Effects of the Porcine LEPR Polymorphism (Hpaii) on Carcass Traits in Large White × Landrace Crossbred Pigs
Keywords:
LEPR (HpaII), pig, polymorphism, production traitAbstract
The aim of the study was to establish the relationship between leptin receptor (LEPR) gene polymorphism and carcass quality traits in pigs (LWxL). The genotypes of LEPR gene were determined in 106 hybrid pigs. The polymorphism of LEPR gene was analyzed by PCR-RFLP method using the HpaII restriction enzyme. Three genotypes were identified, 45 being animals AA, 42 AB and 19 BB. The back-fat thickness (BFT) was higher and percentage of lean meat (LM) was lower in AA genotype compared to BB genotype (19.05 > 17.21, 54.53 < 55.68). The significant effect of back-fat thickness was observed between AA (19.05) to AB (17.46) and BB (17.21) genotypes. Statistically most significant were correlations between BFT (-0.7417) to LM percentage and percentage of thigh in BB genotype. Our results suggest that LEPR gene provide a useful tool to improve carcass/meat quality in pigs.
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