The association between polymorphism of PKM2 gene and glycolytic potential and pork meat quality

Technological and sensory pork quality in relation to muscle and drip loss protein profiles

“…Despite that the pigs originated from herds belonging to the program of elimination of disadvantageous genes' influence on meat quality (RYR1 T and RN -), approximately 10 % of the 75 meat samples were classified as PSE and a similar percentage was found for acid meat. However, PSE meat and meat with low pH levels have been observed in races lacking these two genes [17,19,34,35], which may have been due to stress conditions of preslaughter trade, slaughter, and feeding [19,36]. The electrical low voltage stunning may contribute to the occurrence of PSE meat [37,38].…”

“…In addition, there have been recent reports about the impact of other genes on the level of glycogen and GP. Sieczkowska et al [35] showed a significant effect of PKM2 gene (pyruvate kinase muscle gene in the glycolytic pathway that catalyzes the conversion of phosphoenolpyruvate into pyruvate, which is later reduced to lactate in anaerobic conditions) on GP, pH, and drip loss. The average GP values reported by these authors for each of the three possible genotypes were similar to those obtained in this study.…”

The comparison of energy metabolism and meat quality among three pig breeds

“…Another important factor is hormone content; epinephrine and glucagon induce an increase in cyclic adenosine monophosphate (cAMP), which leads to the phosphorylation of glycogen by phosphorylase kinase. The PFKM gene codes for pyruvate kinase, which catalyzes the irreversible conversion of phosphoenolpyruvate and ADP to pyruvate and ATP (Fontanesi et al 2003;Sieczkowska et al 2010). Furthermore, the major genes controlling the rate-limiting enzymes for glycolysis reaction and adenosine-5′-triphosphate (ATP) generation, can also influence the rate and extent of pH decline.…”

Identification of four SNPs and association analysis with meat quality traits in the porcine Pitx2c gene

“…Single nucleotide polymorphisms (SNPs), the most frequent form of DNA variations in mammals, are well suited for MAS of economic traits in meat animal breeding. So far, a large number of SNPs have been identified to be associated with economic traits in various pig populations [12][13][14][15][16], but the valuable SNP molecular markers are limited. Therefore, more major genes and SNP molecular markers still need to be identified.…”