A mRNA and protein expressions were higher (p < 0.05) in animals with the low post-mortem muscle pH 24(L). The promoter methylation profiling suggested that methylation was not involved on HNF1A expression regulation (p > 0.05) in animal with divergent muscle pH. In conclusion, polymorphism in porcine HNF1A gene could be used as a candidate marker to improve the meat and carcass quality traits, with the consideration of breed-specific effect. (C) 2013 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipproject; "Functional Genetic Principles of Water Binding Capacity in Pork (Drip)" under key project DFG-Forschergruppe "DRIP", Germany [FOR 753]en_US
dc.description.sponsorshipThis project was supported by the project; "Functional Genetic Principles of Water Binding Capacity in Pork (Drip)" under key project DFG-Forschergruppe "DRIP" FOR 753, Germany. The authors are indebted to Frankenforst research farm at University of Bonn for providing pigs for the experiments. The authors are grateful to Prof. Dr. Brigitte Schmitz at University of Bonn for the utilization of laboratory facilities. The authors are also thankful to Mr. Bernhard Gehrig and Ms. Nadine Leyer for their technical assistance during the experiments.en_US
dc.identifier.citationclosedAccessen_US
dc.identifier.doi10.1016/j.meatsci.2013.04.015
dc.identifier.endpage479en_US
dc.identifier.issn0309-1740
dc.identifier.issue4en_US
dc.identifier.pmid23628452
dc.identifier.scopus2-s2.0-84877021792
dc.identifier.scopusqualityQ1
dc.identifier.startpage474en_US
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2013.04.015
dc.identifier.urihttps://hdl.handle.net/20.500.12587/5488
dc.identifier.volume94en_US
dc.identifier.wosWOS:000319638500008
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofMeat Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHNF1Aen_US
dc.subjectSingle nucleotide polymorphismen_US
dc.subjectmRNA and protein expressionen_US
dc.subjectMethylationen_US
dc.subjectMeat qualityen_US
dc.subjectPigen_US
dc.titleAssociation and expression analysis of porcine HNF1A gene related to meat and carcass quality traitsen_US
dc.typeArticle

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