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Article

Identification of single nucleotide polymorphisms in carnosine-related genes and effects of genotypes on pork meat quality attributes.

Meat science - 1 Dec 2017

D'Astous-Pagé Joël, Gariépy Claude, Blouin Richard, Cliche Simon, Méthot Steve, Sullivan Brian, Fortin Frédéric, Palin Marie-France

Abstract excerpt

Carnosine has pH-buffering and antioxidant properties that may bring advantages in terms of meat quality attributes. This study aimed at identifying polymorphisms in carnosine-related genes (CARNS1, SLC6A6, SLC15A3, SLC15A4) that might associate with muscle carnosine content and meat quality traits in pigs (Duroc, Landrace, Yorkshire). Twenty seven SNPs were identified and association analyses performed for...

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Source

Identifiers

PMID: 28759885
DOI: 10.1016/j.meatsci.2017.07.019

Genes

CARNS1

Variants

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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