[Effects of FUT1 gene on meat quality and carcass traits in swine]
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Published on: July 12, 2024
Xun-Ping Jiang1, Yong-Gang Liu, Yuan-Zhu Xiong
1Agricultural Ministry Key Laboratory of Swine Breeding and Genetics, Huazhong Agricultural University, Wuhan, 430070, China. xpjiang@mail.hzau.edu.cn
Abstract:
A total of 139 hybrid finishing pigs from Large White x Meishan were slaughtered at about 88kg body weight. Fourteen meat quality traits and 8 carcass traits were assayed for each pig. FUT1 gene was scored by PCR-RFLP. The values of meat pH and meat color for AA genotype pig were higher than those of AG genotype pig (P<0.05). Water holding capacity (WHC) of AA genotype pig was higher than that of AG genotype pig(91.02% VS 86.70%, P<0.05). Backfat at 6-7 vertebra (BV) and backfat at vertebra-lumbar (BVL) of AA genotype pig were lower than those of AG genotype pig 4.26 mm and 3.96 mm respectively (P<0.05). Meat factor of AA genotype pig was higher than that of AG genotype pig 3.31% (53.46% VS 50.15%, P<0.05). These results indicated that FUT1 gene had good genetic effects on pig meat quality and carcass traits.
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