Henriquez-Rodriguez E, Tor M, Pena R N, Estany J
Departament de Producció Animal, Universitat de Lleida-Agrotecnio Centre, 191 Rovira Roure Ave, 25198 Lleida, Spain.
Departament de Producció Animal, Universitat de Lleida-Agrotecnio Centre, 191 Rovira Roure Ave, 25198 Lleida, Spain.
Meat Sci. 2015 Aug;106:38-43. doi: 10.1016/j.meatsci.2015.03.019. Epub 2015 Mar 30.
Data on 125 dry-cured hams from purebred Duroc pigs were used to examine whether the favorable effect of the T allele in the promoter region of the stearoyl-CoA desaturase gene (AY487830:g.2228T>C) on monounsaturated fatty acid (MUFA) content in green ham is maintained after the curing process. It is shown that pigs carrying the T allele produced dry-cured hams with increased C16:1, C18:1n-9, C18:1n-7, and MUFA and decreased C18:0 and saturated fatty acid (SFA) content. The TT pigs had 1.39% more MUFA and 1.62% less SFA than the CC animals, while gilts had 0.74% more MUFA and 0.34% less SFA than barrows. The correlation between MUFA in green and dry-cured hams (n=53) was high (r=0.88), with TT pigs being more effective in retaining increased MUFA in green hams until the end of the curing period. It is concluded that increasing the presence of the T allele could have more impact than gender to produce hams with a high level of MUFA.
利用125头纯种杜洛克猪腌制火腿的数据，研究硬脂酰辅酶A去饱和酶基因（AY487830:g.2228T>C）启动子区域的T等位基因对生火腿中单不饱和脂肪酸（MUFA）含量的有利影响在腌制过程后是否依然存在。结果表明，携带T等位基因的猪所生产的腌制火腿中，C16:1、C18:1n-9、C18:1n-7和MUFA含量增加，C18:0和饱和脂肪酸（SFA）含量降低。与CC基因型猪相比，TT基因型猪的MUFA含量高1.39%，SFA含量低1.62%；与阉公猪相比，小母猪的MUFA含量高0.74%，SFA含量低0.34%。生火腿和腌制火腿中的MUFA（n=53）之间具有高度相关性（r=0.88），TT基因型猪在腌制期结束前能更有效地保持生火腿中增加的MUFA含量。研究得出结论，增加T等位基因的比例对生产高MUFA含量火腿的影响可能比性别更大。
