Journal article

The AMPK V199i Mutation in Berkshire Pigs Decreases the Rate of Postmortem pH Decline in Skeletal Muscle

EA Ramsuchit, SS Chauhan, MN LeMaster, SJ Moeller, MP Wick, SK Matarneh, DE Gerrard, EM England

Meat and Muscle Biology | American Meat Science Association | Published : 2017

Abstract

Objectives AMP-activated protein kinase (AMPK) is a heterotrimeric enzyme that participates in the regulation of cellular energy homeostasis and is comprised of an ɑ, β, and γ subunit. In pigs, two known genetic mutations in the skeletal muscle specific γ3 regulatory subunit alter fresh pork quality. The first mutation, AMPKγ3R200Q (Rendement Napole mutation), arises from an arginine to glutamine substitution and makes AMPK constitutively active. Animals with this mutation produce meat with an abnormally low ultimate pH known as acid meat. The second mutation, AMPKγ3V199I, arises from a valine to isoleucine substitution making AMPK unresponsive to AMP. While the AMPKγ3V199I mutation has been..

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University of Melbourne Researchers