Campus Units
Animal Science
Document Type
Article
Publication Version
Published Version
Publication Date
2010
Journal or Book Title
Italian Journal of Animal Science
Volume
9
First Page
e7
DOI
10.4081/ijas.2010.e7
Abstract
Country hams are dry-cured products from the Southeastern region of the USA. This high value product requires quality fresh meat to avoid later processing problems. The marker SREBF1 is a transcription factor involved in the regulation of fatty acid synthesis and anti-oxidative enzyme transcription. The SREBF1 gene and its regulators, SCAP and MBTPS1, were investigated for associations with several meat quality traits in country hams. After single nucleotide polymorphism (SNP) identification, PCR-RFLP tests were designed for one polymorphism in each of the three investigated genes. Meat quality and physical traits were collected on 299 fresh hams. Significant associations were found with ham yield (MBTPS1, PSREBF1×MBTPS1, PMBTPS1, PSREBF1×MBTPS1, PSREBF1, PMBTPS1, PSREBF1×MBTPS1, PSCAP×MBTPS1, PSREBF1×SCAP, PSREBF1, SCAP and MBTPS1 are associated with some country ham quality traits. Breeders could use these gene tests to improve their animals, which would in turn improve country ham processing and other desired production goals.
Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.
Copyright Owner
B. Renaville et al.
Copyright Date
2010
Language
en
File Format
application/pdf
Recommended Citation
Renaville, Benedicte; Glenn, Kimberly L.; Mote, Benny E.; Fan, Bin; Stalder, Kenneth J.; and Rothschild, Max F., "SREBP pathway genes as candidate markers in country ham production" (2010). Animal Science Publications. 394.
https://lib.dr.iastate.edu/ans_pubs/394
Comments
This article is published as Renaville, Benedicte, Kimberly L. Glenn, Benny E. Mote, Bin Fan, Kenneth J. Stalder, and Max F. Rothschild. "SREBP pathway genes as candidate markers in country ham production." Italian Journal of Animal Science 9 (2010): e7. doi: 10.4081/ijas.2010.e7. Posted with permission.