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Polymorphism of the pig 2,4-dienoyl CoA reductase 1 gene (DECR1) and its association with carcass and meat quality traits¹

M. Amills^*,2,3, O. Vidal^*,3, L. Varona, A. Tomàs^*, M. Gil, A. Sànchez^* and J. L. Noguera

^* Departament de Ciéncia Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Bellaterra 08193, Spain; and Àrea de Producció Animal, Centre UdL-IRTA, Lleida 25198, Spain; and and Centre de Tecnologia de la Carn-IRTA, Monells 17121, Spain

² Correspondence—phone: 34-93-5812876; fax: 34-93-5812106; e-mail: marcel.amills{at}uab.es.

We characterized the nearly complete coding sequence of the pig 2,4-dienoyl CoA reductase 1 (DECR1) gene, which encodes an enzyme involved in the ß-oxidation of polyunsaturated fatty enoyl-CoA esters and maps on a linoleic QTL located on Chromosome 4. Sequencing of a 937-bp fragment encompassing exons 2 and 10 revealed the existence of two missense SNP at exon 2 (C₁₈₁ G₁₈₁) and exon 5 (C₄₅₈ G₄₅₈). These two SNP are associated with Val (C) Leu (G) and Ser (C) Thr (G) conservative AA replacements at positions 61 and 153 of the DECR1 protein, respectively. Moreover, DECR1 genotyping in a representative sample of 184 pigs from the Large White, Piétrain, Iberian, Duroc, and Landrace breeds demonstrated the existence of disequilibrium linkage between these two SNP (Haplotype 1: C₁₈₁C₄₅₈; Haplotype 2: G₁₈₁G₄₅₈). An association analysis between DECR1 genotype and growth, carcass, and meat quality traits in a highly selected Landrace population (n = 470) revealed differences among genotypes for isocitrate dehydrogenase activity (highest posterior density [HPD] of 90%), longissimus thoracis pH (HPD of 95%), lightness (HPD of 90 to 95%), and redness (HPD of 95%). Because these associations were not consistently found in the three available genotype comparisons, we believe that exon 2 and 5 polymorphisms at the DECR1 gene might be in linkage disequilibrium with the true causal mutation influencing isocitrate dehydrogenase activity and muscle color and pH.

Key Words: Carcass Traits • Fatty Acids • Meat Quality • Pig • Quantitative Trait Loci • Reductase

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