The physicochemical characteristics of the Longissimus lumborum muscle of crossbred pigs in relation to the CLPS and RYR1 genes polymorphism

The physicochemical characteristics of the Longissimus lumborum muscle of crossbred pigs in relation to the CLPS and RYR1 genes polymorphismDownload file
JANKOWIAK, H., BOCIAN, M., KAPELAŃSKI, W.THE PHYSICOCHEMICAL CHARACTERISTICS OF THE LONGISSIMUS LUMBORUM MUSCLE OF CROSSBRED PIGS IN RELATION TO THE CLPS AND RYR1 GENES POLYMORPHISM

2016, 17(3), p.609 - 619, DOI: http://dx.doi.org/10.5513/JCEA01/17.3.1751

Abstract

The experiment was conducted on 109 F1 crossbred fatteners [(Polish Large White x Polish Landrace) x Pietrain]. The animals were slaughtered at about 105 kg of live body weight. The detection of the gene polymorphism was conducted with the PCRRFLP procedure (CLPS/DdeI and RYR1/HinP1). The meat quality of the Longissimus lumborum muscle in respect to colipase (CLPS) and stress susceptibility (RYR1) genotypes was evaluated. Such traits as the pH of meat, drip loss, water holding capacity and basic chemical component were analyzed. Assessed from a sample of three-breed crossbred porkers, the existence of two alleles CLPS (A and B) candidate gene and three of its genotypes AA, AB and BB as well as two alleles of the RYR1 gene (C and T) and three of its genotypes (CC, CT, TT) has been confirmed. No significant differences were showed in subgroups (CLPS genotype x RYR1 genotype) among the meat quality traits. Moreover, the interactions between the CLPS and RYR1 genes were statistically not significant for the performed values. The candidate gene (colipase) did not differ the analysed traits connected with the quality of meat. However, a significant influence of the major gene (RYR1) on meat quality traits was confirmed. Meat obtained from three-breed crossbred pigs was usually of good quality.

Keywords:
colipase genepigsporkstress susceptibility gene