To determine the genetic basis of pork eating quality traits and cooking loss, we herein performed a genome-wide association study (GWAS) for tenderness, juiciness, oiliness, umami, overall liking and cooking loss by using whole genome sequences of heterogeneous stock F6 pigs which were generated by crossing 4 typical western pig breeds (Duroc, Landrace, Large White and Pietrain) and 4 typical Asian pig breeds (Erhualian, Laiwu, Bamaxiang and Tibetan). We identified 50 associated loci (QTLs) and most of them are novel. Seven loci also showed pleiotropic associations with different traits. In addition, we identified multiple promising candidate genes for these traits, including PAK1 and AQP11 for cooking loss, EP300 for tenderness, SDK1 for juiciness, FITM2 and 5-linked MYH genes for oiliness, and TNNI2 and TNNT3 for overall liking. Our results provide not only a better understanding of the genetic basis for meat quality, but also a potential application in future breeding for these complex traits.

为了确定猪肉进食质量性状和烹饪损失的遗传基础，我们在此进行了全基因组关联研究（GWAS），以通过使用异种F6猪的全基因组序列进行嫩度，多汁，油腻，鲜味，总体喜好和烹饪损失的研究它们是通过杂交4个典型的西方猪品种（Duroc，Landrace，Large White和Pietrain）和4个典型的亚洲猪品种（二花lian，莱芜，巴马乡和藏族）而产生的。我们确定了50个相关基因座（QTL），其中大多数是新颖的。七个基因座还显示出具有不同性状的多效性关联。此外，我们针对这些性状鉴定了多个有前途的候选基因，包括烹饪损失的PAK1和AQP11，嫩度的EP300，SDK1表示多汁，FITM2和5连锁的MYH基因表示油性，而TNNI2和TNNT3表示整体喜好。我们的结果不仅可以更好地了解肉质的遗传基础，而且还可以在未来育种这些复杂性状中获得潜在的应用。