The effect of CAST and RYR1 polymorphisms on carcass and meat quality traits in Pietrain crossbred pigs

摘要

The aim of this study was to determine the effect of the calpastatin (CAST) and ryanodine receptor (RYR1) genes polymorphism on carcass and meat quality traits in Pietrain crossbred pigs. No significant differences in the traits examined were identified between pigs with the genotypes CT and CC at the locus RYR1. A significant association occurred between the polymorphisms CAST/PvuII and CAST/RsaI, and the traits characterizing the quality of carcass and composition of meat. Meat from pigs with the genotype AB CAST/PvuII had a significantly higher pH determined 24 and 48 h post mortem, lower drip loss, lower yellowness (b*) and a lower protein content compared to meat from pigs with the genotype AA. In addition, the meat from pigs with the genotype EF CAST/RsaI had a significantly higher pH 48 h post mortem, lower drip loss and lower yellowness (b*) than that of pigs with the genotype EE. The results indicate that several quality and composition traits of fresh meat from the offspring by Pietrain boars are significantly related to the CAST genotype.