Palabras clave
calidad de carne
cerdo
Halotano
SOX6
pH
CRA
cerdo
Halotano
SOX6
pH
CRA
Cómo citar
Rodríguez, V. R., Maffioly, J. I., Martínez, F. M. A., 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. Ciencia, Docencia Y Tecnología, 31(60 may-oct), 228–244. 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.
Citas
AMERICAN MEAT SCIENCE ASSOCIATION (amsa). (2012) Meat Color Measurement Guidelines Illinois: American Meat Science Association - National Livestock and Meat Board. Illinois.
AMERICAN MEAT SCIENCE ASSOCIATION (amsa). (1995). Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. Illinois: American Meat Science Association - National Livestock and Meat Board. 48p.
AOAC. (2007). Official methods of analysis of AOAC international. 18th ed. Washington: Association of Official Analytical Chemists.
Band, G.O.; Guimarães, S.E.F.; Lopes, P.S.; Schierholt, A.S.; Moraes Silva, K.; Vieira Pires, A.Benevenuto Júnior, A., Miranda Gomide, L.A. (2005) Relationship between the Porcine Stress
Syndrome gene and pork quality traits of F2 pigs resulting from divergent crosses. Genet Mol Biol, 28(1):88-89.
Bastos, R.G.; Federizzi, J.; Deschamps, J.C.; Cardellino, R.A.; Dellagostin, O.A. (2001). Efeito do Gene do Estresse Suíno sobre Características de Quantidade e Qualidade de Carcaça. Rev Bras Zootec, 30(1):37-40.
Bertram, H.C.; Petersen, J.S., Andersen, H.J. (2000).Relationship between RN (-) genotype and drip loss in meat from Danish pigs. Meat Sci, 56(1):49-55.
Calvo, J.H.; Osta, R.; Garcia-Muro, E., Zaragoza, P. (1997). Síndrome de estrés porcino: aplicación y ventajas de la PCR para su diagnóstico. Med. Vet,14. 2: 110-113.
Candek-Potokar, M.; Zlender, B.; Lefaucheur, L., Bonneau, M. (1998). Effects of age and/or weight at slaughter on longissimus dorsi muscle: Biochemical traits and sensory quality in pigs. Meat Sci, 48:287-300.
Chan, W.K.M.; Faustman, C.; Decker, E.A. (1997). Oxymyoglobin oxidation as affected by oxidation products of phosphatidylcholine liposomes. J Food Sci, 62: 709-712.
Chan, W.K.; Faustman, C.; Velasquez-Pereira, J.; McDowell, L.R., Batra, T.R. (1998). Effects of alpha-tocopherol on metmyoglobin formation and reduction in beef from cattle fed soybean or cottonseed meal diets. J Anim Sci, 76: 1421-6.
Christian, L.L. (1972). A review of the role of genetics in animal estress susceptibility and meat quality. Proceedings of the quality symposium, Wisconsin University, Madison 91 -115.
CIE. (1978). Supplement 2 to CIE Publication 15 (1971). Recommendations on uniform color spaces, color difference equations, psychometric color terms. Paris: Bureau Central de la CIE. Eikelenboom, G.; Hoving-Bolink, A.H., van der Wal, P.G. (1996). The eating quality of pork.1. The influence of ultimate pH. Fleischwirtschaft 76:405-406.
Faustman, C.; Chan, W.K.; Schaefer, D.M., Havens, A. (1998). Beef Color Update: The Role for Vitamin E. J Anim Sci, 76:1019-26.
Fujii. J.; Otsu, K.; Zorzato, F.; de Leon, S.; Khanna, V.K:; Weiler, J.E.; O'Brien, P.J., MacLennan, D.H. (1991). Identification of a mutation in porcine ryanodine receptor associated with malignant hyperthermia. Science, 26; 253(5018):448-51.
Guárdia, M.D.; Estany, J.; Balasch, S.; Oliver, M.A., Gispert, M. (2004). Risk assessment of PSE condition due to pre-slaughter conditions and RYR1 gene in pigs. Meat Science, 67:471- 478.
Hagiwara, N. 2011. Sox6, jack of all trades: a versatile regulatory protein in vertebrate development. Dev Dyn 240:1311-1321.
Hagiwara, N.; Yeh, M., Liu, A. (2007). Sox6 is required for normal fiber type differentiation of fetal skeletal muscle in mice. Dev Dyn 236:2062-2076.
Harrison, G. (1981). The malignant hiperthermia porcine. Int Anesthesiol Clin,17 (4): 19-47. Heidt, H.; Cinar, M.U.; Uddin, M.J.; Looft, C.; Jungst, H.; Tesfaye, D.; Becker, A.; Zimmer, A.; Ponsuksili, S.; Wimmers, K.; Tholen, E.; Schellander, K., Grosse-Brinkhaus, C. (2013). A genetical genomics approach reveals new candidates and confirms known candidate genes for drip loss in a porcine resource population. Mamm Genome 24:416-426.
Honikel. (1987). Influence of Chilling on Meat Quality Attributes of Fast Glycolysing Pork Muscles.Evaluation and Control of Meat Quality in Pigs. Current Topics in Veterinary Medicine and Animal Science, 38: 273-283.
Huff-Lonergan, E., Lonergan, S.M. (2005). Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci,71:194-204.
Hughes, J.M.; Oiseth, S.K.; Purslow, P.P., Warner, R.D. (2014). A structural approach to understanding the interactions between colour, water-holding capacity and tenderness. Meat Sci, 98:520-532.
Jeremiah, L.E.; Gibson, J.P.; Gibson, L.L.; Ball, R.O.; Aker, C., Fortin, A. (1999). The influence of breed, gender, and PSS (Halothane) genotype on meat quality, cooking loss, and palatability of pork. Food Research International, 32:59-71.
Karlsson, A.; Enfalt, A.C.; Essen-Gustavsson, B.; Lundstrom, K.; Rydhmer, L., Stern, S. (1993). Muscle histochemical and biochemical properties in relation to meat quality during selection for increased lean tissue growth rate in pigs. J Anim Sci, 71:930-938.
Kauffman, R.G., Warner R.D. (1993). Evaluating pork carcasses for composition and quality. In
G.R. Hollis, Growth of the pigs. Wallingford, UK: CAB International, 141-166.
Klont, R.E.; Brocks, L., Eikelenboom, G. (1998). Muscle fibre type and meat quality. Meat Science 49, Supplement 1:S219-S229.
Lindahl, G.; Enfält, A.C.; von Seth, G.; Josell, A.; Hedebro-Velander, I.; Andersen, H.J.; Braunschweig, M.; Andersson, L., Lundström, K. (2004). A second mutant allele (V199I) at the
PRKAG3 (RN) locus- I. Effect on technological meat quality of pork loin. Meat Sci, 66 (3):609- 19.
Marini, S.J.; Vanzetti, L.S.; Borelli, V.; Villareal, A.; Denegri, G.; Cottura, G.; Panichelli, D.; Silva, P.; Campagna, D., Brunori J., Spiner N.; Franco, R. (2012). RYR1 gene variability and effect on meat pH in Argentinean hybrids swines. InVet.,14(1).
Murray, M.G. y Thompson, W. F. (1980). Rapid isolation of high molecular wieght plant DNA. Nucleic Acids Res, 8(19) 4321–4325.
Offer, G., Cousins, T. (1992). The mechanism of drip production: Formation of two compartments of extracellular space in muscle Post mortem. J Sci Food Agric, 58:107116. Offer, G., Trinick, J. (1983). On the mechanism of water holding in meat: The swelling and shrinking of myofibrils. Meat Sci, 8:245-281.
Oliveira-Vargas-Culau, P.; López, J.; Rubensam, J.M.; Félix-Lopes, R.F., Nicolalewsky, S. (2002). Influencia do gene Halotano sobre a qualidade da carne súina. R. Bras. Zootec, 31(2): 964-96.
Otsu, K.; Phillips, M.S.; Khanna, V.K.; Leon, S., Mac Lennan, D.H. (1992). Refinement of diagnostic assays for a probable causal mutation of porcine and human malignant hyperthermia. Genomics, 13: 835.
Popp, J.; Sharifi, A. R.; Janisch, S., & Krischek, C. (2018). Two Frequently Used pH Determination Methods Showed Clearly Different pH Slopes During Early Post Mortem Ageing of Pork. Food Analytical Methods, 11(6):1773–1779.
Quiat, D.; Voelker, K.A.; Pei, J.; Grishin, N.V.; Grange, R.W.; Bassel-Duby, R., Olson, E.N. (2011). Concerted regulation of myofiber-specific gene expression and muscle performance by the transcriptional repressor Sox6. Proc Natl Acad Sci U S A, 108:10196-10201.
Sambrook, J.; Fritsch, E.F.; Maniatis, T. (1994). Molecular Cloning: A laboratory manual. 2nd ed. New York: Cold Spring Harbor. 3v.
Schilling, M.W.; Mink, L.E.; Gochenour, P.S.; Marriott, N.G., Alvarado, C.Z. (2003). Utilization of pork collagen for functionality improvement of boneless cured ham manufactured from pale, soft, and exudative pork. Meat Sci, 65(1):547-53.
Shen, H.; Lahucky, R.; Kovac, L.; O' Brien, P.J. (1992). Comparison of Hal gene status with PNMR-determined muscle metabolites and with Ca sequestration activity of anoxia -challenged muscle from pigs homozygous and heterozigous for porcine stress syndrome. Pig News and Information, 13: 105-109.
Silveira, A.C.P.; Freitas, A.S.M.; Cesar, R.C.; Antunes, E.C.; Guimaraes, D.F.A.; Batista, D., Torido, L.C. (2011). Influence of the halotane gene (HAL) on pork quality in two comercial crossbreeds. Genetics and Molecular Research, 10 (3): 1479-1489FA.
Stuczyńska A, Piórkowska K, Tyra M, Żukowski K. (2018). The effect of QTL-rich region polymorphisms identified by targeted DNA-seq on pig production traits. Mol Biol Rep, 45(3):361- 371.
Suman, S.P., Faustman, C., Stamer, S.L., Liebler, D.C. (2007). Proteomics of lipid oxidation- induced oxidation of porcine and bovine oxymyoglobins. Proteomics, 7: 628-640.
USDA. United State Department of Agriculture. United States Standars for Grades of Carcass Beef. 1997.
Vestergaard, M., Oksberg, N., Henckel, P. (2000). Influence of feeding intensity, grazing and finishing feeding on muscle fibre characteristics and meat colour of semitendinosus, longissimus dorsi and supraspinatus muscles of young bulls. Meat Science, 54: 177-185.
von Hofsten, J.; Elworthy, S.; Gilchrist, M.J.; Smith, J.C.; Wardle, F.C., Ingham, P.W. (2008). Prdm1- and Sox6-mediated transcriptional repression specifies muscle fibre type in the zebrafish embryo. EMBO Rep, 9:683-689.
Wood, J.D.; Brown, S.N.; Nute, G.R.; Whittington, F.M.; Perry, A.M.; Johnson, S.P., Enser, M. (1996). Effects of breed, feed level and conditioning time on the tenderness of pork. Meat Sci, 44:105-112.
Zhang, R.; Grobe-Brinkhaus, C.; Heidt, H.; Jasim Uddin, M.; UlasCinar, M.; Tesfaye, D.; Tholen, D.; Looft, C.; Schellander, K.; Neuhoff, C. (2015). Polymorphisms and expression analysis of SO X- 6 in relation to porcine growth, carcass, and meat quality traits. Meat Science, 107:26– 32.
AMERICAN MEAT SCIENCE ASSOCIATION (amsa). (1995). Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. Illinois: American Meat Science Association - National Livestock and Meat Board. 48p.
AOAC. (2007). Official methods of analysis of AOAC international. 18th ed. Washington: Association of Official Analytical Chemists.
Band, G.O.; Guimarães, S.E.F.; Lopes, P.S.; Schierholt, A.S.; Moraes Silva, K.; Vieira Pires, A.Benevenuto Júnior, A., Miranda Gomide, L.A. (2005) Relationship between the Porcine Stress
Syndrome gene and pork quality traits of F2 pigs resulting from divergent crosses. Genet Mol Biol, 28(1):88-89.
Bastos, R.G.; Federizzi, J.; Deschamps, J.C.; Cardellino, R.A.; Dellagostin, O.A. (2001). Efeito do Gene do Estresse Suíno sobre Características de Quantidade e Qualidade de Carcaça. Rev Bras Zootec, 30(1):37-40.
Bertram, H.C.; Petersen, J.S., Andersen, H.J. (2000).Relationship between RN (-) genotype and drip loss in meat from Danish pigs. Meat Sci, 56(1):49-55.
Calvo, J.H.; Osta, R.; Garcia-Muro, E., Zaragoza, P. (1997). Síndrome de estrés porcino: aplicación y ventajas de la PCR para su diagnóstico. Med. Vet,14. 2: 110-113.
Candek-Potokar, M.; Zlender, B.; Lefaucheur, L., Bonneau, M. (1998). Effects of age and/or weight at slaughter on longissimus dorsi muscle: Biochemical traits and sensory quality in pigs. Meat Sci, 48:287-300.
Chan, W.K.M.; Faustman, C.; Decker, E.A. (1997). Oxymyoglobin oxidation as affected by oxidation products of phosphatidylcholine liposomes. J Food Sci, 62: 709-712.
Chan, W.K.; Faustman, C.; Velasquez-Pereira, J.; McDowell, L.R., Batra, T.R. (1998). Effects of alpha-tocopherol on metmyoglobin formation and reduction in beef from cattle fed soybean or cottonseed meal diets. J Anim Sci, 76: 1421-6.
Christian, L.L. (1972). A review of the role of genetics in animal estress susceptibility and meat quality. Proceedings of the quality symposium, Wisconsin University, Madison 91 -115.
CIE. (1978). Supplement 2 to CIE Publication 15 (1971). Recommendations on uniform color spaces, color difference equations, psychometric color terms. Paris: Bureau Central de la CIE. Eikelenboom, G.; Hoving-Bolink, A.H., van der Wal, P.G. (1996). The eating quality of pork.1. The influence of ultimate pH. Fleischwirtschaft 76:405-406.
Faustman, C.; Chan, W.K.; Schaefer, D.M., Havens, A. (1998). Beef Color Update: The Role for Vitamin E. J Anim Sci, 76:1019-26.
Fujii. J.; Otsu, K.; Zorzato, F.; de Leon, S.; Khanna, V.K:; Weiler, J.E.; O'Brien, P.J., MacLennan, D.H. (1991). Identification of a mutation in porcine ryanodine receptor associated with malignant hyperthermia. Science, 26; 253(5018):448-51.
Guárdia, M.D.; Estany, J.; Balasch, S.; Oliver, M.A., Gispert, M. (2004). Risk assessment of PSE condition due to pre-slaughter conditions and RYR1 gene in pigs. Meat Science, 67:471- 478.
Hagiwara, N. 2011. Sox6, jack of all trades: a versatile regulatory protein in vertebrate development. Dev Dyn 240:1311-1321.
Hagiwara, N.; Yeh, M., Liu, A. (2007). Sox6 is required for normal fiber type differentiation of fetal skeletal muscle in mice. Dev Dyn 236:2062-2076.
Harrison, G. (1981). The malignant hiperthermia porcine. Int Anesthesiol Clin,17 (4): 19-47. Heidt, H.; Cinar, M.U.; Uddin, M.J.; Looft, C.; Jungst, H.; Tesfaye, D.; Becker, A.; Zimmer, A.; Ponsuksili, S.; Wimmers, K.; Tholen, E.; Schellander, K., Grosse-Brinkhaus, C. (2013). A genetical genomics approach reveals new candidates and confirms known candidate genes for drip loss in a porcine resource population. Mamm Genome 24:416-426.
Honikel. (1987). Influence of Chilling on Meat Quality Attributes of Fast Glycolysing Pork Muscles.Evaluation and Control of Meat Quality in Pigs. Current Topics in Veterinary Medicine and Animal Science, 38: 273-283.
Huff-Lonergan, E., Lonergan, S.M. (2005). Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci,71:194-204.
Hughes, J.M.; Oiseth, S.K.; Purslow, P.P., Warner, R.D. (2014). A structural approach to understanding the interactions between colour, water-holding capacity and tenderness. Meat Sci, 98:520-532.
Jeremiah, L.E.; Gibson, J.P.; Gibson, L.L.; Ball, R.O.; Aker, C., Fortin, A. (1999). The influence of breed, gender, and PSS (Halothane) genotype on meat quality, cooking loss, and palatability of pork. Food Research International, 32:59-71.
Karlsson, A.; Enfalt, A.C.; Essen-Gustavsson, B.; Lundstrom, K.; Rydhmer, L., Stern, S. (1993). Muscle histochemical and biochemical properties in relation to meat quality during selection for increased lean tissue growth rate in pigs. J Anim Sci, 71:930-938.
Kauffman, R.G., Warner R.D. (1993). Evaluating pork carcasses for composition and quality. In
G.R. Hollis, Growth of the pigs. Wallingford, UK: CAB International, 141-166.
Klont, R.E.; Brocks, L., Eikelenboom, G. (1998). Muscle fibre type and meat quality. Meat Science 49, Supplement 1:S219-S229.
Lindahl, G.; Enfält, A.C.; von Seth, G.; Josell, A.; Hedebro-Velander, I.; Andersen, H.J.; Braunschweig, M.; Andersson, L., Lundström, K. (2004). A second mutant allele (V199I) at the
PRKAG3 (RN) locus- I. Effect on technological meat quality of pork loin. Meat Sci, 66 (3):609- 19.
Marini, S.J.; Vanzetti, L.S.; Borelli, V.; Villareal, A.; Denegri, G.; Cottura, G.; Panichelli, D.; Silva, P.; Campagna, D., Brunori J., Spiner N.; Franco, R. (2012). RYR1 gene variability and effect on meat pH in Argentinean hybrids swines. InVet.,14(1).
Murray, M.G. y Thompson, W. F. (1980). Rapid isolation of high molecular wieght plant DNA. Nucleic Acids Res, 8(19) 4321–4325.
Offer, G., Cousins, T. (1992). The mechanism of drip production: Formation of two compartments of extracellular space in muscle Post mortem. J Sci Food Agric, 58:107116. Offer, G., Trinick, J. (1983). On the mechanism of water holding in meat: The swelling and shrinking of myofibrils. Meat Sci, 8:245-281.
Oliveira-Vargas-Culau, P.; López, J.; Rubensam, J.M.; Félix-Lopes, R.F., Nicolalewsky, S. (2002). Influencia do gene Halotano sobre a qualidade da carne súina. R. Bras. Zootec, 31(2): 964-96.
Otsu, K.; Phillips, M.S.; Khanna, V.K.; Leon, S., Mac Lennan, D.H. (1992). Refinement of diagnostic assays for a probable causal mutation of porcine and human malignant hyperthermia. Genomics, 13: 835.
Popp, J.; Sharifi, A. R.; Janisch, S., & Krischek, C. (2018). Two Frequently Used pH Determination Methods Showed Clearly Different pH Slopes During Early Post Mortem Ageing of Pork. Food Analytical Methods, 11(6):1773–1779.
Quiat, D.; Voelker, K.A.; Pei, J.; Grishin, N.V.; Grange, R.W.; Bassel-Duby, R., Olson, E.N. (2011). Concerted regulation of myofiber-specific gene expression and muscle performance by the transcriptional repressor Sox6. Proc Natl Acad Sci U S A, 108:10196-10201.
Sambrook, J.; Fritsch, E.F.; Maniatis, T. (1994). Molecular Cloning: A laboratory manual. 2nd ed. New York: Cold Spring Harbor. 3v.
Schilling, M.W.; Mink, L.E.; Gochenour, P.S.; Marriott, N.G., Alvarado, C.Z. (2003). Utilization of pork collagen for functionality improvement of boneless cured ham manufactured from pale, soft, and exudative pork. Meat Sci, 65(1):547-53.
Shen, H.; Lahucky, R.; Kovac, L.; O' Brien, P.J. (1992). Comparison of Hal gene status with PNMR-determined muscle metabolites and with Ca sequestration activity of anoxia -challenged muscle from pigs homozygous and heterozigous for porcine stress syndrome. Pig News and Information, 13: 105-109.
Silveira, A.C.P.; Freitas, A.S.M.; Cesar, R.C.; Antunes, E.C.; Guimaraes, D.F.A.; Batista, D., Torido, L.C. (2011). Influence of the halotane gene (HAL) on pork quality in two comercial crossbreeds. Genetics and Molecular Research, 10 (3): 1479-1489FA.
Stuczyńska A, Piórkowska K, Tyra M, Żukowski K. (2018). The effect of QTL-rich region polymorphisms identified by targeted DNA-seq on pig production traits. Mol Biol Rep, 45(3):361- 371.
Suman, S.P., Faustman, C., Stamer, S.L., Liebler, D.C. (2007). Proteomics of lipid oxidation- induced oxidation of porcine and bovine oxymyoglobins. Proteomics, 7: 628-640.
USDA. United State Department of Agriculture. United States Standars for Grades of Carcass Beef. 1997.
Vestergaard, M., Oksberg, N., Henckel, P. (2000). Influence of feeding intensity, grazing and finishing feeding on muscle fibre characteristics and meat colour of semitendinosus, longissimus dorsi and supraspinatus muscles of young bulls. Meat Science, 54: 177-185.
von Hofsten, J.; Elworthy, S.; Gilchrist, M.J.; Smith, J.C.; Wardle, F.C., Ingham, P.W. (2008). Prdm1- and Sox6-mediated transcriptional repression specifies muscle fibre type in the zebrafish embryo. EMBO Rep, 9:683-689.
Wood, J.D.; Brown, S.N.; Nute, G.R.; Whittington, F.M.; Perry, A.M.; Johnson, S.P., Enser, M. (1996). Effects of breed, feed level and conditioning time on the tenderness of pork. Meat Sci, 44:105-112.
Zhang, R.; Grobe-Brinkhaus, C.; Heidt, H.; Jasim Uddin, M.; UlasCinar, M.; Tesfaye, D.; Tholen, D.; Looft, C.; Schellander, K.; Neuhoff, C. (2015). Polymorphisms and expression analysis of SO X- 6 in relation to porcine growth, carcass, and meat quality traits. Meat Science, 107:26– 32.
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