Application of a non-invasive tool and identification of genetic markers in swine to enhance ham quality: a preliminary study
A genome-wide association study (GWAS) was performed as a preliminary step to identify regions potentially related to ham quality traits. In this research, genomic information was obtained from 238 commercial hybrid pigs utilising the GeneSeek® Genomic Profiler genome-wide porcine genotyping array....
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-07-01
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| Series: | Animal |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1751731123001611 |
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| author | J. Vegni M. Zappaterra R. Davoli R. Virgili N. Simoncini C. Schivazappa A. Cilloni P. Zambonelli |
| author_facet | J. Vegni M. Zappaterra R. Davoli R. Virgili N. Simoncini C. Schivazappa A. Cilloni P. Zambonelli |
| author_sort | J. Vegni |
| collection | DOAJ |
| description | A genome-wide association study (GWAS) was performed as a preliminary step to identify regions potentially related to ham quality traits. In this research, genomic information was obtained from 238 commercial hybrid pigs utilising the GeneSeek® Genomic Profiler genome-wide porcine genotyping array. Carcasses were tested for hot weight, the thickness of backfat and loin, and lean meat percentage. The corresponding fresh hams were assayed for weight and ultimate pH; the activities of Cathepsin B and Ferrochelatase of Semimembranosus muscle were determined through fluorimetric methods. The lean meat percentage of fresh ham (LMPH), salt absorbed after first (SALT1) and overall salting stages (SALT) were estimated online by the Ham Inspector™ apparatus. Hams were processed in compliance with the procedures established for Protected Designation of Origin Parma ham, and ham weight losses were measured at the main processing stages. Hot carcass weights showed a significant negative correlation with their lean meat percentage and LMPH, while LMPH was correlated positively with carcass lean meat, SALT1, SALT, and weight losses. The GWAS detected genome-wide association for 12 single nucleotide polymorphisms with Ferrochelatase activity. The results obtained in this preliminary study were achieved by combining innovative and non-destructive technologies for screening hams under processing, measures of enzymatic muscle properties relevant to dry-cured ham quality, and genomic information obtained through a GWAS. Additional studies carried out in a larger number of pigs have been planned to investigate the effect of gene variants of Ferrochelatase activity in the dry-cured ham’s quality with main reference to colour development and to confirm the GWAS results obtained in this study. |
| first_indexed | 2024-03-12T23:48:11Z |
| format | Article |
| id | doaj.art-329c39e85a81422caacba27ec22804c0 |
| institution | Directory Open Access Journal |
| issn | 1751-7311 |
| language | English |
| last_indexed | 2024-03-12T23:48:11Z |
| publishDate | 2023-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Animal |
| spelling | doaj.art-329c39e85a81422caacba27ec22804c02023-07-14T04:27:41ZengElsevierAnimal1751-73112023-07-01177100864Application of a non-invasive tool and identification of genetic markers in swine to enhance ham quality: a preliminary studyJ. Vegni0M. Zappaterra1R. Davoli2R. Virgili3N. Simoncini4C. Schivazappa5A. Cilloni6P. Zambonelli7Dipartimento di Scienze e Tecnologie Agroalimentari (DISTAL), Alma Mater Studiorum University of Bologna, Viale Fanin 46, I-40127 Bologna, ItalyDipartimento di Scienze e Tecnologie Agroalimentari (DISTAL), Alma Mater Studiorum University of Bologna, Viale Fanin 46, I-40127 Bologna, ItalyDipartimento di Scienze e Tecnologie Agroalimentari (DISTAL), Alma Mater Studiorum University of Bologna, Viale Fanin 46, I-40127 Bologna, ItalySSICA - Stazione Sperimentale per l’Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, I-43121 Parma, ItalySSICA - Stazione Sperimentale per l’Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, I-43121 Parma, ItalySSICA - Stazione Sperimentale per l’Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, I-43121 Parma, ItalyFratelli Galloni S.p.A, Via Roma, 84, I-43013 Langhirano, Parma, ItalyDipartimento di Scienze e Tecnologie Agroalimentari (DISTAL), Alma Mater Studiorum University of Bologna, Viale Fanin 46, I-40127 Bologna, Italy; Corresponding author.A genome-wide association study (GWAS) was performed as a preliminary step to identify regions potentially related to ham quality traits. In this research, genomic information was obtained from 238 commercial hybrid pigs utilising the GeneSeek® Genomic Profiler genome-wide porcine genotyping array. Carcasses were tested for hot weight, the thickness of backfat and loin, and lean meat percentage. The corresponding fresh hams were assayed for weight and ultimate pH; the activities of Cathepsin B and Ferrochelatase of Semimembranosus muscle were determined through fluorimetric methods. The lean meat percentage of fresh ham (LMPH), salt absorbed after first (SALT1) and overall salting stages (SALT) were estimated online by the Ham Inspector™ apparatus. Hams were processed in compliance with the procedures established for Protected Designation of Origin Parma ham, and ham weight losses were measured at the main processing stages. Hot carcass weights showed a significant negative correlation with their lean meat percentage and LMPH, while LMPH was correlated positively with carcass lean meat, SALT1, SALT, and weight losses. The GWAS detected genome-wide association for 12 single nucleotide polymorphisms with Ferrochelatase activity. The results obtained in this preliminary study were achieved by combining innovative and non-destructive technologies for screening hams under processing, measures of enzymatic muscle properties relevant to dry-cured ham quality, and genomic information obtained through a GWAS. Additional studies carried out in a larger number of pigs have been planned to investigate the effect of gene variants of Ferrochelatase activity in the dry-cured ham’s quality with main reference to colour development and to confirm the GWAS results obtained in this study.http://www.sciencedirect.com/science/article/pii/S1751731123001611Ferrochelatase activityGenome analysisHam salt uptakeHeavy pigOnline control |
| spellingShingle | J. Vegni M. Zappaterra R. Davoli R. Virgili N. Simoncini C. Schivazappa A. Cilloni P. Zambonelli Application of a non-invasive tool and identification of genetic markers in swine to enhance ham quality: a preliminary study Animal Ferrochelatase activity Genome analysis Ham salt uptake Heavy pig Online control |
| title | Application of a non-invasive tool and identification of genetic markers in swine to enhance ham quality: a preliminary study |
| title_full | Application of a non-invasive tool and identification of genetic markers in swine to enhance ham quality: a preliminary study |
| title_fullStr | Application of a non-invasive tool and identification of genetic markers in swine to enhance ham quality: a preliminary study |
| title_full_unstemmed | Application of a non-invasive tool and identification of genetic markers in swine to enhance ham quality: a preliminary study |
| title_short | Application of a non-invasive tool and identification of genetic markers in swine to enhance ham quality: a preliminary study |
| title_sort | application of a non invasive tool and identification of genetic markers in swine to enhance ham quality a preliminary study |
| topic | Ferrochelatase activity Genome analysis Ham salt uptake Heavy pig Online control |
| url | http://www.sciencedirect.com/science/article/pii/S1751731123001611 |
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