December 7, 2007

 

Valuable pig genetic markers now available to all US pork producers

 

 

Genetic markers significantly associated with growth, leanness and meat quality are now available to all US pork producers, the National Pork Board reported.

 

The Iowa State University Research Foundation has recently signed a licensing agreement with GeneSeek Inc. of Lincoln, Neb., that licenses the use of DNA markers in four genes. All of these markers have been previously tested and have been commercially validated by a large pig breeding company.

 

The first gene marker, MC4R controls growth and leanness. Producers and breeders can choose from a "fast" growth form of the gene or a "lean/efficient growth" form of the gene.  Effects translate into an average of three days less to market weight for animals carrying two identical forms of the growth genetic trait, or allele, compared to those carrying identical forms of the lean allele.

 

Pigs homozygous for the lean allele have 8 percent less backfat and eat significantly less feed. This technology will allow breeders to choose the characteristic, growth or leanness that they consider best for their programme. These results have been well validated and are effective in all breeds tested to date, except the Hampshire breed.

 

The second gene marker, PRKAG3 allows producers to select animals with high pH and a better meat color form of the gene.  Animals with this genotype have a pH of nearly 0.1 higher in their loin and ham samples than those animals that are homozygous for the non beneficial allele. Effects are seen in all major breeds.

 

The third gene marker is CAST, a gene that affects tenderness and meat quality. Producers can test and select those animals that are likely to produce more tender meat and improved meat quality.

 

The fourth gene marker is HMGA1, which is highly associated with backfat and lean growth. Producers can test and select animals which are likely to be leaner and produce offspring that are leaner.

 

The effect of these genes is additive and can be maximized by using them in combination.

 

Use of all four would be beneficial for overall line development to reduce days to market, improve leanness and meat quality, the National Pork Board reported.

 

A combination of MC4R (growth allele) and HMGA1 could be used for growth and backfat improvement only, or MC4R (lean allele) and HMGA1 could be used together for significant leanness in breeding stock. 

 

PRKAG3 and CAST could be used in combination to improve meat quality.

 

The opportunities are there for breeders and producers to develop the best multi-gene combination for their lines, the National Pork Board said. The good news is - more are coming, according to Mark Boggess, director of animal science for the Pork Checkoff. 

 

The National Pork Checkoff Board was instrumental to the international effort to sequence the swine genome and is currently sponsoring research to support the development of additional genomic technologies for the pork industry, Boggess said.

 

The four markers made available by Iowa State University precede the current effort to sequence the swine genome, but they are an indication of how this research can be applicable on the farm. 

 

Boggess said the study also encompasses research on the ability of pigs to resist or better tolerate disease agents, specifically porcine reproductive and respiratory syndrome virus (PRRS virus)."  

 

The National Pork Board would continue to make genomic research a priority for 2008. 

For more information producers can contact Mark Boggess, director of animal science for the Pork Checkoff, at (800) 456 PORK.

 

National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. 

 

US pork producers pay US$0.40 for each US$100 value of hogs sold.  Pork importers also invest a comparable amount.

 

The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health and pork safety.

 

At a glance¡­

 

MC4R	growth and leanness
PRKAG3	high pH and a better meat color
CAST	tenderness and meat quality
HMGA1	backfat and lean growth