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MEAT QUALITY OF KRŠKOPOLJE PIGS AS AFFECTED BY RYR1 GENOTYPE

Tomažin, Urška; Batorek Lukač, Nina; Škrlep, Martin; Prevolnik Povše, Maja; Ogorevc, Jernej; Dovč, Peter; Čandek-Potokar, Marjeta


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  <identifier identifierType="DOI">10.5281/zenodo.1029986</identifier>
  <creators>
    <creator>
      <creatorName>Tomažin, Urška</creatorName>
      <givenName>Urška</givenName>
      <familyName>Tomažin</familyName>
      <affiliation>Agricultural Institute of Slovenia</affiliation>
    </creator>
    <creator>
      <creatorName>Batorek Lukač, Nina</creatorName>
      <givenName>Nina</givenName>
      <familyName>Batorek Lukač</familyName>
      <affiliation>Agricultural Institute of Slovenia</affiliation>
    </creator>
    <creator>
      <creatorName>Škrlep, Martin</creatorName>
      <givenName>Martin</givenName>
      <familyName>Škrlep</familyName>
      <affiliation>Agricultural Institute of Slovenia</affiliation>
    </creator>
    <creator>
      <creatorName>Prevolnik Povše, Maja</creatorName>
      <givenName>Maja</givenName>
      <familyName>Prevolnik Povše</familyName>
      <affiliation>University of Maribor, Faculty of Agriculture and Life Sciences</affiliation>
    </creator>
    <creator>
      <creatorName>Ogorevc, Jernej</creatorName>
      <givenName>Jernej</givenName>
      <familyName>Ogorevc</familyName>
      <affiliation>University of Ljubljana, Biotechnical faculty, Department of Animal Science</affiliation>
    </creator>
    <creator>
      <creatorName>Dovč, Peter</creatorName>
      <givenName>Peter</givenName>
      <familyName>Dovč</familyName>
      <affiliation>University of Ljubljana, Biotechnical faculty, Department of Animal Science</affiliation>
    </creator>
    <creator>
      <creatorName>Čandek-Potokar, Marjeta</creatorName>
      <givenName>Marjeta</givenName>
      <familyName>Čandek-Potokar</familyName>
      <affiliation>Agricultural Institute of Slovenia</affiliation>
    </creator>
  </creators>
  <titles>
    <title>MEAT QUALITY OF KRŠKOPOLJE PIGS AS AFFECTED BY RYR1 GENOTYPE</title>
  </titles>
  <publisher>Zenodo</publisher>
  <publicationYear>2017</publicationYear>
  <subjects>
    <subject>Krškopolje pig</subject>
    <subject>RYR1 gene</subject>
    <subject>growth</subject>
    <subject>carcass</subject>
    <subject>meat quality</subject>
  </subjects>
  <dates>
    <date dateType="Issued">2017-10-11</date>
  </dates>
  <language>en</language>
  <resourceType resourceTypeGeneral="ConferencePaper"/>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://zenodo.org/record/1029986</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsVersionOf">10.5281/zenodo.1029985</relatedIdentifier>
    <relatedIdentifier relatedIdentifierType="URL" relationType="IsPartOf">https://zenodo.org/communities/h2020_treasure</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="https://creativecommons.org/licenses/by/4.0/legalcode">Creative Commons Attribution 4.0 International</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">&lt;p&gt;The effect of RYR1 genotype on carcass and meat quality traits was investigated in the only Slovenian local pig breed Kr&amp;scaron;kopolje. Thirty-six castrates originating from 12 litters were genotyped for c. C1843T (p. Arg615Cys) at RYR1 locus (recessive allele further denoted as &amp;ldquo;n&amp;rdquo; and wild as &amp;ldquo;N&amp;rdquo;). Pigs with mutated recessive allele (N/n) had lower growth rate and leaner carcasses (exhibited greater lean meat content, muscle thickness and loin eye area, thinner backfat and smaller fat area over LD muscle). A pronounced effect of RYR1 on meat quality was observed. The rate of pH fall in longissimus dorsi (LD) muscle of N/n pigs was faster (lower pH at 45 min after slaughter) but there was no effect of RYR1 on ultimate pH. Lower water holding capacity (higher drip loss and higher thawing and cooking loss) of meat from N/n was noted. Meat of N/n pigs exhibited also higher shear force resistance (indicative of lower tenderness).&lt;/p&gt;</description>
  </descriptions>
  <fundingReferences>
    <fundingReference>
      <funderName>European Commission</funderName>
      <funderIdentifier funderIdentifierType="Crossref Funder ID">10.13039/100010661</funderIdentifier>
      <awardNumber awardURI="info:eu-repo/grantAgreement/EC/H2020/634476/">634476</awardNumber>
      <awardTitle>DIVERSITY OF LOCAL PIG BREEDS AND PRODUCTION SYSTEMS FOR HIGH QUALITY TRADITIONAL PRODUCTS AND SUSTAINABLE PORK CHAINS</awardTitle>
    </fundingReference>
  </fundingReferences>
</resource>
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