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Association between the splice mutation g.8283C>A of the PHKG1 gene and meat quality traits in Large White pigs
Meat Science ( IF 5.7 ) Pub Date : 2018-10-03 , DOI: 10.1016/j.meatsci.2018.10.003
Martina Zappaterra , Dalal Sami , Roberta Davoli

Pork technological and sensory qualities are greatly affected by water-holding capacity (WHC), pH, color, tenderness, and chemical composition, and the identification of genetic markers affecting these traits is regarded as a primary goal in pig selection. Phosphorylase Kinase Catalytic Subunit Gamma 1 (PHKG1) gene has been reported in the literature to be a candidate gene for meat drip loss, ultimate pH, color and glycolytic potential. This study was mainly aimed at testing whether PHKG1 g.8283C>A SNP was associated with meat quality traits in heavy pigs. The associations between PHKG1 g.8283C>A SNP, WHC, meat color and pH measurements were evaluated in 250 Italian Large White pigs. The marker showed an additive effect on WHC (P = .008) and a dominant effect on a* color parameter (P = .004). Further studies are needed to elucidate the effects of this polymorphism on heavy pig meat quality traits before this mutation could be considered a marker of interest for heavy pig selection schemes.



中文翻译:

大白猪PHKG1基因剪接突变g.8283C> A与肉质性状的相关性

保水能力(WHC),pH,颜色,嫩度和化学成分极大地影响了猪肉的技术和感官品质,因此识别影响这些性状的遗传标记被认为是选择猪的主要目标。文献已经报道磷酸化酶激酶催化亚基γ1PHKG1)基因是减少肉滴失,最终pH,颜色和糖酵解潜力的候选基因。这项研究的主要目的是测试PHKG1 g.8283C> A SNP是否与重猪的肉质性状有关。在250头意大利大白猪中评估了PHKG1 g.8283C> A SNP,WHC,肉色和pH值之间的关联。该标记物对WHC(P  = .008)和对a *颜色参数的显性影响(P  = .004)。需要进一步的研究来阐明这种多态性对重猪猪肉品质性状的影响,然后才能将该突变视为重猪选择方案的重要标志。

更新日期:2018-10-03
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