1. bookVolume 21 (2021): Issue 3 (July 2021)
Journal Details
License
Format
Journal
eISSN
2300-8733
First Published
25 Nov 2011
Publication timeframe
4 times per year
Languages
English
access type Open Access

The Potential Role of MYOM1 and ATGL Genes in Pig Production Improvement

Published Online: 05 Aug 2021
Volume & Issue: Volume 21 (2021) - Issue 3 (July 2021)
Page range: 833 - 842
Received: 08 Jun 2020
Accepted: 07 Sep 2020
Journal Details
License
Format
Journal
eISSN
2300-8733
First Published
25 Nov 2011
Publication timeframe
4 times per year
Languages
English
Abstract

In the present study, two missense variants within ATGL (rs331307082) and MYOM1 (rs326001585) genes were tested for their potential usage as genetic markers related to pig production traits. The genotyping was performed on 519 pigs representing 990 synthetic sire line. The association analysis indicated that ATGL gene affected the panel of fattening parameters (test daily gain, age at slaughter), meatiness traits (meat percentage in the carcasses; the weight of loin, ham and primary cuts, and loin eye area), and meat quality characteristics (water exudation). In turn, MYOM1 polymorphism was related to loin weight, the weight of primary cuts and weight of loin backfat. Pigs with AA genotype were characterized by significantly higher loin and primary cut weights compared to opposite homozygotes GG (P<0.05). The observed differences were 2.29 kg and 1.2 kg, respectively. Moreover, despite higher meatiness, AA animals together with AG were characterized by lower weight of loin backfat (P<0.05) and average backfat thickness (P<0.1) compared to GG pigs. The MYOM1 polymorphism did not affect pork quality traits. The results allowed us to propose the new genetic markers which may be used in pig selection to obtain appropriate meatiness and fatness level in carcasses without decreasing meat quality.

Keywords

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