Association of Gene Coding for Microsomal Triglyceride Transfer Protein (MTP) and Meat Texture Characteristic in Pig

The microsomal triglyceride transfer protein via participation in transport of neutral lipids between membrane vesicle is essential for assembly of chylomicrons, low-density lipoproteins (LDL), and very low-density lipoproteins (VLDL). In human and pigs, it has been confirmed that mutations within MTTP locus affected lipid-transfer activity of this protein. The aim of the present study was to establish potential influences of ENSSSCP00000009789.2:p.Leu840Phe polymorphism on a panel of meat texture parameters measured in two muscles: m. longissimus lumborum and m. semimembranosus. The research performed on 410 pigs showed that investigated missense polymorphism was associated with meat texture profile parameters – TPA (hardness, cohesiveness, springiness, resilience, chewiness) as well as firmness and toughness estimated in loin muscle. In whole analyzed population, the meat of pigs with CC genotype was characterized by significantly the lowest value of TPA characteristic and this trend was also confirmed in two breeds (Puławska and Large White pigs). In turn, the results obtained for firmness and toughness parameters in longissimus lumborum were not consistent across the different populations studied. Our research, in connection with previous studies, indicated that the MTTP gene may be considered as a candidate gene responsible for pork quality traits and pinpointed a need for further analysis in order to select useful genetic markers associated with meat quality parameters.