Vpliv mutacije gena ryr1 na lastnosti pršuta pri krškopoljskih prašičih

Horvat, Katarina

| | SLO | ENG | Cookies and privacy

Bigger font | Smaller font

First page > Show document

Show document

Title:	Vpliv mutacije gena ryr1 na lastnosti pršuta pri krškopoljskih prašičih
Authors:	ID Horvat, Katarina (Author) ID Škrlep, Martin (Mentor) More about this mentor... ID Prevolnik Povše, Maja (Comentor)
Files:	MAG_Horvat_Katarina_2020.pdf (517,46 KB) MD5: FF2BC9581C26E4CEDD57CB712C9E32F7 PID: 20.500.12556/dkum/d4d91e77-06b8-4826-b28d-c25d054b5543
Language:	Slovenian
Work type:	Master's thesis/paper
Typology:	2.09 - Master's Thesis
Organization:	FKBV - Faculty of Agriculture and Life Sciences
Abstract:	V raziskavi smo preučevali vpliv mutacije gena RYR1 na lastnosti kakovosti pršuta. V raziskavo smo vključili stegna 37 kastratov pasme krškopoljski prašič, od tega je bilo 46 % prašičev heterozigotnih nosilcev mutacije (N/n), preostali pa so bili mutacije prosti (N/N). Pred začetkom predelave smo krojena stegna stehtali, izmerili vrednost pH ter parametre barve (L, a in b* v mišicah gluteus medius in gluteus profundus). Spremljali smo izgube teže med predelavo, na končnem izdelku pa smo prav tako izmerili barvne parametre (L, a in b* v mišicah semimembranosus – SM, biceps femoris – BF in semitendinosus – ST), določili kemijsko sestavo ter reološke lastnosti s pomočjo testov TPA in SR v mišicah BF in SM. Pri genotipu N/n smo ugotovili nekoliko višje izgube med predelavo v primerjavi z genotipom N/N, vendar so bile razlike statistično značilne (P < 0,05) le v fazi soljenja (1,3 odstotne točke). Pri končnem izdelku je bila vsebnost beljakovin višja (P < 0,05) pri genotipu N/n v mišici BF.. Razlike smo opazili tudi pri vsebnosti intramuskularne maščobe, ki je pri nosilcih mutacije nižja (P < 0,05) v mišici BF. Pri vsebnosti vlage, soli, nebeljakovinskega dušika, indeksu proteolize in aktivnosti vode ni bilo statistično značilnih razlik. Pri reoloških značilnostih smo opazili nižji (P < 0,05) relaksacijski indeks in tendenco (P < 0,10) po manjši adhezivnosti, oboje v mišici BF pri genotipu N/n v primerjavi z N/N. Rezultati raziskave so sicer pokazali nekatere razlike v kakovosti in sestavi pršuta med preučevanima genotipoma prašičev, vendar pa so ugotovljene razlike relativno majhne.
Keywords:	mutacija gena RYR1, pršut, krškopoljski prašič
Place of publishing:	Maribor
Year of publishing:	2020
PID:	20.500.12556/DKUM-78033
NUK URN:	URN:SI:UM:DK:DN4GMIBR
Publication date in DKUM:	20.10.2020
Views:	1365
Downloads:	79
Metadata:
Categories:	FKBV
:	Copy citation

Average score:	(0 votes)
Your score:	Voting is allowed only for logged in users.
Share:

Hover the mouse pointer over a document title to show the abstract or click on the title to get all document metadata.

Licences

License:	CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International

Link:	http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:	The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:	08.10.2020

Secondary language

Language:	English
Title:	The Effect of RYR1 Gene Mutation in Krškopolje Pig on the Quality of Dry-Cured Ham
Abstract:	The study examined the effect of a mutation in the RYR1 gene on dry-cured ham quality traits. The hams of the 37 Krškopolje pig castrates were included in the study; 46 % of pigs were heterozygous carriers of the mutation (N/n) and the rest were mutation-free (N/N). Before processing the hams were weighed, the pH value measured and the colour parameters determined (L, a and b* in gluteus medius and gluteus profundus muscles). During processing weight losses were monitored. In the final product parameters of colour (L, a and b* in semimembranosus – SM, biceps femoris – BF and semitendinosus – ST), chemical composition and rheological properties (using TPA and SR tests in muscles BF and SM) were determined. For the N/n genotype, slightly higher losses during processing were found compared to the N/N genotype, but the differences were statistically significant (P < 0.05) only in the salting phase (1.3 %). In the final product, the protein content was higher (P < 0.05) in the N/n genotype, in the BF muscle. Differences were also observed in the content of intramuscular fat, which was lower (P < 0.05) in the BF muscle in mutation gene carriers. There were no statistically significant differences in moisture, salt, and non-protein nitrogen content, proteolysis index, and water activity. In terms of rheological characteristics, a significantly lower (P < 0.05) relaxation index and a tendency (P < 0.10) for lower adhesion were observed in the BF muscle of N/n compared to N/N genotype. In general, the results of the study showed relatively small differences in the quality and composition of dry-cured ham between the studied genotypes of pigs.
Keywords:	RYR1 gene mutation, dry-cured ham, Krškopolje pig

Comments

Leave comment

You must log in to leave a comment.

Comments (0)

0 - 0 / 0

There are no comments!

Back