Background

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

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Age

The genetic factor is continuously present, and affects the meatquality.

Turnaround time

The Turnaround Time (TAT) depends on various factors, such as the shipment time of your sample to the test location, the test method(s) and whether the tests are performed completely or partially by a Partner Lab or Patent owner.

The TAT of tests performed at our facilities is normally 10 working days after receipt of the sample at the testing laboratory (VHL, VHP or Certagen). For tests performed by a Partner Laboratory (so-called "partner lab test") or patent owner, the TAT is at least 20 working days after receipt of your sample. Because the shipment time to our Partner Labs or patent owner may vary due to factors we cannot influence, the mentioned 20 working days are therefore an estimate.

PLEASE NOTE
Sometimes it is necessary to re-run your sample. We call this a retest. In that case, the TAT will of course be extended.

Location of disease or trait

Meat quality can be assessed in the meat.

Breed dependence

For this test samples from all breeds are accepted.

Sample type

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.

Result

Meat quality is based on many genetic factors. For each factor, a separate test result will be returned.

Inheritance

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.