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.
Iowa State University
Ramos, A. M.; Nguyen, N. T.; Stalder, Kenneth J.; and Rothschild, Max F.
"Molecular Markers Associated with Improved Yield and Quality of Dry-Cured Hams,"
Animal Industry Report:
AS 651, ASL R2021.
Available at: http://lib.dr.iastate.edu/ans_air/vol651/iss1/9