Meat plays an important role in alleviating micronutrient deficiencies, particularly due to its richness in various highly bioavailable mineral elements. However, how minerals accumulate in meat and whether genetics plays a role is still poorly understood. Here, we analyzed breast muscle samples from 376 ducks (a large population generated by Pekin duck × Liancheng white duck crosses) to measure 7 important minerals: potassium (K), phosphorus (P), sodium (Na), magnesium (Mg), calcium (Ca), iron (Fe), and zinc (Zn). We found that Ca levels varied the most between Pekin duck and Liancheng white duck, and some minerals (like Zn, Na and Ca) were closely linked. Interestingly, mineral elements in meat are closely related to growth and meat quality. For example, ducks with higher Ca tended to have brighter-colored meat and lower body weight. Using genetic mapping, we discovered 2 key genes (SLC25A25 and ATP2B2) that strongly influenced Ca levels in duck meat. SLC25A25 also affected the lightness of meat and muscle thickness. Another gene (SLC25A32) was linked to both Na and Ca content. These findings help us understand the ion content in meat and its genetic basis. In the future, this could lead to better breeding strategies.

Read the full article in the Journal of Animal Science.