Meat quality assessed Ante- and Post mortem by different ryanodine receptor gene status of pigs

Abstract Different breeds and crossbreeds (total 63) of pigs with defined genotype (DNA based test on RYR 1 gene status) were divided in normal (non mutant), heterozygotes (carriers, monomutant) and homozygote positive (dimutant) animals. Muscle biopsy samples were taken at approximately 80 kg live weight using an efficient non-stress spring-loaded biopsy instrument. After incubation of muscle samples (39 °C, 1 hr) analyses pH, WHC (fluid), R value (ITP:ATP) were performed. After slaughter, meat quality values (pH 1 , pH 24 , R value, colour, drip loss) were also carried out. Heterozygotes were intermediate and between both homozygote pig groups in most meat quality values analysed. Using WHC (fluid volume) values (0.45 and 0.48 respectively) it was possible to divide heterozygotes into two groups, each closer to homozygotes. The values of pH, WHC (fluid), as measured at definite times on the biopsies, were correlated with the pH 1 post-mortem value (r approx 0.6–0.7). The results support previous findings on the possibility of differentiating pigs within DNA test-defined groups. Introducing the gene into a pig population could be useful, in improving leanness and muscling: but meat quality is certain to deteriorate. Further experiments are needed to support the possibility of identifying PSE-prone pigs from among normal non mutant pigs.