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dc.contributor.authorHenriquez Rodriguez, Eliana
dc.contributor.authorTor i Naudí, Marc
dc.contributor.authorPena i Subirà, Ramona Natacha
dc.contributor.authorEstany Illa, Joan
dc.date.accessioned2017-05-25T09:07:35Z
dc.date.available2017-05-25T09:07:35Z
dc.date.issued2015
dc.identifier.issn0309-1740
dc.identifier.urihttp://hdl.handle.net/10459.1/59692
dc.description.abstractData 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.ca_ES
dc.description.sponsorshipThis 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.
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relationMICINN/PN2008-2011/AGL2012-33529
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.1016/j.meatsci.2015.03.019ca_ES
dc.relation.ispartofMeat Science, 2015, vol. 106, p. 38–43ca_ES
dc.rightscc-by-nc-nd (c) Elsevier, 2015ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectDry-cured hamca_ES
dc.subjectFatty acid compositionca_ES
dc.subjectGenetic markerca_ES
dc.subjectIntramuscular fatca_ES
dc.subjectMeat qualityca_ES
dc.subjectPigsca_ES
dc.titleA polymorphism in the stearoyl-CoA desaturase gene promoter increases monounsaturated fatty acid content in dry-cured hamca_ES
dc.typearticleca_ES
dc.identifier.idgrec022586
dc.type.versionacceptedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.1016/j.meatsci.2015.03.019


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cc-by-nc-nd (c) Elsevier, 2015
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2015