Plastow GS, Carrión D, Gil M, García-Regueiro JA, I Furnols MF, Gispert M, Oliver MA, Velarde A, Guàrdia MD, Hortós M, Rius MA, Sárraga C, Díaz I, Valero A, Sosnicki A, Klont R, Dornan S, Wilkinson JM, Evans G, Sargent C, Davey G, Connolly D, Houeix B, Maltin CM, Hayes HE, Anandavijayan V, Foury A, Geverink N, Cairns M, Tilley RE, Mormède P, Blott SC. Quality pork genes and meat production.
Meat Sci 2012;
70:409-21. [PMID:
22063741 DOI:
10.1016/j.meatsci.2004.06.025]
[Citation(s) in RCA: 49] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2004] [Revised: 06/29/2004] [Accepted: 06/30/2004] [Indexed: 10/25/2022]
Abstract
Functional genomics, including analysis of the transcriptome and proteome, provides new opportunities for understanding the molecular processes in muscle and how these influence its conversion to meat. The Quality Pork Genes project was established to identify genes associated with variation in different aspects of raw material (muscle) quality and to then develop genetic tools that could be utilized to improve this quality. DNA polymorphisms identified in the porcine PRKAG3 and CAST genes illustrate the impact that such tools can have in improving meat quality. The resources developed in Quality Pork Genes provide the basis for identifying more of these tools.
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