Combining genome‐wide association study based on low‐coverage whole genome sequencing and transcriptome analysis to reveal the key candidate genes affecting meat color in pigs

Abstract

AbstractMeat color is an attractive trait that influences consumers' purchase decisions at the point of sale. To decipher the genetic basis of meat color traits, we performed a genome‐wide association study based on low‐coverage whole‐genome sequencing. In total, 669 (Pietrain × Duroc) × (Landrace × Yorkshire) pigs were genotyped using low‐coverage whole‐genome sequencing. Single nucleotide polymorphism (SNP) calling and genotype imputation were performed using the BaseVar + STITCH channel. Six individuals with an average depth of 12.05× whole‐genome resequencing were randomly selected to assess the accuracy of imputation. Heritability evaluation and genome‐wide association study for meat color traits were conducted. Functional enrichment analysis of the candidate genes from genome‐wide association study and integration analysis with our previous transcriptome data were conducted. The imputation accuracy parameters, allele frequency R2, concordance rate, and dosage R2 were 0.959, 0.952, and 0.933, respectively. The heritability values of a*45 min, b*45 min, L*45 min, C*, and H0 were 0.19, 0.11, 0.06, 0.16, and 0.26, respectively. In total, 3884 significant SNPs and 15 QTL, corresponding to 382 genes, were associated with meat color traits. Functional enrichment analysis revealed that 10 genes were the potential candidates for regulating meat color. Moreover, integration analysis revealed that DMRT2, EFNA5, FGF10, and COL11A2 were the most promising candidates affecting meat color. In summary, this study provides new insights into the molecular basis of meat color traits, and provides a new theoretical basis for the molecular breeding of meat color traits in pigs.