Polymorphism within IIGFBP/I Genes Affects the Acidity, Colour, and Shear Force of Rabbit Meat

• Published in: Animals (Basel) 2023-12, Vol.13 (23)
• Main Authors: Migdał, Łukasz, Migdał, Anna, Pałka, Sylwia, Kmiecik, Michał, Otwinowska-Mindur, Agnieszka, Semik-Gurgul, Ewelina, Bieniek, Józef
• Format: Article
• Language: English
• Subjects: Analysis; Animal culture; Ethylenediaminetetraacetic acid; Genes; Genetic aspects; Genetic polymorphisms; Livestock; Marketing research; Meat
• ISSN: 2076-2615; 2076-2615
• DOI: 10.3390/ani13233743

Growth traits are important parameters in husbandry. Especially for meat-type animals, understanding the genetic background and identifying naturally occurring polymorphisms can enhance production. Also, meat quality is a very important factor for food processing and consumers. In this study, we analyse IGFBP genes for possible polymorphisms that may influence growth traits and/or meat quality traits in rabbits. We found one polymorphism that influences the pH value, one of the most important indicators of meat quality, and therefore, this polymorphism may be used in the selection process. Rabbits are important livestock animals, popular for their nutritional value. Nowadays, the molecular background of traits influencing the quality of meat and meat products is in high demand. Therefore, in the current study, we analyse the sequences of IGFBP1, IGFBP2, IGFBP4, IGFBP5, and IGFBP6 for possible polymorphisms. Based on a bioinformatics analysis in an association study on 466 animals of different breeds (New Zealand White × Flemish Giant crossbreed (9NZWxFG), Termond White (TW), Popielno White (PW), and Flemish Giant (FG)), we analyse the influence of five polymorphisms within the IGFBP genes. Statistically significant differences were found among the carcass and meat quality traits but not for all of the analysed rabbit breeds. The most promising polymorphism was g.158093018A>T within the IGFBP5 gene. The values of pH24 of m.longissimus lumborum (m.l.l.) and biceps femoris muscles (m.b.f.) were higher for the AT genotypes compared to the AA genotypes for the TW and NZWxFG crossbreeds. Also, for pH24, we found differences in ing.41594308T>C for NZWxFG, where the TT genotype values were higher than the TC values. We found differences in L*24 on m.l.l. for g.41592248A>C for NZWxFG. For m.b.f., significant differences were found in b*45 for g.3431insAC in the FG population and a*45 for g.41592248A>C and g.158093018A>T in the TW population. The shear force statistically differed for g.158093018A>T in TW rabbits and g.41592248A>C for NZWxFG. We conclude that this polymorphism may be promising for better quality rabbit meat and may be implemented in selection processes.