THE CONTRIBUTION OF THE HALOTHANE GENE TO THE QUALITY CHARACTERISTICS OF PORK

Ciência Rural

Lopes, Rui Fernando Félix¹  Rubensam, Jane Maria¹  Culau, Paulete de Oliveira Vargas¹  Nicolaiewsky, Sérgio¹  López, Jorge¹ 

[1] Universidade Federal do Rio Grande do Sul

关键词: :halothane gene;    PSE;    pork quality;   

DOI  :  10.1590/S0103-84782002000100020

学科分类：农业科学（综合）

来源: Universidade Federal de Santa Maria * Centro de Ciencias Rurais

【 摘 要 】

The aim of this research work was to evaluate the effect of the halothane gene on the quality characteristics of pork. Commercial hybrid pig carcasses (151) were used for the trial, 93 with normal halothane genotype (HalNN), 51 heterozygous genotype (HalNn) and 7 homozigous recessive genotype (Halnn). The measured attributes were backfat and muscle depth, meat percentage, carcass weight and pH at 45 minutes and 24 hours after the slaughter, on the Longissimus dorsi muscle, color, drip loss, and identification of the halothane genotype was determined in fat samples through PCR-RFLP technique. The HalNn pigs presented greater muscle depth and meat percentage than HalNN ones. Significant differences were observed between HalNn and HalNN pigs in relation to the inicial pH and meat color. The halothane genotype did not affect the backfat thickness, final pH and water holding capacity. Differences between carcass quality from the HalNn and the nn pigs in relation to the backfat thickness, muscle depth and the meat percentage were not observed. Differences between quantity and quality of pork seems to be associated to the presence of the halothane gene.

【 授权许可】

CC BY-NC