Characteristic of selected genes controlling meat
quality in pigs. A review

For many years, pig breeders have concentrated their pig improvement efforts on producing a population characterized by adequate meatiness. Development of molecular genetics techniques resulted in the detection of genes with major effects in quantitative traits. Segregation analysis of numerous microsatellite markers, evenly distributed throughout the genome, and variation of a productive trait in the reference family, may help to identify the chromosome region in which the major gene locus probably occurs. This analysis has led to the identification in pigs of over 2 262 DNA microsatellite markers, and 1 381 genes, among others FAT1, RYR1, RN^-, LEP, LEPR, GH IGFs, MyoD family genes presented in this article which are significantly correlated to meat quality, carcass quality or growth rate.

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Assigning DOI numbers, introducing articles from supplements and recent publications to POL-index database, maintaining anti-plagiarism detection, electronic system to proceed manuscripts and webpage of the Journal with interactive pdf files, and language correction of manuscripts published in Journal of Animal and Feed Sciences are financed in the years 2018–2019 by the Ministry of Science and Higher Education from the funds for science popularization activities, Agreement No. 631/P-DUN/2018.

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