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Five genomic regions have a major impact on fat composition in Iberian pigs

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Five genomic regions have a major impact on fat composition in Iberian pigs

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dc.contributor.author Pena, R. N. es_ES
dc.contributor.author Noguera, J. L. es_ES
dc.contributor.author Garcia-Santana, M. J. es_ES
dc.contributor.author Gonzalez, E. es_ES
dc.contributor.author Tejeda, J. F. es_ES
dc.contributor.author Ros-Freixedes, R. es_ES
dc.contributor.author Ibáñez-Escriche, N. es_ES
dc.date.accessioned 2019-07-04T20:00:30Z
dc.date.available 2019-07-04T20:00:30Z
dc.date.issued 2019 es_ES
dc.identifier.issn 2045-2322 es_ES
dc.identifier.uri http://hdl.handle.net/10251/123193
dc.description.abstract [EN] The adipogenic nature of the Iberian pig defines many quality attributes of its fresh meat and dry-cured products. The distinct varieties of Iberian pig exhibit great variability in the genetic parameters for fat deposition and composition in muscle. The aim of this work is to identify common and distinct genomic regions related to fatty acid composition in Retinto, Torbiscal, and Entrepelado Iberian varieties and their reciprocal crosses through a diallelic experiment. In this study, we performed GWAS using a high density SNP array on 382 pigs with the multimarker regression Bayes B method implemented in GenSel. A number of genomic regions showed strong associations with the percentage of saturated and unsaturated fatty acid in intramuscular fat. In particular, five regions with Bayes Factor >100 (SSC2 and SSC7) or >50 (SSC2 and SSC12) explained an important fraction of the genetic variance for miristic, palmitoleic, monounsaturated (>14%), oleic (>10%) and polyunsaturated (>5%) fatty acids. Six genes (RXRB, PSMB8, CHGA, ACACA, PLIN4, PLIN5) located in these regions have been investigated in relation to intramuscular composition variability in Iberian pigs, with two SNPs at the RXRB gene giving the most consistent results on oleic and monounsaturated fatty acid content. es_ES
dc.description.sponsorship The authors would like to acknowledge the help of Inga Food S.A. and their support staff in setting up the experiment (E. Magallon, M. Ramos, L. Munoz, and P. Diaz) and Dr L. Varona from University of Zaragoza for discussion. This study was funded by the INIA grant RTA 2012-0054-C02-01 and the Centre for the Development of Industrial Technology agreement IDI-20140447. es_ES
dc.language Inglés es_ES
dc.publisher Nature Publishing Group es_ES
dc.relation.ispartof Scientific Reports es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject.classification PRODUCCION ANIMAL es_ES
dc.title Five genomic regions have a major impact on fat composition in Iberian pigs es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1038/s41598-019-38622-7 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//RTA2012-00054-C02-01/ES/Utilización de información genómica masiva para mejorar la calidad de los productos de cerdo ibérico en una población de referencia mixta y el estudio de su interacción con la alimentación./ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Ciencia Animal - Departament de Ciència Animal es_ES
dc.description.bibliographicCitation Pena, RN.; Noguera, JL.; Garcia-Santana, MJ.; Gonzalez, E.; Tejeda, JF.; Ros-Freixedes, R.; Ibáñez-Escriche, N. (2019). Five genomic regions have a major impact on fat composition in Iberian pigs. Scientific Reports. 9:1-9. https://doi.org/10.1038/s41598-019-38622-7 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1038/s41598-019-38622-7 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 9 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 9 es_ES
dc.identifier.pmid 30765794 en_EN
dc.identifier.pmcid PMC6375979 en_EN
dc.relation.pasarela S\379983 es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES
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