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ORIGINAL RESEARCH article

Front. Genet.
Sec. Livestock Genomics
Volume 15 - 2024 | doi: 10.3389/fgene.2024.1505197
This article is part of the Research Topic Insights in Livestock Genomics View all 3 articles

A genome-wide association study identified candidate regions and genes for commercial traits in a Landrace population

Provisionally accepted
Guojian Ma Guojian Ma 1,2Xihong Tan Xihong Tan 1,2Ying Yan Ying Yan 1,2Tianyang Zhang Tianyang Zhang 1,2Jianhua Wang Jianhua Wang 1,2Xiaoling Chen Xiaoling Chen 1,2Jingya Xu Jingya Xu 1,2*
  • 1 Breeding Department, Wuhan COFCO Meat Co., Ltd., Wuhan 430074, Hubei, China., Wuhan, China
  • 2 Nutrition and Health Research Institute, COFCO, Beijing, China

The final, formatted version of the article will be published soon.

    Backfat thickness (BFT) and feed conversion ratio (FCR) are important commercial traits in the pig industry. With the growing demand for human health and meat production, identifying functional genomic region and genes associated with these commercial traits becomes essential to enhance production efficiency. In this research, we conducted a genome-wide association study (GWAS) on a Landrace population comprising 4,295 individuals with chip data for BFT and FCR. Our analysis revealed a total of 118 genome-wide significant signals located on chromosomes SSC1, SSC2, SSC7, SSC12, and SSC13, respectively. Furthermore, we identified ten potential regions associated with the two traits and annotated the genes within these regions.Enrichment analysis was also performed as well. Notably, candidate genes such as SHANK2, KCNQ1 and ABL1 were found to be associated with BFT, while NAP1L4, LSP1 and PPFIA1 were related to FCR. Our findings provide valuable insights into the genetic architecture of these two traits and offer guidance for further pig breeding efforts.

    Keywords: pigs, feed efficiency, Backfat thickness, GWAS, candidate genes

    Received: 02 Oct 2024; Accepted: 09 Dec 2024.

    Copyright: © 2024 Ma, Tan, Yan, Zhang, Wang, Chen and Xu. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Jingya Xu, Nutrition and Health Research Institute, COFCO, Beijing, China

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.