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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| Veröffentlicht in: | Agriculturae Conspectus Scientificus 2013-09, Vol.78 (3), p.159 |
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| container_title | Agriculturae Conspectus Scientificus |
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| creator | Bertić, Vedran Bošnjak, Zinka Đurkin, Ivona Lukić, Boris Jovanovac, Sonja Kušec, Goran |
| description | 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. |
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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.</description><identifier>ISSN: 1331-7768</identifier><identifier>EISSN: 1331-7776</identifier><identifier>CODEN: PJZSAZ</identifier><language>eng</language><publisher>Agronomski fakultet Zagreb</publisher><subject>frequency ; meat quality ; pig ; PRKAG3</subject><ispartof>Agriculturae Conspectus Scientificus, 2013-09, Vol.78 (3), p.159</ispartof><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><orcidid>0000-0002-1363-8447</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,780,784,885</link.rule.ids></links><search><creatorcontrib>Bertić, Vedran</creatorcontrib><creatorcontrib>Bošnjak, Zinka</creatorcontrib><creatorcontrib>Đurkin, Ivona</creatorcontrib><creatorcontrib>Lukić, Boris</creatorcontrib><creatorcontrib>Jovanovac, Sonja</creatorcontrib><creatorcontrib>Kušec, Goran</creatorcontrib><title>PRKAG3 Gene and Meat Quality of Hybrid Pigs</title><title>Agriculturae Conspectus Scientificus</title><description>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.</description><subject>frequency</subject><subject>meat quality</subject><subject>pig</subject><subject>PRKAG3</subject><issn>1331-7768</issn><issn>1331-7776</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNpjYuA0NDY21DU3NzdjgbPNLDgYuIqLswwMTMyNjc04GbQDgrwd3Y0V3FPzUhUS81IUfFMTSxQCSxNzMksqFfLTFDwqk4oyUxQCMtOLeRhY0xJzilN5oTQ3g66ba4izh25GUXJidnxBUWZuYlFlfH5iZjxEpLgoORXIjDc0MLOwNDMmVT0A5Go6BA</recordid><startdate>20130904</startdate><enddate>20130904</enddate><creator>Bertić, Vedran</creator><creator>Bošnjak, Zinka</creator><creator>Đurkin, Ivona</creator><creator>Lukić, Boris</creator><creator>Jovanovac, Sonja</creator><creator>Kušec, Goran</creator><general>Agronomski fakultet Zagreb</general><scope>VP8</scope><orcidid>https://orcid.org/0000-0002-1363-8447</orcidid></search><sort><creationdate>20130904</creationdate><title>PRKAG3 Gene and Meat Quality of Hybrid Pigs</title><author>Bertić, Vedran ; Bošnjak, Zinka ; Đurkin, Ivona ; Lukić, Boris ; Jovanovac, Sonja ; Kušec, Goran</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-hrcak_primary_oai_hrcak_srce_hr_1068963</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>frequency</topic><topic>meat quality</topic><topic>pig</topic><topic>PRKAG3</topic><toplevel>online_resources</toplevel><creatorcontrib>Bertić, Vedran</creatorcontrib><creatorcontrib>Bošnjak, Zinka</creatorcontrib><creatorcontrib>Đurkin, Ivona</creatorcontrib><creatorcontrib>Lukić, Boris</creatorcontrib><creatorcontrib>Jovanovac, Sonja</creatorcontrib><creatorcontrib>Kušec, Goran</creatorcontrib><collection>Hrcak: Portal of scientific journals of Croatia</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bertić, Vedran</au><au>Bošnjak, Zinka</au><au>Đurkin, Ivona</au><au>Lukić, Boris</au><au>Jovanovac, Sonja</au><au>Kušec, Goran</au><format>book</format><genre>document</genre><ristype>GEN</ristype><atitle>PRKAG3 Gene and Meat Quality of Hybrid Pigs</atitle><jtitle>Agriculturae Conspectus Scientificus</jtitle><date>2013-09-04</date><risdate>2013</risdate><volume>78</volume><issue>3</issue><spage>159</spage><pages>159-</pages><issn>1331-7768</issn><eissn>1331-7776</eissn><coden>PJZSAZ</coden><abstract>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.</abstract><pub>Agronomski fakultet Zagreb</pub><orcidid>https://orcid.org/0000-0002-1363-8447</orcidid><oa>free_for_read</oa></addata></record> |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | frequency meat quality pig PRKAG3 |
| title | PRKAG3 Gene and Meat Quality of Hybrid Pigs |
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