Comparison of PRKAG3 and RYR1 gene effect on carcass traits and meat quality in Slovenian commercial pigs

Abstract

The effect of polymorphisms at <I>PRKAG3</I> (<I>R200Q</I> and <I>I199V</I>) and <I>RYR1</I> (<I>R615C</I>) genes on carcass traits and meat quality was examined in a sample of 257 commercial pigs, crosses of Landrace × Large White as maternal line and Pietrain (<I>N</I> = 96), Pietrain × Landrace (<I>N</I> = 42) or Pietrain × Hampshire (<I>N</I> = 119) as paternal line. Pigs were genotyped (PCR-RFLP) and traits of interest were measured (which included carcass and ham weight, measurements of fatness, meatiness, ultimate pH, colour parameters and drip loss). The observed genotype frequencies at <I>PRKAG3</I> gene were 9.7%, 38.9%, 32.7%, 6.2% and 12.5% for <I>R/R-I/I, R/R-I/V, R/R-V/V, Q/R-I/V</I> and <I>Q/R-V/V</I> genotype, respectively. <I>RYR1</I> genotype frequencies were 57.2% for <I>N/N</I> and 42.8% for <I>N/n</I> genotype. Studied polymorphisms exhibited a significant effect on meat quality, but mainly an insignificant effect on carcass traits. No significant interaction between <I>PRKAG3</I> and <I>RYR1</I> was found. Carriers of <I>RYR1</I> mutant allele “<I>n</I>” had less intense <I>longissimus dorsi</I> muscle colour (subjective score, Minolta <I>L</I>* and <I>b</I>*) and higher drip loss. Regarding <I>PRKAG3</I>, the ultimate pH decreased and Minolta <I>L</I>*, <I>a</I>*, <I>b</I>* and drip loss increased in the following order: <I>R/R-I/I, R/R-I/V, R/R-V/V, Q/R-I/V</I> and <I>Q/R-V/V</I>, according to the presence of <I>199I</I> and absence of <I>200Q</I> alleles. The study shows that the <I>I199V</I> polymorphism is an important source of variation in pigs free of <I>200Q</I>. In particular the <I>199I</I> proves beneficial for meat quality. The results of combining the <I>RYR1</I> and <I>PRKAG3</I> genotypes indicate that <I>R/R-I/I</I> genotype could be used in counterbalancing the negative effects of “<I>n</I>” allele on meat quality.<B></B>