Genes de importância econômica em suínos para melhoramento das características da carne

Abstract

Pork is the most consumed animal protein in the world, due to its features, such as softness, juiciness and taste that pleases its consumers. It is of high importance to understand how the genes that influence the characteristics of the carcass and consequently the quality of pork work, being possible to make use of several technologies of markers to understand the role of these genes, making it possible to work in a way that doesn’t negatively influence the quality of these carcasses. Meat quality is a fundamental point to be studied because it influences both final consumers and the industries responsible for pork processing, and impacts related to quality deviations caused by some genes such as halothane, are responsible for bringing great losses to all meat production chain, emphasizing the importance of working on the breeding, to improve carcasses in a way that pleases all sectors that demand pork.