Effect of the IGF2 3702 G>A SNP on growth traits, carcass, physico-chemical and sensorial characteristics of meat quality in Landrace pigs

The genetic progress reached during the last decades on productive traits and, in particular, the increased carcass leanness have led to a deterioration of physicochemical and sensorial meat quality traits, partly because of the existence of negative correlated responses between both groups of traits. The aim of the present study was to validate through a new experiment the results previously obtained concerning the effect of SNP IGF2 3702 G>A on growth traits. In addition, we assessed its effect on the amount of lean meat carcasses and on the physico-chemical and sensorial characteristics of meat quality. Fifty Landrace pigs, females and barrows, from 28 kg up to 110 kg of live weight, were assigned according to genotype allele received from his father (Apat vs. Gpat). Regarding the growth traits, average daily gain (ADG), feed conversion (FC) and backfat thickness (BFT) were registered. Significant differences were found only for BFT (12.5 mm vs. 15.0 mm), favoring the Apat group. This supports the results of our previous study. At the slaughter line, backfat, Longuissimus dorsi (LD) thickness, lean meat percentage and ph45 were measured on the carcasses. Apat pigs showed less fat (18.3 mm vs. 21.6 mm) and leaner meat percentage (52.5 [%] vs. 50.1[%]). These results were confirmed through tissue dissection. With regard to the physico-chemical and sensorial meat quality data, the following traits were assessed: pH45, pH24, drip loss, color, tenderness and cooking loss. Only color parameter "L*" of the muscle showed significant differences between genotype and sex, being swine meat from Apat group and females brighter than Gpat group and barrows. According to the results of the sensorial evaluations, there were no differences between genotypes for any meat quality trait. The IGF2 3702 G>A SNP diminish BFT and increases carcass meat content. No evidence of effects on the physical-chemical and sensory characteristics of meat quality were found.