Effects of Histamine-N-methyltransferase-like (HNMT-like) gene polymorphisms on the anserine and carnosine content in chicken breast meat

Anserine is an abundant peptide in chicken meat and influences the meat flavor. The content of anserine in meat as other flavor precursors is influenced by many genes as well as environmental factors. This study aimed to identify the single nucleotide polymorphisms (SNPs) in the HNMT-like gene and assess their possible associations with the content of anserine in the red-brown Korean native chicken (KNC-R). We used three hundred and eighty-four chickens (males, n = 192; females, n = 192) aged 10 weeks old to genotype three synonymous SNPs (rs317607580C>T, rs316762204A>G, and rs316857074A>G) in HNMT-like gene by using PACE genotyping technology. We used a two-way ANOVA of the R program to test the effects of the HNMT-like genotypes on the content of anserine in KNC-R. We found a significant association (p < 0.05) between the genotypes of the synonymous SNP: rs316762204A>G and the content of the anserine in KNC-R. The synonymous SNP: rs316762204A>G of the HNMT-like gene might be used as a genetic marker in the selection and breeding of chickens with desired flavored meat.