| abstract |
There is provided an assay to identify pigs having a genetic predisposition to musculature with improved meat quality characteristics. In the assay certain genetic markers which correlate to the meat quality traits of interest are used to determine the allelic variant(s) in the DNA sample under test. Preferred markers are: i) SW413, SW1482, SW439, S0005, SW904 or regions of chromosome 5 spanning therebetween; or ii) SWR68, S0024, SW827, SW727, SW539, or regions of chromosome 9 spanning therebetween; or iii) SW2093, SW2116 or regions of chromosome 9 spanning therebetween. From the genotypic data so generated pigs of the preferred genotype can be selected for slaughter or for use in breeding programs. A kit for conducting the assay is also described. |