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Animal Industry Report

Extension Number

ASL R2021

Topic

Swine

Summary and Implications

The effect of three cathepsin genes on several processing characteristics of fresh and dry-cured hams was investigated. The results of the association studies conducted for all genes indicated that the variants of all genes significantly affect several of the phenotypic traits analyzed. These markers can now be used to select pigs carrying the preferred variants for dry-cured ham production.

Copyright Holder

Iowa State University

Language

en

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