The purpose of the studies w
as to demonstr
ate to wh
at degree genotypes of c
alp
ast
atin (CAST/Rs
aI)
and myogenin (MYOG) genes
as well
as the inter
action between them m
ay
affect the c
arc
ass
and me
at qu
ality of pigs. The investig
ations were conducted on 397 stress resist
ant pigs (free of RYR1
T allele). It w
as demonstr
ated th
at the f
avour
able effect of the v
ari
ants of CAST
and MYOG genes on c
arc
ass qu
ality tr
aits depends on the cut. The gene v
ari
ant f
avour
ably
affecting the weight of h
am simult
aneously h
ad
a neg
ative effect on the weight of the loin. It w
as
also shown th
at the inter
action between CAST
and MYOG genotypes h
as
a signific
ant effect on b
ackf
at thickness. The effect of
a given combin
ation of CAST
and MYOG genotypes on c
arc
ass tr
aits is rel
ated to the weight of
a subst
anti
al cut (h
am, loin).
Genotypes at loci CAST/RsaI and MYOG have a significant effect on the value of certain traits and parameters of meat quality and its technological value (genotype CAST on pH at 35a0;min and 2, 3, 24, 48, 96, 144a0;h post-mortem (pH35, pH2, pH3, pH24, pH48, pH96, pH144, respectively), R1 (IMP/ATP), electrical conductivity at 3 and 4a0;h post-mortem (EC3, EC4), technological yield of meat in curing and thermal processing (TY) and protein content in the muscle tissue, while genotype MYOG on pH48, EC35, EC3, EC24 and dry matter content).