Original scientific paper

PRKAG3 Gene and Meat Quality of Hybrid Pigs

Vedran Bertić ; Institute of Public Health Osijek, Franje Krežme 1, 31000 Osijek, Croatia
Zinka Bošnjak ; Institute of Public Health Osijek, Franje Krežme 1, 31000 Osijek, Croatia
Ivona Đurkin orcid.org/0000-0002-1363-8447 ; Faculty of Agriculture in Osijek, Kralja Petra Svacica 1d, 31000 Osijek, Croatia
Boris Lukić ; Faculty of Agriculture in Osijek, Kralja Petra Svacica 1d, 31000 Osijek, Croatia
Sonja Jovanovac ; Faculty of Agriculture in Osijek, Kralja Petra Svacica 1d, 31000 Osijek, Croatia
Goran Kušec ; Faculty of Agriculture in Osijek, Kralja Petra Svacica 1d, 31000 Osijek, Croatia

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.

Keywords

pig; PRKAG3; frequency; meat quality

Hrčak ID:

106896

URI

https://hrcak.srce.hr/106896

Publication date:

4.9.2013.

Visits: 837 *