Review article

INFLUENCE OF GENETIC POLYMORPHISM IN FABP3 AND LEPR GENES ON INTRAMUSCULAR FAT CONTENT IN PIG CARCASSES

Kristina Budimir ; Faculty of Agriculture, J. J. Strossmayer University of Osijek, Osijek, Croatia
Vladimir Margeta ; Faculty of Agriculture, J. J. Strossmayer University of Osijek, Osijek, Croatia
Gordana Kralik ; Faculty of Agriculture, J. J. Strossmayer University of Osijek, Osijek, Croatia
Polonca Margeta ; Faculty of Agriculture, J. J. Strossmayer University of Osijek, Osijek, Croatia

Abstract

Intensive production conditions, selection directed to increase the percentage of muscle tissue in carcasses and consumer demand have led to a reduction of intramuscular fat content in pig carcasses. Intramuscular fat is a factor affecting the flavor, juiciness and tenderness of pork meat. FABP protein family causes the differences in the content of intramuscular fat in different pig breeds. FABP3 and LEPR gene are candidate genes for intramuscular fat content and their polymorphisms explain the variability that can occur in different pig breeds. The aim of this paper is to demonstrate the influence of genes on different intramuscular fat content in pig carcasses due to pigs genotype.

Keywords

intramuscular fat; FABP3 gene; LEPR gene; pig genotype

Hrčak ID:

123392

URI

https://hrcak.srce.hr/123392

Publication date:

18.6.2014.

Article data in other languages: croatian

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