Novel PRKAG3 alleles and use of the same as genetic markers for reproductive and meat quality traits

Abstract

Disclosed herein are genetic markers for animal meat quality and reproductive efficiency, methods for identifying such markers, and methods of screening animals to determine those more likely to produce larger litters and / or better meat quality and preferably selecting those animals for future breeding purposes. The markers are based upon the presence or absence of certain polymorphisms in the PRKAG3 gene.

Description

CROSS REFERENCE TO RELATED APPLICATION [0001] This application is a continuation of U.S. application Ser. No. 09 / 950,022 which is a nonprovisional of the the following co-pending commonly owned U.S. provisional application No. 60 / 231,045 filed Sep. 8, 2000; No. 60 / 260,239 filed Jan. 8, 2001; and No. 60 / 299,111 filed Jun. 18, 2001. Priority is claimed under 35 U.S.C. Section 120.GRANT REFERENCE CLAUSE [0002] This invention was supported at least in part by Project Number IOWO 3600 (Hatch Funds, USDA). The United States government may have certain rights in this invention.FIELD OF THE INVENTION [0003] This invention relates generally to the detection of genetic differences among animals. More particularly, the invention relates to genetic markers that are indicative of heritable phenotypes associated with improved meat quality, litter size and other economic traits in animals. Methods and compositions for use of these markers in genotyping of animals and selection are also disclosed. ...

AI Technical Summary

Benefits of technology

[0023] Loin Marbling (level of intramuscular fat): Generally, higher marbling is better as it is associated with improved meat eating quality characteristics.

[0029] Thus, the present invention provides a method for screening pigs to identify those more likely to produce favorable meat quality, and / or those less likely to produce favorable meat quality to optimize breeding and selection techniques for the best meat quality.

[0031] Methods for assaying for these traits generally comprises the steps 1) obtaining a biological sample from a pig; and 2) analyzing the genomic DNA or protein obtained in 1) to determine which PRKAG3 allele(s) is / are present. Also included herein are haplotype data which allows for a series of polymorphisms in the PRKAG3 gene to be combined in a selection or identification protocol to maximize the benefits of each of these markers.

Problems solved by technology

Often, however, heritability for desired traits is low, and standard breeding methods which select individuals based upon phenotypic variations do not take fully into account genetic variability or complex gene interactions which exist.

Meat quality is a difficult characteristic to assess, as many different aspects, both objective and subjective, make up the overall trait.

Since a full assessment of meat quality can only be done after slaughter, the data must be collected on culled animals and cannot be obtained on potential breeding animals.

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