The influence of RN genotype, including the new V199I allele, on the eating quality of pork loin

Josell, Åsa; Enfält, Ann‐Charlotte; Seth, Gertrud von; Lindahl, Gunilla; Hedebro-Velander, Ingela; Andersson, Leif; Lundström, Kerstin

doi:10.1016/s0309-1740(03)00056-1

Cited by 26 publications

(29 citation statements)

References 23 publications

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“…Regarding codon 199 of PRKAG3 gene, the observed low incidence Table 1. Frequency of pigs according to crossbreed, RYR1 and PRKAG3 genotype in the studied sample of Slovenian commercial pigs of I/I genotype (9.4%, 11.9%, 10.6% for Pi, Pi × Ln and Pi × Ha crosses, respectively) agrees with the results generally reported in the available literature for different modern breeds or crosses (Ciobanu et al 2001;Josell et al, 2003a;Huang et al, 2004;Lindahl et al, 2004a,b;Stalder et al, 2005;Otto et al, 2007;Ramos et al, 2008) with the exception of Berkshire breed where the frequency of I/I genotype is reported as high as 74% (Ciobanu et al, 2001). In the present study, I/I genotype was always associated with 200R allele in agreement with the results reported in the previously mentioned literature.…”

Section: Genotype Frequenciessupporting

confidence: 88%

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

Škrlep¹,

Kavar²,

Čandek-Potokar³

2010

Czech J. Anim. Sci.

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ABSTRACT:The effect of polymorphisms at PRKAG3 (R200Q and I199V) and RYR1 (R615C) genes on carcass traits and meat quality was examined in a sample of 257 commercial pigs, crosses of Landrace × Large White as maternal line and Pietrain (N = 96), Pietrain × Landrace (N = 42) or Pietrain × Hampshire (N = 119) as paternal line. Pigs were genotyped (PCR-RFLP) and traits of interest were measured (which included carcass and ham weight, measurements of fatness, meatiness, ultimate pH, colour parameters and drip loss). The observed genotype frequencies at PRKAG3 gene were 9.7%, 38.9%, 32.7%, 6.2% and 12. 5% for R/R-I/I, R/R-I/V, R/R-V/V, Q/R-I/Vand Q/R-V/V genotype, respectively. RYR1 genotype frequencies were 57.2% for N/N and 42.8% for N/n genotype. Studied polymorphisms exhibited a significant effect on meat quality, but mainly an insignificant effect on carcass traits. No significant interaction between PRKAG3 and RYR1 was found. Carriers of RYR1 mutant allele "n" had less intense longissimus dorsi muscle colour (subjective score, Minolta L* and b*) and higher drip loss. Regarding PRKAG3, the ultimate pH decreased and Minolta L*, a*, b* and drip loss increased in the following order: R/R-I/I, R/R-I/V, R/R-V/V, Q/R-I/V and Q/R-V/V, according to the presence of 199I and absence of 200Q alleles. The study shows that the I199V polymorphism is an important source of variation in pigs free of 200Q. In particular the 199I proves beneficial for meat quality. The results of combining the RYR1 and PRKAG3 genotypes indicate that R/R-I/I genotype could be used in counterbalancing the negative effects of "n" allele on meat quality.

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Section: Genotype Frequenciessupporting

confidence: 88%

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

Škrlep¹,

Kavar²,

Čandek-Potokar³

2010

Czech J. Anim. Sci.

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“…Moreover, a lighter intensity of color was observed for the PSE and acid meat compared to the normal meat. Lightness of meat color is characteristic of PSE and acid meat [21] and is partly explained by the degree of pH decline [19,20,26,27].…”

Section: Meat Qualitymentioning

confidence: 99%

“…, may have an important role in a Ca ?2 -regulated mechanism of muscle contraction. Josell et al [20] reported that the increased level of proteolysis is initiated by an increased rate of ATP degradation and rapid pH decline.…”

Section: Sds-page Analysis Of Protein From Drip Lossmentioning

confidence: 99%

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

Żelechowska

Przybylski

Jaworska

et al. 2012

Eur Food Res Technol

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“…The present study was part of a project aiming to find new quantitative trait loci related to pork quality. Technological and sensory quality from the same study are presented elsewhere (Josell et al, 2003b;Lindahl et al, 2004a,b).…”

Section: Introductionmentioning

confidence: 99%

Effects of a second mutant allele (V199I) at the PRKAG3 (RN) locus on carcass composition in pigs

et al. 2006

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The influence of RN genotype, including the new V199I allele, on the eating quality of pork loin

Cited by 26 publications

References 23 publications

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

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

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

Effects of a second mutant allele (V199I) at the PRKAG3 (RN) locus on carcass composition in pigs

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