AI Article Synopsis
- The quality of PDO dry-cured hams heavily relies on the characteristics of the raw meat, with this study focusing on identifying genetic markers that influence ham quality.
- Researchers examined the carcass traits of 229 heavy pigs from three different genetic lines and assessed phenotypic traits using advanced technology during the PDO ham production process.
- The study discovered 18 specific SNPs on nine porcine chromosomes that are linked to various ham quality traits, particularly those affecting weight loss during salting, with potential for improving ham quality through genetic validation.
Article Abstract
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.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823679 | PMC |
| http://dx.doi.org/10.3390/ani11010068 | DOI Listing |
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