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Genetic variations of muscle fibre composition and meat quality in traditional and modern pig breeds
Reference
RMQ09346
Principal Investigator / Supervisor
Professor Kin-Chow Chang
Co-Investigators /
Co-Supervisors
Professor Jeffrey Wood
Institution
University of Glasgow
Department
Veterinary School
Funding type
Research
Value (£)
111,096
Status
Completed
Type
Research Grant
Start date
18/12/1998
End date
18/12/2001
Duration
36 months
Abstract
We recently developed a molecular method for classifying porcine muscle fibres into 4 major postnatal fibre types, based on the identification of expression of their respective myosin heavy chain isoform genes (slow/I, fast 2a, fast 2x and fast 2b fibres). We propose to establish the relationship between muscle fibre type composition and meat quality traits in modern and traditional pig breeds, and to evaluate the effect of dietary energy and protein on fibre type composition and meat traits. This study will provide new objective phenotypic criteria for selecting pigs for improved meat quality, establish a basis for exploiting the genetic merit of traditional British pigs, and initiate development of fibre type-specific molecular markers for marker-assisted selection.
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
Research Priority
X – Research Priority information not available
Research Initiative
LINK: Satellite Projects to Food Quality/Safety (RMQ) [1995]
Funding Scheme
X – not Funded via a specific Funding Scheme
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