2026-04-17T23:02:58Zhttps://recercat.cat/oai/request
oai:recercat.cat:10459.1/4654682026-02-09T19:45:49Zcom_2072_3622col_2072_479130
RECERCAT author Molinero García, Eduard author Pena i Subirà, Ramona Natacha author Estany Illa, Joan author Ros Freixedes, Roger 2024 One of the most important processes that occur during the transformation of muscle to meat is the pH decline as a consequence of the post-mortem metabolism of muscle tissue. Abnormal pH declines lead to pork defects such as pale, soft, and exudative meat. There is genetic variance for ultimate pH and the role of some genes on this phenotype is well established. After conducting a genome-wide association study on ultimate pH using 526 purebred Duroc pigs, we identified associated regions on Sus scrofa chromosomes (SSC) 3, 8, and 15. Functional candidate genes in these regions included PRKAG3 and PHKG1. The SSC8 region, at 71.6 Mb, was novel and, although no candidate causative gene could be identified, it may have regulatory effects. Subsequent analysis on 828 pigs from the same population confirmed the impact of the three associated regions on pH and meat color. We detected no interaction between the three regions. Further investigations are necessary to unravel the functional significance of the novel genomic region at SSC8. These variants could be used as markers in marker-assisted selection for improving meat quality.This research was part of grant PID2021-125689OB-I00 funded by MCIN, AEI, doi: 10.13039/501100011033, and by ERDF “A way of making Europe”. E.M. is recipient of a UdL-Santander Predoc scholarship. cc-by-nc (c) Molinero et al., 2024 Attribution-NonCommercial 4.0 International info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc/4.0/ Duroc GWAS Meat color Meat quality pH PHKG1 PRKAG3 A novel QTL region for pH and meat color in Duroc pigs info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion