USDA, ARS, U.S. Meat Animal Research Center, Spur 18D, Clay Center, NE 68933-0166, USA.
Meat Sci. 2012 Dec;92(4):511-8. doi: 10.1016/j.meatsci.2012.05.020. Epub 2012 May 25.
Numerous reports have described genetic markers or genomic regions (QTL) associated with pork quality and/or palatability but few validation studies have been reported. Therefore, 156 SNP markers from 45 candidate genes and eight QTL regions were analyzed for association with pork quality and palatability traits from 888 pork loins. Loins were collected at three slaughter facilities and selected to represent a wide range of pork color, pH and marbling. Phenotypic data recorded included objective and subjective measures of color and marbling, purge loss, shear force, and cooking loss. Data were analyzed with SAS PROC MIXED where loin was fit as a random effect. Results indicated some of the markers tested should be useful in industry, while others are not segregating in all populations or linkage disequilibrium between markers and causative genetic variation fluctuates among populations limiting their universal utility. Genes with the largest effects on pork quality were MC4R, IGF2, CAST and PRKAG3.
大量报道描述了与猪肉品质和/或口感相关的遗传标记或基因组区域（QTL），但很少有验证研究报道。因此，从 888 个猪腰肉中分析了来自 45 个候选基因和 8 个 QTL 区域的 156 个 SNP 标记与猪肉品质和口感特性的关联。这些腰肉取自三个屠宰场，并进行了选择，以代表广泛的猪肉颜色、pH 值和大理石纹。记录的表型数据包括颜色和大理石纹的客观和主观测量、渗出损失、剪切力和烹饪损失。使用 SAS PROC MIXED 分析数据，其中将腰肉拟合为随机效应。结果表明，测试的一些标记物在工业中应该是有用的，而其他标记物在所有群体中没有分离，或者标记物与致病遗传变异之间的连锁不平衡在群体之间波动，限制了它们的普遍适用性。对猪肉品质影响最大的基因是 MC4R、IGF2、CAST 和 PRKAG3。
