The effect of RYR1 gene on meat quality in autochthonous breed Krškopolje pig
2021
Tomažin, Urška | Poklukar, Klavdija | Škrlep, Martin | Batorek Lukač, Nina | Čandek-Potokar, Marijeta | Škrbić, Zdenka
The study investigated the incidence of the mutation on theRYR1 gene and its influence on meat quality in the only Slovenian local pig breed -Krškopolje. Samples of 201 fattening pigs from 25 farms were collected for genotyping and meat quality analysis. The frequency of the mutant allele was 19.9% (3, 74 and 174 pigs with n/n, N/n and N/N genotype, respectively). Pigs of the N/n genotype had lower daily gain and carcass fatness than N/N pigs. The rate of pH decline in the longissimus lumborum muscle (LL) was faster in heterozygous pigs, as evidenced by lower pH 45 min post-mortem, but no effect on ultimate pH was observed. Consistent with post-mortem pH decline, a higher drip loss of LL muscle was observed for N/n pigs. The fatty acid composition of backfat was also influenced by the RYR1 genotype. Consistent with the relationship between fatness and fatty acid composition, higher levels of saturated and monounsaturated fatty acids and lower levels of polyunsaturated fatty acids were observed in fattier N/N pigs.
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