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

Henriquez Rodriguez, Eliana; Tor i Naudí, Marc; Pena i Subirà, Ramona Natacha; Estany Illa, Joan

doi:https://doi.org/10.1016/j.meatsci.2015.03.019

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2015

Author

Henriquez Rodriguez, Eliana

Tor i Naudí, Marc

Pena i Subirà, Ramona Natacha

Estany Illa, Joan

Suggested citation

Henriquez Rodriguez, Eliana; Tor i Naudí, Marc; Pena i Subirà, Ramona Natacha; Estany Illa, Joan; . (2015) . A polymorphism in the stearoyl-CoA desaturase gene promoter increases monounsaturated fatty acid content in dry-cured ham. Meat Science, 2015, vol. 106, p. 38–43. https://doi.org/10.1016/j.meatsci.2015.03.019.

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.