Research points at the beneficial effect of allele I on meat quality, but adverse on leanness. Due to low incidence of I/I genotype in the majority of modern breeds, there's a lack of information for this genotype, which is provided in the present article. Our results can be of help to pig breeders in search for a compromise between lean meat content and meat quality.
COBISS.SI-ID: 3033448
Over 100 protein spots differed in the intensity between group of hams with high and low pH. This points at the importance of the initial pH value in ham for the proteolysis occuring in the drying process.
COBISS.SI-ID: 3248488
We established significant effect of both polymorphisms on properties of interest in dry-cured ham production. However there were differences between the countries in the frequency of genotypes as well as in their effect on the studied traits, indicating interaction with other factors. The differences between the countries were due to the pig genetic line (crossing) used, as well as to the severity of ham selection for the processing.
COBISS.SI-ID: 3140200
The ability of prediction of meat quality based on NIR spectra and using artificial neural networks was tested.
COBISS.SI-ID: 3025512
The effect of polymorphisms at PRKAG3 (R200Q and I199V) and RYR1 (R615C) genes on carcass traits and meat quality was examined.The study shows that the I199V polymorphism is an important source of variation in pigs free of 200Q. In particular the 199I proves beneficial for meat quality.The results of combining the RYR1 and PRKAG3 genotypes indicate that R/R-I/I genotype could be used in counterbalancing the negative effects of “n” allele on meat quality.
COBISS.SI-ID: 3275880