The role of major genes and DNA technology in selection for meat quality in pigs

The aim of this paper is to discuss the role of major genes and DNA technology in selection for meat quality in modern breeding schemes. An overview of major genes, including genes that affect water-binding, colour, marbling, boar taint and tenderness, is given. Two different approaches for the development of DNA tests as selection tools are described: (1) localization of relevant genes on the genome map using DNA markers, and (2) research on mutations in targeted functional genes (candidate genes). It is concluded that major genes for meat quality provide excellent opportunities, not only for increasing the level of meat quality, but also for decreasing variability. Furthermore, major genes can be exploited for differentiation for specific markets. It is stressed that phenotypic data on culled nucleus animals provide an important basis for the development of DNA tests for selection for meat quality. More fundamental research is recommended to understand the interactions of genes with each other and with environmental factors.