The impact of MYOG, MYF6 and MYOD1 genes on meat quality traits in crossbred pigs
The objective of this paper was to determine the effect of the MYOG, MYF6 and MYOD1 genes on selected meat quality traits in crossbred pigs. The observation of these effects on the total amount of 20 indicators of meat quality traits was carried out on a sample of 124 slaughter pigs of cross-breed combinations Pietrain × (Large WhiteD × Landrace) and (Large WhiteS × Duroc) × (Large WhiteD × Landrace), all tested at the Test and Experiment Station of the Czech University of Life Sciences, Prague. The MYOG gene was discovered to have a significant effect on the water content in the ham and shoulder and on the intramuscular fat content in the shoulder. Concerning the MYF4 locus, the pigs of the AA genotype showed a higher content of intramuscular fat (P < 0.01) than the pigs of the BB genotype. The MYOD1 gene had a statistically significant effect on the water content in the ham and loin and on the muscle area of the belly (the belly fat share). Also, regarding the MYOD1 locus, the pigs of the AA genotype showed a higher lean meat content in the belly (P < 0.01) than the pigs of the BB genotype. Based on the results of this study, it can be stated that mutations in the MYOG, MYF6 and MYOD1 genes show a significant effect on the pork meat quality.
Key words: Pig, meat quality, MyoD family genes