Leptin receptor and fatty acid desaturase-2 gene variants affect fat, color and production profile of dry-cured hams.
Fatty acid composition
Genetic marker
Intramuscular fat
Meat quality
Pigs
Journal
Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862
Informations de publication
Date de publication:
Mar 2021
Mar 2021
Historique:
received:
01
09
2020
revised:
27
11
2020
accepted:
28
11
2020
pubmed:
15
12
2020
medline:
3
7
2021
entrez:
14
12
2020
Statut:
ppublish
Résumé
The effects of LEPR (rs709596309C > T) and FADS2 (rs321384923A > G) single nucleotide polymorphisms on production and quality attributes in purebred Duroc dry-cured hams were examined. As compared to LEPR-C- hams, the LEPR-TT hams had more intramuscular fat (+2.2% dry matter, P < 0.01). As a result, they showed higher saturated (+1.54%, P < 0.01) and lower polyunsaturated (-1.05%, P < 0.01) fatty acids content and were brighter (L*: +1.07, P < 0.05) and yellower (b*: +0.78, P < 0.01). The FADS2-A allele enhanced the C20:4n-6 to C18:2n-6 ratio but did not affect either fat content or color coordinates. However, hams carrying the FADS2-A allele reached the target weight loss earlier, thereby spending less time in seasoning (-8.4 d, P < 0.01). Thus, production batches could be arranged by genotype, with longer manufacturing times for fatter LEPR-TT and shorter times for FADS2-A- hams. These results confirm that genetic markers validated in raw pork are effective in dry-cured ham, but also stress that product-specific validations are still needed to unravel specific outcomes.
Identifiants
pubmed: 33310549
pii: S0309-1740(20)30831-7
doi: 10.1016/j.meatsci.2020.108399
pii:
doi:
Substances chimiques
Fatty Acids
0
Receptors, Leptin
0
Fatty Acid Desaturases
EC 1.14.19.-
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
108399Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.