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

Abstract

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,