Novel variation in the FABP3 promoter and its association with fatness traits in pigs

This study examines associations between SNPs in the promoter region of the fatty acid binding protein 3 (FABP3) gene and fatness traits in pure bred Large White (n=98), Duroc (n=99) and Pietrain (n=98) populations. In the Large White breed, SNP g.-634 C>A was associated a 27% increase in IMF (%)...

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Bibliographic Details
Published in:Meat science 2015-02, Vol.100, p.32-40
Main Authors: Sweeney, T., O'Halloran, A.M., Hamill, R.M., Davey, G.C., Gil, M., Southwood, O.I., Ryan, M.T.
Format: Article
Language:English
Subjects:
Adipose Tissue - metabolism
Animals
Body Composition - genetics
Breeding
Carcass
Duroc
Fatty acid binding protein
Fatty Acid Binding Protein 3
Fatty Acid-Binding Proteins - genetics
Gene Frequency
Genetic Association Studies
Genotype
Haplotypes
Heterozygote
Homozygote
Humans
Intramuscular fat
Large White
Meat - analysis
Muscle, Skeletal - metabolism
Phenotype
Pietrain
Polymorphism, Single Nucleotide
Promoter Regions, Genetic - genetics
Swine - genetics
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Summary:This study examines associations between SNPs in the promoter region of the fatty acid binding protein 3 (FABP3) gene and fatness traits in pure bred Large White (n=98), Duroc (n=99) and Pietrain (n=98) populations. In the Large White breed, SNP g.-634 C>A was associated a 27% increase in IMF (%) in the heterozygote (CA) and a 38% increase in the homozygote (CC) relative to the (AA) genotype in the M. semimembranosus (SM) muscle (P=0.02). While the associations observed in this breed were suggestive of significance in both the SM and in the M. longissimus thoracis et lumborum (LTL) (P=0.08), these associations no longer attained significance at thresholds adjusted for multiple testing. In conclusion, SNPs in the FABP3 promoter may contribute to IMF without influencing carcass fatness traits in pigs, however further confirmation of these associations in larger independent populations would be essential before their incorporation into breeding programmes.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2014.09.014