[Product quality and genome analysis in pig production--a review]

Product quality in the pig is defined by the choice of lean meat including a reasonable intramuscular fat content and good water binding capacity, which can be produced and marketed at a reasonable price, based on good fattening performance and disease resistance. Traits of product quality are mostly of polygenic character, while some of these genes show larger effects. Genome analysis intends to identify the genetic basis of phenotypic trait variation and to complement conventional phenotypic selection criteria by direct regarding of the nucleotide level, thus marker assisted selection. The present paper describes the most important markers in use to improve product quality in swine, and shows perspectives of genome analysis in this regard, including positional and functional strategies.