2026-04-17T11:56:42Zhttps://recercat.cat/oai/request

oai:recercat.cat:10459.1/596922024-12-05T21:41:26Zcom_2072_3622col_2072_479130

00925njm 22002777a 4500 dc Henriquez Rodriguez, Eliana author Tor i Naudí, Marc author Pena i Subirà, Ramona Natacha author Estany Illa, Joan author 2017-05-25T09:07:35Z 2017-05-25T09:07:35Z 2015 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. This 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. http://hdl.handle.net/10459.1/59692 Dry-cured ham Fatty acid composition Genetic marker Intramuscular fat Meat quality Pigs A polymorphism in the stearoyl-CoA desaturase gene promoter increases monounsaturated fatty acid content in dry-cured ham