Genetic Association and Expression of JHDM1A Gene Related to Meat pH in Commercial Pigs

A. Kayan (Department of Animal Science, Faculty of Agriculture, Kasetsart University)
S. Theerawatanasirikul (Department of Anatomy, Faculty of Veterinary Medicine, Kasetsart University)
P. Lekcharoensuk (Department of Microbiology and Immunology, Faculty of Veterinary Medicine, Kasetsart University)
C. Boonkaewwan (Akkhraratchakumari Veterinary Colloege, Walailak University)
A. Kaewkot (Program in Agriculture and Agricultural Technology, Faculty of Science and Technology, Bansomdejchaopraya Rajabhat University)
M. Chanaksorn (Department of Animal Science, Faculty of Agriculture, Kasetsart University)
C. Tantikositruj (Department of Animal Science, Faculty of Agriculture, Kasetsart University)
A. Gunawan (Department of Animal Production and Technology, Faculty of Animal Science, IPB University)

Tropical Animal Science Journal
Vol. 45 No. 2 (2022): Tropical Animal Science Journal

An experiment was conducted to study the association and expression of JHDM1A gene as a candidate gene for meat quality. The polymorphism was genotyped by the polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) using restriction enzyme on a total of 300 muscle samples of [Duroc × (Large White × Landrace)] pigs. Results showed that JHDM1A gene was significantly associated with meat pH 45 min post-mortem (p.m.) (p<0.05). Allele frequencies for G and C were 0.53 and 0.47. The genotype frequencies for GG, GC, and CC were 0.24, 0.58, and 0.18, respectively. The Quantitative Reverse Transcription Polymerase Chain Reaction (qRT-PCR) study were analyzed between low and high pH 45 min p.m. groups (n=10 per group) according to the association result. JHDM1A expression was higher in animals with a low post-mortem meat pH 45 min (p<0.05). Therefore, polymorphism and expression in the porcine JHDM1A gene might be the important candidate genes to improve meat quality traits in terms of meat pH.