Restriction fragment length polymorphisms in myogenin and myf3 genes and their influence on lean meat content in pigs

• Published in: Journal of animal breeding and genetics (1986) 2000-02, Vol.117 (1), p.43-55
• Main Authors: Cieślak, By D., Kapelański, W., Blicharski, T., Pierzcha!a, M.
• Format: Article
• Language: English
• Subjects: myf3 gene; myogenin
• ISSN: 0931-2668; 1439-0388
• DOI: 10.1046/j.1439-0388.2000.00209.x

A total of 120 pigs from farm I and 109 from farm II were examined for DdeI polymorphism in myf3 and for MspI polymorphism in myogenin genes. Meatness, weight and ratio of ham and loin meat, and loin eye area of animals with different genotypes for myf3 and for myogenin were compared. In myf3 polymorphism pigs A/A from farm I displayed significantly lower values for these characteristics. In farm II there was a reverse tendency. Present results indicate that the DdeI polymorphic region in porcine myf3 gene does not influence functionality of this gene but it may point at another polymorphism located nearby and being of functional importance. Two regions of the porcine myogenin gene were analysed for MspI polymorphism. The region encompassing coding sequences (MYOG1) was polymorphic only in three Pietrain pigs (out of 150 individuals tested) making it useless for assessment of meat productivity in pigs. The 3′ untranslated region was polymorphic and the frequency of 4.2 and 4.9 alleles varied among breeds. The 4.2 variant was predominant in Pietrain pigs. Statistical analysis indicated that meat, ham and loin meat percentages as well as loin eye area were significantly higher in 4.2/4.2 homozygotes. Further study will be undertaken to explain the relations between meat productivity and myf3 and MYOG2 alleles within breed.