Polymorphism within <i>IGFBP</i> Genes Affects the Acidity, Colour, and Shear Force of Rabbit Meat
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 <i>IGFBP1</i>, <i>IGFBP2</...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-12-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/13/23/3743 |
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| author | Łukasz Migdał Anna Migdał Sylwia Pałka Michał Kmiecik Agnieszka Otwinowska-Mindur Ewelina Semik-Gurgul Józef Bieniek |
| author_facet | Łukasz Migdał Anna Migdał Sylwia Pałka Michał Kmiecik Agnieszka Otwinowska-Mindur Ewelina Semik-Gurgul Józef Bieniek |
| author_sort | Łukasz Migdał |
| collection | DOAJ |
| description | 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 <i>IGFBP1</i>, <i>IGFBP2</i>, <i>IGFBP4</i>, <i>IGFBP5</i>, and <i>IGFBP6</i> 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 <i>IGFBP</i> 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 <i>IGFBP5</i> 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. |
| first_indexed | 2024-03-09T01:56:21Z |
| format | Article |
| id | doaj.art-febbd235af2646fd84fdefa96a55ca48 |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-09T01:56:21Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-febbd235af2646fd84fdefa96a55ca482023-12-08T15:10:53ZengMDPI AGAnimals2076-26152023-12-011323374310.3390/ani13233743Polymorphism within <i>IGFBP</i> Genes Affects the Acidity, Colour, and Shear Force of Rabbit MeatŁukasz Migdał0Anna Migdał1Sylwia Pałka2Michał Kmiecik3Agnieszka Otwinowska-Mindur4Ewelina Semik-Gurgul5Józef Bieniek6Department of Genetics, Animal Breeding and Ethology, University of Agriculture in Krakow, Al. Mickiewicza 24/28, 30-059 Krakow, PolandDepartment of Genetics, Animal Breeding and Ethology, University of Agriculture in Krakow, Al. Mickiewicza 24/28, 30-059 Krakow, PolandDepartment of Genetics, Animal Breeding and Ethology, University of Agriculture in Krakow, Al. Mickiewicza 24/28, 30-059 Krakow, PolandDepartment of Genetics, Animal Breeding and Ethology, University of Agriculture in Krakow, Al. Mickiewicza 24/28, 30-059 Krakow, PolandDepartment of Genetics, Animal Breeding and Ethology, University of Agriculture in Krakow, Al. Mickiewicza 24/28, 30-059 Krakow, PolandDepartment of Animal Molecular Biology, National Research Institute of Animal Production, Krakowska 1 Street, 32-083 Balice, PolandDepartment of Genetics, Animal Breeding and Ethology, University of Agriculture in Krakow, Al. Mickiewicza 24/28, 30-059 Krakow, PolandRabbits 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 <i>IGFBP1</i>, <i>IGFBP2</i>, <i>IGFBP4</i>, <i>IGFBP5</i>, and <i>IGFBP6</i> 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 <i>IGFBP</i> 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 <i>IGFBP5</i> 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.https://www.mdpi.com/2076-2615/13/23/3743IGFBPsrabbitsSNPsmeat qualitypH |
| spellingShingle | Łukasz Migdał Anna Migdał Sylwia Pałka Michał Kmiecik Agnieszka Otwinowska-Mindur Ewelina Semik-Gurgul Józef Bieniek Polymorphism within <i>IGFBP</i> Genes Affects the Acidity, Colour, and Shear Force of Rabbit Meat Animals IGFBPs rabbits SNPs meat quality pH |
| title | Polymorphism within <i>IGFBP</i> Genes Affects the Acidity, Colour, and Shear Force of Rabbit Meat |
| title_full | Polymorphism within <i>IGFBP</i> Genes Affects the Acidity, Colour, and Shear Force of Rabbit Meat |
| title_fullStr | Polymorphism within <i>IGFBP</i> Genes Affects the Acidity, Colour, and Shear Force of Rabbit Meat |
| title_full_unstemmed | Polymorphism within <i>IGFBP</i> Genes Affects the Acidity, Colour, and Shear Force of Rabbit Meat |
| title_short | Polymorphism within <i>IGFBP</i> Genes Affects the Acidity, Colour, and Shear Force of Rabbit Meat |
| title_sort | polymorphism within i igfbp i genes affects the acidity colour and shear force of rabbit meat |
| topic | IGFBPs rabbits SNPs meat quality pH |
| url | https://www.mdpi.com/2076-2615/13/23/3743 |
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