THE ROLE OF MAJOR GENES AND DNA TECHNOLOGY IN SELECTION FOR MEAT QUALITY IN PIGS

The aim of this paper is to discuss the role of major genes and DNA te chnology in selection for meat quality in modern breeding schemes. An overview of major genes, including genes that affect water-binding, co lour, marbling, boar taint and tenderness, is given. Two different app roaches for the development of DNA tests as selection tools are descri bed: (I) localization of relevant genes on the genome map using DNA ma rkers, and (2) research an mutations in targeted functional genes (can didate genes). It is concluded that major genes for meat quality provi de excellent opportunities, nor only for increasing the level of meat quality, but also for decreasing variability. Furthermore, major genes can be exploited for differentiation for specific markets. II is stre ssed that phenotypic data on culled nucleus animals provide an importa nt basis for the development of DNA tests for selection for meat quali ty. More fundamental research is recommended to understand the interac tions of genes with each other and with environmental factors. (C) 199 8 Elsevier Science Ltd. All rights reserved.