Meatinfo.co.uk, UK
12-11-07
American pork producers now have access to genetic markers associated with
growth, leanness and meat quality.
Researchers at Iowa State University have signed an agreement with a
Nebraska firm to license the use of four tested and commercially validated DNA
markers.
The first marker controls growth and leanness, allowing producers and breeders
to choose from a ‘fast’ growth or a ‘lean/efficient’ growth form of the gene,
translating into an average of three days less to market weight for some animals.
Other markers allow producers and breeders to select those animals likely to
produce more tender meat and improved meat quality, as well as those likely to
be leaner and produce leaner offspring.
The effect of the genes can be maximized by using them in combination,
according to the National Pork Board, which sponsors research to support
development of additional genomic technologies for the pork industry.
Current research also includes a study of the ability of pigs to resist or better
tolerate disease agents, specifically porcine reproductive and respiratory
syndrome virus.