GENETICS OF MEAT QUALITY

Researchers: A. BLASCO, N. IBAÑEZ and P. HERNANDEZ

In this line we study the genetics of rabbit carcass and meat quality, not only because rabbit is a livestock production, but because it is a model for other species. Classical meat quality studies (pH, WHC, chemical and fatty acid composition) are accompanied by enzymatic studies. Metabolic, antioxidant, proteolitic and lypolitic enzymes are studied.

           1. The effect of selection for growth rate on carcass and meat quality: Commercial selection programs include selection for growth rate in all species. Consequences of this selection are studied in a rabbit population selected for growth rate and compared with a control population previously frozen and thawed after several generations of selection.

           2. Between breed genetic variability for carcass and meat quality. Research on genetic variability between breeds can orientate further studies of genetic variability within breeds, which is important mainly in meat quality studies because they are difficult or expensive. This orientation is specially relevant for enzymatic studies because of their closer relationship with single genes.

            3. Divergent selection for loin intramuscular fat: Intramuscular fat is one of the mean traits related to meat quality. We intend to estimate the correlated response to selection for loin intramuscular on intramuscular fat of different muscles, and also the indirect response to selection obtained for dissectible fat. This will clarify the genetic relationships between total fat and intramuscular fat and between intramuscular fat of different muscles or muscular groups, which is a current focus of interest in pig and beef cattle meat production.

            4. Genomics, metabolomics, metagenomics and meta-metabolomics of intramuscular fat:  We analyse all these -OMICS in the divergent lines selected for intramuscular fat, with the objective of a better understanding of the metabolic routes driving fat deposition and the genes implied on them. The -OMICS integration is also a challenge that will lead to a better knowledge of all processes implied in fat deposition.