Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5543461 | Meat Science | 2017 | 36 Pages |
Abstract
Single nucleotide polymorphisms (SNPs) of six genes (TTN, PRKAG3, CAST, CTSB, CTSF, and MYPN), known for associations with carcass and meat quality traits, post mortem proteolysis, were screened in a commercial crossed population of 368 heavy pigs (Large White x Landrace)Â ÃÂ Duroc, reared according to the rules of Italian Protected Designation of Origin (PDO) dry-cured ham. Carcass, longissimus thoracis et lumborum muscle (LTL), and green ham traits were obtained after slaughtering, main weight losses of dry-cured hams were collected during processing. The results showed the impact of CAST variants on carcass weight, of CTSF on LTL tenderness, ham weight and fatness, of PRKAG3 and TTN on ultimate pH, hamweight. This study, while confirming significant associations between SNPs of genes and qualitative traits of carcass, longissimus and ham, supports CTSF as candidate gene suitable for fresh consumption purpose (tenderness of longissimus at 24Â h post mortem), and for dry-cured ham processing (higher thickness of ham subcutaneous fat).
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Authors
Roberta Davoli, Cristina Schivazappa, Paolo Zambonelli, Silvia Braglia, Andrea Rossi, Roberta Virgili,