Vol 4 No 2 (2018): Current Issue
Review Article

Advances in Genetic Improvement of Meat Quality Traits in Pig

Yoya Vashi
Assam Don Bosco University, Sonapur, Assam, India
Soumen Naskar
ICAR-Indian Institute of Agricultural Biotechnology, Ranchi, Jharkhand, India
Santanu Banik
ICAR-National Research Centre on Pig, Guwahati, Assam, India
Prabhat Kumar Mandal
Rajiv Gandhi Institute of Veterinary Education & Research, Puducherry, India
Published May 15, 2018
Keywords
  • Pig,
  • Meat quality,
  • Candidate gene,
  • Genetic improvement,
  • Marker assisted selection

Abstract

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.

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