Quality pork genes and meat production.

G.S. Plastow, D. Carrión, M. Gil, J.A. Garcı́a-Regueiro, M. Font i Furnols, M. Gispert, M.A. Oliver, A. Velarde, M.D. Guàrdia, M. Hortós, M.A. Rius, C. Sárraga, I. Dı́az, A. Valero, A. Sosnicki, R. Klont, S. Dornan, J.M. Wilkinson, G. Evans, C. Sargent, G. Davey, D. Connolly, B. Houeix, C.M. Maltin, H.E. Hayes, V. Anandavijayan, A. Foury, N. Geverink, M. Cairns, R.E. Tilley, P. Mormède, S.C. Blott
Meat Science. 2005-07-01; 70(3): 409-421
DOI: 10.1016/j.meatsci.2004.06.025

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1. Meat Sci. 2005 Jul;70(3):409-21.

Quality pork genes and meat production.

Plastow GS(1), 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.

Author information:
(1)Sygen International, 2 Kingston Business Park, Kingston Bagpuize, Oxfordshire
OX13 5FE, UK.

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.

DOI: 10.1016/j.meatsci.2004.06.025
PMID: 22063741

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