Genome‐wide association study reveals novel loci associated with fat‐deposition and meat‐quality traits in Pekin ducks
2020
Deng, M.‐T. | Zhang, F. | Zhu, F. | Yang, Y.‐Z. | Yang, F.‐X. | Hao, J.‐P. | Hou, Z.‐C.
Meat‐quality traits play an essential role in meat poultry production. To determine the genetic mechanisms of meat quality in Pekin ducks, we performed a large‐scale GWAS to identify quantitative trait loci affecting meat quality in Pekin ducks. We measured 10 traits in 542 Pekin ducks and genotyped each duck using genotyping‐by‐sequencing. The genetic parameters (genomic heritability, genetic correlation) for 10 meat‐quality related traits were evaluated. Based on the large genotype–phenotype dataset, we performed GWASs for all of these traits. A total of 33 significant QTL (P < 3.03 × 10⁻⁵) across 13 chromosomes were identified by loci‐based analysis. Some newly identified candidate genes were discovered for fat‐deposition and meat‐quality traits, including PAG1 for body weight and eviscerated weight, INTU and NUP35 for abdominal fat weight and ratio, NUP3 and ARHGDIB for skin fat weight and ratio, GOLGA5 for breast muscle toughness and breast tenderness, and CTDSPL and PKP1 for breast muscle thickness. The current study is the first systematic report regarding duck meat quality.
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