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5 results for “meat content”
Provision of high meat content food and object play reduce predation of wild animals by domestic cats Felis catus
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Data from: A splice mutation in the PHKG1 gene causes high glycogen content and low meat quality in pig skeletal muscle
Glycolytic potential (GP) in skeletal muscle is economically important in the pig industry because of its effect on pork processing yield. We have previously mapped a major quantitative trait loci (QTL) for GP on chromosome 3 in a White Duroc × Erhualian F2 intercross. We herein performed a systems genetic analysis to identify the causal variant underlying the phenotype QTL (pQTL). We first conducted genome-wide association analyses in the F2 intercross and an F19 Sutai pig population. The QTL was then refined to an 180-kb interval based on the 2-LOD drop method. We then performed expression QTL (eQTL) mapping using muscle transcriptome data from 497 F2 animals. Within the QTL interval, only one gene (PHKG1) has a cis-eQTL that was colocolizated with pQTL peaked at the same SNP. The PHKG1 gene encodes a catalytic subunit of the phosphorylase kinase (PhK), which functions in the cascade activation of glycogen breakdown. Deep sequencing of PHKG1 revealed a point mutation (C>A) in a splice acceptor site of intron 9, resulting in a 32-bp deletion in the open reading frame and generating a premature stop codon. The aberrant transcript induces nonsense-mediated decay, leading to lower protein level and weaker enzymatic activity in affected animals. The mutation causes an increase of 43% in GP and a decrease of>20% in water-holding capacity of pork. These effects were consistent across the F2 and Sutai populations, as well as Duroc × (Landrace × Yorkshire) hybrid pigs. The unfavorable allele exists predominantly in Duroc-derived pigs. The findings provide new insights into understanding risk factors affecting glucose metabolism, and would greatly contribute to the genetic improvement of meat quality in Duroc related pigs.
Data from: A splice mutation in the PHKG1 gene causes high glycogen content and low meat quality in pig skeletal muscle
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Effect of salt, phosphate and protein content on the technofunctionality of plant-based proteins for hybrid meat product formulation
<p>- Raw data to establish prediction models</p> <p>- Raw data to establish FT-IR spectra</p> <p>- Raw data concerning techno-functionalties</p> <p>- Amino acid profiles</p>
Dataset - Content of Na, K, Ca, and Mg in canned meat products from Serbia: impact on human health
<p>Dataset - Content of Na, K, Ca, and Mg in canned meat products from Serbia measured by ICP-MS. Corresponding statistics calculations.</p>
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