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Journal of Animal Science Abstract - Molecular Genetics

Identification of quantitative trait loci for carcass composition and pork quality traits in a commercial finishing cross1

 

This article in

  1. Vol. 84 No. 4, p. 789-799
     
    Received: Aug 23, 2005
    Accepted: Nov 14, 2005
    Published:


    2 Corresponding author(s): Rik.van.Wijk@ipg.nl
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doi:10.2527/2006.844789x
  1. H. J. van Wijk*2,
  2. B. Dibbits,
  3. E. E. Baron†3,
  4. A. D. Brings†4,
  5. B. Harlizius*,
  6. M. A. M. Groenen,
  7. E. F. Knol* and
  8. H. Bovenhuis
  1. IPG, Institute for Pig Genetics, P.O. Box 43, 6640 AA, Beuningen, The Netherlands; and
    Animal Breeding and Genetics Group, Wageningen University, P.O. Box 338, 6700 AH, Wageningen, The Netherlands

Abstract

A QTL study for carcass composition and meat quality traits was conducted on finisher pigs of a cross between a synthetic Piétrain/Large White boar line and a commercial sow cross. The mapping population comprised 715 individuals evaluated for a total of 30 traits related to growth and fatness (4 traits), carcass composition (11 traits), and meat quality (15 traits). Offspring of 8 sires (n = 715) were used for linkage analysis and genotyped for 73 microsatellite markers covering 14 chromosomal regions representing approximately 50% of the pig genome. The regions examined were selected based on previous studies suggesting the presence of QTL affecting carcass composition or meat quality traits. Thirty-two QTL exceeding the 5% chromosome-wise significance level were identified. Among these, 5 QTL affecting 5 different traits were significant at the 1% chromosome-wise level. The greatest significance levels were found for a QTL affecting loin weight on SSC11 and a QTL with an effect on the Japanese color scale score of the loin on SSC4. About one-third of the identified QTL were in agreement with QTL previously reported. Results showed that QTL affecting carcass composition and meat quality traits segregated within commercial lines. Use of these results for marker-assisted selection offers opportunities for improving pork quality by within-line selection.

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