Análisis de polimorfismos en los genes SOX6 y Ryr1 y su relación con la calidad de carne de cerdo
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Palabras clave

calidad de carne
cerdo
Halotano
SOX6
pH
CRA

Cómo citar

Rodríguez, V., Maffioly, J., Martínez, F., Jenko, C., Fabre, R., & Lagadari, M. (2020). Análisis de polimorfismos en los genes SOX6 y Ryr1 y su relación con la calidad de carne de cerdo. iencia, ocencia ecnología, 31(60 may-oct), 228 - 244. https://doi.org/10.33255/3160/777

DOI

https://doi.org/10.33255/3160/777

Resumen

Se estudió la incidencia de polimorfismos de los genes Ryr1 y SOX6 en una población porcina del noreste entrerriano. Ambos genes están relacionados con la calidad de carne, Ryr1 es responsable del síndrome de estrés porcino y carnes PSE, mientras que SOX6 es un factor de transcripción importante en la diferenciación de fibras musculares. Se analizó el efecto de dos SNPs de SOX6 y uno de Ryr1 con respecto a los atributos de calidad. Los resultados mostraron que el pH y la CRA se vieron influenciados significativamente con SOX6a mientras que SOX6b solo se vinculó con el pH. La implementación de este tipo de estrategias contribuye al crecimiento de la industria porcina y a responder a las exigencias de los consumidores. Este trabajo sugiere que la selección de genotipos portadores de alelos C para Ryr1, A para SOX6a y C para SOX6b podría mejorar la producción de carne fresca de buena calidad.
https://doi.org/10.33255/3160/777
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