Pigs lacking the SRCR5 domain of CD163 protein demonstrate heritable resistance to the PRRS virus and no changes in animal performance from birth to maturity.

Porcine reproductive and respiratory syndrome (PRRS) is one of the world's most persistent viral pig diseases, with a significant economic impact on the pig industry. PRRS affects pigs of all ages, causing late-term abortions and stillbirths in sows, respiratory disease in piglets, and increased susceptibility to secondary bacterial infection with a high mortality rate. PRRS disease is caused by a positive single-stranded RNA PRRS virus (PRRSV), which has a narrow host-cell tropism limited to monocyte-macrophage lineage cells. Several studies demonstrated that the removal of CD163 protein or, as a minimum, its scavenger receptor cysteine-rich domain 5 (SRCR5) precludes the viral genome release, conferring resistance to PRRSV in live animals. Today, very limited information exists about the impact of such edits on animal performance from birth to maturity in pigs. Using CRISPR-Cas9 with dual-guide RNAs and non-homologous end joining (NHEJ), first-generation (E0) pigs were produced with a deletion of exon 7 in the CD163 gene. The selected pigs were bred to produce the next three generations of pigs to establish multiple lines of pigs homozygous for the edited allele, thereby confirming that the CD163 gene with removed exon 7 was stable during multiple breeding cycles. The pigs were evaluated relative to non-edited pigs from birth to maturity, including any potential changes in meat composition and resistance to PRRSV. This study demonstrates that removing the SRCR5 domain from the CD163 protein confers resistance to PRRSV and, relative to unedited pigs, resulted in no detected differences in meat composition and no changes in the growth rate, health, and ability to farrow. Together, these results support the targeted use of gene editing in livestock animals to address significant diseases without adversely impacting the health and well-being of the animals or the food products derived from them.

The support of meat value chains by genetic technologies.

Ongoing meat and food industry consolidation has resulted in the creation of larger and more complex, vertically integrated and/or coordinated food production systems. These systems have also been focused on development of differentiated 'Value Chains' as a departure from the traditional commodity oriented 'Supply Chains'. The main goal of value chains is to achieve sustainable competitiveness through focusing resources on efficiently producing goods that offer superior consumer-recognized value. A closely-aligned value chain often contains vertically and horizontally linked players such as genetics and genetic improvement program(s), farmer(s), processor(s), distributor(s), and retailer(s). In this paper we postulate that the underlying foundation of the success of meat value chain accomplishments has been through substantial development of animal genetic technologies enabling sustainable production of animal protein-based consumer products of desirable quantity and quality. It is plausible to assume that further advancement in genomic selection and eventually proteomics will enable implementation of more complex genetic improvement programs leading to further development of differentiated meat value chains focused on ever changing consumer needs.

Relationships between biochemical characteristics and meat quality of Longissimus thoracis and Semimembranosus muscles in five porcine lines.

Five porcine genetic lines which represent a high proportion of European pig production were fully characterized for meat quality parameters and muscle biochemical characteristics (Longissimus thoracis, LT, and Semimembranosus, SM). The line characterisation was based on 100 animals each representing Large White, Landrace, Duroc, Piétrain (Halothane negative) and Meishan (a Meishan/Large White crossbred line) prevalent genetic backgrounds. Different meat quality parameters (pH 45min, pH ultimate, electrical conductivity, and colour measurements), as well as muscle water holding capacity, muscle metabolic and contractile traits, fibre type, size and frequencies were measured and their relationships studied. The main differences in the LT were found between the Meishan and Piétrain genetic lines, in relation to the muscle fibre size (larger in Piétrain). The Duroc line was characterized by the muscle oxidative traits and the Landrace by the high percentage of fast glycolytic fibres. In SM, Duroc and Piétrain were distinguished from Landrace and Meishan according to the metabolic and contractile characteristics of this muscle. Large White tended to lie between the other breeds for many of the traits. The measured muscle characteristics were related to differences in drip loss and marbling values and could thereby influence the eating quality of pork. Overall the results show differences between the genetic lines for a number of muscle traits which could have impact on consumer appeal and eating quality. The present findings should serve to emphasise the importance of including eating quality as a trait in breed selection.

The relationship between pig genetics, myosin heavy chain I, biochemical traits and quality of M. longissimus thoracis.

The relationship between muscle biochemical traits, myosin heavy chain I and meat quality of longissimus thoracis was studied using gilts from five divergent porcine lines (A to E) (carcass weight: 83.7±8.7 kg). Intramuscular fat (IMF) and haem pigments content as well as myosin heavy chain 1 (MyHC I) percentage and the activity of lactate dehydrogenase (LDH) and isocitrate dehydrogenase (ICDH) were determined. Only group E, a well conformed line of pigs, included the halothane positive genotype. The presence of the Hal gene in this line resulted in meat of poorer quality in terms of meat of higher exudate compared to line D, also a well conformed line of predominantly Pietrain origin but being halothane gene free. Line C presented the highest IMF content (2.02%) as well as high oxidative characteristics (MyHC I, 10.0%; LDH/ICDH, 1.92 µmol nmol(-1); ICDH activity, 1.78 nmol min(-1) g(-1)) and the lowest drip losses (5.3%). According to a principal component analysis including MyHC I, biochemical traits and meat quality parameters, line C was characterized by a high IMF content and oxidative traits, and line B by a high glycolytic metabolism. Line E was distinguished by high drip losses and by low pH(45) and pH(u). In conclusion, several observed differences in muscle metabolism between lines free of the halothane gene (A, B, C and D) must be caused by other "genetic background" factors.