Influence of the halothane gene (HAL) on pork quality in two commercial crossbreeds

Abstract

ABSTRACT.We evaluated the effect of the halothane (HAL) gene on the quality of pork in domestic pigs. Half-carcasses from two different commercial pig (Sus domestica) crossbreeds were analyzed, 46 of which were homozygous dominant (HAL NN ) and 69 of which were heterozygous (HAL Nn ) for the halothane gene. The measures included backfat thickness, lean meat percentage, carcass weight, pH 24 h after slaughtering, color, and drip loss; DNA was extracted from the haunch muscle. Swine with the HAL Nn genotype had less backfat thickness and higher lean meat percentages than swine with the HAL NN genotype. Yet, swine with the HAL Nn genotype had lower quality meat than those with the HAL NN swine. The pH at 24 h was lower in HAL Nn swine. The meat color was paler in HAL Nn animals, the drip loss was greater in those animals bearing the n allele, and the amount of intramuscular fat was not related to the halothane genotype. We conclude that bearers of the recessive allele of the halothane gene produce more meat, but with quality parameters that are inferior to those sought by consumers and industry.

Evaluation of the RYR1 gene genetic diversity in the Latvian White pig breed

“…Our findings on the R615C functionality is in good correlation with well-known data on the mutation phenotypic effect in both human [1,10] and pig [8]. In…”

“…BclI / 5'-T^GATCA-3' 251 / 171+80 * locus was genotyped according to Silveira et al (2011) [8] simultaneously by two restriction enzymes: HhaI cuts the sequence having major favourable allele C and Alw21I cuts the sequence encompassing unfavourable allele T; # ApaI cuts two and three restriction sites in the sequence encompassing the rs196953058 T ( #1 ) and C ( #2 ) alleles respectively. A polymorphic nucleotide is boxed in the restriction site description.…”

“…A polymorphic nucleotide is boxed in the restriction site description. contrast to human where the mutation is dominant [11], the malignant hyperthermia, PSS and PSE syndromes in pig are associated with a homozygous genotype [12] and the adaptive advantages and better parameters for economically important meat traits were reported for the heterozygous animals [5,8]. Figure 3 illustrates genotyping results.…”

“Muscle to meat” molecular events and technological transformations: The proteomics insight

“…The proteomic characterization of PSE zone indicated a reduction of proteolysis rate of three proteins, troponin T, myosin light chain and α-crystallin, and the total absence of heat shock protein 27. Another factor that might lead to the generation of PSE zones is the mutation of HAL gene [48][49][50]. The effect of the mutation on the soluble fraction of the muscle proteome was investigated by 2-DE, in the comparison between heterozygous, homozygous and wild type pigs [51].…”

Physicochemical Profile of Pork Offal Derived From Fatteners With Different Ryr1 Genotype

“…We wszystkich elementach pochodzących z tuczników rasy puławskiej o genotypie C/C, w porównaniu z podrobami tuczników o układzie alleli C/T stwierdzono zmniejszenie zawartości wody wolnej, co jest zbieżne z wynikami Silveiry i wsp. [27]. Istotne różnice statystyczne (p ≤ 0,05) stwierdzono w przypadku płuc, nerek oraz serca.…”