Table S1 Traits used for association analysis of UBL5 genotypes in European wild boar x Meishan (WxM) F2
family.
Trait group
Definition of traits
Growth and fattening
Birth weight (kg/10)
21-day weight (kg/10)
35-day weight (kg/10)
Daily gain (g/day)
Average daily weight gain in the fattening period, 110–210 days of
age
Live weight at slaughter (kg)
Body weight at day of slaughter (210 days of age) after 18 h fasting
Carcass weight (kg)
Weight of carcass with kidneys, 24 h after slaughter, cold
Food conversion ratio (kg/kg)
Weight of consumed food per live weight gain in the fattening period
(110–210 days of age)
Food consumption (kg)
Food consumed during fattening period
Fat deposition (at 210 days of age)
Abdominal fat weight (kg)
Ham external fat weight (kg)
Shoulder external fat weight (kg)
Back fat weight (kg)
Loin and neck external fat weight
Fat cuts (%)
Weight of external fat from ham, shoulder, loin, neck as well as
abdominal fat, as proportion of carcass weight
Back fat depth on m.l.l.t. at 13th/14th rib (mm)
Average of three measurements at three points (lateral to the cutting
line of chops)
Shoulder fat depth (mm)
Depth of fat and skin on muscle, average of three measurements,
at thickest point
Fat depth at 10th rib (mm)
Depth of fat and skin on muscle, average of three measurements,
at thinnest point
Loin fat depth (mm)
Depth of fat and skin on muscle, average of three measurements,
at thinnest point
Average back fat depth (mm)
Mean value of shoulder fat depth, fat depth at about 10th rib and loin
fat depth
Fat area on m.l.l.t. at 13th/14th rib (cm2)
Back fat area (according to Herbst 1980)
Muscling (at 210 days of age)
Ham weight (kg)
Weight of ham including bones and external fat
Ham meat weight (kg)
Weight of ham without external fat
Shoulder meat weight (kg)
Weight of shoulder without external fat
Loin and neck meat weight (kg)
Weight of loin and neck without external fat
Lean cuts (%)
Weight of fillet, ham, shoulder, neck and chops, without external fat,
as proportion of carcass weight
Dressing A (%)
Weight of ham meat relative to carcass weight
Dressing B (%)
Weight of ham including bone relative to carcass weight
Meat area on m.l.l.t. at 13th/14th rib (cm2)
Meat area according to Herbst (1980)
1
Meat quality and stress resistance
pH1 m.l.l.t.
(Apart from CK20-value, two repeated
pH-value 45 min post-mortem in m.l.l.t. between 13th/14th rib
measurements per trait in carcass; at
pHU m.l.l.t.
210 days of age)
pH-value 24 h post-mortem in m.l.l.t. between 13th/14th rib
pH1 m. sm.
pH-value 45 min post-mortem in m. sm.
pHU m. sm.
pH-value 24 h post-mortem in m. sm.
Conductivity1 m.l.l.t. (mS/cm)
Conductivity 45 min post-mortem in m.l.l.t. between
13th/14th rib
Conductivity2 m.l.l.t. (mS/cm)
Conductivity 24 h post-mortem in m.l.l.t. between
13th/14th rib
Conductivity1 m. sm. (mS/cm)
Conductivity 45 min post-mortem in m. sm.
Conductivity2 m. sm. (mS/cm)
Conductivity 24 h post-mortem in m. sm.
Stiffness (units, according to Sybesma 1966)
Measurement in m. sm. 45 min post-mortem
Meat colour (%)
24 h post-mortem in m.l.l.t. between 13th/14th rib, five
repeated measurements at different points (Opto-Star adjusted
using standard of Matthäus, Pöttmess)
CK20-value (log10 U/ml)
Creatine phosphokinase activity in plasma measured after
defined stress (0.5 ml of 2 mg/ml neostigmine bromide and
2 mg/ml atropine sulphate), at 20 kg of body weight
Cooling loss (%)
Difference between warm carcass weight (1 h after slaughter)
and cold carcass weight (24 h after slaughter) as percentage of
warm carcass weight
Glycolytic Potential (GP)
Measured as lactate equivalents (GP = LAKTAT + 2(GLYK + G1P +
G6P) according to Monin & Sellier (1985)
R-value
Degree of deamination of adenosine (100 µ of supernatants were
diluted with 2.5 ml of 1000 mM sodium phosphate buffer, pH 7.0.
Then the absorbance at 250 and 260 nm was measured and the
quotient
A250/A260 was calculated according to Honikel & Fisher 1977)
Other traits (at 210 days of age)
Weight of heart (g)
Weight of liver (g)
Dressing yield (%)
Chilled carcass weight relative to live weight
Weight of head (kg)
Separated from carcass at the second cervical vertebra
Fat-to-meat ratio
Fat area in relation to meat area at 13th/14th rib
Carcass length (cm)
Length of carcass from second cervical vertebra to pelvis
m.l.l.t.
= m. longissimus lumborum et thoracis; m. sm. = m. semimembranosus
References:
Herbst K (1980) Entwicklung, Stand und Perspektiven der Schweineproduktion in der Bundesrepublik Deutschland. Zuchtungskunde
52:304–323
Honikel KO, Fischer C (1977) Eine Schnellmethode zur Bestimmung von PSE- und DFD Fleisch beim Schwein. Fleischwirtschaft
57:1015–17
Monin G, Sellier P (1985) Pork of low technological quality with a normal rate of muscle pH falling the immediate post-mortem period:
the case of the Hampshire breed. Meat Sci 13:49–63
Sybesma W (1966) Die Messung des Unterschiedes im Auftreten der Rigor mortis im Schinken. Fleischwirtschaft 46:637–639
2
Table S2. Overall means and phenotypic standard deviation (SD) of Age at slaughter (independent trait)
and 5 dependent traits studied in entire population and females of Meishan x Large White (MLW)
cross.
Trait
N1
Mean
SD
Minimum
Maximum
Age at slaughter (days)
Weight at the end of test (kg)
Lifetime daily gain (g)
Test time daily gain (g)
Loin depth (mm)
Back fat depth (mm)
565
565
565
565
565
565
144.91
81.31
560.69
781.02
45.07
16.88
3.98
10.34
65.90
110.44
6.24
4.17
134.00
60.80
417.93
457.90
26.12
5.94
155.00
119.30
784.87
1155.88
68.68
36.98
1
Genotyping of some animals was not successful and therefore numbers of animals in association tests
are different.
3
Table S3 Associations of the FR798948:g.2788G>A and FR798948:g.2141T>C within the UBL5 gene with phenotypic traits in European wild
boar x Meishan F2 population at nominal P < 0.05.
Y
Locus/Trait
F test
F value
P value
Adj. P
LSmeans ± SE
P (t test)
GG
n = 153
GA
n = 171
AA
n = 10
GG vs.GA GA vs. AA GG vs. AA
3.02
2.97
2.75
2.52
2.14
30.76 ± 0.59
25.56 ± 0.60
2.17 ± 0.06
38.67 ± 0.68
2.173 ± 0.07
32.99 ± 0.56
27.86 ± 0.57
2.35 ± 0.06
40.94 ± 0.66
2.39 ± 0.07
34.96 ± 2.03
29.32 ± 2.05
2.73 ± 0.21
43.81 ± 2.35
2.69 ± 0.24
0.0015**
0.0012**
0.0126*
0.0052**
0.0092**
0.3379
0.4834
0.0661
0.2290
0.2335
0.0451*
0.0759
0.0084**
0.0342*
0.0412*
0.0866
2.13
28.03 ± 0.64
30.14 ± 0.61
31.71 ± 2.19 0.0052**
0.4813
0.1032
0.0147*
0.0154*
0.0281*
0.0331*
0.0866
0.0866
0.1241
0.1241
1.99
2.60
1.59
1.49
30.66 ± 0.77
1.00 ± 0.03
22.84 ± 0.31
23.79 ± 0.58
33.10 ± 0.74
1.07 ± 0.03
23.73 ± 0.30
25.18 ± 0.56
35.27 ± 2.64
1.23 ± 0.09
24.25 ± 1.08
28.04 ± 1.99
0.4190
0.0751
0.6406
0.1587
0.0910
0.0150*
0.1883
0.0396
3.53
3.53
0.0304*
0.0305*
0.1241
0.1241
1.54
1.54
69.36 ± 1.25
53.36 ± 1.06
72.26 ± 1.20
55.66 ± 1.02
79.00 ± 4.31 0.0511
61.88 ± 3.65 0.0674
0.1234
0.0936
0.0304*
0.0240*
3.29
3.13
0.0384*
0.0449*
0.1329
0.1443
1.37
1.30
7.10 ± 0.13
39.74 ± 0.33
7.35 ± 0.12
38.78 ± 0.32
8.15 ± 0.45 0.0994
38.50 ± 1.15 0.0151
0.0817
0.8099
0.0238*
0.2930
TT
n = 84
TC
n = 170
CC
n = 80
TT vs.TC
TC vs.CC
TT vs. CC
1.11 ± 0.03
41.58 ± 0.87
33.32 ± 0.75
2.47 ± 0.09
2.41 ± 0.08
27.81 ± 0.76
1.03 ± 0.03
39.94 ± 0.65
32.03 ± 0.57
2.28 ± 0.07
2.28 ± 0.06
27.10 ± 0.57
1.01 ± 0.03
38.60 ± 0.87
30.81 ± 0.76
2.18 ± 0.09
2.16 ± 0.08
25.45 ± 0.76
0.0190*
0.0875
0.1212
0.0594
0.1141
0.3596
0.6720
0.1720
0.1494
0.3069
0.1834
0.0546
0.0181*
0.0086**
0.0105*
0.0130*
0.0128*
0.0172*
FR798948:g.2788G>A
Fat deposition
Average back fat depth (mm)
Fat depth at 10th rib (mm)
Ham external fat weight (kg)
Shoulder fat depth (mm)
Back fat weight (kg)
6.03
5.94
5.49
5.18
4.60
0.0027**
0.0029**
0.0045**
0.0061**
0.0108*
0.0653
0.0653
0.0675
0.0686
0.0866
Loin fat depth (mm)
4.52
0.0116*
Back fat depth on m.l.l.t. at 13th/14th rib (mm)
Shoulder external fat weight (kg)
Fat cuts (%)
Fat area on m.l.l.t. at 13th/14th rib (cm2)
4.28
4.23
3.61
3.44
Growth and fattening
Live weight at slaughter (kg)
Carcass weight (kg)
Muscling (at 210 days)
Ham weight (kg)
Lean cuts (%)
FR798948:g.2141T>C
Fat deposition (at 210 days of age)
Shoulder external fat weight (kg)
Shoulder fat depth (mm)
Average back fat depth (mm)
Back fat weight (kg)
Ham external fat weight (kg)
Fat depth at 10th rib (mm)
PV (%)
3.56
3.53
3.32
3.28
3.15
3.07
0.0295*
0.0305*
0.0374*
0.0390*
0.0441*
0.0478*
0.2936
0.2936
0.2936
0.2936
0.2936
0.2936
1.30
1.54
1.42
1.25
1.25
1.26
0.0075**
0.0403*
0.0106*
0.0439*
For each genotype, the estimated least square means using GLM procedure and SE are given. for nominal *P < 0.05, ** P < 0.01, adj. P is P value adjusted
for multiple testing [21], PV (%) is the percentage of the error variance reduction obtained by including genotype information in the initial model without
genetic component.
4