Association study between single nucleotide polymorphisms in porcine genes and pork quality traits for fresh consumption and processing into Italian dry-cured ham

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• 作者：Roberta Davoli^a ; ^{roberta.davoli@unibo.it} ; Cristina Schivazappa^b ; ^{cristina.schivazappa@ssica.it} ; Paolo Zambonelli^a ; ^{paolo.zambonelli@unibo.it} ; Silvia Braglia^a ; ^{silvia_braglia@yahoo.it} ; Andrea Rossi^c ; ^{a.rossi@crpa.it} ; Roberta Virgili^b ; ^{roberta.virgili@ssica.it}
• 关键词：SNP ; porcine carcass traits ; longissimus muscle quality traits ; dry-cured ham processing
• 刊名：Meat Science
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：126
• 期：Complete
• 页码：73-81
• 全文大小：351 K
• 卷排序：126

文摘

Six candidate genes for meat quality were considered in a Italian heavy pig population. We found associations between gene markers, carcass traits, longissimus muscle quality, and ham aptitude to dry-curing. A CTSF gene variant resulted positively associated to longissimus tenderness, and ham aptitude to dry-curing.