Advances in Genetic Improvement of Meat Quality Traits in Pig
This article reviews the advances in molecular genetics that have led to the genetic improvement in meat quality in pigs. During the past few decades, genes, or markers associated with genes have been identified that affects meat quality. The huge amount of information emerging from genomic studies is opening up new opportunities for the genetic selection of pigs. Several genes that influence meat quality have already been, or are close to being identified. Some of them have already been implemented into breeding programs by marker assisted selection. Fields like functional genomics and proteomics are helping in better understanding of the function and regulation of genes and how these participate in complex networks controlling the phenotypic characteristics of a trait. An integrated approach of genomics and proteomics with bioinformatics tools will further exploit the available molecular genetics information. This will allow animal breeders to make progress more rapidly to meet the demand for high quality pork.