Meat quality / muscle glycogen (PRKAG3 I199V-related) - Pig

What does this test examine?

This DNA test analyses the PRKAG3 I199V variant in pigs. The modern reference notation is NM_214077.1:c.745G>A with protein notation p.V249I; older literature often refers to the same meat-quality substitution as I199V.

PRKAG3 plays an important role in muscle energy metabolism. Variation in this gene influences muscle glycogen content and therefore traits such as ultimate pH, colour, water-holding capacity, cooking loss, drip loss and processing quality of pork.

Meat quality and PRKAG3

The PRKAG3 gene is known from the context of Rendement Napole, the RN gene, RN allele, Hampshire effect and acid meat. This analysis focuses on the I199V/V249I meat-quality variant, not on the classic RN- variant with a stronger unfavourable effect on glycogen and processing yield.

Animals with two Ile alleles generally have less muscle glycogen. This can support higher ultimate pH, better colour stability and improved technological meat quality, depending on line, management and slaughter context.

Practical value of this test

For breeders and producers, this analysis is useful when meat quality is part of the selection goal. The result helps include genetic potential for muscle glycogen and pork quality alongside growth, carcass data and slaughter information.

Why test?

• Helps select animals with a more favourable PRKAG3 profile for meat quality.
• Supports breeding decisions around pH, colour, water-holding capacity and processing yield.
• Distinguishes G/G, G/A and A/A for the tested I199V/V249I variant.
• Adds information when meat quality matters as much as growth rate.
• Helps steer lines toward more consistent technological pork quality.