Identification of single nucleotide polymorphisms in carnosine-related genes and effects of genotypes on pork meat quality attributes.

Carnosine has pH-buffering and antioxidant properties that may bring advantages in terms of meat quality attributes. This study aimed at identifying polymorphisms in carnosine-related genes (CARNS1, SLC6A6, SLC15A3, SLC15A4) that might associate with muscle carnosine content and meat quality traits in pigs (Duroc, Landrace, Yorkshire). Twenty seven SNPs were identified and association analyses performed for SLC15A3 c.*35C>T and c.*52C>T (3' UTR region), and SLC15A4 c.658A>G (Ile220Val) and c.818G>A (Ser273Asn) SNPs. Associations were observed for SNP c.658A>G with carnosine content, color b* and L*, drip and cooking losses, pH24h and glycolytic potential values (P≤0.05). The same associations were observed for SNP c.818G>A, but they were not significant after FDR correction. Results suggest that specific SLC15A4 gene variants might increase muscle carnosine content and improve meat quality. With a minor allele frequency of 0.17 for SNP c.658A>G in Yorkshire pigs, selection in favor of the c.658A allele may be considered as a mean to improve pork quality attributes. Crown