Ribosomal Protein S3(RPS3) 유전자 SNP의 버크셔 돼지 육질 형질과의 연관성 분석
Non-synonymous SNP in the Ribosomal Protein S3(RPS3) Gene and its Association with Meat Quality Traits in Berkshire Pigs
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본 연구는 RPS3 유전자의 SNP를 탐색하고 버크셔 돼지 433두에서 RPS3 유전자 SNP와 육질형질과의 연관성을 규명하였다. SNP 탐색을 위해 버크셔 돼지의 간 조직을 사용하여 RNA-Seq을 수행한 결과, RPS3의 염색체 451번째 G 서열이 C로 변환되어 arginine에서 serine으로 아미노산이 치환되는non-synonymous SNP를 확인하였다. 동일한 조건에서 사육된 버크셔 돼지 433두에서 RPS3 SNP의유전자형을 분석한 결과 major allele은 G이며 minor allele은 C로 확인되었다. RPS3의 유전자형과 육질형질과의 연관성 분석 결과 공우성 모델에서 등지방두께(Backfat thickness), 가열감량(Cookingloss), 적색도(CIE a), 사후 45분 후 삼겹살과 등심 pH(pH45minB and pH45minL), 지방(Fat)과 단백질(Protein) 함량 형질에서 유의성을 가졌다. 성별에 따른 RPS3 SNP 유전자형의 육질분석 결과 거세돈은 단백질 함량에서만 유일하게 유의성이 나타난 반면 암퇘지는 등지방두께를 포함한 7가지의 육질 형질에서 유의성을 나타나 거세돈 보다 육질 형질과의 연관성이 높은 것으로 확인되었다. 육질형질과RPS3 SNP를 비교하였을 때, G allele을 가진 유전자형이 C allele에 비해 사후 pH45minB, 사후pH45minL, 단백질 함량을 증가시키고, 등지방두께, 가열감량, 지방 함량을 감소시키는 것으로 확인하였다. 따라서 G allele을 가진 돼지가 육질이 더 좋은 것으로 판단된다. 본 연구의 결과를 통해 RPS3의SNP를 육질이 우수한 돼지고기를 생산하기 위한 분자유전 육종에서 육질 연관 biomaker로 응용 할 수있을 것으로 사료된다.
Abstract
In this study, we analyzed the association between meat quality and RPS3 single nucleotidepolymorphism(SNP) genotype. To detect the SNPs, we performed RNA-sequencing using RNAfrom the livers of Berkshire pigs. We identified a nonsynonymous SNP in the RPS3 genec.451G>A that resulted in an amino acid change from arginine to serine. RPS3 SNP genotypingin 433 pigs revealed that the major and minor alleles were G and C, respectively. After weanalyzed the association between meat quality and the RPS3 SNP genotype, we foundsignificant associations in backfat thickness, cooking loss, CIE a, post-mortem pH45min B and L, and content of fat and protein in the codominant model. In barrows, the RPS3 SNP genotypewas only significantly associated with protein content. However, in gilts, it was significantlyassociated with backfat thickness, meat color, CIE a, cooking loss, post-mortem pH45min B andL, and content of fat and protein. Taken together, the meat of pigs with the G allele had betterpost-mortem pH45min B and L and more protein. Pigs with the C allele had lower backfatthickness, increased cooking loss, and more fat. Therefore, pork with the G allele is higherquality than meat with the C allele. Based on these results, RPS3 SNP genotyping may be auseful molecular biomarker to improve pork production by applying molecular breedingtechnology.
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