Meat quality is a major determinant for the choice of pork in the Japanese market because the quantity of pork consumption is nearly at a plateau. As such, a selection project for meat production and quality has been undertaken for 7 generations since 1995 at Miyagi Prefecture Animal Industry Experiment Station (Suzuki et al., 2002). In the project, a correlated response for other meat quality traits was recorded through the selection while substantial genetic gain was realized in intramascular fat content. The purpose of this study was to assess the possibility of the existence of a major locus influencing meat quality traits and to examine the association of the ryanodine receptor gene (RYR1) to meat quality traits.
Proceedings of the World Congress on Genetics Applied to Livestock Production, Volume 2002. Session 11, , 11.25, 2002
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