Entity

Time filter

Source Type

Bayonne, France

Skrlep M.,Agricultural Institute of Slovenia | Candek-Potokar M.,Agricultural Institute of Slovenia | Candek-Potokar M.,University of Maribor | Zlender B.,University of Ljubljana | And 3 more authors.
Meat Science | Year: 2012

The aim of the present study, the third in a series of three papers, is to show the effects of PRKAG3 and CAST gene polymorphisms on the quality traits of the Slovenian dry-cured ham ". Kraški pršut" and their interaction with ham producers. Significant interaction of polymorphisms with producer in the case of salt content, lipid oxidation (PRKAG3 Ile199Val), proteolysis index (CAST Arg249Lys) and pastiness (CAST Ser638Arg) indicated that genotype manifestation was reliant on the manufacturing practice. PRKAG3 Ile199Val polymorphism affected several physico-chemical, rheological and sensory traits. The Ile/Ile genotype yielded less salty and softer hams, indicating beneficial effects on dry-cured ham quality. The effect of CAST polymorphisms was less pronounced, although the observed associations with pastiness, proteolysis index and several free amino acid concentrations indicate its possible influence on proteolysis, with haplotype CAST 249Arg/638Ser being associated with a higher degree of proteolysis. © 2012 Elsevier Ltd. Source


Sante-Lhoutellier V.,French National Institute for Agricultural Research | Robert N.,INPAQ | Martin J.F.,French National Institute for Agricultural Research | Gou P.,IRTA - Institute of Agricultural-Alimentary Research and Technology | And 4 more authors.
Meat Science | Year: 2012

This study aimed to evaluate the effects of PRKAG3 Ile199Val and CAST Arg249Lys and CAST Ser638Arg polymorphisms on the quality traits of the French dry-cured ham Jambon de Bayonne and their interaction with salt reduction. Significant (p < 0.05) and suggestive associations (p < 0.10) between the polymorphisms and several quality traits of dry-cured ham, mainly related to processing and textural properties, were found. PRKAG3 Ile/. Val and CAST 249Lys/. 638Arg presented the highest scores for sensory and processing properties, whatever the salt content. © 2012 Elsevier Ltd. Source


Gou P.,IRTA - Institute of Agricultural-Alimentary Research and Technology | Zhen Z.Y.,IRTA - Institute of Agricultural-Alimentary Research and Technology | Hortos M.,IRTA - Institute of Agricultural-Alimentary Research and Technology | Arnau J.,IRTA - Institute of Agricultural-Alimentary Research and Technology | And 5 more authors.
Meat Science | Year: 2012

The functional single polymorphisms identified in the calpastatin (CAST) gene have been related to the rate of meat tenderization and the protein turnover after slaughter, and the Ile199Val polymorphism identified in the coding region of the protein kinase AMP-activated (PRKAG3) gene has been proven to affect ultimate pH in muscle. The aim of the present study was to show the effects of these genetic polymorphisms on the quality traits of Spanish dry-cured ham Jamón Serrano. A tissue sample from 665 crossbreed pigs were genotyped for PRKAG3 Ile199Val, CAST Arg249Lys and CAST Ser638Arg polymorphisms, and a subsample of 120 dry cured hams was selected to perform physico-chemical, rheological, instrumental colour and sensory analyses. Associations between the polymorphisms and several quality traits of dry-cured ham, mainly related to flavour and texture, were found. The genotypes PRKAG3 Ile/Ile, CAST249 Arg/Arg and CAST638 Arg/Arg, and the haplotype CAST 249Arg-638Arg were the most favourable for Jamón Serrano production. © 2012 Elsevier Ltd. Source


Skrlep M.,Agricultural Institute of Slovenia | Candek-Potokar M.,Agricultural Institute of Slovenia | Kavar T.,Agricultural Institute of Slovenia | Zlender B.,University of Ljubljana | And 9 more authors.
Livestock Science | Year: 2010

Two genes (PRKAG3 and CAST) were screened for genotype incidence and their effect on green ham traits in pigs suitable for dry-cured ham production from three commercial crosses (in three countries France, Slovenia and Spain). Hams were genotyped for PRKAG3 Ile199Val, CAST Lys249Arg and CAST Ser638Arg polymorphisms and the traits of interest (green ham weight and fat thickness, pH in M. semimembranosus (SM), M. gluteus medius (GM) colour) were measured. The genotype frequencies as well as the effect of the studied genes varied according to the country, which used different genetic crosses and selection criteria for dry-cured ham processes. Regarding the association with traits of interest, we observed a significant effect of PRKAG3 Ile199Val polymorphism on green ham weight and colour grade in the French cross, on green ham fat thickness, colour grade and GM Minolta L* and a* values in the Slovenian cross, and on SM pH in the Spanish cross. The CAST Lys249Arg polymorphism affected green ham weight in Slovenian cross, whereas CAST Ser638Arg affected green ham colour grade in French cross. No effect of CAST polymorphisms on the traits of interest was found in Spanish cross. According to our results, PRKAG3 gene seems to be more influential on green ham traits important for dry ham production than CAST gene. However the results were different for each country, indicating possible interaction with other genetic or environmental factors. © 2009 Elsevier B.V. All rights reserved. Source

Discover hidden collaborations