|
Title:
|
A polymorphism in the stearoyl-CoA desaturase gene promoter increases monounsaturated fatty acid content in dry-cured ham
|
|
Author:
|
Henriquez Rodriguez, Eliana; Tor i Naudí, Marc; Pena i Subirà, Ramona Natacha; Estany Illa, Joan
|
|
Notes:
|
Data on 125 dry-cured hams from purebred Duroc pigs were used to examine whether the favorable effect of the T allele in the promoter region of the stearoyl-CoA desaturase gene (AY487830:g.2228T>C) on monounsaturated fatty acid (MUFA) content in green ham is maintained after the curing process. It is shown that pigs carrying the T allele produced dry-cured hams with increased C16:1, C18:1n-9, C18:1n-7, and MUFA and decreased C18:0 and saturated fatty acid (SFA) content. The TT pigs had 1.39% more MUFA and 1.62% less SFA than the CC animals, while gilts had 0.74% more MUFA and 0.34% less SFA than barrows. The correlation between MUFA in green and dry-cured hams (n = 53) was high (r = 0.88), with TT pigs being more effective in retaining increased MUFA in green hams until the end of the curing period. It is concluded that increasing the presence of the T allele could have more impact than gender to produce hams with a high level of MUFA.
This research was funded by the Spanish Ministry of Economy and Competitiveness (MINECO, grant AGL2012-33529). EH-R is a recipient of a PhD scholarship from the University of Lleida. We thank the staffs of Selección Batallé and Reserva Batallé for their cooperation in the experiment. |
|
Subject(s):
|
-Dry-cured ham
-Fatty acid composition
-Genetic marker
-Intramuscular fat
-Meat quality
-Pigs |
|
Rights:
|
cc-by-nc-nd (c) Elsevier, 2015
http://creativecommons.org/licenses/by-nc-nd/4.0/
|
|
Document type:
|
article
acceptedVersion |
|
Published by:
|
Elsevier
|
|
Share:
|
|
