Association of RYR1 and MYOG genotype with carcass and meat quality traits in grower-finisher pigs
2010
Rybarczyk, A.,University of Agriculture in Szczecin (Poland). Dept. of Livestock Product Evaluation | Pietruszka, A.,University of Agriculture in Szczecin (Poland). Dept. of Pig Breeding | Jacyno, E.,University of Agriculture in Szczecin (Poland). Dept. of Pig Breeding | Dvorak, J.,Mendelova Univ., Brno (Czech Republic). Ustav Genetiky | Karamucki, T.,University of Agriculture in Szczecin (Poland). Dept. of Livestock Product Evaluation | Jakubowska, M.,University of Agriculture in Szczecin (Poland). Dept. of Livestock Product Evaluation
The study involved 110 hybrid grower-finisher pigs from Polish Large White x Polish Landrace sows sired by Pietrain breed boars and their crossbreds with the 990 line and Duroc. The aim of the study was to determine an association of the polymorphism of RYR1, myogenin (MYOG) genes and carcass meatiness level with carcass slaughter value and meat quality traits in hybrid pigs. Better meat quality was found in pigs of CC genotype at locus RYR1 than in those of CT genotype, with a similar carcass slaughter value and meat chemical composition. No significant differences were found in meat traits (carcass slaughter value) and quality between AA and AB genotypes at locus MYOG. Similarly, no significant differences were found between carcass meatiness ranges adopted in meat quality and its chemical composition, except for water holding capacity, which was higher in pigs with less than 54% meatiness than in those with more than 54%. Moreover, interaction was found between carcass meatiness range and RYR1 genotype in relation to backfat thickness and intramuscular fat content, as well as a connection between carcass meatiness range and MYOG genotype in relation to water-soluble protein content.
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