Abstract
This article reviews the advances in molecular genetics that have led to the genetic improvement in meat quality in pigs. During the past few decades, genes, or markers associated with genes have been identified that affects meat quality. The huge amount of information emerging from genomic studies is opening up new opportunities for the genetic selection of pigs. Several genes that influence meat quality have already been, or are close to being identified. Some of them have already been implemented into breeding programs by marker assisted selection. Fields like functional genomics and proteomics are helping in better understanding of the function and regulation of genes and how these participate in complex networks controlling the phenotypic characteristics of a trait. An integrated approach of genomics and proteomics with bioinformatics tools will further exploit the available molecular genetics information. This will allow animal breeders to make progress more rapidly to meet the demand for high quality pork.
Highlights
During the last 20 years, the genetics underlying pork quality traits has become subject of increased interest of research due to the processors’, packers’ and consumers’ demands for food with better quality [1]
Demand for high-value animal protein is expected to increase fuelled by increase in global human population, urbanization and socio-economic mobility that will require efficient livestock production without compromise on food quality
This shall be harnessed by application of new technologies to accelerate genetic gain
Summary
During the last 20 years, the genetics underlying pork quality traits has become subject of increased interest of research due to the processors’, packers’ and consumers’ demands for food with better quality [1]. Since effective selection programme for reduced back fat and increased lean yield was introduced, this mutation has widespread influence among commercial pig breeds This mutation is responsible for the increase of the occurrence of porcine stress syndrome (PSS) and pale soft exudative pork (PSE). Polymorphisms in the adipocyte and heart fatty acid-binding protein genes, A-FABP and H-FABP, are significantly associated with genetic variation of intramuscular fat content in a Duroc pig population. This was supported by information about the role of H-FABP but not for A-FABP in a Meishan crossbred pig population. A (Ser) allele was present only in Western pig breeds, and in one Chinese (Taoyuan) breed
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