0.906
IF5
0.875
IF
Q3
JCR
1.0
CiteScore
0.374
SJR
Q2
SJR
20
MNiSW
165.24
ICV
ORIGINAL PAPER
 
CC-BY 4.0
 
 

Polymorphism of blood protein and meat quality of pigs from a mass population

J. Kurył 2,  
 
1
Agriculture Pedagogical High School, Prusa 12, 08-110 Siedlce
2
Institute of Animal Genetics and Breeding, Jastrzębiec, 05-551 Mroków, Poland
J. Anim. Feed Sci. 1992;1(2):89–96
Publication date: 1992-06-01
KEYWORDS
ABSTRACT
The investigations carried out on 626 growing pigs were designed to differentiate the extent to which the decreased quality of their meat resulted from the environmental conditions and that to which it was due to the genetic predispositions of the animals. The latter were evaluated on the basis of the presence of the Phi, Po2 and Pgd genes linked with the gene of halothan susceptibility to stress. The quality classes of meat were estimated by measurements of pH1 and the IMP/ATP ratio (R1) . The genotypes of the animals were determined on the basis of blood erythrocyte enzymes, phosphohexoisomerase (Phi) and phosphogluconate dehydrogenase (Pgd) and of the blood plasma protein, postalbumin-2 (Po2). There were 283 PhiB-Po2S-PgdA and PhiB-Po2-PgdB haplotypes which amounted to 22.6% of their total number. The frequency of occurrence of the two haplotypes specified above in the configuration Phi-Po2-Pgd was the highest in pigs producing the PSE type of meat (45.7%), lower in animals with the DFD type of meat (30.3%) and the lowest in the group of pigs with normal meat (17.2%). Animals which produced PSE and DFD meat amounted to 37% of the examined population, whilst among them, 31.8% demonstrated genetic predispositions to meat defects.
ISSN:1230-1388