Allelic frequencies of PRKAG 3 in several pig breeds and its technological consequences on a D uroc ×  L andrace‐ L arge W hite cross

• Published in: Journal of animal breeding and genetics (1986) 2013-10, Vol.130 (5), p.382-393
• Main Authors: Galve, A., Burgos, C., Varona, L., Carrodeguas, J.A., Cánovas, Á., López‐Buesa, P.
• Format: Article
• Language: English
• ISSN: 0931-2668; 1439-0388
• DOI: 10.1111/jbg.12042

The allelic frequencies of PRKAG 3 gene (the RN gene) have been investigated in several pig breeds. R 200 Q mutation appear only in Hampshire pigs, whereas V 199 I mutation is most abundant in Iberian, P orco C elta or B izaro, and less in breeds selected for muscularity as D uroc, L andrace and P ietrain. A thorough study of phenotypic effects of V 1991 has been performed in a D uroc ×  L andrace‐ L arge W hite cross. 199 I homozygous pigs show increased p H 24 values in ham homogenates and loin (0.14 and 0.16 p H units, respectively) compared to 199 V homozygous ones. Meat of 199 I homozygous pigs exudates 42.6% less fluid and is darker (2.46 ‘ L ’‐value units). 199 I homozygous pigs are fatter (4.2 mm more backfat thickness) and contain less muscle mass in ham (1.0 percentage points) and shoulder (2.7 percentage points), than 199 V homozygous ones. 199 I homozygous pigs contain 7.3% less protein in the belly and 8.5% more fat in shoulder muscle mass than 199 V homozygous pigs. 199 I homozygous pigs have also superior functional properties: better gelling (22.8% larger G′ value) and emulsion capacities (14 percentage points less of total exuded fluid), and higher curing yield in the belly (6 percentage points more). These data support the adipogenic character of the V 199 I mutation. The advantages and disadvantages of selecting any of the two PRKAG 3 alleles for position 199 are discussed.