Bayesian statistical analyses for presence of single genes affecting meat quality traits in a crossed pig population.

L.L.G. Janss, J.A.M. van Arendonk, E.W. Brascamp

Research output: Contribution to journalArticleAcademicpeer-review

74 Citations (Scopus)

Abstract

Presence of single genes affecting meat quality traits was investigated in F(2) individuals of a cross between Chinese Meishan and Western pig lines using phenotypic measurements on 11 traits. A Bayesian approach was used for inference about a mixed model of inheritance, postulating effects of polygenic background genes, action of a biallelic autosomal single gene and various nongenetic effects. Cooking loss, drip loss, two pH measurements, intramuscular fat, shearforce and back-fat thickness were traits found to be likely influenced by a single gene. In all cases, a recessive allele was found, which likely originates from the Meishan breed and is absent in the Western founder lines. By studying associations between genotypes assigned to individuals based on phenotypic measurements for various traits, it was concluded that cooking loss, two pH measurements and possibly backfat thickness are influenced by one gene, and that a second gene influences intramuscular fat and possibly shearforce and drip loss. Statistical findings were supported by demonstrating marked differences in variances of families of fathers inferred as carriers and those inferred as noncarriers. It is concluded that further molecular genetic research effort to map single genes affecting these traits based on the same experimental data has a high probability of success.
Original languageEnglish
Pages (from-to)395-408
JournalGenetics
Volume145
Publication statusPublished - 1997

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