Relationship between meat quality traits and polymorphism of Myf-3 and Myf-4 genes in crossbred pigs
Kapelanski, W. | Grajewska, S. | Bocian, M. | Hammermeister, A.(University of Technology and Agriculture, Bydgoszcz (Poland). Dept. of Pigs Breeding) | Kuryl, J. | Cieslak, D.(Polish Academy of Sciences, Jastrzebiec (Poland). Inst. of Genetics and Animal Breeding)
The aim of the research was to identify the relationship between meat quality traits in pigs differing in Myf-3 and Myf-4 gene polymorphism. Such traits as pH1, electric conductivity, water holding capacity, drip loss and meat colour lightness, as well as the chemical composition of the longissimus lumborum muscle were determined. The study was carried out on 93 (47 barrows and 46 gilts) crossbred pigs (Polish Landrace x Polish Large White sows mated to Pietrain sires). All pigs were certified as NN and Nn genotypes in respect to RYR1 gene locus. No distinct differences in meat quality traits with respect to Myf-3 or Myf-4 pig genotype influences were found. On average, the meat quality traits were in the range ascribed to normal meat quality classes. Nevertheless, the mean values of pH1 in pigs of the Myf-4 BB genotype were significantly higher than in meat of AB genotype pigs (6.48 versus 6.26). Similarly, meat colour was more desirable in BB than in AB genotype pigs. The intramuscular fat content was very low and did not differ between gene variants
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