Leptin receptor and fatty acid desaturase-2 gene variants affect fat, color and production profile of dry-cured hams

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2020-12-03Author
Suárez-Mesa, Rafael
Reixach, Josep
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Suárez-Mesa, Rafael;
Ros Freixedes, Roger;
Tor i Naudí, Marc;
Reixach, Josep;
Pena i Subirà, Ramona Natacha;
Estany Illa, Joan;
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(2020)
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Leptin receptor and fatty acid desaturase-2 gene variants affect fat, color and production profile of dry-cured hams.
Meat Science, 2021, vol. 173, p. 108399.
https://doi.org/10.1016/j.meatsci.2020.108399.
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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.
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Meat Science, 2021, vol. 173, p. 108399European research projects
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