Association of <i>RYR1</i> and <i>MYOG</i> Genotype with Carcass and Meat Quality Traits in Grower-finisher Pigs

Rybarczyk, Artur; Pietruszka, Arkadiusz; Jacyno, Eugenia; Dvořák, Josef; Karamucki, Tadeusz; Jakubowska, Małgorzata

doi:10.2754/avb201079020243

Acta Veterinaria > Archive > 2010, Vol. 79 > Issue 2 > Association of RYR1 and…

Acta Vet. Brno 2010, 79: 243-248

https://doi.org/10.2754/avb201079020243

Association of RYR1 and MYOG Genotype with Carcass and Meat Quality Traits in Grower-finisher Pigs

Artur Rybarczyk¹, Arkadiusz Pietruszka², Eugenia Jacyno², Josef Dvořák³, Tadeusz Karamucki¹, Małgorzata Jakubowska¹

¹Department of Livestock Product Evaluation and
²Department of Pig Breeding, University of Agriculture in Szczecin, Szczecin, Poland,
³Department of Genetics, Mendel University of Agriculture and Forestry, Brno, Czech Republic

Received August 28, 2008
Accepted October 21, 2009

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 ⪬ 54% meatiness than in those with > 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. The results indicate the need to continue selection work towards the elimination of allele T RYR1 gene’s in pedigree herds to improve meat quality in fatteners.