Relative accuracy of the halothane challenge test and a molecular genetic test in detecting the gene for porcine stress syndrome

Rempel, W. E.; Lu, Mingyu; Kandelgy, S. El; Kennedy, C F; Irvin, L. R.; Mickelson, James R.; Louis, Charles F.

doi:10.2527/1993.7161395x

Cited by 48 publications

(32 citation statements)

References 10 publications

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“…Ao contrário da caracterização pela exposição ao anestésico Halotano, a técnica molecular permite a clara identificação dos animais heterozigotos (HOUDE et al, 1993;REMPEL et al, 1993;WEBB, 1996). A extração de DNA genômico de folículo piloso mostrou-se um método rápido, eficiente e simples, que torna a caracterização molecular do gene hal aplicável a qualquer animal dentro do sistema de produção (BAUEROVA et al, 1995;BASTOS et al, 2000).…”

Section: Resultsunclassified

Efeito do gene do estresse suíno sobre características de quantidade e qualidade de carcaça

Bastos¹,

Federizzi²,

Deschamps³

et al. 2001

R. Bras. Zootec.

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RESUMO -O gene do estresse suíno (gene hal), em homozigose recessiva (nn), está associado com a ocorrência da Síndrome do Estresse Porcino (PSS) e com a ocorrência da carne pálida, mole e exudativa (PSE). Em heterozigose (Nn), está relacionado com diminuição na qualidade da carne porém, com maior peso de carcaça. Neste estudo, foi caracterizado o genótipo do gene hal de 160 suínos por meio de análise do DNA extraído de um único folículo piloso. Estes animais foram abatidos e, após, mensuradas características de carcaça de cada um. Entre os 160 animais analisados, 82 (52,58%) foram caracterizados como NN, 67 (41,80%) como Nn e nove (5,62%) como nn. A variação das características de carcaça entre os genótipos foi avaliada por análise de variância, usando o SAS. Os animais dos três genótipos não diferiram quanto ao peso da carcaça quente, à espessura de toucinho, profundidade de músculo, porcentagem de carne magra e cor do músculo longissimus dorsi. Entretanto, a variação da cor ao longo da carcaça foi menor em animais NN (40,82%) do que em Nn (49,77%) e nn (53,83%). Estes resultados indicam que a presença do gene hal tanto em heterozigose como em homozigose recessiva não está associada ao maior peso de carcaça e a utilização destes animais pode acarretar em perda na qualidade da carne. Devido a isto, o uso intencional de animais homozigotos recessivos ou heterozigotos em programas de cruzamento deve ser desestimulado. Palavras-chave: carcaça suína, gene halotano, PCR, PSE, PSS Effect of Swine Stress Gene on Quality and Quantity of CarcassABSTRACT -The swine stress gene (hal gene) in recessive homozygosis (nn) is associated with the occurrence of the Porcine Stress Syndrome (PSS) and with the occurrence of pale, soft and exudative pork (PSE). In heterozygosis (Nn) it is related to low quality of carcass, but higher carcass weight. This study has characterized the genotype of hal gene by DNA-testing, obtained by alkaline extraction from a single hair root, in a sample of 160 swines. These animals were slaughtered and carcass traits for each animal were measured. Among the 160 animals, 82 (52.58%) were identified as NN, 67 (41.80%) as Nn, and 9 (5.62%) as nn. Variation in carcass traits across genotypes was evaluated by analysis of variance, using SAS. The NN, Nn and nn animals did not differ for: hot carcass weight, backfat thickness, muscle depth, lean meat percentage, and longissimus dorsi muscle color. However, variation in carcass color was lower for NN (40.82%) than for Nn (49.77%) and nn (53.83%) animals. These results indicate that the presence of hal gene in heterozygosis or recessive homozigosis was not associated with better carcass weight and the utilization of these animals may lead to lower carcass quality. Therefore, the intentional use of heterozygous and recessive homozygous animals should not be encouraged.

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Section: Resultsunclassified

Efeito do gene do estresse suíno sobre características de quantidade e qualidade de carcaça

Bastos¹,

Federizzi²,

Deschamps³

et al. 2001

R. Bras. Zootec.

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“…Major genes that affect carcass and meat quality attributes in pigs and sheep include: (i) the gene for porcine stress syndrome that results in pale, soft exudative meat and affects pork quality and quantity (Rempel et al 1993); (ii) the RN-gene (Le Roy et al 1990) that results in reduced yield, meat protein content and ultimate pH in pork; (iii) a major gene for intramuscular fat in pigs that doubles levels of intramuscular fat in animals with 2 copies of the gene compared with heterozygotes or non-carriers of the gene (Janss et al 1994); (iv) a major gene for androstenone level, a cause of the 'boar taint' problem in meat from entire pigs (Fouilloux et al 1997); and (v) the callipyge gene in sheep (Cockett et al 1993) that has major effects on body composition, including meat yield and fatness traits at multiple fat depots, and a highly significant detrimental effect on meat tenderness .…”

Section: Single Gene Effects On Carcass and Beef Quality Attributesmentioning

confidence: 99%

Quantitative and molecular genetic influences on properties of beef: a review

Burrow¹,

Moore²,

Johnston³

et al. 2001

Aust. J. Exp. Agric.

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Abstract. The scientific literature is reviewed to identify quantitative and molecular genetic influences on quantity and quality of beef. Genetic variation between breeds is of similar magnitude to genetic variation within breeds for many economically important traits. Differences between breeds are significant and large for most carcass and beef quality attributes, including beef tenderness, although differences for sensory juiciness and flavour are of little practical importance. For traits such as beef tenderness, between-breed differences may be more easily exploited than within-breed differences, because exceptional breeds are easier to identify than exceptional animals. Effects of heterosis on carcass and beef quality attributes are relatively small (3% or less), with most effects mediated through heterotic effects on weight. Carcass composition traits (e.g. carcass weight, fat thickness and marbling) are moderately to highly heritable. Most estimates of retail beef yield percentage are highly heritable, offering good potential for within-breed selection for the trait, although a moderate to strong antagonistic relationship exists between yield and marbling. This relationship needs to be considered in within-breed selection programs for yield percentage. Early estimates of heritability of objective measures of beef tenderness (Warner Bratzler shear force values) indicated tenderness was moderately to highly heritable. Recent estimates using larger numbers of carcasses and more discriminatory methods of analysis indicate that beef tenderness is lowly heritable in Bos taurus breeds and moderately heritable in Bos indicus and Bos indicus-derived breeds. Within breeds, measures of 24-h calpastatin activity are genetically strongly correlated with shear force values but are more heritable. However, phenotypic correlations between shear force values and 24-h calpastatin activities are low. There are also inconsistencies in relationships between these measurements across breeds. Low correlations between tenderness in different muscles, low to moderate heritabilities and inconsistent variation within-and between-breeds for traits such as 24-h calpastatin activity suggest that genetic improvement in beef tenderness may be difficult. The possibility exists that significant mitochondrial genetic effects occur for some carcass and beef quality attributes. A major gene for muscular hypertrophy in cattle significantly affects carcass and beef quality characteristics. Genome-wide screening of DNA markers indicates a number of putative Quantitative Trait Loci (QTL) associated with carcass and meat quality characteristics. Published data for these QTL are summarised. Strategies to combine quantitative and molecular genetic information to maximise genetic progress are discussed.

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“…Limb rigidity displayed a greater response to halothane challenge. Limb rigidity has been the classical response variable evaluated for halothane gas challenge (Webb et al, 1982;Rempel et al, 1993). Occurrence of limb rigidity in the rear limbs was similar for each day.…”

Section: Resultsmentioning

confidence: 99%

“…Further research in this area has indicated that a proportion of pigs that are normal for RYR1 (Rempel et al, 1993;Allison et al, 2005) would react abnormally when challenged with halothane gas. This abnormal reaction was similar to the phenotype exhibited among pigs that had the recessive PSS genotype, except that the condition was not fatal, even with prolonged exposure to halothane gas.…”

Section: Introductionmentioning

confidence: 99%

Association of halothane sensitivity with growth and meat quality in pigs

Bates

Doumit

Raney

et al. 2012

Animal

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Previous reports have indicated that a proportion of pigs, homozygous normal for the skeletal muscle ryanodine receptor gene (RYR1), was halothane sensitive, and this was associated with poor meat quality when pigs were handled aggressively. This study was conducted to evaluate halothane sensitivity in RYR1-normal pigs, managed under simulated commercial conditions, to ascertain the association of halothane sensitivity with growth rate and meat quality. A total of 363 pigs across four farrowing groups, from seven Landrace sires and 38 Yorkshire-Landrace F1 dams, were tested at 8 weeks of age for halothane sensitivity using a closed system that delivered 5% halothane at 2 l/min for 3 (group 1) or 2 (groups 2 to 4) min. After 1 min, limb rigidity, limb tremors and abdominal discoloration were evaluated on a binomial scale with 0 indicating no reaction and 1 indicating reaction. Testing was repeated 2 days later. At 10 weeks of age, pigs were moved to finishing pens and not moved again until marketing. Within farrowing group, pigs were harvested in one of two groups, and at marketing were moved a distance of 91 m, weighed, tattooed, loaded and transported a distance of 550 km to a commercial harvest plant. After overnight rest, pigs were harvested and the pH of the loin muscle was measured at 45 min (pH45) after stunning. After an 18-h chill, loin muscle pH (pHu), International Commission on Illumination (CIE) L*, a*, b*, color (1 to 6) and marbling (1 to 10) scores and fluid loss percent were collected. Generalized linear mixed models were used to estimate repeatabilities for response to halothane challenge. Repeatabilities for limb rigidity for the front right and left legs were 0.24 and 0.31, respectively, whereas rear right and left leg repeatabilities were 0.19 and 0.17, respectively. Repeatabilities for front right and left leg tremors were 0.16 and 0.20, respectively. Growth rate was not influenced by any measure of halothane sensitivity. Carcasses from pigs exhibiting limb rigidity tended to have lower pH45 (5.88 v. 5.97; P 5 0.06), similar pHu (5.47 v. 5.49; P 5 0.32), less pH decline from 45 min to 18 h (20.40 v. 20.50; P 5 0.04) and a tendency for greater fluid loss percent (5.01 v. 4.55; P 5 0.08) than carcasses from pigs that did not exhibit limb rigidity during halothane challenge. A proportion of pigs normal for RYR1 did exhibit limb rigidity during halothane gas challenge, and subsequently tended to have lower 45 min pH and greater longissimus muscle fluid loss post harvest.

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Relative accuracy of the halothane challenge test and a molecular genetic test in detecting the gene for porcine stress syndrome

Cited by 48 publications

References 10 publications

Efeito do gene do estresse suíno sobre características de quantidade e qualidade de carcaça

Efeito do gene do estresse suíno sobre características de quantidade e qualidade de carcaça

Quantitative and molecular genetic influences on properties of beef: a review

Association of halothane sensitivity with growth and meat quality in pigs

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