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PRKAG3 GENE POLYMORPHISMS AND PORK QUALITY

Danijel Karolyi ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Tomislav Ćurić ; Virje, Hrvatska
Valentino Držaić ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska

Sažetak

The frequent occurrence of glycogen hyper-accumulation and low ultimate pH in the meat of Hampshire pig breed and its crossbreeds has genetic background. It is caused by mutated dominant RN¯ allele on PRKAG3 (R200Q substitution) gene loci located at pig chromosome 15. PRKAG3 (also known as Rendement Napole or RN) gene encodes a specific γ3-subunit of adenosine monophosphate (AMP)-activated protein-kinase (AMPK), a key enzyme involved in regulation of energy metabolism of the cells. In RN¯ mutants, due to the high levels of glycolytic substrate (glucose) in muscles, the pH fall post mortem is extended with low ultimate pH of meat (¨acid meat¨). Beside the low pH, such a meat is paler in colour, with reduced water holding capacity, lower protein content and, generally has poorer processing quality compared with normal pork. In addition to RN¯ mutation in Hampshire populations, several other functionally significant polymorphisms of PRKAG3 has been determined, e.g., rn* allele (V199I substitution), which prevails in most commercial pig breeds and acts contrary to RN¯ on meat quality. Genetic test for PRKAG3 gene polymorphisms are now commercially available and pig breeders around the world may use them in selection against RN¯ mutation, or as a help to improve meat quality by using the other molecular markers of PRKAG3.

Ključne riječi

PRKAG3; polymorphisms; RN¯ allele; Hampshire pig; meat quality

Hrčak ID:

97642

URI

https://hrcak.srce.hr/97642

Datum izdavanja:

4.2.2013.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.109 *