Location: Meat Safety & Quality Research
Project Number: 3040-31430-006-03-T
Project Type: Trust Fund Cooperative Agreement
Start Date: Oct 1, 2017
End Date: Mar 31, 2019
1) Conduct genome-wide association study for pork loin lean color and myoglobin concentration to enable selection for swine whose progeny will produce loins with more desirable lean color. 2) Conduct genome-wide association study for pork fat quality and fatty acid profile to enable selection for swine whose progeny will produce bellies with more desirable fat quality and greater slicing yields. 2) Conduct genome-wide association study for pork ham biceps femoris muscle lean color, ham halo severity, and myoglobin concentration to enable selection for swine whose progeny will produce hams with more desirable lean color and less intramuscular variation in lean color.
DNA will be extracted from tissue for 2,040 pigs and genotyped with NeoGen Porcine GGP HD BeadChip. Where appropriate data will be pooled with existing data sets (n = 2,738 pigs) that we have already genotyped and a genome-wide association study will be conducted for each trait. Traits will include numerous measurements of pork loin lean color, myoglobin concentration, intramuscular fat content, water-holding capacity, and slice shear force. Additionally, GWAS will be conducted for pork fat quality and fatty acid profile using data from a project that included pigs produced with a focus on meat quality with acceptable lean growth and pigs produced with a focus on lean growth with acceptable meat quality. Finally, GWAS will be conducted for ham lean color, ham "halo" severity, and myoglobin concentration using samples obtained from an evaluation of progeny of (n = 640; 32 progeny per sire X 20 sires) pure line boars.