Založba Univerze v Ljubljani / University of Ljubljana Press
Doi
Abstract
Genetic markers affecting proteolysis could prove useful for selection of pigs suitable for dry ham production with lower salt content and/or prolonged maturation. One of the candidate genes to affect muscle metabolism, and consequently meat and dry-cured ham quality, is the I199V polymorphism of PRKAG3 gene which is currently studied within the 6th FP project TRUEFOOD (FOOD-CT-2006-016264) in three countries (France, Spain and Slovenia). Presented results involve 569 Slovenian Duroc×Hampshire sired commercial pigs slaughtered in 10 batches from which 723 hams were harvested and processed into dry hams “kraški pršut”. Pigs were genotyped (PCR-RFLP) and traits of interest measured (backfat thickness, meat%, carcass weight, ham weight, ham subcutaneous fat thickness, pH in semimembranosus muscle, colour, processing losses). Genotype frequencies on codon 199 of PRKAG3 gene were 12.7%, 55.5% and 31.8% for I/I, I/V and V/V, respectively. Results indicate an effect of PRKAG3 gene polymorphism on carcass traits (carcass weight, ham weight, ham subcutaneous fat thickness), meat quality (m.gluteus medius colour score and Minolta L*) and processing losses (weight losses at the end of salting, resting and drying phase).Genski markerji, povezani s proteolizo v mišičnini, bi lahko precej pripomogli k selekciji prašičev, namenjenih za predelavo v pršut, z manjšo vsebnostjo soli in/ali podaljšanim zorenjem. V projekt 6. OP TRUEFOOD (FOOD-CT-2006-016264) je vključena tudi raziskava vpliva kandidatnih genov. Eden od preučevanih polimorfizmov je I199V na genu PRKAG3. V raziskavi sodelujejo tri države (Francija, Španija in Slovenija), predstavljamo pa slovenske rezultate na materialu, ki vključuje 569 križancev, potomcev očetovske linije durok×hempšir, zaklanih v 10 serijah. Prašiči so bili genotipizirani s pomočjo PCR-RFLP metode. Odbranih je bilo 723 stegen, ki so bila poslana v predelavo v “kraški pršut”. Izmerili smo zanimive lastnosti (debelina hrbtne slanine, mesnatost, masa trupa, masa stegna, debelina slanine na stegnu, pH v m. semimembranosus, barva in izgube mase med predelavo). Frekvence genotipov na kodonu 199 gena PRKAG3 so bile 12,7 % za I/I, 55,5 % za I/V in 31,8 % za V/V genotip. Analize rezultatov kažejo na možen vpliv polimorfizmov PRKAG3 gena na lastnosti klavnega trupa (masa toplih trupov, masa stegna in debelina stegenske slanine), kakovosti mesa (ocena barve in vrednost L* v m.gluteus medius) ter izgube med predelavo (izgube po soljenju, podaljšanem soljenju in sušenju)
