Abstract: The PCR-RFLP technique was applied in this study to analyze the MspI polymorphism in the 3-UTR of MyoG gene. The relationship between different genotypes and corresponding traits and the genetic effects of different allele were analyzed. The results indicated that the N allele has highly significant genetic effects in improving carcass lean percent and the loin eye area, and decreasing the fat content (P<0.01). But no significant influence was found to the FOM carcass traits (P>0.05). As meat quality traits being considered, the N allele highly significantly decreased the pH value, meat color, intramuscular fat content, increased the drip loss (P<0.01) and caused the worse of meat quality. When considering genetic values of different traits, it was found that the N allele had additive effects of 3.929% to carcass lean percent, 2.0985 cm2 to loin eye area, -3.0245% to the fat content, -0.167 to the pH1 value, 0.558% to the drip loss and -0.963% to intramuscular fat content. But no effect was observed to the carcass grading traits.