PRKAG3 Gene and Meat Quality of Hybrid Pigs

The study was performed on 89 PIC (Pig Improvement Company) pig carcasses with the aim to investigate influence of I199V polymorphism at PRKAG3 locus on meat quality traits. After the slaughter pH45 and pH24 in MS (semimembranosus) and LD (longissimus dorsi) muscle, CIE-L*a*b*, drip loss, cooking lo...

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Bibliographic Details
Published inAgriculturae Conspectus Scientificus Vol. 78; no. 3; p. 159
Main Authors Bertić, Vedran, Bošnjak, Zinka, Đurkin, Ivona, Lukić, Boris, Jovanovac, Sonja, Kušec, Goran
Format Paper
LanguageEnglish
Published Agronomski fakultet Zagreb 04.09.2013
Subjects
frequency
meat quality
pig
PRKAG3
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Summary:The study was performed on 89 PIC (Pig Improvement Company) pig carcasses with the aim to investigate influence of I199V polymorphism at PRKAG3 locus on meat quality traits. After the slaughter pH45 and pH24 in MS (semimembranosus) and LD (longissimus dorsi) muscle, CIE-L*a*b*, drip loss, cooking loss and shear force were measured and pigs were genotyped for PRKAG3 Ile199Val polymorphism. Genotype frequencies at 199th codon of the PRKAG3 gene were 80.90%, 11.24% and 7.87% for Val/Val, Ile/Val and Ile/Ile genotype, respectively. Influence of I199V polymorphism was observed for pH45 values in MS and LD muscle, b*, drip loss and shear force values, where Ile/Ile genotype showed preferable values in all investigated traits.
Bibliography:106896
ISSN:1331-7768
1331-7776