A polymorphism in the stearoyl-CoA desaturase gene promoter influences monounsaturated fatty acid content of Duroc × Iberian hams
Eliana Henriquez-Rodriguez | Marc Tor | Ramona N. Pena | Joan Estany
<p>Data on 74 dry-cured hams from Duroc × Iberian pigs were used to examine whether the tag polymorphism <em>AY487830:g.2228T>C </em>in the promoter region of the stearoyl-CoA desaturase [<em>SCD</em>] 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 <em>Jamón Ibérico de cebo, </em>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 <em>SCD</em> 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.<em> </em>Results showed that the <em>SCD </em>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 <em>SCD</em> polymorphism had a greater impact on MUFA than using hams from barrows instead of gilts. It is concluded that the <em>SCD</em> polymorphism is a good tool to increase MUFA and MUFA/PUFA ratio in Duroc crossbred dry-cured hams.</p>
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