Abstract
Association among the PSE pork, halothane reactivity and blood types (H, PHI and 6PGD) was investigated in the three Japanese Landrace pig populations (Iwate, Shizuoka and Tokyo). The usefulness of the halothane reactivity, PHI and H loci for excluding PSE pork was confirmed in Shizuoka and Iwate populations. The animals having the inferior values in water-holding capacity, hardness, pH (45min.), color score, lightness, spreadability and R-value of pork were found more frequently in the halothane positive, PHI-BB and Ha types. The variance contributed by the combination of the PHI and H loci or halothane reactivity occupied about 10-60% of the total variance of meat quality, showing significant F-values. Especially, in Shizuoka population, 30-60% of the total variance of several physicochemical properties was contributed by the combination of blood types. The genetic relationships between the halothane locus and blood type loci (H, PHI and 6PGD) were investigated in Shizuoka and Tokyo populations. The PHI-BB type was closely related to the halothane reactivity in Shizuoka and Tokyo populations, but the 6PGD type was related to the halothane reactivity only in Shizuoka population. The degree of association between the halothane reactivity and blood types in each population were presumed to be a determinant factor of the usefulness of blood types for excluding PSE pork.
