INFLUENCE OF GENETIC POLYMORPHISM IN FABP3 AND LEPR GENES ON INTRAMUSCULAR FAT CONTENT IN PIG CARCASSES

Intenzivni uvjeti proizvodnje, selekcija usmjerena na povećanje postotka mišićnoga tkiva u polovicama te zahtjevi potrošača doveli su do smanjivanja udjela intramuskularne masti u trupovima svinja. Intramuskularna mast je čimbenik koji utječe na okus, sočnost i mekoću mesa. Porodica FABP proteina dovodi do razlike u sadržaju intramuskularne masti kod različitih pasmina svinja. FABP3 i LEPR geni su kandidatni geni za svojstvo intramuskularne masti, a njihovi polimorfizmi objašnjavaju varijabilnosti koje se javljaju kod različitih pasmina svinja. Cilj je ovoga rada prikazati utjecaj gena na različiti sadržaj intramuskularne masti u trupovima svinja s obzirom na njihov genotip.Intensive production conditions, selection directed to increase the percentage of muscle tissue in carcasses and consumer demand have led to a reduction of intramuscular fat content in pig carcasses. Intramuscular fat is a factor affecting the flavor, juiciness and tenderness of pork meat. FABP protein family causes the differences in the content of intramuscular fat in different pig breeds. FABP3 and LEPR gene are candidate genes for intramuscular fat content and their polymorphisms explain the variability that can occur in different pig breeds. The aim of this paper is to demonstrate the influence of genes on different intramuscular fat content in pig carcasses due to pigs genotype