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Marker-Assisted Selection - Swine
DNA LandMarks offers a panel of trait-linked markers to improve the genetic performance of swine breeding herds.
Markers are SNP (single-nucleotide polymorphism) based and can be run very efficiently in multiplexes allowing
for screening of many traits at an affordable cost. To achieve the greatest genetic impact, DNA LandMarks recommends
running all of these tests in combination.
Available trait-linked markers:
MCR4 (US patent no. 6,803,190 and 7,303,878): Melanocortin-4 receptor associates with growth, feed intake, backfat and lean
meat yield. Allele G (encoded for 298D) delivers leaner growth, less back fat and lower feed intake. Allele A (encoded
for 298N) increases the average daily gain, shorten the number of days to market and favorable meat quality traits. Breeders can select
the preferred allele depending on the market demanding or line characteristic. More info
HMGA1 (U.S. patent no. 7,244,564): High mobility group AT-hook1 associates with backfat thickness. Allele T
from a T/C SNP identified in intron 5 has been shown to select for lower backfat. Combining MC4R A allele and HMGA1 T
allele can maximize average daily gain and lower backfat thickness. More info
CCKAR (Houston et al., Genetics. 2006. 174(3): 1555-1563): Cholecystokinin type A receptor associates with feed intake
and growth traits. Allele G from a A/G SNP identified in 5'-untranslated region selects for higher feed intake and fast
growth without significant impact on fatness. More info
PRKAG3 (U.S. patent no. 6,919,177) : Protein Kinase Adenosine Monophosphate Activated γ3-Regulatory Subunit.
The RN- allele of this gene discovered in Hampshire is well known to have a negative impact on cured cooked ham yield.
A new allele encoded for 199I (allele A), which segregates in all commercial breeds, is associated with lower glycogen
content, higher ultimate pH, lower drip loss and favorable meat color in ham and loin. More info
CAST (U.S. patent application no. 20,070,172,848): This genetic test monitors two genetic variations impacting the
calpastatin gene. The A alleles for both SNPs (encoded 249K & 638R) result in improved meat quality including increased
juiciness and tenderness and reduced chew score and cooking loss. Two SNPs are used as haplotype to increase the accuracy
for selection. More info
For competitive pricing on these and other services, please contact:
Charles Pick, Business Development Manager
pickc@dnalandmarks.ca
+1 450 358 2621 ext 123
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