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首页> 外文期刊>Meat Science >PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams - I. Associations in Spanish dry-cured ham Jamdn Serrano
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PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams - I. Associations in Spanish dry-cured ham Jamdn Serrano

机译：干腌火腿的PRKAG3和CAST遗传多态性和品质特征-I.西班牙干腌火腿的协会Jamdn Serrano

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摘要

The functional single polymorphisms identified in the calpastatin (CAST) gene have been related to the rate of meat tenderization and the protein turnover after slaughter, and the Hel99Val polymorphism identified in the coding region of the protein kinase AMP-activated (PRKAG3) gene has been proven to affect ultimate pH in muscle. The aim of the present study was to show the effects of these genetic polymorphisms on the quality traits of Spanish dry-cured ham jamon Serrano. A tissue sample from 665 crossbreed pigs were genotyped for PRKAG3 Ile199Val, CAST Arg249Lys and CAST Ser638Arg polymorphisms, and a subsam-ple of 120 dry cured hams was selected to perform physico-chemical, Theological, instrumental colour and sensory analyses. Associations between the polymorphisms and several quality traits of dry-cured ham, mainly related to flavour and texture, were found. The genotypes PRKAG3 Ile/Ile, CAST249 Arg/Arg and CAST638 Arg/Arg, and the haplotype CAST 249Arg-638Arg were the most favourable for Jamon Serrano production.
机译：钙蛋白酶抑素（CAST）基因中鉴定的功能性单态多态性与屠宰后肉的嫩化速度和蛋白质更新有关，而蛋白激酶AMP激活（PRKAG3）基因的编码区中鉴定的Hel99Val多态性已被证实。被证明会影响肌肉的最终pH值。本研究的目的是显示这些遗传多态性对西班牙干腌火腿果酱Serrano品质性状的影响。对665头杂种猪的组织样本进行了PRKAG3 Ile199Val，CAST Arg249Lys和CAST Ser638Arg多态性的基因分型，并选择了120个干腌火腿的亚样品进行了理化，神学，仪器颜色和感官分析。发现多态性与干腌火腿的一些品质性状之间的关联，主要与风味和质地有关。基因型PRKAG3 Ile / Ile，CAST249 Arg / Arg和CAST638 Arg / Arg，以及单倍型CAST 249Arg-638Arg最适合Jamon Serrano生产。

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  • 来源
    《Meat Science》 |2012年第4期|p.346-353|共8页
  • 作者

    P. Gou; Z.Y. Zhen; M. Hortos; J. Arnau; A. Diestre; N. Robert; A. Claret; M. Candek-Potokar; V. Sante-Lhoutellier;

  • 作者单位

    IRTA, Food Technology, XaRTA, Finca Camps i Armet, 17121 Monells, Spain;

    IRTA, Food Technology, XaRTA, Finca Camps i Armet, 17121 Monells, Spain;

    IRTA, Food Technology, XaRTA, Finca Camps i Armet, 17121 Monells, Spain;

    IRTA, Food Technology, XaRTA, Finca Camps i Armet, 17121 Monells, Spain;

    PIC Spain, Avda. Ragull 80, 08173 St Cugat del Valles, Spain;

    INPAQ, PYRACENA, Consortium dujambon de Bayonne, 64410 Arzacq, France;

    IRTA, Food Technology, XaRTA, Finca Camps i Armet, 17121 Monells, Spain;

    Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia;

    INRA, UR 370 QuaPA, 63122 Saint Genes Champanelle, France;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    dry-cured ham; CAST; PRKAC3; chemical composition; rheological traits; sensory traits;

    机译：干腌火腿;投;PRKAC3;化学成分;流变特性感官特质;

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