The aim of this research work was to evaluate the effect of the halothane gene on the quality characteristics of pork. Commercial hybrid pig carcasses (151) were used for the trial, 93 with normal halothane genotype (HalNN), 51 heterozygous genotype (HalNn) and 7 homozigous recessive genotype (Hal nn). The measured attributes were backfat and muscle depth, meat percentage, carcass weight and pH at 45 minutes and 24 hours after the slaughter, on the Longissimus dorsi muscle, color, drip loss, and identification of the halothane genotype was determined in fat samples through PCR-RFLP technique. The HalNn pigs presented greater muscle depth and meat percentage than HalNN ones. Significant differences were observed between HalNn and HalNN pigs in relation to the inicial pH and meat color. The halothane genotype did not affect the backfat thickness, final pH and water holding capacity. Differences between carcass quality from the HalNn and the nn pigs in relation to the backfat thickness, muscle depth and the meat percentage were not observed. Differences between quantity and quality of pork seems to be associated to the presence of the halothane gene.
halothane gene; PSE; pork quality
