Association of calpastatin (CAST/MspI) polymorphism with meat quality parameters of fatteners and its interaction withRYR1genotypes

Krzęcio, E.; Kurył, J.; Kocwin-Podsiadla, M.; Monin, Gabriel

doi:10.1111/j.1439-0388.2005.00517.x

Cited by 22 publications

(17 citation statements)

References 23 publications

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“…However, no positive effect of the (Tables 3 and 5), which corroborates the findings pointing to the negative effect of the T allele on meat quality (Oliver et al 1993;Biedermann et al 2000) but is not confirmed in the study of , which shows a similar meat quality of the pigs of CC and CT genotypes. Furthermore, no interaction was found between the meatiness range and RYR1 genotype in the hybrid pigs in relation to meat quality traits, which was also observed by Krzęcio et al (2005) in a study on pigs with 25% of Pietrain breed and by Rybarczyk et al (2006) in a study on pigs with 50% of Pietrain breed in the genotype. In the present study, a significant interaction (P ≤ 0.05) was found between RYR1 genotype and carcass meatiness range in mean backfat thickness from five measurements and intramuscular fat content.…”

Section: Resultssupporting

confidence: 60%

“…The analysis of meat quality and its basic chemical composition showed significant differences only in meat water-holding capacity (WHC), which was favourably higher in the carcasses with meatiness below 54% (P ≤ 0.05). Krzęcio et al (2005) showed a negative effect of higher carcass meatiness on meat quality. On the other hand, Rybarczyk et al (2006) did not find any differences in meat quality and its chemical composition according to carcass meatiness level in their studies on pigs from sows of white breeds and Pietrain boars.…”

Section: Resultsmentioning

confidence: 99%

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

Rybarczyk¹,

Pietruszka

Jacyno

et al. 2010

Acta Vet. Brno

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The study involved 110 hybrid grower-finisher pigs from Polish Large White × 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. Grower-finisher pigs, myogenin, RYR1, meatiness, meat qualityStudies indicate that pigs belonging to different breeds but characterised by the same genotype at the RYR1 locus show significant differences in carcass meatiness and meat quality. The occurrence of PSE meat among pigs of CC genotype or the occurrence of normal meat in animals of TT genotype may be a consequence of the effect of other genes on carcass and meat quality traits modifying the effect of RYR1 genotype (Koćwin-Podsiadła and Kurył 2003). It has been found that some other genes or their families could be singled out as so-called candidate genes with a potential effect on carcass meatiness based on their participation in the processes of skeletal muscle development in the foetal period. These genes include the MyoD family genes, i.e. MYOD1 (MYF3), MYF5, MYOG (MYF4) and MYF6 (MRF4) (Te Pas and Visscher 1994). It has been shown that significance of the relationship between the value of some carcass traits and MYOG genotype was breeddependent Cieślak et al. 2002). Studies of the aforementioned authors and those of Krzęcio et al. (2007a) showed that MYOG genotype was associated with the formation of selected carcass quality traits, whereas those of Kapelański et al. (2005) and Krzęcio et al. (2007b) also pointed to a link with pork quality. On the other hand, Urbański et al. (2007) did not find significant relationships between MYOG genotype and the structure of porcine longissimus dorsi muscle. Moreover, Horák et al. (2004) showed an association between MYOG gene polymorphism and reproductive traits in Přeštice Black-Pied breed pigs.This study was aimed at determining an association of the polymorphism of RYR1,

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Section: Resultssupporting

confidence: 60%

Section: Resultsmentioning

confidence: 99%

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

Rybarczyk¹,

Pietruszka

Jacyno

et al. 2010

Acta Vet. Brno

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“…Also and Kurył et al (2004), who studied crossbreds sired by Duroc × Pietrain boars, failed to demonstrate a relationship between the CAST/MspI genotype and meat quality traits, except for loin efficiency during smoking. Krzęcio et al (2005), on the other hand, observed significant effects of the CAST/MspI polymorphism on the level of lactic acid in the longissimus lumborum muscle tissue 45 minutes post mortem, index of energy metabolism intensity R 1 , water holding capacity (WHC), drip loss from muscle tissue at 48 and 96 hours post mortem, as well as meat protein and water content. Moreover, demonstrate that polymorphism at the locus CAST/MspI relatively strongly correlates with the incidence of increased drip loss from meat in the group of pigs with the gene RYR1 T .…”

Section: Discussionmentioning

confidence: 99%

“…Kusec et al (2005) did not observe significant differences in butchery value of carcasses between the CC and CT pigs; the authors found, however, that meat quality of heterozygous pigs (CT) was worse. Also Krzęcio et al (2005) and Kuhn et al (2005) report poorer quality of meat obtained from CT pigs. On the other hand, Koćwin-Podsiadła et al (2003) did not find significant differences in meat quality between the discussed RYR1 genotypes.…”

Section: Discussionmentioning

confidence: 99%

“…Bonforroni's correction revealed significant interactions between CAST/MspI × RYR1 in relation to percentage of lean meat and muscle thickness, as well as between CAST/ApaLI × RYR1 in relation to percentage of lean meat and backfat thickness. On the other hand, Krzęcio et al (2005), who studied a group of crossbred pigs, observed a significant effect of interaction between the RYR1 and CAST/MspI genotype for muscle tissue acidity 24 hours post mortem and drip loss from the LL tissue 48 hours post mortem. In the studies on crossbred pigs sired by Duroc × Pietrain boars, an interaction between the CAST/MspI and RYR1 genotypes was significant only for loin efficiency during smoking and drip loss measured at 48 hours post mortem ).…”

Section: Discussionmentioning

confidence: 99%

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The effect of calpastatin polymorphism and its interaction with RYR1 genotypes on carcass and meat quality of crossbred pigs

Rybarczyk

Kmiec²,

Szaruga³

2008

AFSci

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The aim of the study was to establish the relationship between a calpastatin gene (CAST) polymorphism, the ryanodine receptor gene (RYR1) polymorphism and carcass/meat quality traits in crossbred pigs. No significant differences in the analyzed pigs were found between genotypes CC and CT at the locus RYR1 and CD and DD at the locus CAST/MspI in terms of carcass and meat quality. However, a significant association of the CAST/ApaLI polymorphism with carcass quality and meat marbling were observed. The carcasses of AB pigs had significantly higher carcass percentage of lean meat, thinner backfat and thicker muscle, as well as lower meat marbling, as compared with the BB pigs. Furthermore, interactions CAST/MspI × RYR1 and CAST/ApaLI × RYR1 were found significant in relation to all the studied carcass traits. The results presented here imply that the CAST gene recognized with ApaLI may be considered as important in terms of the way it affects porcine carcass quality traits. Moreover, the research has revealed a relationship between CAST and RYR1 genotypes as regards formation of carcass traits in pigs. Follow-up studies, however, should be carried out on larger populations representing all possible CAST genotypes.

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Additive effects of 19 porcine SNPs on growth rate, meat content and selection index

et al. 2009

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A total of 306 boars (108 Large White and 198 Landrace) were genotyped for 52 candidate SNPs to determine which of the polymorphisms influence growth rate, meat content and selection index. The effects of SNPs were estimated by a mixed linear model including a random additive polygenic animal effect, fixed effects of SNPs including additive, and pairwise additive-by-additive epistases, year*season of birth, breed and RYR1 genotype. In order to estimate all possible pairwise SNP combinations without overparameterising the model a stochastic approach was adopted. A total of 1 350 replications of the model were generated, each containing five randomly selected SNPs. The final estimates of the fixed effects of the model equaled an average out of the replications. The hypothesis of a nonzero effect of SNP was tested by the Wald test. Among 4 257 estimates calculated, many significant (P<0.01), but mostly minor effects (below 1 phenotypic standard deviation) were recorded. The selected SNPs will be further investigated to determine which may be used in MAS.

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Association of calpastatin (CAST/MspI) polymorphism with meat quality parameters of fatteners and its interaction withRYR1genotypes

Cited by 22 publications

References 23 publications

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

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

The effect of calpastatin polymorphism and its interaction with RYR1 genotypes on carcass and meat quality of crossbred pigs

Additive effects of 19 porcine SNPs on growth rate, meat content and selection index

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