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Article

Association study between single nucleotide polymorphisms in porcine genes and pork quality traits for fresh consumption and processing into Italian dry-cured ham.

Meat science - 1 Apr 2017

Davoli Roberta, Schivazappa Cristina, Zambonelli Paolo, Braglia Silvia, Rossi Andrea, Virgili Roberta

Abstract excerpt

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...

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Identifiers

PMID: 28064046
DOI: 10.1016/j.meatsci.2016.11.018

Genes

CTSF
CAST
PRKAG3
TTN
CTSB
MYPN

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