Association of HNMT gene polymorphisms with carnosine content in red-brown Korean native chickens.
Anim Biosci
; 2024 Apr 25.
Article
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| MEDLINE
| ID: mdl-38665079
ABSTRACT
Objective:
Carnosine and anserine affect the meat flavor. The contents of carnosine and anserine in meat are affected by genetic and environmental factors. This study aimed to discover the single-nucleotide polymorphisms (SNPs) in the HNMT and HNMT-like genes and to associate them with the content of carnosine and anserine in Korean native chicken-red brown line (KNC-R ).Methods:
This study used a total of 384 birds (males, n=192; females, n=192) aged 10 weeks old, for genotyping HNMT and HNMT-like genes. One synonymous SNP (rs29009298C/T) of the HNMT gene was genotyped by PCR-RFLP methods whereas four missense SNPs (rs734406537G/A; rs736514667A/G; rs15881680G/A and rs316765035T/C) of the HNMT gene, and one missense SNP rs737657949A/C of the HNMT-like gene were genotyped by PACE genotyping technology. Two-way ANOVA of the R program was used to associate HNMT genotypes with the contents of carnosine and anserine in KNC- R chickens.Results:
There were significant associations (p<0.05) between the genotypes of the synonymous SNPrs29009298C/T, missense SNP rs736514667A/G of the HNMT gene and the content of carnosine in KNC-Rs. This study also reported the sex effect on the carnosine content, where females had more content of carnosine compared to that of male KNC-R.Conclusion:
Two SNPs (synonymous rs735769522C/T) and missense rs736514667A/G) in the HNMT gene might be used as genetic markers in the selection and breeding of chickens with better taste and high-flavored meat.
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Colección:
01-internacional
Base de datos:
MEDLINE
Idioma:
En
Revista:
Anim Biosci
Año:
2024
Tipo del documento:
Article