P5063 The effect of the IGF2 gene on pork and fat quality traits in two populations of the South African Landrace and Large White pig breeds

Abstract. A scientific novelty is the study of the allele pool of domestic reproduction pigs, the determination of population genetic parameters by DNA markers, and the search for associations of genetic variants with economically significant traits. The aim of the work was to study the influence of SCD Y487830 polymorphism: g.2228 T > C to the IMF content and to search for associations of genotypes with economically significant traits in domestic reproduction pigs. The studies were conducted in 2019 on pigs reared in Selection and Hybrid Center LLC (Voronezh region). Genotyping were determined by the QuantStudio™ 5 Real-Time PCR System using the developed test system. The content of IMF (%), backfat thickness (mm), lean (%), live weight (kg) in 103 boars and 27 gilts Duroc pigs, 30 Large White boars was determined using an ExaGo ultrasound scanner. The main diet and animal welfare conditions were identical and corresponded to zoosanitary standards. Model equation for multivariate analysis of variance with interaction was used to evaluate the effect of genotype by SCD on productive qualities. The frequency of the T allele and TT genotype in the group of Duroc pigs was 0.419 and 12.7 %, respectively. Large White pig breeds were characterized by the frequency of the T allele – 0.686, TT genotype – 46.8 %. All Landrace pigs were carriers of the TT genotype. The superiority of the C allele carriers in the content of IMF was shown. The difference between Duroc boars with TT and CC genotypes was 0.42 % (P ≤ 0.05), and individuals with CC genotype exceeded TT genotype carriers in the backfat thickness of more than 3 mm (P ≤ 0.001). The results confirm the association of the SCD genotype with the content of intramuscular fat and the backfat thickness in the Duroc boars.

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STUDY OF WUR10000125 POLYMORPHISM ASSOCIATION WITH MEAT, FATTENING AND REPRODUCTIVE TRAITS OF LANDRACE AND LARGE WHITE PIG BREEDS

Sel skokhozyaistvennaya Biologiya ◽

10.15389/agrobiology.2019.4.713eng ◽

2019 ◽

Vol 54 (4) ◽

pp. 713-722

Author(s):

O.V. Kostyunina ◽

Keyword(s):

Reproductive Traits ◽

Large White ◽

Pig Breeds ◽

Large White Pig

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Portuguese Local Pig Breeds: Genotype Effects on Meat and Fat Quality Traits

Animals ◽

10.3390/ani10050905 ◽

2020 ◽

Vol 10 (5) ◽

pp. 905

Author(s):

José Manuel Martins ◽

Rita Fialho ◽

André Albuquerque ◽

José Neves ◽

Amadeu Freitas ◽

...

Keyword(s):

Subcutaneous Fat ◽

Gluteus Medius ◽

Intramuscular Fat ◽

Quality Traits ◽

Total Lipids ◽

Pig Breeds ◽

Fat Quality ◽

Total Collagen ◽

Ad Libitum ◽

Genotype Effects

This work investigated the contribution of cross-breeding between two local Portuguese pig breeds to the conservation of animal biodiversity and income of local pig producers. Quality traits of semimembranosus (SM), gluteus medius (GM) and dorsal subcutaneous fat (DSF) were studied in Alentejano (AL), Bísaro (BI), AL × BI, and BI × AL (Ribatejano—RI) castrated male pigs. Pigs were reared outdoors, fed ad libitum, and slaughtered at ~65 (trial 1) and 150 kg BW (trial 2). In trial 1, AL pigs showed higher SM intramuscular fat, lower total collagen, and higher soluble collagen than BI pigs, while AL × BI and BI × AL pigs showed intermediate (NS) values. AL, AL × BI, and BI × AL pigs showed higher SM myoglobin content, and AL a more intense red colour than BI pigs. Finally, AL, AL × BI, and BI × AL showed higher total lipids in DSF than BI pigs. In trial 2, SM and DSF results were similar to those obtained in trial 1. In GM, AL and BI × AL showed higher intramuscular fat than BI and AL × BI pigs, while AL, AL × BI and BI × AL showed lower total collagen content than BI pigs. In conclusion, these results suggest that RI crosses are a productive alternative, with overall muscle and DSF traits statistically not different between AL × BI and BI × AL, and similar to those observed in AL pigs.

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The effect of breed on calpastatin isoforms and longissimus shear force in pigmeat

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200003495 ◽

1999 ◽

Vol 1999 ◽

pp. 194-194 ◽

Cited By ~ 1

Author(s):

P.L. Sensky ◽

T. Parr ◽

R.G. Bardsley ◽

P.J. Buttery ◽

C. C. Warkup

Keyword(s):

Meat Quality ◽

Shear Force ◽

Carotid Arteries ◽

Enzyme System ◽

Carcass Weight ◽

Quality Traits ◽

Large White ◽

Inhibitory Component ◽

Pig Breeds ◽

Livestock Species

The calpain enzyme system plays an important role in the proteolytic events leading to the conversion of muscle to meat in livestock species. Increasing evidence suggests that calpastatin, the inhibitory component of the system, correlates negatively with tenderness in beef and pigs (Koohmaraieet al., 1995; Senskyet al., 1998). In this study, the immunoreactivity of calpastatin in three pig breeds with different meat quality traits have been measured.Thirty-six female pigs, comprising equal numbers of Duroc (D), Large White (LW) and Duroc x Large White (50:50 DxLW) breeds were reared under identical conditions at a commercial pig unit and slaughtered at a commercial slaughterhouse on the same day by electrical stunning and severance of the carotid arteries. Carcass weight, backfat thickness, pH45and pHuwere all monitored.

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