Swine
Authors: A. M. Ramos (Iowa State University) , N. T. Nguyen (Iowa State University) , Kenneth J Stalder (Iowa State University) , Max F. Rothschild (Iowa State University)
The effect of three cathepsin genes on several processing characteristics of fresh and dry-cured hams was investigated. The results of the association studies conducted for all genes indicated that the variants of all genes significantly affect several of the phenotypic traits analyzed. These markers can now be used to select pigs carrying the preferred variants for dry-cured ham production.
Keywords: Animal Science
How to Cite: Ramos, A. M. , Nguyen, N. T. , Stalder, K. J. & Rothschild, M. F. (2005) “Molecular Markers Associated with Improved Yield and Quality of Dry-Cured Hams”, Iowa State University Animal Industry Report. 2(1). doi: https://doi.org/10.31274/ans_air-180814-1067