TAILIEUCHUNG - Báo cáo sinh học: "Genetic and metabolic aspects of androstenone and skatole deposition in pig adipose tissue: A review (Open Access publication)"

Tuyển tập các báo cáo nghiên cứu về sinh học được đăng trên tạp chí sinh học thế giới đề tài: Genetic and metabolic aspects of androstenone and skatole deposition in pig adipose tissue: A review (Open Access publication) | Genet. Sel. Evol. 40 2008 129-143 INRA EDP Sciences 2008 DOI gse 2007040 Available online at Review Genetic and metabolic aspects of androstenone and skatole deposition in pig adipose tissue A review Open Access publication Annie ROBIC1 Catherine LARZUL2 Michel BONNEAU3 1INRA UMR 444 de Génétique cellulaire BP52627 31326 Castanet-Tolosan France 2 INRA UR337 Station de génétique quantitative et appliquée 78352 Jouy-en-Josas France 3INRA UMR1079 Systèmes d élevage nutrition animale et humaine INRA-Agrocampus Rennes Domaine de la Prise 35590 Saint-Gilles France Received 4 May 2007 accepted 25 July 2007 Abstract - High levels of androstenone and skatole in fat tissues are considered the primary causes of boar taint an unpleasant odour and flavour of the meat from non-castrated male pigs. The aim of this article is to review our current knowledge of the biology and genetic control of the accumulation of androstenone and skatole in fat tissue. Two QTL mapping studies have shown the complexity of the genetic control of these traits. During the last ten years several authors have taken a more physiological approach to investigate the involvement of genes controlling the metabolism of androstenone and skatole. Although some authors have claimed the identification of candidate genes it is more appropriate to talk about target genes. This suggests that genes affecting androstenone and skatole levels will have to be sought for among specific or non-specific transcription factors interacting with these target genes. androstenone skatole pig boar taint QTL 1. INTRODUCTION Castration of male pigs is a common practice which reduces aggressive behaviour makes animal management easier and reduces the occurrence of boar taint a strong perspiration-like and urine-like unpleasant odour and flavour released by heating or cooking boar meat. Boar taint is primarily derived from the accumulation of androstenone and skatole in fat tissue 30 49 . This subject has

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