Quality pork genes and meat production

• DOI: 10.1016/j.meatsci.2004.06.025
• Publication Date: 2005-03-11T12:26:37Z
• Authors: G.S. Plastow; D. Carrión; M. Gil; J.A. Garcı́a-Regu...; M. Font i Furnols; M. Gispert; M.A. Oliver; A. Velarde; M.D. Guàrdia; M. Hortós; M.A. Rius; C. Sárraga; I. Dı́az; A. Valero; A. Sosnicki; R. Klont; S. Dornan; J.M. Wilkinson; G. Evans; C. Sargent; G. Davey; D. Connolly; B. Houeix; C.M. Maltin; H.E. Hayes; V. Anandavijayan; A. Foury; N. Geverink; M. Cairns; R.E. Tilley; P. Mormède; S.C. Blott
• Keywords: 2. Zero hunger; QUALITY PORK GENE; [SDV.IDA]Life Sciences [q-bio]/Food engineering; 0402 animal and dairy science; OUTIL GENETIQUE; 04 agricultural and veterinary sciences

Functional genomics, including analysis of the transcriptome and proteome, provides new opportunities for understanding the molecular processes in muscle and how these influence its conversion to meat. The Quality Pork Genes project was established to identify genes associated with variation in different aspects of raw material (muscle) quality and to then develop genetic tools that could be utilized to improve this quality. DNA polymorphisms identified in the porcine PRKAG3 and CAST genes illustrate the impact that such tools can have in improving meat quality. The resources developed in Quality Pork Genes provide the basis for identifying more of these tools.