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Heritability of muscular cathepsin B activity in Italian Large White pigs
Author(s) -
Russo V,
Buttazzoni L.,
Baiocco C.,
Davoli M. R.,
Nanni Costa N. L.,
Schivazappa O. C.,
Virgili P. C.
Publication year - 2000
Publication title -
journal of animal breeding and genetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.689
H-Index - 51
eISSN - 1439-0388
pISSN - 0931-2668
DOI - 10.1046/j.1439-0388.2000.00231.x
Subject(s) - heritability , white (mutation) , cathepsin , biology , cathepsin b , zoology , genetics , gene , biochemistry , enzyme
Previous studies suggested that proteolysis lasting for many months after slaughtering could be responsible for excessive softness in dry‐cured hams. Also, the long‐term activity of muscle proteinases is mainly attributed to cathepsin B. Should an additive genetic component exist for the activity level of cathepsin B, such information could be used as a selection criterion for improving meat quality for dry‐cured ham production. Data on the growth rate, carcass composition, and meat quality of 234 Large White pigs raised in a test station under a &lsquo| quasi ad libitum ' nutritive level and slaughtered at around 160 kg live weight were analysed using a blup ‐ mt ‐animal model. The cathepsin B activity level showed a moderate heritability (0.23–0.28) in all analyses, and negative genetic correlations with daily gain (− 0.34 to − 0.52) and backfat thickness (− 0.40 to − 0.86), but, with large standard errors. These results suggest that a genetic component exists in explaining the variability of the cathepsin B activity level. Further studies are necessary to confirm the outcome and to investigate genetic correlations with other traits currently under selection.