Association of PRKAG3 and CAST genetic polymorphisms with traits of interest in dry-cured ham production: Comparative study in France, Slovenia and Spain

• Published in: Livestock science Vol. 128; no. 1; pp. 60 - 66
• Main Authors: Škrlep, M., Čandek-Potokar, M., Kavar, T., Žlender, B., Hortós, M., Gou, P., Arnau, J., Evans, G., Southwood, O., Diestre, A., Robert, N., Dutertre, C., Santé-Lhoutellier, V.
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.03.2010; Amsterdam; New York: Elsevier; Elsevier
• Subjects: Agricultural sciences; carcass characteristics; CAST; color; crossbreds; cured meats; Dry cured ham; environmental factors; Food and Nutrition; gene frequency; genes; Genetic polymorphism; genetic variation; genotype; ham; Life Sciences; meat quality; Pig; PRKAG3; subcutaneous fat; swine; swine breeds; weight; France; Slovenia; Spain; CAST; PRKAG3; Genetic polymorphism; Pig; Dry cured ham; cast; prkag3
• ISSN: 1871-1413; 1878-0490
• DOI: 10.1016/j.livsci.2009.10.015

Two genes ( PRKAG3 and CAST) were screened for genotype incidence and their effect on green ham traits in pigs suitable for dry-cured ham production from three commercial crosses (in three countries France, Slovenia and Spain). Hams were genotyped for PRKAG3 Ile199Val, CAST Lys249Arg and CAST Ser638Arg polymorphisms and the traits of interest (green ham weight and fat thickness, pH in M. semimembranosus (SM), M. gluteus medius (GM) colour) were measured. The genotype frequencies as well as the effect of the studied genes varied according to the country, which used different genetic crosses and selection criteria for dry-cured ham processes. Regarding the association with traits of interest, we observed a significant effect of PRKAG3 Ile199Val polymorphism on green ham weight and colour grade in the French cross, on green ham fat thickness, colour grade and GM Minolta L⁎ and a⁎ values in the Slovenian cross, and on SM pH in the Spanish cross. The CAST Lys249Arg polymorphism affected green ham weight in Slovenian cross, whereas CAST Ser638Arg affected green ham colour grade in French cross. No effect of CAST polymorphisms on the traits of interest was found in Spanish cross. According to our results, PRKAG3 gene seems to be more influential on green ham traits important for dry ham production than CAST gene. However the results were different for each country, indicating possible interaction with other genetic or environmental factors.