Relationships between the polymorphism of myosin heavy chains and selected meat quality traits of pigs with different susceptibility to stress

B Grześ,E Iwańska,M Koćwin-Podsiadła,B Mikołajczak,A Łyczyński,E Krzęcio,E Pospiech

doi:10.5194/aab-53-65-2010

B Grześ, E Iwańska + Show 5 more

Open Access

https://doi.org/10.5194/aab-53-65-2010

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Abstract

Abstract. The aim of the investigations was to analyse the share of myosin heavy chains (MHC) isoforms (type I, IIa, IIb, and IIx) in the longissimus thoracis et lumborum muscle derived from pigs of different RYR1 genotypes (TT – homozygous negative, CT – heterozygous, CC – homozygous positive). The composition of the MHC isoforms in the muscle tissue of the examined animals was referred to selected meat quality traits. It was revealed that the animals with the CT and TT genotypes were characterized by a significantly (P≤0.05) lower share of the type I and higher share of the type IIb MHC isoform in comparison to homozygotes CC. Inferior tenderness and water holding capacity of meat obtained from pigs susceptible to stress (TT) at 144 h after slaughter could have been associated, among others things, with the increased share of MHC isoform type IIb. The composition of MHC isoforms might be a useful indicator in breeding work in the selection of animals carrying the gene of susceptibility to stress.

Highlights

Quality of pork depends on many factors, among which a special role is played by genetic factors (SELLIER and MONIN 1994, VON LENGERKEN et al 1994, DE VRIES et al 2000)
Significant dependencies were found between traits of muscle fibres, susceptibility to stress and meat quality (ESSÉN-GUSTAVSSON et al 1992, FIEDLER et al 1993, 2001, PEDERSEN et al 2001, DEPREUX et al 2002, EGGERT et al 2002, RYU and KIM 2005)
Results of the analysis of variance presented in the table showed a statistically significant (P≤0.05) effect of the gene of susceptibility to stress (RYR1) on the composition of muscle fibres corresponding to specific isoforms of myosin heavy chains (MHC), as well as tenderness and water holding capacity of meat in case of analyzed pigs

Summary

Introduction

Quality of pork depends on many factors, among which a special role is played by genetic factors (SELLIER and MONIN 1994, VON LENGERKEN et al 1994, DE VRIES et al 2000). A major gene determining meat quality and susceptibility of pigs to stress is the ryanodine receptor gene (RYR1), previously known as the halothane gene (HAL) (FUJII et al 1991, SELLIER and MONIN 1994, LUNDSTRÖM et al 1995, DOVC et al 1996, KOĆWINPODSIADŁA et al 2000, KRZĘCIO et al 2004, KUSEC et al 2005, WOJTYSIAK and MIGDAŁ 2007). Significant dependencies were found between traits of muscle fibres, susceptibility to stress and meat quality (ESSÉN-GUSTAVSSON et al 1992, FIEDLER et al 1993, 2001, PEDERSEN et al 2001, DEPREUX et al 2002, EGGERT et al 2002, RYU and KIM 2005). The discovery of immunohistochemical methods made it possible to distinguish types of muscle fibres based on specific isoforms of myosin heavy chains (MHC) (SCHIAFFINO and REGGIANI 1996, GREASER et al 2001, PONSUKSILI et al 2008) and relate them to muscle quality

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