Comparison of PRKAG3 and RYR1 gene effect on carcass traits and meat quality in Slovenian commercial pigs

Škrlep, Martin; Kavar, Tatjana; Čandek-Potokar, Marjeta

doi:10.17221/6/2009-cjas

Cited by 19 publications

(15 citation statements)

References 45 publications

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“…However, RN 2 pigs were also reported to have higher levels of IMF (Cherel et al, 2010), which is beneficial for dry-cured hams. The available literature indicates that the effects of RYR1 T and RN 2 are additive for pork technological quality (Hamilton et al, 2000;Š krlep et al, 2010a) and that the poorest meat quality is to be expected in the presence of both RYR1 T and RN…”

mentioning

confidence: 99%

Factors in pig production that impact the quality of dry-cured ham: a review

Čandek-Potokar

Škrlep

2012

Animal

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101

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This study reviews the factors of pig production that impact the quality of dry-cured ham. When processing is standardized, the quality of the final dry-cured product is primarily determined by the quality of the meat before curing (green ham). This has been defined as the aptitude for seasoning and is determined by the green ham weight, adipose tissue quantity and quality, meat physico-chemical properties and the absence of visual defects. Various ante-mortem factors including pig age and weight, genetic type, diet, feeding strategy and slaughter conditions determine green ham properties such as the dynamics of water loss, salt intake and, as a consequence, proteolysis and lipolysis. Muscle conditions (pH, salt concentration, water content and availability, temperature) influence enzymatic activity and development of characteristic texture and flavor. Generally, hams of older and heavier pigs present better seasoning aptitude because of higher adiposity. Adiposity is also positively correlated with fat saturation, which is desired to avoid rancidity and oiliness. The fatty acid profile of tissue lipids can be manipulated by diet composition. Feeding strategy affects tissue accretion and protein turnover, thus directly impacting proteolysis. With respect to the impact of pig genotype on dry-cured ham quality, local breeds are generally considered more suitable for producing quality dry hams; however, the majority of dry-cured hams on the market today are from modern pig breeds raised in conventional systems, providing lean hams. The importance of all these factors of pig production is discussed and synthesized, with an emphasis on the main difficulties encountered in dry-cured ham production.Keywords: dry-cured ham, pig production factors ImplicationsThe industry of dry-cured hams faces the challenge of how to create a product with desirable taste and nutritional properties. Consumers demand lean products, but lean hams have higher seasoning losses, higher salt intake, lower oxidative stability and lower eating quality. Meeting consumer demands for lower fat and salt content (two factors of nutritional quality) can increase problems related to sensory quality and consumer acceptance of dry ham. An understanding and control over pig production factors can help optimize the product without compromising its quality.

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confidence: 99%

Factors in pig production that impact the quality of dry-cured ham: a review

Čandek-Potokar

Škrlep

2012

Animal

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101

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“…Skrlep et al (19) analysed 257 carcasses of hybrids (Landrace crossed with paternal components: Pietrain and Hampshire). They did not find a significant effect of the RYR1 polymorphisms on dressing percentage, but observed a significant effect of these polymorphisms on the quality of meat in the carcass.…”

Section: Resultsmentioning

confidence: 99%

Productivity of pigs of conservation breeds in terms of selected gene polymorphisms

Nienartowicz–Zdrojewska¹,

Sobek²,

Buczyński³

et al. 2017

Medycyna Weterynaryjna

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The material for the analyses comprised blood samples collected from 65 Zlotnicka Spotted (Zlp) sows and 43 Zlotnicka White (Zlb) sows born and kept in two herds in Wielkopolska. While analysing reproductive, fattening and slaughter traits, information was collected on 290 litters, including 180 litters of Zlp sows and 110 litters of Zlb sows. Intravital measurements were taken using a Piglog 105 for the evaluation of the mean backfat thickness, lean meat content and loin eye thickness. The aim of the research was to determine the effect of selected genotypes on reproductive, fattening and carcass performance traits of the two indigenous pig breeds (Zlotnicka White and Zlotnicka Spotted), kept and bred in Poland. The frequency of RYR1 genotypes indicates that the number of animals with the RYRTT genotype carrying a mutation in the RYR1 gene was low in the Zlotnicka breeds. In the herd of Zlb sows, a statistically significant negative effect of the RYRCT genotype on piglet wastage up to 21 days of age was found. The highest wastage rate was recorded in the group of heterozygotes. The frequency of the genotypes indicates that the DD genotype typical of animals with polymorphism in the GH/MspI gene occurred rarely in the analysed population of the Zlotnicka breeds. A statistically significant effect of the GH/MspI genotype on litter weight at 21 days of age was observed in the population of the Zlb sows. The heaviest piglets were born to sows with the DD genotype, while the lightest piglets were born to sows with the CC genotype. The frequency of the LEP genotypes indicates that the number of animals with the TT genotype was very low in the population of the Zlb pigs. No animal with the TT genotype was found in the Zlp herd.

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“…Many reports concern porcine PRKAG3 gene as a gene influencing meatness (Škrlep et al, 2010a;Rohrer et al, 2012). Qiao et al (2010) considerable association between this gene and two meat quality traits (pH and glycogen).…”

Section: Resultsmentioning

confidence: 99%

Associations of fifty single nucleotide polymorphisms within candidate genes with meatness in pigs

Borowska¹,

Szwaczkowski²,

Kocwin-Podsiadla³

et al. 2014

CZECH J ANIM SCI

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ABSTRACT:The objective of the paper was to classify 50 SNPs (from 17 chromosomes) according to their contribution to the meatness of 293 boars of two breeds (Polish Landrace and Polish Large White) using entropy analysis and standard association analysis. The collected data were classified into two groups (according to the official EUROP procedure) and used for entropy analysis. Associations of single genotypes versus their groups (located at single chromosomes) with the trait studied were estimated by the use of the Generalized Linear Model

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Comparison of PRKAG3 and RYR1 gene effect on carcass traits and meat quality in Slovenian commercial pigs

Cited by 19 publications

References 45 publications

Factors in pig production that impact the quality of dry-cured ham: a review

Factors in pig production that impact the quality of dry-cured ham: a review

Productivity of pigs of conservation breeds in terms of selected gene polymorphisms

Associations of fifty single nucleotide polymorphisms within candidate genes with meatness in pigs

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