Association of PRKAG3 and CAST genetic polymorphisms with traits of interest in dry-cured ham production: Comparative study in France, Slovenia and Spain

Livestock Science

Volumn 128, Issue 1-3, 2010, Pages 60-66

  Skrlep M ^a   Candek Potokar M ^a   Kavar, T ^a   Zlender B ^b   Hortos M ^c   Gou, P ^c   Arnau, J ^c   Evans, G ^d   Southwood, O ^d   Diestre, A ^e   Robert, N ^f   Dutertre, C ^f   Sante Lhoutellier V ^g  

^a AGRICULTURAL INSTITUTE OF SLOVENIA   (Slovenia)

^b UNIVERSITY OF LJUBLJANA   (Slovenia)

^c IRTA   (Spain)

^d GENUS PLC   (United States)

^e PIC Spain   (Spain)

^f Consortium du Jambon de Bayonne ^*  (France)

^g UR370 QuaPA   (France)

Author keywords

CAST; Dry cured ham; Genetic polymorphism; Pig; PRKAG3

Indexed keywords

SUIDAE;

EID: 76549099852     PISSN: 18711413     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.livsci.2009.10.015     Document Type: Article

References (35)

1. Buscailhon S., and Monin G. Déterminisme des qualités sensorielles du jambon sec. Chapitre 1. Evolution de la composition et des qualités sensorielles du jambon au cours de la fabrication. Viande Prod. Carnés 15 2 (1994) 23-34
2. 3 subunit gene associated with low glycogen content in pig skeletal muscle and improved meat quality. Genetics 159 3 (2001) 1151-1162
3. Ciobanu D.C., Bastiaansen J.M.W., Lonergan S.M., Thomsen H., Dekkers J.C.M., Plastow G.S., and Rothschild M.F. New alleles in calpastatin gene are associated with meat quality traits in pigs. J. Anim. Sci. 82 10 (2004) 2829-2839
4. Emnett R., Moeller S., Irvin K., Rothschild M.F., Plastow G., and Goodwin R. An investigation into the genetic controls of pork quality. Proc. 25th Anniv. NSIF Conf. Ann. Meet., Nashville, TN (Jan. 5, 2009). http://www.nsif.com/Conferences/2000/emnett.htm http://www.nsif.com/Conferences/2000/emnett.htm, accessed
5. Enfält A.-C., von Seth G., Josell Å., Lindahl G., Hedebro-Velander I., Braunschweig M., Andersson L., and Lundstörm K. Effects of a second mutant allele (V199I) at PRKAG3 (RN) locus on carcass composition in pigs. Livest. Sci. 99 2-3 (2006) 131-139
6. Flores J. Mediterranean vs northern European meat products. Processing technologies and main differences. Food Chem. 59 4 (1997) 505-510
7. Goll D.E., Thompson V.F., Li H., Wei W., and Cong J. The calpain system. Physiol. Rev. 83 3 (2003) 731-801
8. Goodwin R.N. Growth, carcass and meat quality trait performance of pure breeds. Proc. 29th Ann. NSIF Conf. Meet., Ames, IA (2004) 47-57
9. Huang L.-S., Ma J.-W., Ren J., Ding N.-S., Guo Y.-M., Ai H.-S., Li L., Zhou L.-H., and Chen C.-Y. Genetic variation of the porcine PRKAG3 gene in Chinese indigenous pig breeds. Genet. Sel. Evol. 36 4 (2004) 481-486
10. Huff-Lonergan E., Mitsuhashi T., Beekman D.D., Parish Jr. F.C., Olson D.G., and Robson R.M. Proteolysis of specific muscle structural proteins by μ-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle. J. Anim. Sci. 74 5 (1996) 993-1008
11. Josell Å., Enfält A.-C., von Seth G., Lindahl G., Hedebro-Velander I., Andersson L., and Lundström K. The influence of RN genotype, including the new V199I allele, on the eating quality of pork loin. Meat Sci. 65 4 (2003) 1341-1351
12. Koćwin-Podsiadła M., Kurył J., Krze{ogonek}cio E., Zybert A., and Przybalski W. The interaction between calpastatin and RYR1 genes for some pork quality traits. Meat Sci. 65 (2003) 731-735
13. Koohmaraie M., and Geesink G.H. Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system. Meat Sci. 74 1 (2006) 34-43
14. 2+ dependant proteases (calpains) in post mortem proteolysis and meat tenderness. Biochimie 74 3 (1992) 239-245
15. Krze{ogonek}cio E., Koćwin-Podsiadła M., and Monin G. Association of calpastatin (CAST/MspI) polymorphism with meat quality parameters of fatteners and its interaction with RYR1 genotypes. J. Anim. Breed. Genet. 122 4 (2005) 251-258
16. T allele. Meat Sci. 80 1 (2008) 1106-1115
17. Kurył J., Kapelanski W., Pierzchala M., Grajewska S., and Bocian M. Preliminary observations on the effect of calpastatin gene (CAST) polymorphism on carcass traits in pigs. Anim. Sci. Pap. Rep. 21 1 (2003) 87-95
18. Lefacheur L., and Gerrard D. Muscle fiber plasticity in farm mammals. J. Anim. Sci. 77 (2000) 1-19
19. Lindahl G., Enfält A.-C., von Seth G., Josell Å., Hedebro-Velander I., Andersen H.J., Braunschweig M., Andersson L., and Lundström K. A second mutant allele (V199I) at the PRKAG3 (RN) locus - I. Effect on technological meat quality of pork loin. Meat Sci. 66 3 (2004) 609-619
20. Lindahl G., Enfält A.-C., von Seth G., Josell Å., Hedebro-Velander I., Andersen H.J., Braunschweig M., Andersson L., and Lundström K. A second mutant allele (V199I) at the PRKAG3 (RN) locus - II. Effect on colour characteristics of pork loin. Meat Sci. 66 3 (2004) 621-627
21. Milan D., Jeon J.-T., Looft C., Anarger V., Robic A., Thelander M., Rogel-Gaillard C., Paul S., Iannucelli N., Rask L., Ronnie H., Lundström K., Reinsch N., Gellin J., Kalm E., Le Roy P., Chardon P., and Andersson L. A mutation in PRKAG3 associated with excess glycogen content in pig skeletal muscle. Science 288 5469 (2000) 1248-1251
22. Morales R., Serra X., Guerrero L., and Gou P. Softness in dry-cured porcine biceps femoris muscles in relation to meat quality characteristics and processing conditions. Meat Sci. 77 4 (2007) 662-669
23. Nakai H., Saito F., Ikeda T., Ando S., and Komatsu A. Standard models of pork colour. Bull. Natl. Inst. Anim. Ind. (Japan) 29 (1975) 69-74
24. Otto G., Roehe R., Looft H., Thoelking L., Knap P.W., Rothschild M.F., Plastow G.S., and Kalm E. Associations of DNA markers with meat quality traits in pigs with emphasis on drip loss. Meat Sci. 75 2 (2007) 185-195
25. Parolari G., Virgili R., and Schivazappa C. Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture. Meat Sci. 38 1 (1994) 117-122
26. Ramos A.M., Glenn K.L., Serenius T.V., Stalder K.J., and Rothschild M.F. Genetic markers for the production of US country hams. J. Anim. Breed. Genet. 125 4 (2008) 248-257
27. Rosell C.M., and Toldrá F. Comparison of muscle proteolytic and lipolytic enzyme levels in raw hams from Iberian and white pigs. J. Sci. Food Agric. 76 1 (1998) 117-122
28. Ryu Y.C., Choi Y.M., Lee S.H., Shin H.G., Choe J.H., Kim J.M., Hong K.C., and Kim B.C. Comparing the histochemical characteristics and meat quality traits of different pig breeds. Meat Sci. 80 2 (2008) 363-369
29. Sellier P., and Monin G. Genetics of pig meat quality a review. J. Muscle Foods 5 (1994) 187-219
30. Škrlep M., Kavar T., Santé-Lhoutellier V., and Čandek-Potokar M. Effect of I199V polymorphism at PRKAG3 gene on carcass and meat quality traits in Slovenian commercial pigs. J. Muscle Foods 20 3 (2009) 367-376
31. Stalder K.J., Rothschild M.F., and Lonergan S.M. Associations between two gene markers and indicator traits affecting fresh and dry-cured ham processing quality. Meat Sci. 69 3 (2005) 451-457
32. Toldrá F. Dry-cured meat products (2002), Food & Nutrition Press, Inc., Trumbull, CT, USA
33. Toldrá F., Aristoy M., Part C., Carvero C., Rico E., Motilva M.-J., and Flores J. Muscle and adipose tissue aminopeptidase activities in raw and dry-cured ham. J. Food Sci. 57 4 (1992) 816-818
34. Virgili R., Parolari G., Schivazappa C., Soresi Bordini C., and Borri M. Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle composition. J. Food Sci. 60 6 (1995) 1183-1186
35. Virgili R., Schivazappa C., Parolari G., Soresi Bordini C., and Degni M. Proteases in fresh pork muscle and their influence on bitter taste formation in dry-cured ham. J. Food Biochem. 22 1 (1998) 53-63