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Article

A combination of two variants in PRKAG3 is needed for a positive effect on meat quality in pigs.

BMC genetics - 28 Feb 2014

Uimari Pekka, Sironen Anu

Abstract excerpt

BACKGROUND: Color and pH of meat measured 24 h post mortem are common selection objectives in pig breeding programs. Several amino acid substitutions in PRKAG3 have been associated with various meat quality traits. In our previous study ASGA0070625, a SNP next to PRKAG3, had the most significant association with meat quality traits in the Finnish Yorkshire. However, the known amino acid substitutions, including...

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Source

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Identifiers

PMID: 24580963
DOI: 10.1186/1471-2156-15-29
PMCID: PMC3943410

Genes

PRKAG3

Variants

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 5 Sept 2026. Manifest publication-graph-cohort-2026-09-05.1.

Source receipt: pubmed, retrieved 5 Sept 2026.

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