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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

Puni tekst: hrvatski, pdf (305 KB) str. 279-290 preuzimanja: 254* citiraj
APA 6th Edition
Karolyi, D., Ćurić, T. i Držaić, V. (2012). POLIMORFIZMI PRKAG3 GENA I KAKVOĆA MESA SVINJA. Stočarstvo, 66 (4), 279-290. Preuzeto s https://hrcak.srce.hr/97642
MLA 8th Edition
Karolyi, Danijel, et al. "POLIMORFIZMI PRKAG3 GENA I KAKVOĆA MESA SVINJA." Stočarstvo, vol. 66, br. 4, 2012, str. 279-290. https://hrcak.srce.hr/97642. Citirano 10.04.2020.
Chicago 17th Edition
Karolyi, Danijel, Tomislav Ćurić i Valentino Držaić. "POLIMORFIZMI PRKAG3 GENA I KAKVOĆA MESA SVINJA." Stočarstvo 66, br. 4 (2012): 279-290. https://hrcak.srce.hr/97642
Harvard
Karolyi, D., Ćurić, T., i Držaić, V. (2012). 'POLIMORFIZMI PRKAG3 GENA I KAKVOĆA MESA SVINJA', Stočarstvo, 66(4), str. 279-290. Preuzeto s: https://hrcak.srce.hr/97642 (Datum pristupa: 10.04.2020.)
Vancouver
Karolyi D, Ćurić T, Držaić V. POLIMORFIZMI PRKAG3 GENA I KAKVOĆA MESA SVINJA. Stočarstvo [Internet]. 2012 [pristupljeno 10.04.2020.];66(4):279-290. Dostupno na: https://hrcak.srce.hr/97642
IEEE
D. Karolyi, T. Ćurić i V. Držaić, "POLIMORFIZMI PRKAG3 GENA I KAKVOĆA MESA SVINJA", Stočarstvo, vol.66, br. 4, str. 279-290, 2012. [Online]. Dostupno na: https://hrcak.srce.hr/97642. [Citirano: 10.04.2020.]

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

[hrvatski]

Posjeta: 539 *