Zappaterra Martina, Zambonelli Paolo, Schivazappa Cristina, Simoncini Nicoletta, Virgili Roberta, Stefanon Bruno, Davoli Roberta
Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale Fanin 46, I-40127 Bologna, Italy.
Stazione Sperimentale per l'Industria delle Conserve Alimentari (SSICA), Viale Faustino Tanara 31/A, I-43121 Parma, Italy.
Animals (Basel). 2021 Jan 1;11(1):68. doi: 10.3390/ani11010068.
Protected Designation of Origin (PDO) dry-cured hams production is greatly dependent on raw meat quality. This study was performed to identify genetic markers associated with the quality of dry-cured ham. Carcass traits of 229 heavy pigs belonging to three commercial genetic lines were registered (weight, EUROP classification). Phenotypic traits ( muscle ultimate pH, ham weight and lean meat content, adsorbed salt) of the corresponding thighs, undergone PDO ham process in three different plants, were measured, using a fast and non-invasive technology. Green ham weight and lean meat percentage influenced the estimated salt content and the weight loss during salting, even if the processing plant greatly affected the variability of the measured ham traits. The genomic data were obtained with the GeneSeek Genomic Profiler (GGP) 70k HD Porcine Array, using the slaughter day and the sex of the animals in the statistical analyses. The phenotypic traits were associated with the genotypes through GenAbel software. The results showed that 18 SNPs located on nine porcine chromosomes were found to be associated with nine phenotypic traits, mainly related to ham weight loss during salting. New associations were found between markers in the genes (, SSC7), (, SSC1), and the ham quality traits. After validation, these SNPs may be useful to improve the quality of thighs for the production of PDO dry-cured hams.
受保护的原产地名称（PDO）干腌火腿的生产在很大程度上取决于生肉质量。本研究旨在确定与干腌火腿质量相关的遗传标记。记录了属于三个商业遗传品系的229头重型猪的胴体性状（体重、欧盟胴体分级）。使用一种快速且非侵入性的技术，测量了在三个不同工厂进行PDO火腿加工的相应大腿的表型性状（肌肉最终pH值、火腿重量、瘦肉含量、吸附盐分）。即使加工厂对所测火腿性状的变异性有很大影响，但绿火腿重量和瘦肉百分比仍会影响腌制过程中的估计盐分含量和重量损失。使用GeneSeek基因组分析仪（GGP）70k HD猪基因芯片获得基因组数据，并在统计分析中纳入屠宰日和动物性别。通过GenAbel软件将表型性状与基因型相关联。结果表明，在九条猪染色体上发现的18个单核苷酸多态性（SNP）与九个表型性状相关，主要与腌制过程中的火腿重量损失有关。在基因（，SSC7）、（，SSC1）中的标记与火腿质量性状之间发现了新的关联。经过验证后，这些SNP可能有助于提高用于生产PDO干腌火腿的大腿的质量。
