H. Y. Chung, Lee, K. T., Jang, G. W., Choi, J. G., Hong, J. G., and Kim, T. H.
, “A genome-wide analysis of the ultimate pH in swine”
, vol. 14, pp. 15668-15682, 2015.
Meat pH is an important factor influencing meat quality traits in swine. This study evaluated a large number of genetic variants that covered all of the swine chromosomal regions. Approximately 68,000 single nucleotide polymorphisms (SNPs), found on Illumina Porcine SNP chips, were tested for associations with meat pH values. A genome-wide association study (GWAS) found that 19 SNPs on Sus scrofa chromosome 4 were significantly associated with pH.