The effect of interaction between genotype CAST/ RsaI (calpastatin) and MYOG/ MspI (myogenin) on carcass and meat quality in pigs free of RYR1 T allele

• Published in: Meat science Vol. 80; no. 4; pp. 1106 - 1115
• Main Authors: Krzęcio, E., Koćwin-Podsiadła, M., Kurył, J., Zybert, A., Sieczkowska, H., Antosik, K.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 2008; [Amsterdam]: Elsevier Science
• Subjects: alleles; animal genetics; calpastatin; carcass quality; CAST; food analysis; gene interaction; Genes interaction; genotype; meat composition; meat cuts; Meat quality; MYOG; myogenin; pig carcasses; pork; Pork carcasses; swine; traits; CAST; MYOG; Pork carcasses; Genes interaction; Meat quality
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2008.05.002

The purpose of the studies was to demonstrate to what degree genotypes of calpastatin ( CAST/RsaI) and myogenin ( MYOG) genes as well as the interaction between them may affect the carcass and meat quality of pigs. The investigations were conducted on 397 stress resistant pigs (free of RYR1 T allele). It was demonstrated that the favourable effect of the variants of CAST and MYOG genes on carcass quality traits depends on the cut. The gene variant favourably affecting the weight of ham simultaneously had a negative effect on the weight of the loin. It was also shown that the interaction between CAST and MYOG genotypes has a significant effect on backfat thickness. The effect of a given combination of CAST and MYOG genotypes on carcass traits is related to the weight of a substantial cut (ham, loin). Genotypes at loci CAST/ RsaI and MYOG have a significant effect on the value of certain traits and parameters of meat quality and its technological value (genotype CAST on pH at 35 min and 2, 3, 24, 48, 96, 144 h post-mortem (pH 35, pH 2, pH 3, pH 24, pH 48, pH 96, pH 144, respectively), R 1 (IMP/ATP), electrical conductivity at 3 and 4 h post-mortem (EC 3, EC 4), technological yield of meat in curing and thermal processing (TY) and protein content in the muscle tissue, while genotype MYOG on pH 48, EC 35, EC 3, EC 24 and dry matter content).