A polymorphism in the stearoyl-CoA desaturase gene promoter influences monounsaturated fatty acid content of Duroc × Iberian hams
Data on 74 dry-cured hams from Duroc × Iberian pigs were used to examine whether the tag polymorphism AY487830:g.2228T>C in the promoter region of the stearoyl-CoA desaturase [SCD] gene affect fat desaturation and monounsaturated fatty acid (MUFA) as previously described in purebred Duroc hams. Samp...
| Authors: | ; ; ; |
|---|---|
| Format: | Article |
| Status: | Published version |
| Publication date: | 2015 |
| Country: | España |
| Institution: | Universitat de Lleida (UdL) |
| Repository: | Repositori Obert UdL |
| OAI Identifier: | oai:repositori.udl.cat:10459.1/59690 |
| Online Access: | https://doi.org/10.5424/sjar/2015134-8323 http://hdl.handle.net/10459.1/59690 |
| Access Level: | Open access |
| Keyword: | Dry-cured ham Fatty acid composition Genetic marker Meat quality Pigs |
| _version_ | 1878741974949822464 |
|---|---|
| author | Henriquez Rodriguez, Eliana |
| author2 | Tor i Naudí, Marc Pena i Subirà, Ramona Natacha Estany Illa, Joan |
| author2_role | author author author |
| author_browse | Estany Illa, Joan Henriquez Rodriguez, Eliana Pena i Subirà, Ramona Natacha Tor i Naudí, Marc |
| author_facet | Henriquez Rodriguez, Eliana Tor i Naudí, Marc Pena i Subirà, Ramona Natacha Estany Illa, Joan |
| author_role | author |
| collection | Repositori Obert UdL |
| description | Data on 74 dry-cured hams from Duroc × Iberian pigs were used to examine whether the tag polymorphism AY487830:g.2228T>C in the promoter region of the stearoyl-CoA desaturase [SCD] gene affect fat desaturation and monounsaturated fatty acid (MUFA) as previously described in purebred Duroc hams. Samples were taken from sliced trays of dry-cured hams marketed as Jamón Ibérico de cebo, which were randomly purchased from the same supplier in different stores of the same supermarket chain. Genomic DNA was isolated from each sample to genotype for SCD and gender. Also, a sample of two slices was used to determine fat content and fatty acid (FA) composition by gas chromatography. The effect of the genotype (TT and CT) and gender (barrows and gilts) was estimated under a Bayesian setting. Results showed that the SCD polymorphism was associated to fat composition but not to fat content, with TT hams showing increased C18:1n-7, C18:1n-9, C20:1n-9 and MUFA (probability between 0.92-0.98) and decreased C18:2n-6, C20:4n-6 and polyunsaturated FA (PUFA) (probability between 0.91-0.99) as compared to the CT. As a result, the TT hams had more MUFA (0.95%) and a higher MUFA/PUFA ratio (0.43) than the CT. Barrows had more saturated FA (SFA) and less PUFA than gilts. No differences in MUFA content were found between genders. The SCD polymorphism had a greater impact on MUFA than using hams from barrows instead of gilts. It is concluded that the SCD polymorphism is a good tool to increase MUFA and MUFA/PUFA ratio in Duroc crossbred dry-cured hams. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | ES_ee2facb3992dca8fd207156e8b5dfa3b |
| institution | Universitat de Lleida (UdL) |
| instname_str | Universitat de Lleida (UdL) |
| network_acronym_str | ES |
| network_name_str | España |
| oai_identifier_str | oai:repositori.udl.cat:10459.1/59690 |
| publishDate | 2015 |
| publishDateSort | 2015 |
| publisher | Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) |
| publisherStr | Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) |
| reponame_str | Repositori Obert UdL |
| spelling | A polymorphism in the stearoyl-CoA desaturase gene promoter influences monounsaturated fatty acid content of Duroc × Iberian hams Henriquez Rodriguez, Eliana Tor i Naudí, Marc Pena i Subirà, Ramona Natacha Estany Illa, Joan Dry-cured ham Fatty acid composition Genetic marker Meat quality Pigs Data on 74 dry-cured hams from Duroc × Iberian pigs were used to examine whether the tag polymorphism AY487830:g.2228T>C in the promoter region of the stearoyl-CoA desaturase [SCD] gene affect fat desaturation and monounsaturated fatty acid (MUFA) as previously described in purebred Duroc hams. Samples were taken from sliced trays of dry-cured hams marketed as Jamón Ibérico de cebo, which were randomly purchased from the same supplier in different stores of the same supermarket chain. Genomic DNA was isolated from each sample to genotype for SCD and gender. Also, a sample of two slices was used to determine fat content and fatty acid (FA) composition by gas chromatography. The effect of the genotype (TT and CT) and gender (barrows and gilts) was estimated under a Bayesian setting. Results showed that the SCD polymorphism was associated to fat composition but not to fat content, with TT hams showing increased C18:1n-7, C18:1n-9, C20:1n-9 and MUFA (probability between 0.92-0.98) and decreased C18:2n-6, C20:4n-6 and polyunsaturated FA (PUFA) (probability between 0.91-0.99) as compared to the CT. As a result, the TT hams had more MUFA (0.95%) and a higher MUFA/PUFA ratio (0.43) than the CT. Barrows had more saturated FA (SFA) and less PUFA than gilts. No differences in MUFA content were found between genders. The SCD polymorphism had a greater impact on MUFA than using hams from barrows instead of gilts. It is concluded that the SCD polymorphism is a good tool to increase MUFA and MUFA/PUFA ratio in Duroc crossbred dry-cured hams. Funding: Spanish Ministry of Economy and Competitiveness (MINECO, grant AGL2012-33529). EHR is recipient of a PhD scholarship from the University of Lleida Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) https://doi.org/10.5424/sjar/2015134-8323 http://hdl.handle.net/10459.1/59690 |
| spellingShingle | A polymorphism in the stearoyl-CoA desaturase gene promoter influences monounsaturated fatty acid content of Duroc × Iberian hams Henriquez Rodriguez, Eliana Dry-cured ham Fatty acid composition Genetic marker Meat quality Pigs |
| status_str | publishedVersion |
| title | A polymorphism in the stearoyl-CoA desaturase gene promoter influences monounsaturated fatty acid content of Duroc × Iberian hams |
| title_full | A polymorphism in the stearoyl-CoA desaturase gene promoter influences monounsaturated fatty acid content of Duroc × Iberian hams |
| title_fullStr | A polymorphism in the stearoyl-CoA desaturase gene promoter influences monounsaturated fatty acid content of Duroc × Iberian hams |
| title_full_unstemmed | A polymorphism in the stearoyl-CoA desaturase gene promoter influences monounsaturated fatty acid content of Duroc × Iberian hams |
| title_short | A polymorphism in the stearoyl-CoA desaturase gene promoter influences monounsaturated fatty acid content of Duroc × Iberian hams |
| title_sort | A polymorphism in the stearoyl-CoA desaturase gene promoter influences monounsaturated fatty acid content of Duroc × Iberian hams |
| topic | Dry-cured ham Fatty acid composition Genetic marker Meat quality Pigs |
| topic_facet | Dry-cured ham Fatty acid composition Genetic marker Meat quality Pigs |
| url | https://doi.org/10.5424/sjar/2015134-8323 http://hdl.handle.net/10459.1/59690 |