Development of High Meat Quality Using Microsatellite Markers in Berkshire Pigs
2011
Lee, Y.H., Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea | Kwon, S.G., Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea | Park, D.H., Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea | Kwon, E.J., Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea | Cho, E.S., Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea | Bang, W.Y., Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea | Park, H.C., Pig Breeding Company, Namwon, Republic of Korea | Park, B.Y., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Choi, J.S., Korea Basic Science Institute, Daejeon, Republic of Korea | Kim, C.W., Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea
In this study, the efficiency of microsatellite (MS) markers for pork quality was examined and further, their suitability to domestic pork industry also was verified, by measuring meat quality parameters of Berkshire breeds. A total of 323 pigs of Berkshire breeds were slaughtered and subjected to meat quality evaluation. In addition, the genomic DNAs from blood samples of slaughtered pigs were used for genotyping analysis of 50 MS markers. The results revealed that Berkshire breeds have excellent meat quality, compared with the popular domestic breeds such as Duroc, Yorkshire, and Landrace. Noticeably, the Berkshire breeds exhibited a significant post-mortem pH24hr (5.88±0.01) and fat content (2.878±0.06). Through the linkage analysis between MS markers, 14 MS markers showed significant association with meat quality traits (p less than 0.05). Maximum significant differences of 0.55 pH24hr value and 2.04% fat content were observed between the highest and lowest allele populations. If these 14 MS markers are applied to the pork quality diagnosis kit, the synergistic effect can be expected in meat quality parameters such as meat color, fat content, pH 24 hr, cooking loss, drip loss and water-holding capacity.
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