V584 Meat Quality PRKAG3

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Breed:  All Breeds
Sample material:  Blood EDTA, Blood Heparin, Hair, Semen, Tissue


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The protein kinase, AMK activated, gamma 3 subunit (PRKAG3) gene is associated with muscle glycogen content and meat quality. One missense mutation on this PRKAG3 gene leads to the amino acid isoleucine, which on this location is associated with better meat quality in commercial populations and with lower levels of glycogen, higher ultimate pH and favourable colour in tissues. Certain other variations of this gene have been referred to as the Rendement Napole (RN) gene. This can be found as a different test on our website.


Chromosome: 15

Gene: PRKAG3

Mode of Inheritance: Autosomal Dominant

Also known as: RN

Organ: Muscles

Sub-organ: Whole muscular system


Year published: 2001

Clinical Features

The change of amino acid at this location on the PRKAG3 gene is involved in glucose metabolism and therefore the muscle glycogen content.

Additional information

Meat quality is based on many factors. It is influenced by postmortem tenderization, which is a complex structural and functional process that depends on species, genetic background, metabolic status of the animal antemortem, the protein complement of the muscle, and environmental factors.


Omia: 1085

Pubmed: 11729159