Association of histamine-N-methyl transferase gene polymorphisms with carnosine content in red-brown Korean native chickens

• Published in: Animal bioscience 2024, 37(9), , pp.1517-1525
• Main Authors: Munyaneza, Jean Pierre, Kim, Minjun, Cho, Eunjin, Jang, Aera, Choo, Hyo Jun, Lee, Jun Heon
• Format: Article
• Language: English
• Subjects: carnosine; gene; korean native chicken; meat flavour; single-nucleotide polymorphism (snp); 축산학
• ISSN: 2765-0189; 2765-0235
• DOI: 10.5713/ab.23.0552

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 histamine-N-methyl transferase (HNMT) and histamine-N-methyl transferase-like (HNMT-like) genes and to associate them with the content of carnosine and anserine in Korean native chickenred 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 polymerase chain reaction–restriction fragment length polymorphism (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 PCR allele competitive extension (PACE) genotyping technology. Two-way analysis of variance 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