Updated estimates of HAL n and RN− effects on pork quality: Fresh and processed loin and ham |
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Authors: | P. Cherel,J. Glé nisson,P. Figwer,J. Pires,M. Damon,M. Franck,P. Le Roy |
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Affiliation: | 1. FRANCE HYBRIDES, 100 Avenue Denis Papin, F-45800 Saint Jean de Braye, France;2. Laboratoire de Zootechnie, Ecole Nationale Vétérinaire de Lyon, F-69280 Marcy L''Etoile, France;3. Unité Mixte de Recherches Systèmes d''Elevage Nutrition Animale et Humaine, Institut National de la Recherche Agronomique, F-35590 Saint Gilles, France;4. Unité Mixte de Recherches Génétique Animale, Institut National de la Recherche Agronomique, F-35000 Rennes, France |
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Abstract: | A 1000-pig F2 intercross QTL detection experimental population was generated using two commercial sire lines. Independent carriers of HAL n and RN− mutations (10% and 14%, respectively) were included in this population as control genotypes. The effects of HAL n and RN− heterozygous genotypes on fresh and transformed loins and hams were estimated using a mixed model methodology. The results document the unfavorable effects of both mutations on meat quality. Smaller effects of HAL Nn genotype compared to HAL nn or RN−rn+ genotypes were estimated. Interestingly, effects of HAL Nn genotype on meat pH and loin color could be insignificant at 24-h postmortem, but translate into higher water losses on storage and cooking, and result in tougher cooked loin. Using the same methodology, significant effects of the PRKAG3 (RN) I199 allele on ultimate pH values but not on glycolytic potential were observed. |
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Keywords: | Pork Meat quality PSE HAL RN V199I |
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