Abstract
This study assessed the effects of RYR1 mutation on the health, welfare, and carcass and meat quality in slaughter pigs. Any signs of pneumonia, pleurisy, pericarditis, and liver milk spots were recorded as present or absent. At exsanguination, blood samples were collected and RYR1 genotype, blood lactate and glucose concentrations were determined. The following carcass quality traits were measured: live, hot and cold carcass weights, backfat thickness, loin muscle thickness, lean meat content and skin lesion score. pH and temperature of M. longissimus dorsi and M. semimembranosus were measured 45 minutes postmortem. Nn pigs were more affected by pneumonia, had higher blood lactate and glucose concentrations and more developed rigor mortis than NN pigs. NN pigs had lower daily weight gain, produced lighter carcasses, more fat and less meat than Nn pigs. Meat obtained from Nn pigs was of a lower quality class than meat obtained from NN pigs, as shown by the lower pH and higher temperatures measured 45 minutes post mortem in both muscles and higher prevalence of pale, soft and exudative meat. In conclusion, the presence of a mutant n allele in pigs positively affected carcass quality traits, but had a deleterious effect on health, welfare and meat quality.
Highlights
The major goals of modern pig production have been increased lean meat content and growth rate, which led to a considerable increase in stress susceptibility, decrease in resistance to diseases and impaired meat quality
Nn pigs were more affected by pneumonia, had higher blood lactate and glucose concentrations and more developed rigor mortis than NN pigs
The results of this study showed that pigs containing the mutant n allele (Nn genotype) produced better carcass quality
Summary
The major goals of modern pig production have been increased lean meat content and growth rate, which led to a considerable increase in stress susceptibility, decrease in resistance to diseases and impaired meat quality. Besides ordinary selection for higher meatiness, in many pig populations, the improved meatiness is a result of a high frequency of the ryanodine receptor (RYR1) gene (n), the major gene giving positive effects on meat quantity, but negative effects on pork quality [1,2]. The pigs with RYR1 gene in the form of a recessive homozygote (nn genotype) have been characterized by better feed conversion efficiency, faster growth, superior lean content and conformation compared with pigs free of this mutation (NN genotype), as a result of lower fat and bone proportions and better carcass weight distribution. Some authors reported that the RYR1 gene in its heterozygous form (Nn genotype) has certain beneficial effects such as a higher lean meat content with little or no effect on pork quality [6]. Other studies indicate the stress carriers (Nn genotype) do have some advantages compared to stress-
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