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oai:recercat.cat:10459.1/700922025-02-21T19:45:55Zcom_2072_3622col_2072_479130

Leptin receptor and fatty acid desaturase-2 gene variants affect fat, color and production profile of dry-cured hams Suárez Mesa, Rafael Antonio Ros Freixedes, Roger Tor i Naudí, Marc Reixach, Josep Pena i Subirà, Ramona Natacha Estany Illa, Joan Fatty acid composition Genetic marker Intramuscular fat Meat quality Pigs 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. The authors acknowledge the financial support from the Spanish Ministry of Science, Innovation & Universities and the EU Regional Development Funds (grant RTI2018-101346-B-I00). RS-M acknowledges the support from the Government of Tolima and Administrative Department of Science, Technology and Innovation (COLCIENCIAS, announcement 755 for the formation of high-level human capital for Tolima, Colombia). 2020-12-16T07:43:43Z 2021-12-03T23:22:54Z 2020-12-03 2020-12-16T07:43:43Z info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion https://doi.org/10.1016/j.meatsci.2020.108399 0309-1740 http://hdl.handle.net/10459.1/70092 eng info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-101346-B-I00/ES/IDENTIFICACION MEDIANTE SECUENCIACION GENOMICA DE VARIANTES GENETICAS ASOCIADAS CON LA CALIDAD DE LA CARNE Y EL METABOLISMO DE LA GRASA EN CERDOS/ Versió postprint del document publicat a: https://doi.org/10.1016/j.meatsci.2020.108399 Meat Science, 2021, vol. 173, p. 108399 cc-by-nc-nd, (c) Elsevier, 2020 info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/3.0/es application/pdf Elsevier