Farms.com, Canada
11-30-07
Iowa State University Releases Pig Genetic Marker TechnologyBy: National Pork Board News Release
A sample of what’s to come, according to the Pork Checkoff.
Genetic markers significantly associated with growth, leanness and meat quality
are now available to all U.S. pork producers.
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 is MC4R and it 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 program.
These results have been well validated and are effective in all breeds tested to
date, except the Hampshire breed.
The second gene marker is PRKAG3. Producers and breeders can select
animals having the high pH and better meat color form of the gene. Animals
having this beneficial 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 these genes 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. 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. Finally, 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.
"More DNA markers and DNA marker technology are not too far down the road,"
said 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." 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, "Included in our research priorities is a groundbreaking study of
the ability of pigs to resist or better tolerate disease agents, specifically porcine
reproductive and respiratory syndrome virus (PRRS virus)." Genomic research
continues to be a research priority for the National Pork Board in 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. Through a legislative national Pork Checkoff, pork producers
invest $0.40 for each $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. For information on Checkoff-funded programs, pork producers can call
the Pork Checkoff Service Center at 800-456-PORK or check the Internet at
www.pork.org.