Protein phosphatase 1 catalytic subunit gamma is a causative gene for meat lightness and redness.

ABSTRACT: The quality of meat is important to the consumer. Color is a primary indicator of meat quality and is characterized mainly into lightness, redness, and yellowness. Here, we used the genome-wide association study (GWAS) and gene-based association analysis with whole-genome resequencing of 230 fast-growing white-feathered chickens to map genes related to meat lightness and redness to a 6.24 kb QTL region (GGA15: 6298.34-6304.58 kb). This analysis revealed that only the protein phosphatase 1 catalytic subunit gamma (PPP1CC) was associated with meat color (P = 8.65E-08). The causal relationships between PPP1CC expression and meat lightness/redness were further validated through Mendelian randomization analyses (P < 2.9E-12). Inducible skeletal muscle-specific PPP1CC knockout (PPP1CC-SSKO) mice

SUBMITTER: Sun J 

PROVIDER: S-EPMC11616877 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature