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Tuyển tập các báo cáo nghiên cứu về sinh học được đăng trên tạp chí sinh học thế giới đề tài: Comparison between the three porcine RN genotypes for growth, carcass composition and meat quality traits | Genet. Sel. Evol. 32 2000 165-186 INRA EDP Sciences 165 Original article Comparison between the three porcine RN genotypes for growth carcass composition and meat quality traits Pascale Le ROYa Jean-Michel ELSENb Jean-Claude CARITEZc Andre TALMANTd Herve JUINc Pierre SELLIERa Gabriel MONINd a Station de génétique quantitative et appliquée Institut national de la recherche agronomique 78352 Jouy-en-Josas Cedex France b Station d amélioration génétique des animaux Institut national de la recherche agronomique BP 27 31326 Castanet Tolosan cedex France c Domaine du Magneraud Institut national de la recherche agronomique 17700 Surgères France d Station de recherches sur la viande Institut national de la recherche agronomique Theix 63122 Saint-Genès-Champanelle France Received 5 October 1999 accepted 10 January 2000 Abstract - A three-step experimental design has been carried out to add evidence about the existence of the RN gene with two segregating alleles RN and rn having major effects on meat quality in pigs to estimate its effects on production traits and to map the RN locus. In the present article the experimental population and sampling procedures are described and discussed and effects of the three RN genotypes on growth and carcass traits are presented. The RN genotype had no major effect on growth performance and killing out percentage. Variables pertaining to carcass tissue composition showed that the RN allele is associated with leaner carcasses about 1 s.d. effect without dominance for back fat thickness 0.5 s.d. effect with dominance for weights of joints . Muscle glycolytic potential GP was considerably higher in RN carriers with a maximum of a 6.85 s.d. effect for the live longissimus muscle GP. Physico-chemical characteristics of meat were also influenced by the RN genotype in a dominant way ultimate pH differing by about 2 s.d. between homozygous genotypes and meat colour by about 1 s.d. Technological quality was also affected with a 1 s.d. .
