Allelic frequencies of PRKAG3 in several pig breeds and its technological consequences on a Duroc × Landrace-Large White cross.
The allelic frequencies of PRKAG3 gene (the RN gene) have been investigated in several pig breeds. R200Q mutation appear only in Hampshire pigs, whereas V199I mutation is most abundant in Iberian, Porco Celta or Bizaro, and less in breeds selected for muscularity as Duroc, Landrace and Pietrain. A thorough study of phenotypic effects of V1991 has been performed in a Duroc × Landrace-Large White cross. 199I homozygous pigs show increased pH24 values in ham homogenates and loin (0.14 and 0.16 pH units, respectively) compared to 199V homozygous ones. Meat of 199I homozygous pigs exudates 42.6% less fluid and is darker (2.46 'L'-value units). 199I homozygous pigs are fatter (4.2 mm more backfat thickness) and contain less muscle mass in ham (1.0 percentage points) and shoulder (2.7 percentage points), than 199V homozygous ones. 199I homozygous pigs contain 7.3% less protein in the belly and 8.5% more fat in shoulder muscle mass than 199V homozygous pigs. 199I homozygous pigs have also superior functional properties: better gelling (22.8% larger G' value) and emulsion capacities (14 percentage points less of total exuded fluid), and higher curing yield in the belly (6 percentage points more). These data support the adipogenic character of the V199I mutation. The advantages and disadvantages of selecting any of the two PRKAG3 alleles for position 199 are discussed.
Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain.
A
A
Galve
C
C
Burgos
L
L
Varona
J A
JA
Carrodeguas
Á
Á
Cánovas
P
P
López-Buesa
D055372:AMP-Activated Protein Kinases / Q000235:genetics*; D000818:Animals; D005787:Gene Frequency; D060005:Genotyping Techniques; D006239:Haplotypes; D006824:Hybridization, Genetic; D008460:Meat; D008957:Models, Genetic; D009154:Mutation; D012212:Rheology; D013552:Swine / Q000033:anatomy & histology / Q000235:genetics*
D055372:AMP-Activated Protein Kinases
PRKAG3; carcass conformation; functional properties; meat composition; meat quality; mutations