Impact of specific genetic polymorphisms on pork quality in Argentinian swine populations.

Increasing consumer demand for high-quality pork has led the industry to focus on attributes like color, marbling, and tenderness. Since genetics plays a crucial role in such traits, this study explored the relationship between specific genetic variants and key pork quality parameters. Six candidate single nucleotide polymorphisms (SNPs) were analyzed in pigs from commercial farms in northeastern Argentina: RYR1 1843 C > T, RN (200R > Q/199I > V), CAST 638 S > A, CAST 76872G > A, SOX6A (A42812066G > A), and SOX6B (B43023574G > C) using polymerase chain reaction-restriction fragment length polymorphism analysis. Meat quality traits— pH, color, drip, thawing and cooking losses, marbling, moisture, and shear force—were measured and statistically analyzed. The RYR1-T allele was associated with faster pH decline, higher L*, CL and reduced tenderness (p < 0.05), suggesting susceptibility to pale, soft, exudative meat. Considering the major effect of RYR1, the influence of other variants was examined within RYR1 backgrounds. RN carriers showed effects color, drip, thawing and cooking losses and shear force (p < 0.05). CAST polymorphisms influenced pH decline and water retention (p < 0.05), while SOX6 SNPs were associated with pH, color, marbling, and water-holding capacity (p < 0.05). This study presents the initial characterization of these genetic markers within Argentinean herds, providing breeders with actionable data for genetic selection and advancing the field of porcine genetics.