Journal
MEAT SCIENCE
Volume 110, Issue -, Pages 220-223Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2015.07.014
Keywords
SNP; Dry-cured ham; Fat
Categories
Funding
- [LR11/2003 art.11]
- [200502425001]
- [LR 26/05 art. 23]
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High meat quality is required for dry-cured ham production, which quality depends on meat fat quantity and composition. The aim was to study the polymorphisms of six genes involved in fat metabolism, namely, Stearoyl-CoAdesaturase (SCD), Diacylglycerol acyltransferase 1 and 2 (DGAT1 & DGAT2), Microsomal triglyceride transfer protein (MTTP), Fatty acid synthase (FASN) and Heart fatty acid binding protein (H-FABP) in two traditional (Large White or Duroc x (Landrace x Large White)) and two industrial hybrids (Goland and Danbred), which are used for dry-cured ham production. Significant associations of SCD and MTTP were found with carcass weight. DGAT2 was associated with back fat thickness and L* fat colour (objective white colour score). Several genes (DGAT2, MITP & FASN) were associated with weight loss during salting, first step in dry-cured ham production, affecting final yield. Finally, MTTP was associated with shear force. Our findings suggest that the SCD, DGAT2, MITI) and FASN polymorphisms are associated with quality of heavy pig meat products. (C) 2015 Elsevier Ltd. All rights reserved.
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