Traits important to pork quality include moisture, taste, color, tenderness and cooking properties. ISU has developed a family of pigs specifically for pork quality studies. The animals are crosses between the Berkshire breed, which is known for its meat quality, and the Yorkshire breed. Later this year, work will begin to narrow down the genetic regions linked to quality traits. The researchers will conduct a genome scan of each pig using 91 known genetic markers.
Genetic markers act like signposts across the chromosome.
Using gene markers and other technology, it's possible to localize the genes responsible for meat and muscle quality traits. We will narrow the search to certain regions of chromosomes, which will allow for future research to pinpoint specific genes. Rothschild likens the narrowing process to finding the correct mailing address to send a letter. The chromosome is the state. Regions within the chromosome are the cities.