USE OF MODERN GENETICS ACHIEVEMENTS FOR IMPROVEMENT OF PORK QUALITY – A REVIEW
 
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Pol. J. Food Nutr. Sci. 2006;56(4):369–377
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ABSTRACT
According to the FAO database [2002], approximately 40% (94 million metric tons) of the red meat consumed annually worldwide is pork. Pork consumption has been increasing consistently with the increase of world population. In the past decade, modern research achievements towards genetic improvement of economic traits, like growth rate, based on studies of myogenesis and metabolomics of adipose tissue, have had a major impact on improving the carcass composition, meat quality and efficiency of the pork production (in swine industry). These technologies based on research in functional genomics, have a significant potential, but considerable research effort will be required before they can effectively be utilized in pig production. Knowledge about the sequence of the pig genome would help to identify new candidate genes and unique regulatory elements. This great promise provides new information about regulation of expression of such genes that can be used to enhance efficiency of pork production in the future. The aim of this study was to assess a comprehensive overview on functional candidate genes related especially to myogenesis, for examples: growth hormone (GH), growth hormone receptors (GHR), growth hormone realizing hormone (GHRH), growth hormone realizing hormone receptors (GHRHR), insulin like growth factors and their receptors (IGF, IGF-I, IGF-II, IGF-IR), pituitary-specific transcription factor 1 (PIT-1 renamed as POU1F1), leptin (LEP), leptin receptors (LEPR), myogenic regulatory factors gene family (MRF), the protein kinase adenosine monophosphate-activated γ3-subunit (PRKAG3) and the melanocortin receptor gene family (MCR), for body growth rate and carcass composition traits towards their functional role for the genetic improvement of meat quality and efficiency of the pork production.
ISSN:1230-0322