Effect of I199v Polymorphism on Prkag3 Gene on Carcass and Meat Quality Traits in Slovenian Commercial Pigs

The effect of I199V polymorphism at the PRKAG3 gene on carcass and meat quality of commercial pigs was studied independently from PRKAG3 200Q or RYR1 “n” allele, known to decrease meat quality, i.e., animals were genotyped for RYR1 R615C, PRKAG3 I199V and R200Q substitutions, and only pigs without 200Q and “n” were retained for the analysis of carcass and meat quality traits (n = 274). Genotype frequencies were 12.0, 57.7 and 30.3% for I/I, I/V and V/V, respectively. The I199V polymorphism affected significantly fat thickness and drip loss and tended to affect ultimate pH. Interestingly, I/V were the fattest and significantly different from V/V, with I/I pigs being intermediate. The ultimate pH of I/I was higher than the one of I/V or V/V pigs. Regarding drip loss, significant difference was detected between I/I and V/V pigs. The heterozygous I/V pigs were intermediate with differences to I/I or V/V tending toward significance. PRACTICAL APPLICATIONS Our results provide new evidence about the significant effect of second polymorphism on the PRKAG3 gene (I199V) on carcass and meat quality. Because of low frequencies of I/I genotype in the majority of modern pig breeds, the available literature data for genotype I/I are scarce. Our results confirm a beneficial impact of 199I allele for pork quality, but indicate possible 3 Corresponding author. TEL: +386 1 2805124; FAX: +386 1 2805255; EMAIL: meta.candek-