The Rendement Napole (RN) gene has an effect on the meat quality. In longissimus dorsi muscles, carriers of this dominant gene show lower pH, higher surface and internal reflectance values, lower protein extractability and lower water- holding capacity. The name RN originates from a lower Napole yield (yield after curing and cooking), and greater cooking loss. On the positive side, carriers have a lower shear force value, a stronger taste and smell, and greater acidity. The physiological changes in pigs with the RN mutation are based on a higher stored glycogen content in muscle.
Test specific information
The genetic factor is continuously present, and affects the meatquality.
The turn-around-time of a test depends to a large extent on the logistics of sample transportation to the laboratory. After receiving the sample at the test location, you can normally expect the result within 10 working days. A longer delivery time applies to tests carried out by a Partner Lab.
Location of disease or trait
Meat quality can be assessed in the meat.
For this test samples from all breeds are accepted.
For this DNA test we accept the following materials: Hair, Semen, Blood EDTA, Blood Heparin, Tissue. Please contact Dr. Van Haeringen Laboratorium if you wish to submit other material as listed.
Meat quality is based on many genetic factors. For each factor, a separate test result will be returned.
Various genetic factors influencing meat quality are inherited in a dominant or recessive mode. Meat quality is influenced by a large number of genetic factors.
Severity of Disease
Genetic characteristics are not a disease.