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Association of MC1R genotypes with shank color traits in Korean native chicken

Cited 7 time in Web of Science Cited 11 time in Scopus
Authors

Jin, Shil; Park, H. B.; Seo, Dong Won; Cahyadi, Muhammad; Choi, Nu Ri; Heo, Kang Nyeong; Jo, Cheorun; Lee, Jun Heon

Issue Date
2014-12
Publisher
Elsevier BV
Citation
Livestock Science, Vol.170, pp.1-7
Abstract
A nation-wide conservation project for the Korean native chicken (KNC) was launched in 1994 and has been conducted primarily by the Korean government. As a result, five lines of KNC have been developed, classified mainly by plumage color. When the lines were developed, charcoal gray and dark green shank colors were selected to distinguish them from broiler breeds, which have yellow shank colors. After more than 20 generations of selection with the criteria, the shank colors in KNC still display large color variations. From an economic viewpoint, shank color is a very important trait because different consumer preferences are prevalent in different areas of Korea. In this study, 596 F-1 individuals from five KNC lines were used to investigate shank color variation by using a spectrophotometer. Additionally, four SNPs genotyped from the strong candidate gene for pigmentation, MC1R, were genotyped using the Fluidigm Dynamic Array. The L* (lightness), a* (redness), and b* (yellowness) values showed normal distributions, and the heritabilities of these traits were estimated as 0.5, 0.37, and 0.63, respectively. The results also indicated strong line effects for b*, except for the G (gray) and L (black) lines. Two particular SNPs in the MC1R gene, c.212C > T and c.427A > G, were significantly associated with the b* values of the shank colors. The results suggested that the SNP markers in the study could be used for the selection of KNC individuals with desirable shank colors. (C) 2014 Elsevier B.V. All rights reserved.
ISSN
1871-1413
URI
https://hdl.handle.net/10371/207341
DOI
https://doi.org/10.1016/j.livsci.2014.10.001
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  • College of Agriculture and Life Sciences
  • Department of Agricultural Biotechnology
Research Area Analysis, evaluation, and development of quality and process of animal-origin foods, Development of non-thermal process for improvement of safety of animal-origin foods, Understanding of muscle biology and cultured muscle production

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