期刊
MEAT SCIENCE
卷 85, 期 3, 页码 441-445出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2010.02.013
关键词
Genetic markers; SREBP; SCAP; S1P; MBPTS1; SCD; Association; Pig; Dry-cured ham
资金
- Ensminger Fund
- State of Iowa and Hatch
- [L.R.11/2003 art.11]
- [200502425001]
- [LR 26/05 art. 23]
San Daniele dry-cured hams (also known as prosciutto) are produced in the Northeastern region of Italy. This high value product requires high quality fresh meat to avoid processing problems. The Sterol Regulatory Element Binding Protein-1 (SREBF1) is a transcription factor involved in the regulation of fatty acid synthesis in muscle and adipose tissues. The SREBF1 gene, its regulating genes SCAP and MBTPS1, and one of its target genes, SCD, were investigated for associations with several meat quality traits of San Daniele hams. Significant associations of some gene markers were found with carcass weight, lean percentage, backfat thickness, ham green weight, ham fat cover thickness, shear force (WBSF), salting losses and instrumental colour of both lean and fat. These findings provide initial evidences that SNPs in SREBF1, SCAP, MBTPS1 and SCD are associated with San Daniele ham quality and may be considered as markers for selective breeding programs. (c) 2010 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据