Galve A, Burgos C, Varona L, Carrodeguas J A, Cánovas Á, López-Buesa P
Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain.
J Anim Breed Genet. 2013 Oct;130(5):382-93. doi: 10.1111/jbg.12042. Epub 2013 Jun 17.
The allelic frequencies of PRKAG3 gene (the RN gene) have been investigated in several pig breeds. R200Q mutation appear only in Hampshire pigs, whereas V199I mutation is most abundant in Iberian, Porco Celta or Bizaro, and less in breeds selected for muscularity as Duroc, Landrace and Pietrain. A thorough study of phenotypic effects of V1991 has been performed in a Duroc × Landrace-Large White cross. 199I homozygous pigs show increased pH24 values in ham homogenates and loin (0.14 and 0.16 pH units, respectively) compared to 199V homozygous ones. Meat of 199I homozygous pigs exudates 42.6% less fluid and is darker (2.46 'L'-value units). 199I homozygous pigs are fatter (4.2 mm more backfat thickness) and contain less muscle mass in ham (1.0 percentage points) and shoulder (2.7 percentage points), than 199V homozygous ones. 199I homozygous pigs contain 7.3% less protein in the belly and 8.5% more fat in shoulder muscle mass than 199V homozygous pigs. 199I homozygous pigs have also superior functional properties: better gelling (22.8% larger G' value) and emulsion capacities (14 percentage points less of total exuded fluid), and higher curing yield in the belly (6 percentage points more). These data support the adipogenic character of the V199I mutation. The advantages and disadvantages of selecting any of the two PRKAG3 alleles for position 199 are discussed.
在几个猪品种中研究了PRKAG3基因（RN基因）的等位基因频率。R200Q突变仅出现在汉普夏猪中，而V199I突变在伊比利亚猪、波尔科塞尔塔猪或比扎罗猪中最为常见，在杜洛克猪、长白猪和皮特兰猪等选择用于产肉性能的品种中较少见。在杜洛克×长白猪-大白猪杂交后代中对V199I的表型效应进行了深入研究。与199V纯合猪相比，199I纯合猪的火腿匀浆和里脊肉中的pH24值升高（分别为0.14和0.16个pH单位）。199I纯合猪的肉渗出的液体少42.6%，颜色更深（明度值低2.46个单位）。与199V纯合猪相比，199I纯合猪更胖（背膘厚度多4.2毫米），火腿（少1.0个百分点）和肩部（少2.7个百分点）的肌肉量更少。与199V纯合猪相比，199I纯合猪腹部的蛋白质含量少7.3%，肩部肌肉中的脂肪含量多8.5%。199I纯合猪还具有更好的功能特性：凝胶性更好（储能模量值大22.8%）和乳化能力（总渗出液少14个百分点），腹部腌制得率更高（多6个百分点）。这些数据支持了V199I突变的促脂肪生成特性。讨论了选择PRKAG3基因第199位的两个等位基因中的任何一个的优缺点。
