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Table 2 Evidence of epistatic QTL loci for carcass composition and meat quality traits

From: Epistatic QTL pairs associated with meat quality and carcass composition traits in a porcine Duroc × Pietrain population

Carcass composition

SSC pos.1 (cM)1

SSC pos. 2 (cM)1

LR2

Epist. Var4

QTL Var5

BFT 13/14 rib

16 (80)

18 (21)

22.9**

3.45

4.59

BFT shoulder

2 (207)

15 (84)

20.8**

3.15

4.56

 

9 (57)

10 (151)

19.8**

2.99

3.37

BFT thickness

7 (138)

13 (61)

20.9**

3.27

5.16

Dressing

5 (1)

9 (15)

18.5*

2.82

4.17

ECLC

2 (135)

4 (98)

19.0*

2.90

4.53

 

2 (125)

7 (1)

19.4*

2.96

5.04

 

8 (62)

10 (79)

22.9**

3.49

5.34

Fat area

6 (112)

12 (32)

21.0**

3.20

4.13

 

6 (73)

13 (11)

19.8*

3.02

5.79

 

8 (36)

8 (127)

23.4**

3.55

5.16

Fat muscle ratio

2 (125)

7 (1)

30.4***

5.88

5.88

 

8 (62)

10 (80)

21.6**

2.94

2.94

 

8 (80)

17 (45)

19.4*

3.03

5.88

Loin eye area

2 (135)

4 (96)

18.8*

2.87

4.86

 

8 (58)

10 (70)

24.8**

3.77

6.01

 

17 (55)

17 (80)

48.7***

7.26

10.41

Meat quality 1

SSC pos.1 (cM) 1

SSC pos.2 (cM) 1

LR 2

Epist. Var 4

QTL Var 5

pH 1 h loin

2 (156)

18 (9)

18.0*

2.45

3.79

 

3 (34)

13 (85)

21.5**

3.14

4.14

 

8 (1)

15 (77)

18.1*

2.80

4.14

 

12 (45)

16 (1)

26.2***

4.15

4.48

pH 24 h loin

3 (16)

11 (39)

21.0**

4.11

4.11

 

4 (14)

11 (16)

39.4***

6.85

6.85

 

10 (84)

18 (24)

19.6*

2.78

4.11

pH decline loin

3 (13)

6 (41)

21.5**

3.06

4.64

 

3 (52)

18 (22)

20.3**

3.05

4.37

 

6 (39)

14 (84)

22.5**

3.31

4.37

 

8 (6)

15 (71)

18.6*

2.78

4.37

 

12 (48)

16 (1)

26.8***

4.11

4.37

 

15 (61)

17 (29)

19.3*

2.78

4.37

pH 24 h ham

1 (108)

5 (126)

26.9***

4.07

12.59

 

2 (179)

7 (122)

18.1*

2.27

4.44

 

7 (88)

12 (1)

24.5**

3.70

3.70

 

10 (84)

18 (23)

23.2**

3.76

5.19

 

15 (61)

18 (92)

27.6***

4.51

5.93

Conductivity 1 h loin

3 (10)

14 (113)

23.8**

3.62

5.16

Conductivity 24 h loin

5 (52)

13 (75)

26.6***

4.04

5.65

 

6 (13)

13 (20)

20.5**

3.12

4.77

Conductivity 24 h ham

10 (99)

13 (30)

18.4*

2.83

4.05

Meat colour

7 (80)

12 (26)

22.4**

3.41

4.06

Meat quality 2

SSC pos.1 (cM) 1

SSC pos.2 (cM) 1

LR 2

Epist. Var 4

QTL Var 5

Cooking loss

1 (97)

16 (63)

21.3**

5.18

6.41

 

2 (186)

15 (16)

21.8**

5.27

6.61

 

4 (43)

16 (102)

19.6*

4.77

7.03

 

5 (4)

18 (82)

22.2**

5.40

7.89

 

7 (50)

13 (13)

18.9*

4.59

7.33

 

7 (47)

16 (108)

20.5**

4.96

8.48

 

7 (40)

17 (60)

24.2**

5.88

8.69

 

8 (85)

18 (8)

31.2***

7.50

10.22

Thawing loss

2 (49)

4 (105)

18.4*

4.48

6.61

 

15 (8)

17 (1)

19.1*

4.63

6.52

Shear force

2 (166)

7 (87)

19.9*

5.00

9.17

 

2 (150)

13 (112)

19.2*

4.83

9.00

 

2 (145)

16 (102)

21.8**

5.47

9.74

 

8 (84)

8 (111)

18.7*

4.71

6.54

IMF

1 (263)

6 (101)

23.4**

8.23

10.85

 

5 (57)

5 (87)

24.2**

8.52

13.34

  1. SSC Sus scrofa chromosome
  2. 1 position in Kosambi cM; in bold presented QTL loci have been detected as single QTL by Liu et al. 2007 [23]
  3. 2 LR: 2-log likelihood ratio
  4. 3 three genome-wide significance levels were used: 0.1% significant value (LR = 26.21, nominal p < 0.0001,***), 1% significant value (LR = 20.45, nominal p < 0.0005,**), 5% suggestive value (LR = 18.00, nominal p < 0.001,*)
  5. 4 proportion (%) of phenotypic variance explained by epistasis calculated as the proportion of the residual variances due the epistatic QTL effects on the residual variances excluding the epistatic QTL effects
  6. 5 proportion (%) of phenotypic variance explained by both QTL and their interaction term calculated as the proportion of the residual variances due the QTL effects on the residual variances excluding the QTL effects
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Genetics Selection Evolution

ISSN: 1297-9686