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A second mutant allele (V199I) at the PRKAG3 (RN) locus - I. Effect on technological meat quality of pork loin

Lindahl, G; Enfalt, AC; von Seth, G; Josell, Åsa LU ; Hedebro-Velander, I; Andersen, HJ; Braunschweig, M; Andersson, L and Lundstrom, K (2004) In Meat Science 66(3). p.609-619
Abstract
The effect of three alleles (RN-, rn(+) and a second mutant allele V1991, denoted rn*) at the PRKAG3 (RN) locus on such meat quality traits as pH, internal reflectance (FOP), Warner-Bratzler shear force, water-holding capacity and cooking loss were studied. M. longissimus dorsi (LD) from a total of 334 crossbreed pigs, entire males and females, Hampshire (H) and Finnish Landrace (L) of three combinations H x LH, LH x H and LH x LH, were used. The PRKAG3 alleles were identified with a DNA test and all possible RN genotypes, RN-/RN- (23%), RA(-)/rn(+) (24%), RN-/rn* (33%), rn(+)/rn(+) (8%), rn(+)/rn* (9%) and rn*/rn* (2%), were found. Water, intramuscular fat, protein and glycogen contents were determined. All the three alleles at the RN... (More)
The effect of three alleles (RN-, rn(+) and a second mutant allele V1991, denoted rn*) at the PRKAG3 (RN) locus on such meat quality traits as pH, internal reflectance (FOP), Warner-Bratzler shear force, water-holding capacity and cooking loss were studied. M. longissimus dorsi (LD) from a total of 334 crossbreed pigs, entire males and females, Hampshire (H) and Finnish Landrace (L) of three combinations H x LH, LH x H and LH x LH, were used. The PRKAG3 alleles were identified with a DNA test and all possible RN genotypes, RN-/RN- (23%), RA(-)/rn(+) (24%), RN-/rn* (33%), rn(+)/rn(+) (8%), rn(+)/rn* (9%) and rn*/rn* (2%), were found. Water, intramuscular fat, protein and glycogen contents were determined. All the three alleles at the RN locus affected the studied technological meat quality traits of pork loin, except for the internal reflectance 24 h post mortem and the shear force. The RN- allele was dominant over the other two alleles, rn(+) and rn*, in LD with regard to ultimate pH, water-holding capacity and cooking loss, giving lower ultimate pH and water-holding capacity and higher cooking loss. The rn* allele affected ultimate pH in LD of non-carriers of the RN- allele, giving higher ultimate pH. The RN- allele was also dominant over the other two alleles in residual glycogen content in entire male pigs, but not in female pigs, where the rn* allele had a glycogen-lowering effect. The water content was higher and the protein content lower in LD of all RN-/- animals compared with the other genotypes, while no significant differences were found with regard to IMF content. Water-holding capacity, cooking loss and shear force were higher in LD of entire males compared with females. (C) 2003 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
hampshire, landrace, RN, V199I allele, PRKAG3, pork, meat quality
in
Meat Science
volume
66
issue
3
pages
609 - 619
publisher
Elsevier
external identifiers
  • wos:000187718700013
  • scopus:0348252080
ISSN
1873-4138
DOI
10.1016/S0309-1740(03)00179-7
language
English
LU publication?
yes
id
50658545-e22a-45b5-9b75-7d6c647d3ad7 (old id 290955)
date added to LUP
2007-08-03 10:52:52
date last changed
2017-02-26 04:06:33
@article{50658545-e22a-45b5-9b75-7d6c647d3ad7,
  abstract     = {The effect of three alleles (RN-, rn(+) and a second mutant allele V1991, denoted rn*) at the PRKAG3 (RN) locus on such meat quality traits as pH, internal reflectance (FOP), Warner-Bratzler shear force, water-holding capacity and cooking loss were studied. M. longissimus dorsi (LD) from a total of 334 crossbreed pigs, entire males and females, Hampshire (H) and Finnish Landrace (L) of three combinations H x LH, LH x H and LH x LH, were used. The PRKAG3 alleles were identified with a DNA test and all possible RN genotypes, RN-/RN- (23%), RA(-)/rn(+) (24%), RN-/rn* (33%), rn(+)/rn(+) (8%), rn(+)/rn* (9%) and rn*/rn* (2%), were found. Water, intramuscular fat, protein and glycogen contents were determined. All the three alleles at the RN locus affected the studied technological meat quality traits of pork loin, except for the internal reflectance 24 h post mortem and the shear force. The RN- allele was dominant over the other two alleles, rn(+) and rn*, in LD with regard to ultimate pH, water-holding capacity and cooking loss, giving lower ultimate pH and water-holding capacity and higher cooking loss. The rn* allele affected ultimate pH in LD of non-carriers of the RN- allele, giving higher ultimate pH. The RN- allele was also dominant over the other two alleles in residual glycogen content in entire male pigs, but not in female pigs, where the rn* allele had a glycogen-lowering effect. The water content was higher and the protein content lower in LD of all RN-/- animals compared with the other genotypes, while no significant differences were found with regard to IMF content. Water-holding capacity, cooking loss and shear force were higher in LD of entire males compared with females. (C) 2003 Elsevier Ltd. All rights reserved.},
  author       = {Lindahl, G and Enfalt, AC and von Seth, G and Josell, Åsa and Hedebro-Velander, I and Andersen, HJ and Braunschweig, M and Andersson, L and Lundstrom, K},
  issn         = {1873-4138},
  keyword      = {hampshire,landrace,RN,V199I allele,PRKAG3,pork,meat quality},
  language     = {eng},
  number       = {3},
  pages        = {609--619},
  publisher    = {Elsevier},
  series       = {Meat Science},
  title        = {A second mutant allele (V199I) at the PRKAG3 (RN) locus - I. Effect on technological meat quality of pork loin},
  url          = {http://dx.doi.org/10.1016/S0309-1740(03)00179-7},
  volume       = {66},
  year         = {2004},
}