A polymorphism in the stearoyl-CoA desaturase gene promoter increases monounsaturated fatty acid content in dry-cured ham

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. I...

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Autores: Henriquez Rodriguez, Eliana, Tor i Naudí, Marc, Pena i Subirà, Ramona Natacha, Estany Illa, Joan
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2015
País:España
Institución:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/59692
Acceso en línea:https://doi.org/10.1016/j.meatsci.2015.03.019
http://hdl.handle.net/10459.1/59692
Access Level:acceso abierto
Palabra clave:Dry-cured ham
Fatty acid composition
Genetic marker
Intramuscular fat
Meat quality
Pigs
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spelling A polymorphism in the stearoyl-CoA desaturase gene promoter increases monounsaturated fatty acid content in dry-cured hamHenriquez Rodriguez, ElianaTor i Naudí, MarcPena i Subirà, Ramona NatachaEstany Illa, JoanDry-cured hamFatty acid compositionGenetic markerIntramuscular fatMeat qualityPigsData 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.Elsevier2015info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttps://doi.org/10.1016/j.meatsci.2015.03.019http://hdl.handle.net/10459.1/59692reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)Inglésinfo:eu-repo/grantAgreement/MINECO//AGL2012-33529Reproducció del document publicat a https://doi.org/10.1016/j.meatsci.2015.03.019Meat Science, 2015, vol. 106, p. 38–43cc-by-nc-nd (c) Elsevier, 2015info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:repositori.udl.cat:10459.1/596922026-06-24T12:42:17Z
dc.title.none.fl_str_mv A polymorphism in the stearoyl-CoA desaturase gene promoter increases monounsaturated fatty acid content in dry-cured ham
title A polymorphism in the stearoyl-CoA desaturase gene promoter increases monounsaturated fatty acid content in dry-cured ham
spellingShingle A polymorphism in the stearoyl-CoA desaturase gene promoter increases monounsaturated fatty acid content in dry-cured ham
Henriquez Rodriguez, Eliana
Dry-cured ham
Fatty acid composition
Genetic marker
Intramuscular fat
Meat quality
Pigs
title_short A polymorphism in the stearoyl-CoA desaturase gene promoter increases monounsaturated fatty acid content in dry-cured ham
title_full A polymorphism in the stearoyl-CoA desaturase gene promoter increases monounsaturated fatty acid content in dry-cured ham
title_fullStr A polymorphism in the stearoyl-CoA desaturase gene promoter increases monounsaturated fatty acid content in dry-cured ham
title_full_unstemmed A polymorphism in the stearoyl-CoA desaturase gene promoter increases monounsaturated fatty acid content in dry-cured ham
title_sort A polymorphism in the stearoyl-CoA desaturase gene promoter increases monounsaturated fatty acid content in dry-cured ham
dc.creator.none.fl_str_mv Henriquez Rodriguez, Eliana
Tor i Naudí, Marc
Pena i Subirà, Ramona Natacha
Estany Illa, Joan
author Henriquez Rodriguez, Eliana
author_facet Henriquez Rodriguez, Eliana
Tor i Naudí, Marc
Pena i Subirà, Ramona Natacha
Estany Illa, Joan
author_role author
author2 Tor i Naudí, Marc
Pena i Subirà, Ramona Natacha
Estany Illa, Joan
author2_role author
author
author
dc.subject.none.fl_str_mv Dry-cured ham
Fatty acid composition
Genetic marker
Intramuscular fat
Meat quality
Pigs
topic Dry-cured ham
Fatty acid composition
Genetic marker
Intramuscular fat
Meat quality
Pigs
description 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.
publishDate 2015
dc.date.none.fl_str_mv 2015
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.meatsci.2015.03.019
http://hdl.handle.net/10459.1/59692
url https://doi.org/10.1016/j.meatsci.2015.03.019
http://hdl.handle.net/10459.1/59692
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MINECO//AGL2012-33529
Reproducció del document publicat a https://doi.org/10.1016/j.meatsci.2015.03.019
Meat Science, 2015, vol. 106, p. 38–43
dc.rights.none.fl_str_mv cc-by-nc-nd (c) Elsevier, 2015
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
rights_invalid_str_mv cc-by-nc-nd (c) Elsevier, 2015
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
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