Association of the CTSB, CTSF and CSTB genes with growth, carcass and meat quality traits in heavy pigs

Abstract

The production of dry cured hams of high quality is the main aim of the Italian pork industry that is based on the breeding of heavy pigs (Russo and Nanni Costa, 1995). Genetic improvement programs are especially designed to fulfil the needs of this industry, that considers meat quality one of the main objectives. However, meat quality traits can be evaluated only post mortem, thus selection responses could be increased using associated DNA polymorphisms in marker assisted selection programs. Lysosomal proteinase activity has been indicated as a parameter useful to predict the quality of dry cured hams.........

Keywords

• candidate genes, EBV, meat quality, SNP.