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."

Reference


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.

Edit History


  • 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