Relationships between GPI and PGD loci genotypes and selected meat quality traits in Duroc and Pietrain pigs

The results of statistical analysis appeared inconclusive as to which allele of the GPI locus could significantly affect the traits of meat quality, but higher meat pH45 values have been observed in animals with the GPIB/B genotype in both the Duroc and Pietrain breed. For meat pH24, the GPI A/B genotype appeared to be more favourable, although not significantly. Beneficial effect on the meat colour traits was observed in Pietrain pigs having the GPIA allele in their genotype. The meat of animals of the GPIA/B genotype was characterized by smaller lightness (L), greater redness and less intense yellowness. In addition, per cent of free water (WHC) was lower in animals with the GPIA allele in their genotype, both in Pietrain and Duroc pigs. Statistical analysis of meat quality traits at the PGD locus showed a small difference in pH45 in Duroc pigs. The best results with regard to this trait were found in animals of the PGDB/B genotype. For other traits, no differences were observed between the PGD locus genotypes. It is concluded that the PGD gene polymorphism does not affect the meat quality traits in pigs.