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Article

Whole-genome association analysis of pork meat pH revealed three significant regions and several potential genes in Finnish Yorkshire pigs.

BMC genetics - 13 Feb 2017

Verardo Lucas L, Sevón-Aimonen Marja-Liisa, Serenius Timo, Hietakangas Ville, Uimari Pekka

Abstract excerpt

BACKGROUND: One of the most commonly used quality measurements of pork is pH measured 24 h after slaughter. The most probable mode of inheritance for this trait is oligogenic with several known major genes, such as PRKAG3. In this study, we used whole-genome SNP genotypes of over 700 AI boars; after a quality check, 42,385 SNPs remained for association analysis. All the boars were purebred Finnish Yorkshire. To...

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Source

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Identifiers

PMID: 28193157
DOI: 10.1186/s12863-017-0482-x
PMCID: PMC5307873

Genes

PRKAG3
ADCY9
CREBBP
IGFBP5
NRG1
PPARG
TNS1
TRAP1
VIL1

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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