OMIA 001128-9823 : Pale soft exudative meat in Sus scrofa
In other species: chicken , turkey Mendelian trait/disorder: no Mode of inheritance: Multifactorial Considered a defect: yes Key variant known: yes Year key variant first reported: 2019 Cross-species summary: PSE Markers: Liu et al. (2019) reported a splicing variant (SSC3: g.8283C>A) in the PHKG1 gene as being significantly associated with the multifactorial (continuous) traits ultimate meat pH and color score. They then report that "Furthermore, RNA-sequencing data analysis confirmed that 131 CC homozygotes had only one transcript (T1), with FPKM (fragments per kilobase of transcript per million) of 35.40 ± 7.28, and 58 CA heterozygotes had two types of transcripts (T1 and T2), with FPKM of 19.63 ± 5.11 and 9.20 ± 2.39 respectively". Given this evidence, the authors conclude that "Based on the association and eQTL analysis results, we concluded that PSE meat in Duroc × Luchuan crossbred pigs is caused by the splicing mutation in PHKG1. Our findings further support the effect of the causative mutation in PHKG1 on meat quality."
|2019||Liu, Y., Liu, Y., Ma, T., Long, H., Niu, L., Zhang, X., Lei, Y., Wang, L., Chen, Y., Wang, Q., Zheng, Z., Xu, X. :|
|A splicing mutation in PHKG1 decreased its expression in skeletal muscle and caused PSE meat in Duroc × Luchuan crossbred pigs. Anim Genet 50:395-398, 2019. Pubmed reference: 31179574. DOI: 10.1111/age.12807.|
- Created by Frank Nicholas on 19 Sep 2019
- Changed by Frank Nicholas on 19 Sep 2019
- Changed by Frank Nicholas on 20 Sep 2019
- Changed by Frank Nicholas on 23 Sep 2019