The purpose of this study is to investigate the genetic characteristics associated with pH values affecting Berkshire meat quality and to estimate the SNP effect affecting pH traits. The phenotypic data were used by measuring the pH value of 882 pigs ...
The purpose of this study is to investigate the genetic characteristics associated with pH values affecting Berkshire meat quality and to estimate the SNP effect affecting pH traits. The phenotypic data were used by measuring the pH value of 882 pigs the postmortem 45 minutes (pH45m) and 24 hours (pH24h). Genotyped data used Illumina porcine SNP60k v2 Beadchip to collected 61,565 SNPs form 2,037 pigs, and 39,606 SNPs remaining after proceeding Quality Control (QC) work were used for analysis. Using the multiple traits animal model, we estimate the variance component and genetic parameter of the pH value, and using the genotyped data, the average physical distance between adjacent SNP pairs and minor allele frequency (MAF), observed heterozygosity (OHE), polymorphic information content (PIC), and linkage disequilibrium (LD) were estimated, and performed a genome-wide association study (GWAS) to estimate SNP effect. The average and heritability of pH45m and pH24h values were estimated 6.40±0.20 and 5.90±0.12, 0.10 and 0.15 respectively. The average physical distance between adjacent SNP pairs was 61.7kbp and the number and proportion of SNPs whose MAF was below 10% were 9,573 and 24.2%, respectively. The average of OHE and PIC was 0.32± 0.16 and 0.26± 0.11, respectively and the estimate for average linkage disequilibrium () was 0.40. The distribution of coding genes <RFX8, CREG2, TBC1D8, EXOC6B> were detected at pH45m and <C12orf49, LOC106506010, BICC1, ANK3> were detected at pH24h.