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

Meat Sci. 2021 Mar:173:108399. doi: 10.1016/j.meatsci.2020.108399. Epub 2020 Dec 3.

Abstract

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.

Keywords: Fatty acid composition; Genetic marker; Intramuscular fat; Meat quality; Pigs.

MeSH terms

  • Adipose Tissue
  • Animals
  • Color
  • Fatty Acid Desaturases / genetics*
  • Fatty Acids / analysis
  • Female
  • Food Handling / methods
  • Male
  • Meat Products / analysis*
  • Polymorphism, Single Nucleotide
  • Receptors, Leptin / genetics*
  • Sus scrofa / genetics*

Substances

  • Fatty Acids
  • Receptors, Leptin
  • Fatty Acid Desaturases