DNA MARKERS FOR DETECTING IMPROVEMENT OF PORCINE MEAT QUALITY USING SNPS IN REGION OF MUSCLE SPECIFIC MICRORNA-206

摘要

PURPOSE: A DNA marker for identifying pork meat quality using SNP of muscle-specific microRNA-206 region is provided to early diagnose an individual with improved meat quality and to develop high quality meat. CONSTITUTION: A DNA marker for identifying pork meat quality comprises 15-700 continuous sequences containing 207th base(T), 299th base(T), 300th base(G), or 420th base(G). The DNA marker enhances the number of muscle fibers in pork meat and muscle fiber type IIa ratio of cross section of pork meat. The DNA marker improved meat quality by reducing muscle fiber type IIb ratio and drip loss or lightness.