RELATIONSHIP BETWEEN MEAT QUALITY TRAITS AND POLYMORPHISM OF MYF-3 AND MYF-4 GENES IN CROSSBRED PIGS.
 
More details
Hide details
 
Pol. J. Food Nutr. Sci. 2004;54(4):379–382
KEYWORDS
ABSTRACT
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 (P
ISSN:1230-0322