4 May 2010 Genetic study examining meatiness of pigs

New Zealand's pork industry will benefit from research on the genetics of meat growth in pigs being conducted at Lincoln University.

Using DNA technology, the study is examining the role of genes in muscle formation.

Muscle growth is critical in pork production, says researcher Sajee Kunhareang. If pigs have larger muscles there will be an associated increase in meatiness over time, but it is important that it is muscle size that increases in the animal rather than fat content.

Producing muscle uses less energy than generating fat, so it is cheaper in terms of animal nutrition costs for farmers to breed a leaner product, says Sajee, who is carrying out the work in the Faculty of Agriculture and Life Sciences.

Preliminary results show that there are naturally-occurring genetic differences among ordinary pigs in terms of muscle size. It is thought that this genetic variation might be significant for growth rate, fat deposition and piglet survival.

Results will benefit pork producers as they strive to produce a premium product while remaining profitable.

Sajee, who is at Lincoln University on secondment from a staff position at Khan Kaen University, Thailand, is carrying out the research for a PhD, under the supervision of Associate Professor Jonathan Hickford.