A polymorphism in the stearoyl-CoA desaturase gene promoter increases monounsaturated fatty acid content in dry-cured ham. (August 2015)

• Record Type: Journal Article
• Authors: Henriquez-Rodriguez, E.; Tor, M.; Pena, R.N.; Estany, J.
• Is Part Of: Meat science. Volume 106(2015:Aug.)
• Page Start: 38
• Page End: 43
• Publication Date: 2015-08
• Subjects: Dry-cured ham -- Fatty acid composition -- Genetic marker -- Intramuscular fat -- Meat quality -- Pigs; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2015.03.019
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: 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. Highlights: The effect of a SNP at the SCD gene on fat composition of Duroc hams is examined. The allele T at AY487830:g.2228T>C increased monounsaturated fatty acid content. The increase is twice as high as the observed between barrows and gilts. The increase is maintained until the end of the dry-curing process.