D. L. Meeker 1,
S. J. Moeller,
K. M. Irvin,
D. M. Wulf,
C. L. Knipe, and
R. C. Emnett
The Ohio State University Department of Animal Sciences
The Napole gene is associated with several factors that could influence fresh and processed pork quality. These factors could be either positive or negative, depending on environmental factors, interactions with other genes, and processing techniques. Meat from animals with the gene loses approximately 7% more moisture in the form of drip than normal animals and has a low ultimate pH which can diminish fresh meat quality. However, both French and American researchers have noted a trend for animals with the RN gene to have meat that is more tender. There is no doubt that the U.S. pig population has a significant incidence of the RN gene, especially the Hampshire breed. It is likely that the RN gene is also in other breeds, but the extent is not yet known. The primary objective of the Napole gene research at Ohio State is to learn important information about the role of genetics in meat quality.
1For more information contact at: The Ohio State University, 122A Animal Science Building, 2029 Fyffe Road, Columbus, OH 43210; 614-292-1351; 614-292-3513; fax: 614-292-2929; e-mail: meeker.40@osu.edu. Other Cooperators: National Swine Registry, National Pork Producers Council, Ohio Pork Producers Council, University of Illinois, and Iowa State University.