Abstract
Histochemical and biochemical muscle fibre properties are the factors that influence the quantitative and qualitative characteristics of pork meat. The aim of the study was to assess the influence of genetic effects of selected genetic markers MyoD genes and RYR1 on the achieved indicators of muscle fibres in the musculus longissimus lumborum et thoracis (MLLT). The study included a total number of 216 hybrid pigs with the mean slaughter weight of 123 kg. Gene polymorphism was determined by the PCR-RFLP method. The gene polymorphism was determined in the RYR1, MYOD1, MYOG, and MYF6 genes. Muscle fibre types from MLLT were identified. Concerning the RYR1 gene, the study found that homozygous-dominant animals reached a lower number of type I (8.35 vs. 10.52; P < 0.05) and a higher number of IIA (3.66 vs. 2.10; P < 0.05) and a higher number of IIB (76.61 vs. 67.91; P < 0.05). The maximum number in all types of muscle fibres reached BB genotype of the MYOG gene (type I: 14.02; IIA: 18.47; IIB: 83.08; P < 0.05). The AA genotype of the MYOD1 gene showed the lowest (P < 0.05) number of muscle in all fibre types (type I: 9.20; IIA: 0.85; IIB: 69.23). The influence of individual genotypes of selected genes on the selected muscle fibre characteristics was proven. The obtained results confirm the possibility of affecting the quality of pork with genomic selection of MyoD genes family.
Highlights
Histochemical and biochemical muscle fibre properties are the factors that influence the quantitative and qualitative characteristics of pork meat
Regarding the influence of the MYOD1 gene on the proportion and origin of muscle fibres of type I, IIA and IIB, it can be said that significantly the lowest number of muscle fibres of all the three types were determined in animals carrying the AA genotype, which is the same finding as for the MYOG gene with the exception of type I
When evaluating the impact of 4 selected candidate genes on the quantitative and qualitative characteristics of muscle fibres, it can be said that homozygous-dominant animals with the RYR1 gene have a significantly lower number of larger muscle fibres compared to the heterozygotes
Summary
Histochemical and biochemical muscle fibre properties are the factors that influence the quantitative and qualitative characteristics of pork meat. The aim of the study was to assess the influence of genetic effects of selected genetic markers MyoD genes and RYR1 on the achieved indicators of muscle fibres in the musculus longissimus lumborum et thoracis (MLLT). The maximum number in all types of muscle fibres reached BB genotype of the MYOG gene (type I: 14.02; IIA: 18.47; IIB: 83.08; P < 0.05). The AA genotype of the MYOD1 gene showed the lowest (P < 0.05) number of muscle in all fibre types (type I: 9.20; IIA: 0.85; IIB: 69.23). The aim of the study was to assess the influence of genetic effects of selected genetic markers MYOD1, MYOG, MYF6 and RYR1 on muscle fibre indicators in the loin, mainly because of their potential direct impact on the achieved pork quality
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