Pork technological and sensory qualities are greatly affected by water-holding capacity (WHC), pH, color, tenderness, and chemical composition, and the identification of genetic markers affecting these traits is regarded as a primary goal in pig selection. Phosphorylase Kinase Catalytic Subunit Gamma 1 (PHKG1) gene has been reported in the literature to be a candidate gene for meat drip loss, ultimate pH, color and glycolytic potential. This study was mainly aimed at testing whether PHKG1 g.8283C>A SNP was associated with meat quality traits in heavy pigs. The associations between PHKG1 g.8283C>A SNP, WHC, meat color and pH measurements were evaluated in 250 Italian Large White pigs. The marker showed an additive effect on WHC (P = .008) and a dominant effect on a* color parameter (P = .004). Further studies are needed to elucidate the effects of this polymorphism on heavy pig meat quality traits before this mutation could be considered a marker of interest for heavy pig selection schemes.

保水能力（WHC），pH，颜色，嫩度和化学成分极大地影响了猪肉的技术和感官品质，因此识别影响这些性状的遗传标记被认为是选择猪的主要目标。文献已经报道磷酸化酶激酶催化亚基γ1（PHKG1）基因是减少肉滴失，最终pH，颜色和糖酵解潜力的候选基因。这项研究的主要目的是测试PHKG1 g.8283C> A SNP是否与重猪的肉质性状有关。在250头意大利大白猪中评估了PHKG1 g.8283C> A SNP，WHC，肉色和pH值之间的关联。该标记物对WHC（P  = .008）和对a *颜色参数的显性影响（P  = .004）。需要进一步的研究来阐明这种多态性对重猪猪肉品质性状的影响，然后才能将该突变视为重猪选择方案的重要标志。