title: A polymorphism in the stearoyl-CoA desaturase gene promoter increases monounsaturated fatty acid content in dry-cured ham.
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.
authors: Departament de Producció Animal, Universitat de Lleida-Agrotecnio Centre, 191 Rovira Roure Ave, 25198 Lleida, Spain.
authors: E
authors: E
authors: Henriquez-Rodriguez
authors: Departament de Producció Animal, Universitat de Lleida-Agrotecnio Centre, 191 Rovira Roure Ave, 25198 Lleida, Spain.
authors: M
authors: M
authors: Tor
authors: Departament de Producció Animal, Universitat de Lleida-Agrotecnio Centre, 191 Rovira Roure Ave, 25198 Lleida, Spain.
authors: R N
authors: RN
authors: Pena
authors: Departament de Producció Animal, Universitat de Lleida-Agrotecnio Centre, 191 Rovira Roure Ave, 25198 Lleida, Spain. Electronic address: jestany@prodan.udl.cat.
authors: J
authors: J
authors: Estany
mesh_terms: D052436:Adipose Tissue, White / Q000201:enzymology / Q000378:metabolism; D000483:Alleles; D000818:Animals; D017849:Animals, Inbred Strains; D005227:Fatty Acids / Q000032:analysis / Q000378:metabolism; D005229:Fatty Acids, Monounsaturated / Q000032:analysis* / Q000378:metabolism; D005260:Female; D063427:Food Quality; D057141:Food, Preserved / Q000032:analysis*; D056726:Genetic Association Studies / Q000662:veterinary; D008297:Male; D008460:Meat / Q000032:analysis*; D011110:Polymorphism, Genetic; D020641:Polymorphism, Single Nucleotide; D011401:Promoter Regions, Genetic; D052097:Quadriceps Muscle / Q000201:enzymology / Q000378:metabolism; D012727:Sex Characteristics; D013030:Spain; D013230:Stearoyl-CoA Desaturase / Q000235:genetics* / Q000378:metabolism; D034421:Sus scrofa / Q000235:genetics* / Q000378:metabolism
chemical_list: D005227:Fatty Acids; D005229:Fatty Acids, Monounsaturated; D013230:Stearoyl-CoA Desaturase
keywords: Dry-cured ham; Fatty acid composition; Genetic marker; Intramuscular fat; Meat quality; Pigs