Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs

Protected Designation of Origin (PDO) dry-cured hams production is greatly dependent on raw meat quality. This study was performed to identify genetic markers associated with the quality of dry-cured ham. Carcass traits of 229 heavy pigs belonging to three commercial genetic lines were registered (w...

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Bibliographic Details
Published in:Animals (Basel) 2021-01, Vol.11 (1), p.68
Main Authors: Zappaterra, Martina, Zambonelli, Paolo, Schivazappa, Cristina, Simoncini, Nicoletta, Virgili, Roberta, Stefanon, Bruno, Davoli, Roberta
Format: Article
Language:English
Subjects:
Aging
Animals
Chromosomes
Consortia
Genes
genetic marker
Genetic markers
Genomics
Genotypes
Ham
ham processing
ham quality
Hogs
Lymphocytes T
Lymphoma
Markers
Meat
Meat industry
Meat processing industry
Metastases
Monitoring
Muscles
Salt
Salting
Single-nucleotide polymorphism
Sodium
Statistical analysis
Swine
Swine production
T-cell lymphoma
Weight loss
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Summary:Protected Designation of Origin (PDO) dry-cured hams production is greatly dependent on raw meat quality. This study was performed to identify genetic markers associated with the quality of dry-cured ham. Carcass traits of 229 heavy pigs belonging to three commercial genetic lines were registered (weight, EUROP classification). Phenotypic traits ( muscle ultimate pH, ham weight and lean meat content, adsorbed salt) of the corresponding thighs, undergone PDO ham process in three different plants, were measured, using a fast and non-invasive technology. Green ham weight and lean meat percentage influenced the estimated salt content and the weight loss during salting, even if the processing plant greatly affected the variability of the measured ham traits. The genomic data were obtained with the GeneSeek Genomic Profiler (GGP) 70k HD Porcine Array, using the slaughter day and the sex of the animals in the statistical analyses. The phenotypic traits were associated with the genotypes through GenAbel software. The results showed that 18 SNPs located on nine porcine chromosomes were found to be associated with nine phenotypic traits, mainly related to ham weight loss during salting. New associations were found between markers in the genes ( , SSC7), ( , SSC1), and the ham quality traits. After validation, these SNPs may be useful to improve the quality of thighs for the production of PDO dry-cured hams.
ISSN:2076-2615
2076-2615
DOI:10.3390/ani11010068