An intervention study demonstrates effects of @entity22240 genotype on boar taint and performances of growing-finishing XXXX .

@entity1707 @entity5066 @entity9365 @entity29562 @entity22240 @entity22241 @entity104
The @entity22241 polymorphism of the @entity22240 ( @entity22240 ) in @entity1707 is known to affect economically important traits such as growth rate and backfat thickness. We have assessed the possible use of this polymorphism as a molecular marker to perform genetic selection toward lower boar taint levels without compromising growth performance and carcass and meat quality in commercial boars and gilts. Homozygous boars and gilts of the @entity5066 genotype and GG genotype were compared in an intervention study with a 2 * 2 design to assess main effects and possible interactions between sex and genotype. The concentrations of the 3 boar taint compounds @entity29562 ( = 0.044), skatole ( = 0.049), and @entity104 ( = 0.006) were significantly higher in fat of @entity5066 boars compared to GG boars. However, no effect on the sensory analysis of the fat samples could be observed. Between 20 and 115 kg BW, @entity5066 @entity1707 showed higher ADFI than GG @entity1707 ( < 0.001). An interaction between genotype and sex was observed for @entity9365 ( = 0.044): @entity5066 boars had a significantly higher @entity9365 than GG boars but there was no significant difference between the gilts. Daily lean meat gain tended to be higher in boars compared to gilts ( = 0.051), independent of genotype. Similarly, boars showed higher G:F compared to gilts ( < 0.001), without effect of genotype. Genotype and sex affected several carcass quality parameters but there was no interaction. @entity1707 of the @entity5066 genotype displayed a lower dressing percentage ( = 0.005), lower ham width ( = 0.024), lower muscle thickness ( = 0.011), and higher fat thickness ( < 0.001), resulting in a lower lean meat percentage ( < 0.001) in comparison with GG @entity1707 . Gilts had a significantly higher dressing percentage ( < 0.001), higher muscle thickness ( < 0.001), higher ham width ( < 0.001), and lower ham angle ( < 0.001) compared to boars. Other than the boar taint compounds, meat quality was not affected by genotype. Pork of gilts was darker ( = 0.014) and less exudative during cooking ( < 0.001) and contained more intramuscular fat ( = 0.013). These results indicate that genetic selection against boar taint is possible using this marker. This will also result in lower feed intake and @entity9365 and, consequently, better carcass quality.
