Polymorphism within IGFBP Genes Affects the Acidity, Colour, and Shear Force of Rabbit Meat
Łukasz Migdał1, Anna Migdał1, Sylwia Pałka1
1Department of Genetics, Animal Breeding and Ethology, University of Agriculture in Krakow, Al. Mickiewicza 24/28, 30-059 Krakow, Poland.
Animals : an Open Access Journal From MDPI
|December 9, 2023
Summary
Researchers identified specific genetic variations in insulin-like growth factor binding protein genes (IGFBP) that significantly impact rabbit meat quality traits. The IGFBP5 gene polymorphism shows promise for improving meat characteristics in rabbit breeding programs.
Area of Science:
- Animal Genetics and Breeding
- Meat Science and Technology
- Molecular Biology
Background:
- Rabbit meat is a valuable livestock product, with growing interest in understanding the genetic basis of meat quality.
- Insulin-like growth factor binding proteins (IGFBPs) play crucial roles in growth and development, potentially influencing meat characteristics.
- Identifying genetic polymorphisms in IGFBP genes can provide molecular markers for enhancing meat quality traits.
Purpose of the Study:
- To analyze the genetic sequences of five IGFBP genes (IGFBP1, IGFBP2, IGFBP4, IGFBP5, IGFBP6) for polymorphisms in rabbit populations.
- To investigate the association between identified polymorphisms and various carcass and meat quality traits.
- To identify promising genetic markers for selection in rabbit breeding programs aimed at improving meat quality.
Main Methods:
- Bioinformatic analysis of IGFBP gene sequences to identify potential polymorphisms.
- Association study involving 466 rabbits from different breeds (New Zealand White × Flemish Giant crossbreed, Termond White, Popielno White, Flemish Giant).
- Analysis of carcass and meat quality traits including pH, color (L*, a*, b*), and shear force in relation to identified gene polymorphisms.
Main Results:
- Significant associations were found between specific IGFBP gene polymorphisms and meat quality traits in certain rabbit breeds.
- The g.158093018A>T polymorphism in the IGFBP5 gene showed significant effects on pH24 values in New Zealand White × Flemish Giant crossbreed and Termond White rabbits.
- Other polymorphisms in IGFBP genes were associated with differences in meat color (L*, a*, b*) and shear force, indicating breed-specific effects.
Conclusions:
- Specific polymorphisms within IGFBP genes, particularly in IGFBP5, are associated with variations in rabbit meat quality.
- The identified IGFBP5 polymorphism (g.158093018A>T) is a promising candidate marker for selection strategies to improve rabbit meat quality.
- Further implementation of these genetic markers in breeding programs could lead to enhanced meat production efficiency and consumer satisfaction.
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