IRTA, Food Technology, XaRTA, Finca Camps i Armet, 17121 Monells, Spain.
Meat Sci. 2012 Dec;92(4):346-53. doi: 10.1016/j.meatsci.2012.06.018. Epub 2012 Jun 18.
The functional single polymorphisms identified in the calpastatin (CAST) gene have been related to the rate of meat tenderization and the protein turnover after slaughter, and the Ile199Val polymorphism identified in the coding region of the protein kinase AMP-activated (PRKAG3) gene has been proven to affect ultimate pH in muscle. The aim of the present study was to show the effects of these genetic polymorphisms on the quality traits of Spanish dry-cured ham Jamón Serrano. A tissue sample from 665 crossbreed pigs were genotyped for PRKAG3 Ile199Val, CAST Arg249Lys and CAST Ser638Arg polymorphisms, and a subsample of 120 dry cured hams was selected to perform physico-chemical, rheological, instrumental colour and sensory analyses. Associations between the polymorphisms and several quality traits of dry-cured ham, mainly related to flavour and texture, were found. The genotypes PRKAG3 Ile/Ile, CAST249 Arg/Arg and CAST638 Arg/Arg, and the haplotype CAST 249Arg-638Arg were the most favourable for Jamón Serrano production.
已鉴定出的功能性单核苷酸多态性位于钙蛋白酶抑制蛋白（CAST）基因中，与肉嫩度和宰后蛋白质周转率有关，并且已证实蛋白激酶 AMP 激活（PRKAG3）基因编码区的 Ile199Val 多态性会影响肌肉的最终 pH 值。本研究旨在展示这些遗传多态性对西班牙干腌火腿 Jamón Serrano 品质特性的影响。对 665 头杂交猪的组织样本进行了 PRKAG3 Ile199Val、CAST Arg249Lys 和 CAST Ser638Arg 多态性的基因分型，并选择了 120 个干腌火腿样本进行物理化学、流变学、仪器颜色和感官分析。发现这些多态性与干腌火腿的多个品质特性之间存在关联，这些特性主要与风味和质地有关。PRKAG3 Ile/Ile、CAST249 Arg/Arg 和 CAST638 Arg/Arg 基因型以及 CAST249Arg-638Arg 单倍型最有利于 Jamón Serrano 的生产。
