Przeglądaj wg Autor "Korpal, Agnieszka"

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  • Miniatura
    PozycjaOpen Access
    Influence of glycolysis process on the formation of meat quality parameters
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2017) Woźniak, Katarzyna; Korpal, Agnieszka; Terman, Arkadiusz; Department of Genetics and Animal Breeding, West Pomeranian University of Technology, Szczecin; Department of Genetics and Animal Breeding, West Pomeranian University of Technology, Szczecin; Department of Genetics and Animal Breeding, West Pomeranian University of Technology, Szczecin
    Development of technologies for pork production has to take into account the changing tastes of consumers, who are now attach great importance to the quality of raw material. The quality of meat is not easy to define, because it is characterized by a number of physicochemical and sensory parameters. A feature having a positive effect on these parameters is the content of intramuscular fat (IMF). The content of IMF influences on glucose metabolism, and thus is inextricably linked to the glycolytic pathway. The first step of glycolysis is catalyzed by the enzyme hexokinase that participates in the irreversible glucose phosphorylation reaction. One of the hexokinase isoforms occurring in skeletal muscles and muscle tissue is hexokinase 2 (HK2). Due to the role of HK2 as a leading glycolytic enzyme in insulin-sensitive tissues, polymorphisms of the gene encoding this protein can affect its function. Therefore, the gene HK2 has been selected as a candidate gene for pork quality characteristics.
  • Miniatura
    PozycjaOpen Access
    Selenoprotein P gene (SEPP1) as a selenium marker concentration
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2016) Korpal, Agnieszka; Woźniak, Katarzyna; Terman, Arkadiusz; Department of Genetics and Animal Breeding, West Pomeranian University of Technology Szczecin; Department of Genetics and Animal Breeding, West Pomeranian University of Technology Szczecin; Department of Genetics and Animal Breeding, West Pomeranian University of Technology Szczecin
    In these days having a right balanced diet is known to be one of the most important factors conditioning health of a person. Healthy eating should be based on two paralelly important elements: correct diet and high food quality. The quality of food is characterized by the high level of substances having positive effect on an organism, that is vitamins and mineral supplements (macro- and microelements). One of the essential trace element is selenium. Selenium is a component of the unusual amino acids selenocysteine and selenomethionine. Both of them are part of the proteins, the so called selenoproteins, which play a crucial role in a human health. It is confirmed that over 95% of the people living in Poland are lacking selenium in their diets. The shortage of selenium could be reduced by ensuring its supply in appropriate diet intakes. From the earliest times, meat is a basic nutritional component for humans. Pork, among other types of meat, has the highest consumption percentage in Polish population. Searching for polymorphisms, which occur in genes coding for proteins crucial in meat quality, is one of the most common research nowadays. One of the important protein is selenoprotein P (SeP). Considering all the above, it seems to be essential to detect functional polymorphisms in selenoprotein P gene. Obtained data will allow in the future for animal selection of a preferable genotype, with a naturally higher selenium content.