Food Technology, Facultad de Veterinaria, UEx, Campus Universitario s/n, 10003 Cáceres, Spain.
Meat Sci. 2013 Nov;95(3):586-92. doi: 10.1016/j.meatsci.2013.05.044. Epub 2013 Jun 5.
The effect of the IGF-II genotype (AG vs. GG) on the morphological and compositional parameters, the fatty acid composition of intramuscular fat, the odour concentration (analysed by dynamic olfactometry) and the volatile compound profile (analysed by proton transfer reaction time-of-flight mass spectrometry) of dry-cured Iberian ham was studied for the first time, and compared to the effect of pig rearing system (high-oleic concentrated feed vs. acorn and grass). The IGF-II genotype had no effect on most variables. However, it influenced the concentration of some odorants (methanethiol and octanal), although it did not affect odour concentration. Conversely, the rearing system had a significant effect on a large number of ham variables. Results indicate a negligible effect of the IGF-II genotype on the final ham quality and confirm that the rearing system has a marked effect.
首次研究了 IGF-II 基因型（AG 对 GG）对伊比利亚火腿的形态和组成参数、肌内脂肪的脂肪酸组成、气味浓度（通过动态气味测量法分析）和挥发性化合物谱（通过质子转移反应飞行时间质谱法分析）的影响，并与猪养殖系统（高油酸浓缩饲料与橡实和草）的影响进行了比较。IGF-II 基因型对大多数变量没有影响。然而，它影响了一些气味物质（甲硫醇和辛醛）的浓度，尽管它没有影响气味浓度。相反，养殖系统对大量火腿变量有显著影响。结果表明 IGF-II 基因型对最终火腿质量的影响可以忽略不计，并证实养殖系统有明显的影响。
