20.500.12556/DKUM-78033 Vpliv mutacije gena ryr1 na lastnosti pršuta pri krškopoljskih prašičih The Effect of RYR1 Gene Mutation in Krškopolje Pig on the Quality of Dry-Cured Ham 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. 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. mutacija gena RYR1 pršut krškopoljski prašič RYR1 gene mutation dry-cured ham Krškopolje pig true true false Slovenski jezik Angleški jezik Magistrsko delo/naloga 2020-10-08 09:36:47 2020-10-20 13:58:17 2022-08-09 17:29:53 2020-10-21 03:23:56 2020 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:DN4GMIBR MAG_Horvat_Katarina_2020.pdf MAG_Horvat_Katarina_2020.pdf 1 FF2BC9581C26E4CEDD57CB712C9E32F7 4df6b6b109ab0edb31e2929890f2021f68d6304ca5adcf1e5b9b5cdc01bd65b1 f450d37b-7c11-11eb-bb7a-00155d0001ca 20.500.12556/dkum/d4d91e77-06b8-4826-b28d-c25d054b5543 https://dk.um.si/Dokument.php?lang=slv&id=147005 Fakulteta za kmetijstvo in biosistemske vede 0 0 0