title: Association study between single nucleotide polymorphisms in porcine genes and pork quality traits for fresh consumption and processing into Italian dry-cured ham.
abstract: Single nucleotide polymorphisms (SNPs) of six genes (TTN, PRKAG3, CAST, CTSB, CTSF, and MYPN), known for associations with carcass and meat quality traits, post mortem proteolysis, were screened in a commercial crossed population of 368 heavy pigs (Large White x Landrace)×Duroc, reared according to the rules of Italian Protected Designation of Origin (PDO) dry-cured ham. Carcass, longissimus thoracis et lumborum muscle (LTL), and green ham traits were obtained after slaughtering, main weight losses of dry-cured hams were collected during processing. The results showed the impact of CAST variants on carcass weight, of CTSF on LTL tenderness, ham weight and fatness, of PRKAG3 and TTN on ultimate pH, hamweight. This study, while confirming significant associations between SNPs of genes and qualitative traits of carcass, longissimus and ham, supports CTSF as candidate gene suitable for fresh consumption purpose (tenderness of longissimus at 24h post mortem), and for dry-cured ham processing (higher thickness of ham subcutaneous fat).
authors.affiliation: Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale Fanin 46, 40127 Bologna, Italy. Electronic address: roberta.davoli@unibo.it.
authors.forename: Roberta
authors.initials: R
authors.lastname: Davoli
authors.affiliation: Stazione Sperimentale per l'Industria delle Conserve Alimentari (SSICA), Viale Faustino Tanara 31/A, 43121 Parma, Italy. Electronic address: cristina.schivazappa@ssica.it.
authors.forename: Cristina
authors.initials: C
authors.lastname: Schivazappa
authors.affiliation: Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale Fanin 46, 40127 Bologna, Italy. Electronic address: paolo.zambonelli@unibo.it.
authors.forename: Paolo
authors.initials: P
authors.lastname: Zambonelli
authors.affiliation: Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale Fanin 46, 40127 Bologna, Italy. Electronic address: silvia_braglia@yahoo.it.
authors.forename: Silvia
authors.initials: S
authors.lastname: Braglia
authors.affiliation: Centro Ricerche Produzioni Animali Spa (CRPA), Viale Timavo 43/2, 42121 Reggio Emilia, Italy. Electronic address: a.rossi@crpa.it.
authors.forename: Andrea
authors.initials: A
authors.lastname: Rossi
authors.affiliation: Stazione Sperimentale per l'Industria delle Conserve Alimentari (SSICA), Viale Faustino Tanara 31/A, 43121 Parma, Italy. Electronic address: roberta.virgili@ssica.it.
authors.forename: Roberta
authors.initials: R
authors.lastname: Virgili
mesh_terms: D055372:AMP-Activated Protein Kinases / Q000235:genetics; D000818:Animals; D002401:Cathepsin B / Q000235:genetics; D056646:Cathepsin F / Q000235:genetics; D064211:Connectin / Q000235:genetics / Q000378:metabolism; D003598:Cytoskeletal Proteins / Q000235:genetics; D005511:Food Handling; D063427:Food Quality; D005787:Gene Frequency; D005819:Genetic Markers; D060005:Genotyping Techniques; D006863:Hydrogen-Ion Concentration; D008461:Meat Products; D009124:Muscle Proteins / Q000235:genetics; D018482:Muscle, Skeletal / Q000737:chemistry; D010641:Phenotype; D020641:Polymorphism, Single Nucleotide; D000069466:Red Meat; D050151:Subcutaneous Fat / Q000737:chemistry; D013552:Swine / Q000235:genetics*
chemical_list: D064211:Connectin; D003598:Cytoskeletal Proteins; D005819:Genetic Markers; D009124:Muscle Proteins; D055372:AMP-Activated Protein Kinases; D002401:Cathepsin B; D056646:Cathepsin F
keywords: SNP; dry-cured ham processing; longissimus muscle quality traits; porcine carcass traits