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United States Department of Agriculture

Agricultural Research Service

Title: Interval Mapping of Carcass and Meat Quality Traits in a Divergent Swine Cross

Authors
item Paszek, A. - UNIVERSITY OF MINNESOTA
item Wilkie, P. - UNIVERSITY OF MINNESOTA
item Flickinger, G. - UNIVERSITY OF MINNESOTA
item Miller, L. - UNIVERSITY OF MINNESOTA
item Louis, C. - UNIVERSITY OF MINNESOTA
item Rohrer, Gary
item Alexander, L. - UNIVERSITY OF MINNESOTA
item Beattie, C. - UNIVERSITY OF MINNEASOTA
item Schook, L. - UNIVERSITY OF MINNEASOTA

Submitted to: Animal Biotechnology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: February 10, 2001
Publication Date: N/A

Interpretive Summary: An analysis was conducted to find chromosomal regions which affect carcass composition and quality in the University of Illinois Meishan-Yorkshire F2 population. Genetic markers spanning the entire genome were typed across 116 F2 progeny. Evidence of important genes was identified on every chromosome except 15. Due to the small size of the population, some of these associations are expected to be false positives. Comparison of these results with published reports finds considerable similarities between studies, confirming the presence of important genes in these chromosomal regions.

Technical Abstract: An autosomal scan of the swine genome with 119 polymorphic microsatellite markers and data from 116 F2 barrows of the University of Illinois Meishan x Yorkshire swine resource families identified genomic regions with effects on variance in carcass composition and meat quality at nominal significance (p-value < .05). Marker intervals on chromosomes 6, 7, 8 and 12 with phenotypic effects on intramuscular fat content, backfat thickness, carcass length and loin eye area, respectively, confirm QTL effects identified previously based on genome wide significance (p-value < .05). Several maker intervals included nominally significant (p-value < .05) dominance effects on leaf fat, 10th rib backfat thickness, loin eye area, muscle pH and intramuscular fat content.

Last Modified: 8/1/2014
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